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Cited by 1,197Fatty Acid Research and HealthEdible Oils Quality and AnalysisFood and Agricultural Sciences

Dietary Sources of Conjugated Dienoic Isomers of Linoleic Acid, a Newly Recognized Class of Anticarcinogens

Chin, S.F., Liu, W., Storkson, J.M., Ha, Y.L., Pariza, M.W.·1992·Journal of Food Composition and Analysis
DOI 10.1016/0889-1575(92)90037-k
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Abstract

Conjugated dienoic derivatives of linoleic acid (CLA), shown to be anticarcinogenic in several animal models, are present in many natural food sources. However, few quantitative data on CLA in food are available. An improved method for quantifying CLA was developed. The method was used to produce a data base of more than 90 food items including meat, poultry, seafood, dairy products, plant oils, and infant and processed foods. The principal dietary sources of CLA are animal products. In general, meat from ruminants contains considerably more CLA than meat from nonruminants, with veal having the lowest and lamb the highest (2.7 vs 5.6 mg CLA/g fat). Foods derived from nonruminant animals were far lower in CLA content except for turkey. Seafood contained low amounts of CLA, ranging from 0.3 to 0.6 mg CLA/g fat. By contrast dairy products (milk, butter, and yogurt) contained considerable amounts of CLA. Natural cheeses were also high in CLA. Among cheeses, those which were aged or ripened more than 10 months had the lowest CLA content. CLA concentrations in an assortment of processed cheeses did not vary much (avg 5.0 mg CLA/g fat). Plant oils contained far less CLA, ranging from 0.1 mg CLA/g g fat (coconut oil) to 0.7 mg CLA/g fat (safflower oil). Processed, canned, and infant foods were comparable in CLA content to similar unprocessed foods. Values for foods that contained beef, lamb, and veal were generally high in CLA. However the c-9,t-11 CLA isomer, believed to be the biologically active form, tended to be lower in cooked meats. In animal and dairy products the c-9,t-11 CLA isomer accounted for 75 and 90%, respectively, of the total CLA; in plant oils less than 50% of the total CLA was the c-9,t-11 CLA isomer. The results show that considerable differences occur in the CLA content of common foods and indicate the possibility of large variations in dietary intakes of CLA.

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Crossref · 10.1016/0889-1575(92)90037-k

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  • Conjugated linoleic acid (cLA) is present in extra virgin olive oil (EVOO).

    “The presence of cLA in EVOO [39], [40] was determined by selective derivatization with 4-phenyl-1,2,4- triazoline-3,5-dione (PTAD) and product analysis by HPLC-MS/MS (Figure S2) (30).”

    From Olives and olive oil are sources of electrophilic fatty acid nitroalkenes (2014) · cites this paper as [39]

  • Plant lipids have cLA levels of up to ∼1.0 mg cLA/g fat, and reported levels of cLA in olive oils are up to 0.2 mg/g fat, predominantly cis9-, trans11- and trans10-, cis12- isomers.

    “Plant lipids have cLA levels of up to ∼1.0 mg cLA/g fat [39], with reported levels of cLA in olive oils of up to 0.2 mg/g fat [39], predominantly the cis9-, trans11- and trans10-, cis12- isomers [39].”

    From Olives and olive oil are sources of electrophilic fatty acid nitroalkenes (2014) · cites this paper as [39]

  • cLA consists of positional isomers of linoleic acid having conjugated dienes in the cis and trans configurations.

    “cLA consists of positional isomers of linoleic acid having conjugated dienes in the cis and trans configurations [39], [51], [52].”

    From Olives and olive oil are sources of electrophilic fatty acid nitroalkenes (2014) · cites this paper as [39]

  • Both mammalian and enterosalivary microbiome enzymes can synthesize conjugated diene fatty acids in humans both de novo and by desaturation of monoenoic fatty acid substrates.

    “In addition, both mammalian and enterosalivary microbiome enzymes can synthesize conjugated diene fatty acids in humans both de novo and by desaturation of monoenoic fatty acid substrates [39], [40].”

    From Olives and olive oil are sources of electrophilic fatty acid nitroalkenes (2014) · cites this paper as [39]

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Authors
Chin, S. F., Liu, W., Storkson, J. M., Ha, Y. L., & Pariza, M. W.
Affiliations
University of Wisconsin–Madison (US)
Corresponding author
Pariza, M.W.
ORCID
Ha, Y.L.
Venue
Journal of Food Composition and Analysis
Publisher
Elsevier BV
Published
1992-09
Volume
5
Issue
3
Pages
185-197
ISSN
0889-1575 (ISSN-L)
DOI
10.1016/0889-1575(92)90037-k
OpenAlex
W1964694178
Cited by
1,197
References
15
Citations by year
2026: 4 · 2025: 3 · 2024: 6 · 2023: 6 · 2022: 17 · 2021: 20 · 2020: 24 · 2019: 19 · 2018: 14 · 2017: 25 · 2016: 39 · 2015: 31 · 2014: 30 · 2013: 39 · 2012: 48
FWCI
6.37
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Journal of Food Composition and Analysis (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
conjugated linoleic acid, food sources, anticarcinogens, ruminant meat, dairy products, cheese, vegetable oils, seafood, CLA isomers, dietary intake, food composition

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