Dairy products and beef are the primary dietary sources of Conjugated Linoleic Acid, with poultry and eggs also providing CLA. Vegetable fats are generally poor in CLA; however, CLA can be produced from linoleic acid in sunflower or safflower oils.
The interest in Conjugated Linoleic Acid ranges from reducing body fat (particularly in cases of obesity), fighting cancer, improving immune system function, and reducing cholesterol. CLA is believed to increase lean muscle, which also burns more calories.
Much of the research to date has been conducted on animals and human trials should yield important new information on this supplement.
