Obesity and diabetes (two related aspects of the disorder known as metabolic syndrome) are conditions that are rapidly on the rise in most industrialised nations, especially among younger people. In addition to reducing overall calorie and carbohydrate intake and increasing physical activity, consumers with � or at risk for � diabetes could benefit from diet-derived functional ingredients whose bioactivities are relevant for preserving pancreas function and increasing insulin sensitisation. Several reports have already suggested that CLA may be useful for the management of diabetes. Now, a recent report by researchers from the University of Manitoba indicates how this class of fatty acids may exert its effects.

Reporting in a recent issue of the journal Metabolism, scientists led by Carla Taylor examined the response of fa/fa Zucker rats (which are genetically obese and insulin-resistant) to diets containing 1.5% CLA. Rats receiving CLA in their food showed improved oral glucose tolerance and preservation of pancreatic islets, and measurement of protein markers of inflammation in adipose tissues suggested that a reduction in inflammation was taking place as well. Given recent evidence that low-grade inflammation may contribute to insulin resistance, the discovery that CLA is capable of diminishing this inflammation is encouraging. Further studies, especially in human patients, will shed more light on the potential of CLA as an anti-diabetogenic dietary ingredient.

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