CLA Intake and Dairy Products

August 31/Kaposvar, Hungary/Agriculture Week -- According to a study from Kaposvar, Hungary, "Dairy products are regarded to be the most significant sources of conjugated linoleic acids (CLA) in human nutrition. The CLA content of cow milk is ten times higher than that of pork or egg yolk."

"The primary effect of conjugated linoleic acid is its anti-carcinogenic role, while its second most important function is immune-modulation that means the controlled enhancement of the defense mechanism of the immune system. Despite the obvious facts, little is known of the dietary CLA intake of the population of the EU member states. This article intends to make up for this shortage. According to the results obtained, 59-89% of the total dietary CLA comes from dairy products; that means that without the consumption of dairy products the necessary amount of conjugated linoleic acid cannot be ensured for human body. Close and negative correlation was found between dietary CLA intake and the death rate caused by carcinoma, which directs the attention to the beneficial physiologic effects of milk fat. The most obvious way to increase milk-derived conjugated linoleic acid can be an increase in butter consumption. This is proved by the fact that in certain countries the share of butter in CLA intake is at least 30%. However, in most cases, it is impossible to supply the human body with the necessary daily CLA intake by only increasing the consumption of conventional dairy products," wrote Z. Szakaly and colleagues, University of Kaposvar.

The researchers concluded, "Therefore, a significant increase in CLA intake can be ensured only by the consumption of dairy products fortified with CLA."

Szakaly and colleagues published the results of their research in Milchwissenschaft -- Milk Science International ("Conjugated Linoleic Acid Intake of the Population of the EU-25-the Role of Dairy Products." Milchwissenschaft -- Milk Science International, 2010;65(3):258-262).

For additional information, contact Z. Szakaly, University of Kaposvar, Dept. of Mkt & Trade, Faculty Economics, H-7400 Kaposvar, Hungary.

From the September 7, 2010, Prepared Foods E-dition