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Dairy Council Digest Archives
Emerging Health Benefits Of CLA (Conjugated Linoleic Acid)
CLA in the Diet
CLA is found mainly in the milk and meat of ruminant animals (1d,2,10,11). As shown in the Table, dairy products contain more CLA/g fat than products from nonruminant animals or plant oils. Because CLA is associated with fat, dairy products containing higher milkfat generally have more CLA than do reduced fat milk products. Approximately 80 to 90% of the CLA in dairy products is the cis-9, trans-11 isomer (2). In addition to dietary sources, some CLA can be produced endogenously by humans (12). Research has demonstrated that trans-vaccenic acid, the predominant trans fatty acid in milkfat, can be converted to CLA by the delta-9- desaturase enzyme (12,13). Thus blood levels of CLA in humans may reflect both dietary intake of CLA and endogenous synthesis from trans-vaccenic acid (12).
CLA Content of Selected Foods [2]
| Food |
|
Total CLA (mg/g fat) |
|
Cis-9,trans-11 isomer (%) |
|
Dairy Products |
| Homogenized Milk |
5.5 |
92 |
| Butter |
4.7 |
88 |
| Sour Cream |
4.6 |
90 |
| Plain Yogurt |
4.8 |
84 |
| Nonfat Yogurt |
1.7 |
83 |
| Ice Cream |
3.6 |
86 |
| Sharp Cheddar Cheese |
3.6 |
93 |
| Mozzarella Cheese |
4.9 |
95 |
| Colby CHeese |
6.1 |
92 |
| Cottage Cheese |
4.5 |
83 |
| American Processed Cheese |
5.0 |
93 |
Meat (uncooked) |
| Fresh Ground Beef |
4.3 |
85 |
| Beef Round |
2.9 |
79 |
| Veal |
2.7 |
84 |
| Lamb |
5.6 |
92 |
| Pork |
0.6 |
82 |
Poultry (uncooked) |
| Chicken |
0.9 |
84 |
| Fresh Ground Turkey |
2.5 |
76 |
Seafood (uncooked) |
| Salmon |
0.3 |
— |
| Lake Trout |
0.5 |
— |
| Shrimp |
0.6 |
— |
Vegetable Oils |
| Safflower |
0.7 |
44 |
| Sunflower |
0.4 |
38 |
| Canola |
0.5 |
44 |
| Corn |
0.2 |
39 |
The CLA content of milk and other dairy products is influenced by a variety of factors, particularly the bovine diet (1d,e,f,14-17). Thus the possibility exists to increase naturally occurring levels of CLA in dairy products. Milk from pasture or range fed animals generally has a higher content of CLA than milk from cows raised on grains and forage (1b,f,14,16). However, a wide variation exists in the CLA content of milk from cows fed the same diet (18).
The CLA content of milkfat is influenced by seasonal conditions, being highest during the summer months and lowest during the winter (1f). Processing may influence the CLA content of some dairy foods such as processed cheeses (19,20). CLA in milkfat also varies among herds and individual cows within a herd and can be influenced by the stage of lactation and age of the cow (1b,f,14,18). Storage of dairy products has little effect on their CLA content, indicating that CLA is very stable over time (21).
Limited information is available regarding humans' dietary intake of CLA (1e,13). Recent estimates indicate that CLA intake may be substantially lower than earlier preliminary estimates of 0.5 to 1g/day, and less than adequate for optimal physiologic response (1e,13,22). A variety of factors can potentially affect CLA intake, including the amount of full fat dairy foods and meat (e.g., beef) consumed, and possibly age, gender, and physiological state (1e). The human dietary requirement for CLA, if any, as well as representative intakes of CLA in various demographic subpopulation groups, have yet to be determined. However, consuming CLA-rich diets has been demonstrated to increase CLA levels in human blood and tissue (23,24).
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