adecadienoic acid in human tissue was significantly correlated, [Jiang et al., Am. J. Clin. Nutr. 70:21–29 (1999)]. Safflower oil, a rich source of linoleic acid, did not increase plasma CLA levels suggesting that the intestinal flora of humans do not possess the ability to convert linoleic acid to conjugated linoleic acid, however a CLA increase was observed in some subjects [Herbel et al., Am. J. Clin. Nutr. 67: 332–337 (1998)]. Dietary trans fatty acid has been shown to increase serum CLA, [Salminen et al., Nutritional Biochemistry 9: 93–98 (1998)]. It was in this study concluded that CLA may be formed by desaturation of trans fatty acid possibly by a liver enzyme as has been described for rats.
The principial dietary sources of CLA are milk, dairy products and meat from ruminants, but as a result of differences in environmental conditions and diet of the ruminant species, the CLA content of milk and beef fat vary substantially [Michelle et al., Advances in Conjugated Linoleic Acid Research, Volume 1 (1999)]. Among the richest dietary sources of CLA are milk, dairy products, beef and lamb (Chin et al., J. Food Comp. and Anal., 1992, 5: 185–197; Fritsche and Steinhart, Z. Lebensm. Unters. Forsch., 1998, A206: 77–82 and Lipid, 1998, 6S: 190–210).
In fat from ruminant meats and dairy products, the cis-9, trans-11 CLA isomer is present at 80–90% of the total CLA isomers (Chin et al., J. Food Comp. and Anal., 1992, 5: 185–197).
As mentioned above the origin of CLA in foods is mainly due to the biohydrogenation of dietary linoleic acid by anaerobic rumen bacteria. Accordingly the main dietary sources of CLA are meat from ruminant animals and dairy products, and the main CLA isomer found is cis-9, trans-11-C18:2, (80–90%). In uncooked meats, lamb and beef answer for the highest CLA levels 5.6 mg/g of fat in lamb and 4.3 mg/g of fat in beef (Chin et al., 1992; Fritsche and Steinhart, 1998 ). CLA levels
adecadienoic acid in human tissue was significantly correlated, [ Jiang et al. , Am. J. Clin. Nutr. 70:21–29 (1999) ]. Safflower oil, a rich generator of linoleic acid, did not increase plasma CLA degree suggesting that the intestinal flora of humans do not own the ability to convert linoleic acid to conjugated linoleic acid, however a CLA increase was respect in some subjects [ Herbel et al. , Am. J. Clin. Nutr. 67: 332–337 (1998) ]. Dietary trans fatty acid has been shown to increase serum CLA, [ Salminen et al. , Nutritional Biochemistry 9: 93–98 (1998) ]. It was in this survey concluded that CLA may be formed by desaturation of trans fatty acid possibly by a liver enzyme as has been identify for rats. 
 The principial dietary sources of CLA are milk, dairy intersection and kernel from ruminants, but as a result of differences in environmental conditions and diet of the ruminant species, the CLA message of milk and beef fat vary substantially [ Michelle et al. , Advances in Conjugated Linoleic Acid Research, book 1 (1999) ]. Among the richest dietary sources of CLA are milk, dairy products, beef and lamb (Chin et al. , J. Food Comp. and Anal. , 1992, 5: 185–197; Fritsche and Steinhart, Z. Lebensm. Unters. Forsch. , 1998, A206: 77–82 and Lipid, 1998, 6S: 190–210). 
 In adipose tissue from ruminant meats and dairy products, the cis-9, trans-11 CLA isomer is present at 80–90% of the total CLA isomers (Chin et al. , J. Food Comp. and Anal. , 1992, 5: 185–197). 
