Conjugated Linoleic Acid in Food
Peter W. Parodi
AOCS Publishing eBooks
Abstract
To assess the role of conjugated linoleic acid (CLA) in the prevention of disease, using epidemiology in its various forms, and in clinical intervention studies, it is imperative to have accurate data for CLA levels in food items. In food, CLA is found in milk fat, the tissue fat of ruminant animals, and products derived from them, although there are exceptions. The CLA content of fat from the different types of dairy products has been included in food surveys by Fogerty et al., Chin et al., Lin et al., and J. Fritsche and H. Steinhart. Cow’s milk fat is the richest natural common source of CLA. Production of goat and sheep milk is of economic importance in a number of countries, especially those in the Mediterranean region, where this milk is used in the production of a variety of specialty cheeses.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
goat and sheep milk is of economic importance in a number of countries, especially those in the Mediterranean region
“Production of goat and sheep milk is of economic importance in a number of countries, especially those in the Mediterranean region”
cow’s milk fat is the richest natural common source of CLA
“Cow’s milk fat is the richest natural common source of CLA”
conjugated linoleic acid (CLA) is found in milk fat, the tissue fat of ruminant animals, and products derived from them
“CLA is found in milk fat, the tissue fat of ruminant animals, and products derived from them”