CLA - Conjugated Linoleic Acid News

International symposium highlights benefits of beef and dairy CLA

Red Deer, Alta., July 25, 2006

CLA is a unique fat, found naturally in dairy and beef products, that is showing considerable potential for human health benefits related to cancer, heart disease, obesity, diabetes, kidney disease and bone density. The Canadians are part of Canada's CLA Network, a group devoted to harvesting the health potential of CLA.

Studies have confirmed ruminant meats and dairy products already contain natural CLA, and there is strong potential to enhance these levels through a variety of livestock production strategies, including simple livestock dietary changes.

"There is great momentum building for CLA research and development," says CLA Network Manager Vince Ohama. "The body of knowledge is increasing rapidly every year, with more and more evidence pointing to significant health and economic potential for natural beef and dairy CLA."

The symposium was hosted by BIOCLA, a European network of scientists and other experts working to capture CLA potential. Several U.S. based CLA researchers also attended the symposium.

"The symposium was an opportunity for us to plug in with our European and American counterparts, to share our body of knowledge and experiences on what's happening in the world of CLA," says Ohama, one of several administrators and scientists in a strong CLA Network delegation attending the symposium. "There's a lot we can learn from each in terms of scientific progress and in addressing regulatory issues and other common challenges."

Though research is in early stages and based largely on animal models, the potentially broad and clinically significant benefits of CLA have earned it increasing recognition as a wonder nutrient of the future.

"It's amazing to see the progress in just the past few years," says Ohama. "There has been a tremendous increase in scientific literature on CLA, overwhelmingly positive, and it was clear at the symposium that momentum is growing toward more of a need for human clinical trials because of this."

Core topics at the symposium included supporting the commercialization of CLA-based functional foods, technology to deliver stable CLA enriched foods, efficacy requirements and legislative and labeling issues.

Among CLA Network presenters, Dr. Erasmus Okine of the University of Alberta spoke on the beneficial role of CLA in inflammation and metabolism in conditions of diabetes, obesity and cancer; Dr. John Kennelly of the University of Alberta spoke on progress and future plans for CLA in dairy and beef production; and Ohama delivered an overview of the CLA Network initiative.

The CLA Network was founded in Alberta in 2001 through a collaborative effort involving government, academia and industry. It includes representatives from many areas of expertise such as research, food industry, health and communications.

Network activity is based around several modules working together towards a common goal. These modules cover the areas of dairy production, beef production, animal mechanisms, human health, market research, product development and communications.

More information on CLA and the CLA Network is available on the Web, at www.CLAnetwork.com.

<< Back to All Natural Products List