Evaluation of Health Benefits of Conjugated Linloleic Acid (CLA) – Enriched Dairy & Beef Foods
This project was selected by SARE as one of ten projects in the nation to be highlighted for its community/producer involvement and impact. Conjugated linoleic acid (CLA) is a unique fatty acid that is present in ruminants and many foods derived from them. This project explored methods of increasing CLA levels in dairy and beef products and then identify the health benefits for humans that ate the foods with higher CLA levels. This project was conducted at the request of several Northeast Iowa farmers who wanted to determine the health effects of CLA-enriched milk and beef on humans. NE IA RC&D provided administrative support, and reporting and project coordination. They partnered with area producers and Iowa State University. The project was funded by a grant from SARE – Sustainable Agricultural Research and Education.