Conjugated Linoleic Acid .pptVIP

Conjugated Linoleic Acid Pennington Biomedical Research Center Division of Education Conjugated Linoleic Acid (CLA) Overview Numerous animal studies associating CLA with beneficial health properties such as reducing the risk for cancer, atherosclerosis, and diabetes have been conducted CLA has also been shown to have positive effects on immune function and body composition Despite the numerous health benefits seen in CLA-fed animals, the health effects of CLA in human beings remain controversial Conjugated Linoleic Acid (CLA) Biological synthesis of CLA occurs through the microbial isomerization of dietary linoleic acid in the digestive tracts of ruminant animals Therefore, ruminant species and their products are rich dietary sources of CLA The major dietary sources of CLA for humans are beef and dairy products CLA content of various foods CLA content of various foods CLA content Several factors influence the CLA content of food products, such as: Temperature Protein quality Choice of starter cultures Period of aging Variations of CLA content in foods are also affected by the animal’s: Diet (type of feed, feeding regimen, grass quality, dietary restriction) Age or breed Seasonal factors CLA content Other processing factors that can influence the CLA content in dairy and meat products include cooking methods (grilling), the addition of hydrogen donors, and the addition of whey protein Some studies suggest that CLA content in beef increases with grilling The seasonal variation of CLA is significant, with highest levels in cow’s milk reported during the summer months when the cows are allowed to graze in pastures About Conjugated Linoleic Acid CLA has been shown to reduce body fat in mice, as well as in rats and chickens Evaluation of the metabolic effects of CLA in both intact animals and in adipocyte culture has suggested that CLA directly affects key enzymes and