Conjugated Linoleic Acid (CLA) and Milk Fat: A Good

Milk fat contains several compounds with known anti-carcinogenic properties. One of these is conjugated linoleic acid (CLA), and dairy products are the major source of CLA in human diets. In addition to its anti-cancer effects, biomedical studies with animal models have demonstrated that CLA has a range of beneficial effects. The processes for the biosynthesis of CLA in dairy cows have been established and involve the absorption of fatty acid biohydrogenation intermediates produced in the rumen and their subsequent conversion to CLA by the mammary enzyme '9-desaturase. Studies have further identified the substantial effect of dietary factors on milk fat content of CLA and identified a marked range among individual cows in the ability to synthesize CLA. Thus, through diet manipulation and perhaps even genetic selection, the milk fat content of CLA can be enhanced. Overall, the presence of CLA in milk fat is a clear example that milk contains microcomponents that provide benefits beyond those associated with traditional nutrients