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Nutrition: Nutritional Attributes of Animal and Milk Fat (CLA).
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2000-09-01
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Stanton, C., Lawless, F., Murphy, J., Aherne, S., Devery, R., O'Shea, M., Nutrition: Nutritional Attributes of Animal and Milk Fat (CLA), End of Project Reports, Teagasc, 2000.
Abstract
In the recent past, there has been
considerable interest in the potential health-promoting properties of
conjugated linoleic acid (CLA), a fatty acid produced naturally in ruminant animals. CLA has been shown to be a very effective anti-cancer agent in animal models
and cell culture studies, as well as being capable of retarding the initiation and progression
of heart disease (atherosclerosis). It has also been shown to have potential as a growth
promoter and is capable of improving feed efficiency. Hence from a human health
viewpoint, it appears desirable to increase CLA levels in foods to protect against disease and
enhance general health and well-being. The primary sources of CLA are animal fats
(including dairy fats) derived from ruminant animals while vegetable fats and oils contain
significantly lower levels.
This project was aimed at enriching the CLA content of dairy foods through animal dietary
manipulation, and milk fat fractionation.