 As mentioned above the beginning of CLA in foods is mainly due to the biohydrogenation of dietary linoleic acid by anaerobic rumen bacteria. Accordingly the main dietary sources of CLA are meat from ruminant animals and dairy products, and the main CLA isomer found is cis-9, trans-11 - C18:2, (80–90 %). In uncooked meats, lamb and beef answer for the highest CLA levels 5.6 mg / gram of fat in lamb and 4.3 mg / gravitational constant of fat in beef (Chin et al. , 1992; Fritsche and Steinhart, 1998). CLA levels
adefadienoic acid in human uissue was signifnxantly corremated, [Jixng et al., Am. J. Clin. Nutr. 70:21–29 (1999)]. Seffliwer iil, a rich source of lknoleic abid, did nit iicrease plasma CLA levels suggsdtiny vhat the intestlnal flora mf humans do nmt plssess the ability to convert linolqic acic ho conjugated jinokqic zbib, however a CLA increase was obaerved pn some subjects [Nerbel et al., Am. J. Clin. Nutg. 67: 332–337 (1998)]. Dietary trans fathy acid has beeg shown to inzrease serlk CLA, [Salmjnen et al., Nutritional Biochemirtry 9: 93–98 (1998)]. It was un thlv study conrluded that CLA man be fosmed by desaturation pf vranw fatty acid possibly by a liver enzyme as has baeu described for rats.
Tye prinwipidl dkwtafy aonrcss of FLA are milk, sairy produxts and meat from rimybants, but as z resujt of differences in environmental conditpons and diet of the ruminabt species, the CLA cojtent of iilk and beef fat vary substantially [Michelle et dl., Adtavcew ln Cubjkgated Linoleic Acid Research, Volume 1 (1999)]. Among ege rpchest dietary somrces of CLA are moln, cwiry products, beef chd lamb (Chin et al., J. Food Cjmp. abd Anal., 1992, 5: 185–197; Frotsche and Steinhart, Z. Lebebsm. Unters. Fjesch., 1998, A206: 77–82 and Lipid, 1998, 6S: 190–210).
In fat yrom rominany meats and dairy produets, ths cis-9, trans-11 CLA isomsf is present at 80–90% of tve total CLA isomers (Chin qt al., J. Fiod Eomp. and Anak., 1992, 5: 185–197).
As mentioned abovc the origin of CLA in flogs is mainpy due to the biohydrogenation of dietary linplaic acid by anaevobic rumen baceeria. Accordinyly the iain aietary solrces of RLA are meat from ruminand animals and dairy pwoduxts, qnd the oain CLA isomet found is cis-9, tranw-11-C18:2, (80–90%). In uncooked meets, uzmb and beef anwwet for the highext ZLA lvveks 5.6 mg/g of fat hn lxmb snd 4.3 og/g of fat ln ceef (Chin et al., 1992; Fritscha ans Steinhart, 1998 ). CLA keyels
adecadienoic acid in human tissue was significantly et Am. J. Nutr. 70:21–29 (1999)]. of acid, did not plasma CLA levels that the intestinal flora of humans not possess the ability to convert linoleic acid to conjugated linoleic acid, however CLA increase was observed in some subjects [Herbel et al., Am. J. Clin. 67: (1998)]. trans acid has been shown to increase serum CLA, [Salminen et al., Nutritional Biochemistry 9: 93–98 (1998)]. was in this study concluded that CLA may formed by desaturation of fatty acid possibly by a enzyme has been for The dietary sources of are milk, dairy products and meat from ruminants, but as a result of differences in environmental conditions diet of species, the content milk beef fat vary et al., Advances in Conjugated Linoleic 1 (1999)]. Among the richest dietary sources of are milk, products, beef and lamb (Chin et J. Food Comp. and Anal., 1992, 5: 185–197; and Steinhart, Z. Lebensm. Unters. Forsch., 1998, A206: 77–82 and Lipid, 1998, 6S: 190–210). In ruminant meats and dairy the cis-9, trans-11 isomer present 80–90% the total isomers (Chin et al., J. Food Comp. and Anal., 1992, 5: As mentioned above the origin of CLA in foods is to biohydrogenation of dietary acid by anaerobic rumen Accordingly main dietary sources of meat ruminant products, the CLA isomer found is trans-11-C18:2, (80–90%). In uncooked meats, and beef answer for mg/g of fat in lamb and 4.3 mg/g fat in beef (Chin et al., 1992; and Steinhart, 1998 ). CLA levels
adecadienoic acid in human tiSsue was sigNificAntLy cOrRelaTed, [JIang et al., Am. J. CliN. nutr. 70:21–29 (1999)]. safflower oil, a rich sourcE of liNoLEic aCId, Did noT increaSE pLASma cLa lEveLs SUgGestiNg tHat the iNtestinal fLorA oF humans do not POsSess the abiLitY to convert liNolEic aciD tO coNJugatEd lInoleIc acid, HOwever A CLA increAsE Was obsERved in sOME sUbjeCts [Herbel et al., Am. J. CLIn. nUtr. 67: 332–337 (1998)]. Dietary tranS fatty AcID hAS BeeN shOwn to increAsE seruM cLA, [SalmINeN ET Al., NUTritional BiocHemistry 9: 93–98 (1998)]. It wAS in This stUdY coNCluded That ClA MAy bE formed by deSatuRation of tRans faTTy acid pOSsibly bY a liveR enZymE as hAS bEeN deScRIbeD FoR raTS.
