Dietary trans vaccenic acid (VA), obesity and high blood pressure

乳制品含有少量的天然反式脂肪酸，如反式异戊酸（VA）。越来越多的证据表明，天然存在的反式脂肪酸对心血管健康的负面影响，与食品加工过程中工业生产的反式脂肪酸（例如，植物油的氢化）不同。然而，对乳制品中发现的维生素a的研究非常有限。该项目的总体目标是研究VA是否对肥胖胰岛素抵抗模型的降压（高血压）和改善血糖控制有有益作用。VA可以在体内转化为共轭亚油酸（CLA），我们之前的研究（由加拿大奶农资助）提供了证据，证明乳制品中天然存在的CLA可以降低血压。因此，我们想要确定VA的健康益处是由于VA本身还是由于转化为CLA。我们还将研究脂肪组织和脂肪组织分泌的分子在血压和血糖控制中的作用。

Dairy products contain small amounts of naturally occurring trans fatty acids such as trans vaccenic acid (VA). There is mounting evidence that naturally occurring trans fatty acids do not have the same negative effects on cardiovascular health as trans fatty acids produced industrially during food processing (for example, hydrogenation of vegetable oils). However, there has been very limited research done on VA which is found in dairy products. The overall goal of this project is to investigate whether VA has beneficial effects for lowering blood pressure (hypertension) and improving blood glucose control in an obese, insulin-resistant model. VA can be converted in the body to conjugated linoleic acid (CLA), and our previous studies (funded by Dairy Farmers of Canada) provide evidence that the naturally occurring form of CLA in dairy products lowers blood pressure. Thus, we want to determine whether the health benefits of VA are due to VA itself or due to conversion to CLA. We will also investigate the role of adipose (fat) tissue and molecules secreted from adipose tissue on blood pressure and blood glucose control.