Health Benefits of Conjugated Linoleic Acid (CLA) and Influencing Factors in Dairy Products: A Review

Author: M.R. Patil, H.M. Gawande, N.W. Shinde, S.D. Kalyankar and P.N. Bhagat

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Abstract

Conjugated linoleic acid (CLA), has garnered significant interest for its potential health benefits and presence in dairy products. CLA is primarily formed in the rumen through microbial bio-hydrogenation of dietary unsaturated fatty acids and accumulates in milk fat. Various factors influence CLA concentrations in milk, including diet, seasonal variations, breed, and processing conditions. CLA's health benefits include reducing cancer risk, modulating immune responses, and supporting cardiovascular health. It may also aid in fat metabolism and demonstrate anti-inflammatory and antioxidant properties. However, CLA supplementation can have adverse effects, such as impaired insulin sensitivity and elevated lipid peroxidation. Despite these challenges, CLA-enriched dairy products hold promise as functional foods. Future research should focus on optimizing production strategies and evaluating CLA’s long-term health impacts. This review highlights the potential of CLA in improving human health and its modulation through ruminant diet management and innovative dairy processing techniques.

Keywords

Conjugated linolenic acid (CLA), dairy products, health benefits, functional food

Conclusion

From the above study it is clear that the CLA is very essential and useful fatty acid component. CLA is widely present in fermented milk products. CLA had lot of health benefits, from being anti-carcinogenic to modulating immune response, thus it is widely being used as a functional food. CLA has many nutritionally important biological properties so that an increasing intake of CLA is recommendable for humans. As one of the most accessible avenues, the CLA levels of milk and dairy products can be raised by manipulation of the diet of ruminants and, to a lesser extent, by manufacturing fermented dairy products or cheese with starter cultures selected for a high CLA-producing potential. The fatty acid profile in milk changed after CLA supplementation, but the amount of total CLA remained unaffected. Future research should investigate the carry over effects of feeding CLA on milk yield and extend these results on reproductive performance. As one of the most accessible avenues, the CLA levels of milk and dairy products can be raised by manipulation of the diet of ruminants and, to a lesser extent, by manufacturing fermented dairy products or cheese with starter cultures selected for a high CLA-producing potential.

References

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How to cite this article

M.R. Patil, H.M. Gawande, N.W. Shinde, S.D. Kalyankar and P.N. Bhagat (2024). Health Benefits of Conjugated Linoleic Acid (CLA) and Influencing Factors in Dairy Products: A Review. Biological Forum – An International Journal, 16(12): 170-178.