ABSTRACT
The group of fatty acids often called conjugated linoleic acids (CLAs) are positional and geometric isomers of octadecadienoic acid (18:2). The double bonds in CLAs are conjugated which means that they are not separated by a methylene group (–CH2-) that is typical of the double bonds in polyunsaturated fatty acids (PUFAs), such as linoleic acid (LA or 18:2n-6), an omega-6 essential fatty acid. Many foods contain some CLA isomers1 but the chief sources are found in dairy and beef products (or those derived from ruminant sources) since the process of bacterial biohydrogenation of PUFAs in the rumen leads to their formation2-4.
