Conjugated linoleic acid as a functional ingredient.

The development of new functional food ingredients depends on establishing their safety and effectiveness. These are usually assessed in animal studies and in vitro experiments that are followed by human clinical trials.

Conjugated linoleic acid (CLA) offers a number of potentially beneficial health effects by means of the action of its two biologically active isomers: cis-9,trans-11 and trans-10,cis-12 CLA. For this reason, CLA has been proposed as a novel functional lipid ingredient.

There are more than 600 animal and in vitro studies on CLA in the published scientific literature, as well as a number of human clinical trials. For scientific references, see: http://www.wisc.edu/fri/clarefs.htm. Taken as a whole, this body of research indicates that CLA is safe for human consumption under the intended conditions of use.

Currently, we're told, the strongest clinical evidence for gaining any health benefits from CLA shows how it is able to help facilitate the control of body fat, reduce adverse physiological effects associated with weight-loss dieting, and and enhance immune function. Evidence supporting other potential health benefits is growing.

In addition, in animal studies, very small amounts of CLA have reportedly blocked all three stages of cancer--initiation, promotion and metastasis. Most anti-cancer agents block only one of these stages. What's more, CLA has reportedly slowed the growth of an unusually wide variety of tumors, including cancers of the skin, breast, prostate and colon. Human CLA research is in its infancy, but a few studies have suggested that CLA may have similar benefits in people.

Further information. Michael Pariza, Food Research Institute, University of Wisconsin, Madison, Department of Food Microbiology and Toxicology, Room 176, 1925 Willow Dr., Madison, WI 53706; phone: [phone]; fax: [phone]; email: [e-mail].