Beyond cardiovascular health and weight management, the next big areas for CLA are inflammation and immune support.
While inflammation and immune support are emerging areas of science,
more CLA-containing food products are also expected to emerge soon.
«People who take CLA just feel better. That’s probably one of the
reasons why CLA has a long history of use in supplements.»
The ingredient has a much shorter history in food and beverages, however, since it only received GRAS status in 2008.
CLA is a fatty acid naturally present in ruminant meant and dairy products. Due to changes in the Western diet, average intake of CLA has fallen; if the fat is removed from a dairy product to make a low fat version that will be acceptable to consumers, CLA is removed along with it. The ingredient is most often found as a mixture of isomers: cis-9, trans-11 and trans-10, cis-12.