Conjugated linoleic acid

One of the major sources of conjugated linoleic acid is the most common foods. And Conjugated linoleic acid in food is the easiest and most efficient extracts of conjugated linoleic acid. Meat and dairy products such as mutton, lamb, cow milk, butter, cottage cheese, fresh ground beef, sharp cheddar, chicken, pork and so on are the major sources of conjugated linoleic acid in foods. In respect to this, feeding habits of the animals would have a great impact on the conjugated linoleic acid (CLA) content in the products. Research has shown that today’s diary product have one-third of the CLA content they used to have before 1960. Among all the sources of conjugated linoleic acid, a surprising food is corn oil.

Scientific interest in conjugated linoleic acid was first stimulated in 1988 when a university of Wisconsin researcher discovered its cancer-fighting properties in a study of rats fed fried hamburgers. Since then, there have been a lot of strides in conjugated linoleic acid research. A study done in December 2000 by Swedish researchers reported that CLA takes away fat while increasing muscle mass. The participants in the study (overweight and obese individuals) experienced a reduction in body fat while taking 3.4gms of CLA daily for 64 days. Although no actual weight was lost, and only 47 of the 60 participants completed the trial, this is a step forward in the right direction.

In another conjugated linoleic acid research study conducted at Purdue university in Indiana, conjugated linoleic acid was found to improve insulin levels in about two-third of diabetic patients and moderately reduced the blood sugar and triglyceride levels.

Even though there have been a number of positive conjugated linoleic acid researches, there are also a number of studies that have failed to demonstrate any real significant benefits. With time, scientists hope to work out all the kinks present in conjugated linoleic acid supplement.