Conjugated linoleic acid (CLA) is a collective term used to describe one or more positional and geometric forms of the essential fatty acid linoleic acid. CLA is naturally present in cow’s milk and beef and other ruminant meats. Milkfat, in particular, is the richest natural dietary source of CLA in the cis-9, trans-11 (c9, t11) configuration.

Emerging research indicates that milk-derived CLA might hold anti-cancer properties as well as offer potential cardiovascular health benefits.

Biomedical research using animal models and cell cultures have consistently shown that CLA is a potent, naturally occurring anti-carcinogen. For this reason, the National Academy of Science in 1996 stated that “CLA was the only fatty acid shown unequivocally to inhibit carcinogenesis in experimental animals.”

Animal studies and some clinical studies using up to 3 grams of CLA a day suggest that CLA may provide heart health benefits. Human clinical studies are necessary to assess the potential anti-atherogenic role that dietary CLA from dairy foods may play.