Facts and Food Sources of Vaccenic acid


Vaccenic acid also called (11E)-octadec-11-enoic acid, is a trans-fatty acid occurring naturally found in the fat of ruminants and in dairy products such as butter, milk and yogurt. It is a monounsaturated fatty acid and a member of sub group called long chain fatty acids. It is a predominant fatty acid which comprises of trans fat in human milk. Its lipid shorthand name is 18:1 trans-11. The name was derived from the Latin word vacca which means cow. In 1928, vaccenic acid was discovered in butter and animal fats. It is a main trans fatty acid isomer found in milk fat. This omega-7 fatty acid is present in Sea Buckthorn oil.


Dietary Sources

Food name Weight (g) Vaccenic acid (g)
Almonds 138 45.192
Kielbasa 370 38.746
Peanuts 146 37.115
Margarine 232 25.330
Egg 67 14.481
Chicken 85 13.455
Nachos 80 10.895
Sunflower seeds 135 10.610
Cheddar cheese 132 8.695
Canola oil 14 8.640
Mozzarella cheese 228 8.495
Swiss cheese 132 8.407
Ground pork 85 7.901
French fries 184 5.919
Parmesan cheese 100 5.815
Queso fresco 122 5.730
Pizza 207 5.014
Turkey 863 4.850
Sausage pizza 125 4.756
Green plantains 118 4.679


Health Benefits of Vaccenic acid

  1. Cardiovascular problems

Limited evidence is obtained from human trials and animal models that vaccenic acid does not have adverse impact on cardiovascular biomarkers which includes C-reactive protein.

  1. Prevention of cancer

Some conducted studies have shown direct association between reduction in risk of cancer (such as prostate cancer and breast cancer) and vaccenic acid. Most of the studies conducted in animal models and cancer cell lines have shown reduction in growth of cells or tumor metabolism.

  1. Inflammation and immune function

Animal study on short term shows that vaccenic acid has positive influence on immune response. Thus benefits could be experienced with the long term intake of vaccenic acid. A 16-week trial which involved rodent models with diet enriched with vaccenic acid significantly promoted immune function.





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