Interest in Conjugated Linoleic Acid

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 maintaining healthy body fat levels, supporting healthy immune system function and blood cholesterol levels.  CLA is believed to increase lean muscle mass and promote the burning of calories. 

Much of the research to date has been conducted on animals and human trials should yield important new information on this supplement.

Notes:

1. Some evidence indicates that Conjugated Linoleic Acid might increase vitamin A (retinol) storage in the liver and breast. 

Independent Laboratory Tests

Research Studies

• Banni S, Angioni E, Stefania M, et al.  Conjugated linoleic acid and oxidative stress.  J Am Oil Chem Soc. 1998; 75:261-267. 
• Pariza MW, Parks Y, Cook ME.  Conjugated linoleic acid and the control of cancer and obesity.  Toxicol Sci. 1999;51 (2 Suppl):107-110. 
• To keep track of CLA research progress, an updated listing can be found on the Internet at http://www.wisc.edu/fri/clarefs.htm.