Journal of Bone and Mineral Metabolism

, Volume 29, Issue 3, pp 268–278 | Cite as

Interaction between dietary conjugated linoleic acid and calcium supplementation affecting bone and fat mass

Original Article


Dietary conjugated linoleic acid (CLA) has shown wide biologically beneficial effects, such as anticancer, antiatherosclerotic, antidiabetic, immunomodulating, and antiobesity effects. However, the effects of CLA on total body ash, reflective of bone mineral content, have not been consistent. We hypothesized that the inconsistency of the CLA effect on ash may be linked to interaction between CLA and dietary calcium levels. Thus, we investigated the effects of CLA on body ash in conjunction with various calcium levels. Male ICR mice were fed three different levels of calcium (0.01, 0.5, and 1%) with or without 0.5% CLA for 4 weeks for Experiment 1 and separate CLA isomers at 0.22% level with 1% calcium in Experiment 2. CLA feeding reduced body fat regardless of dietary calcium level, whereas CLA supplementation increased body ash compared to control only in animals fed the 1% calcium. In Experiment 2 it was confirmed that this observation was associated with the trans-10, cis-12 CLA isomer, but not with the cis-9, trans-11 isomer. CLA administration with 1% dietary calcium significantly improved total ash percent (%) in femurs, confirming that CLA has the potential to be used to improve bone mass.


Conjugated linoleic acid CLA Bone Calcium Body fat 



This work was supported in part by the USDA CSREES MAS00919. We thank Ms. Jayne M. Storkson for assistance with manuscript preparation. We also thank Mr. Siyeon Rhee and Dr. Gang Yong Park (supported by the Charm Sun Jin Food Corporation) for technical assistance and discussion. Mr. Michael Terk was the recipient of the Crabtree scholarship at the College of Natural Resource and Environment, University of Massachusetts, Amherst. Dr. Yeonhwa Park is one of the inventors of the CLA use patent assigned to the Wisconsin Alumni Research Foundation.


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Copyright information

© The Japanese Society for Bone and Mineral Research and Springer 2010

Authors and Affiliations

  1. 1.Department of Food ScienceUniversity of Massachusetts, AmherstAmherstUSA

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