Conjugated Linoleic Acid: Potential Health Benefits as a Functional Food Ingredient

Abstract

Conjugated linoleic acid (CLA) has drawn significant attention since the 1980s for its various biological activities. CLAconsists mainly of two isomers, cis-9, trans-11 and trans-10, cis-12, and the mixture of these two (CLA mix or 50: 50) has been approved for food as GRAS (generally recognized as safe) in the United States since 2008. Along with its original discovery as an anticancer component, CLA has been shown to prevent the development of atherosclerosis, reduce body fat while improving lean body mass, and modulate immune and/or inflammatory responses. This review summarizes the clinical trials involving CLA since 2012; additional uses of CLA for age-associated health issues are discussed; and CLA's potential health concerns, including glucose homeostasis, oxidative stress, hepatic steatosis, and milk-fat depression, are examined. With ongoing applications to food products, CLA consumption is expected to rise and close monitoring of not only its efficacy but also its known and unknown consequences are required to ensure proper applications of CLA.