Conjugated linoleic acids (CLA) are an isomer of linoleic acid. The CLA are produced by biohydrogenation of polyunsaturated fatty acids (PUFA) in the rumens of dairy and beef cattle, sheep, etc. Meats, milk and milk products from these animals contain CLA. Smaller amounts are found in processed oil, presumably as the result of heating and oxidation.
The CLA content of ruminant meat and milk can be increased by manipulation of the cow’s dietary regimen. Consumption of these foods by humans increases the CLA content of breast milk and blood plasma. CLA have been reported to have a variety of beneficial effects. Therefore, it has stimulated and publications. Here are the brief beneficial effects of CLA:
CLA is surely posses many beneficial effects for our health. Its consumption will help our body in preventing from disease. Milk is the one of the CLA resources. Therefore, milk consumption is very suggested for human. McGuire et al. gave an average consumption in the United States as 50 to 180 mg/d for adults and 224 mg/d for lactating women. McGuire et al. also noted that consumption of only two glasses (16 oz, or 469 mL) of milk/d (55 mg/d of CLA) will be decreased the risk of breast cancer in women. Women should increase their ingestion of foods containing CLA while nursing their babies and protect themselves from breast cancer.
Regards
Reference: Robert G. Jensen, “Lipids in Human Milk”, Lipids, vol. 34, no. 12, 1999.
Conjugated Linoleic Acids (CLA)
Goodbaby, Friday, March 20, 2009
Subscribe to:
Post Comments (Atom)
Comments :
Post a Comment