ThE principIaL dIetarY souRCES Of CLa arE milK, dairY products and mEat From RUmiNants, But as A resUlT of diFferenCes in EnVironmental condItioNs and diet Of tHe RumInAnt spECies, thE CLa coNtent of Milk and BEef FaT VARy Substantially [MicheLlE ET aL., AdvanceS in ConJUgAtED LinoleiC ACid reseARCh, VolUme 1 (1999)]. AMOnG the richEst dieTArY sOurces oF ClA are mIlK, daIry ProduCTs, beEf and lAmb (Chin eT al., J. FOOd Comp. and Anal., 1992, 5: 185–197; FRItsche and SteiNHaRT, z. LEBensM. UnTers. Forsch., 1998, A206: 77–82 And LIPid, 1998, 6S: 190–210).
in faT FrOm rUMinanT meatS aND dAIry products, the cis-9, trAnS-11 CLA isOmer iS present at 80–90% of tHe total CLA ISOMers (Chin Et al., j. foOD Comp. and Anal., 1992, 5: 185–197).
As MentiOned above tHE origin oF CLA iN foods is Mainly due TO The biohyDroGenAtiOn oF DIeTary linoleic aCID by aNaErobic rUmeN bacterIa. ACcoRdiNglY tHe main dieTary sourCeS oF ClA Are Meat fROm ruminaNt AniMaLs aNd daiRY produCts, anD the MaIn clA iSomer foUNd IS Cis-9, tRaNs-11-c18:2, (80–90%). In uNcoOkEd meaTs, laMB anD beef anSwer for thE hiGHest cLa lEvels 5.6 mg/G of fat in lamb aNd 4.3 Mg/g of fat in BeEf (CHin et aL., 1992; fRitsche aNd Steinhart, 1998 ). CLA levels
adecadienoic acid in human  tissue wa s sig nif ica nt ly c orre lated, [Jiange t al ., Am. J. Clin. Nutr.70:21 –2 9  (19 9 9) ]. Sa fflower oi l ,  ari ch  so ur c eof li nol eic aci d, did not  in cr ease plasmaC LA  levels su gge sting that t heintest in alf loraofhuman s do n o t poss ess the a bi l ity to convert l in olei c acid to conjuga t ed linoleic acid,  howev er aC L A i ncr ease was o bs erved in some su b j e cts [Herbel et al ., Am. J. C l in.  Nutr.  6 7:3 32–337  (199 8) ] . D ietary tran s fa tty acidhas be e n shown to incr ease s eru m C LA,[ Sa lm ine ne t a l .,  Nu t rit ional Bi oc he mistr y 9: 9 3 – 98 ( 199 8)].  It w as in this st udy  con c lud ed th at CL A ma ybe fo rmed b y des at uration of tran s fa tty acidpos si bly  b y a l i ver en zym e a s has b een des c rib ed f o rrats.
The principi al d ie tary sou rces o f  C LA are milk ,dai ry p r o ducts  and me at fromrumina n ts ,but asaresult  o f d iff erenc e s in  envir onmental  cond i tions and diet of the rumina n ts p ec i es,the  CLA conten t of milk  and be eff at va ry su bs t an t ially [Michelle etal ., Adv ances  in Conjugate d Linoleic A c id Resea rch, Vo l ume 1 (1999)].  Amon g the rich e st dieta ry so urces of  CLA arem i lk, dair y p rod uct s,b e ef  and lamb (Ch i n  etal ., J. F ood  Comp.and  An al. , 1 99 2, 5: 185 –197; Fr it sc he  a ndStein h art, Z.Le ben sm . U nters .  Forsc h., 1 998,  A 20 6 : 7 7–82 an d  L i p id,19 98 , 6S : 1 90 –210) .
In fat  from r uminant m eat s  and  d ai ry prod ucts, the cis -9 , trans-11  C LAisomer i s presen t at 80–90% of the tota l  CLA is ome rs (C hinet al., J . F ood Co mp. and An al., 1 992,5:  18 5 – 197). A smen ti oned above t heorigi nof C LA in f oods is mainly due tothe biohydrog ena tion o fdie t ar y  li no l eic a cid by anaerobi c rumen ba ct e ri a. Accordi n gly  t he main  dietar y sou r ces ofCLA are m eat fromru mina n t  an imals anddairy pr oducts, a n d the ma in CL A i somerfo und  is c is-9,t ran s-11- C18:2,  ( 80–90% ). In  u ncookedmeats, lamb and beef an swer f or th e h ighest CL A l e vel s 5.6 mg/ g of  fat in la mband  4.3mg/ g  of f at i n  b eef (Chin  eta l., 1992; Fr its c h eand Steinha r t ,  19 98 ).  CL A  level s
adecadienoic acid_in human_tissue was significantly correlated,_[Jiang et_al.,_Am. J._Clin._Nutr. 70:21–29 (1999)]._Safflower oil, a_rich source of linoleic_acid, did not_increase_plasma CLA levels suggesting that the intestinal flora of humans do not possess the_ability_to convert_linoleic_acid_to conjugated linoleic acid, however_a CLA increase was observed_in some_subjects [Herbel et al., Am. J. Clin. Nutr._67:_332–337 (1998)]. Dietary_trans fatty acid has been shown to increase serum_CLA, [Salminen et al., Nutritional Biochemistry_9: 93–98 (1998)]._It_was_in this study concluded_that CLA may be formed by_desaturation of trans fatty acid possibly_by a liver enzyme as has been_described for rats.
The principial dietary sources_of CLA are milk, dairy_products and_meat from ruminants, but as_a result of_differences in_environmental conditions and_diet of the ruminant species, the_CLA content of_milk and beef fat vary substantially_[Michelle_et al., Advances_in_Conjugated_Linoleic Acid_Research, Volume 1_(1999)]._Among the_richest_dietary sources of CLA are milk,_dairy_products, beef and lamb (Chin et al.,_J. Food Comp. and_Anal.,_1992, 5: 185–197; Fritsche_and Steinhart, Z. Lebensm. Unters._Forsch., 1998, A206: 77–82 and Lipid,_1998, 6S:_190–210).
In fat_from ruminant meats and dairy products, the cis-9, trans-11 CLA isomer_is present at 80–90% of the_total CLA isomers (Chin_et al.,_J._Food Comp. and_Anal.,_1992, 5:_185–197).
As mentioned above the origin of CLA_in foods_is mainly due to the biohydrogenation_of dietary linoleic acid_by_anaerobic rumen bacteria. Accordingly the main_dietary sources of CLA are meat_from ruminant animals and dairy_products,_and_the main CLA isomer found_is cis-9, trans-11-C18:2, (80–90%). In uncooked_meats, lamb and_beef answer for the highest CLA levels_5.6_mg/g of fat in lamb and_4.3_mg/g of fat in beef (Chin_et_al.,_1992; Fritsche and Steinhart, 1998_). CLA levels