Conjugated linoleic acid (CLA)
Synopsis of conjugated linoleic acid (CLA)
Conjugated linoleic acid (CLA) refers to a group of polyunsaturated omega-6 fatty acid isomers primarily found in the meat and dairy products of ruminant animals, such as cows, goats, and sheep. Structurally, CLA is a modified form of linoleic acid, with its double bonds arranged in a unique conjugated pattern. The two most studied isomers are cis-9, trans-11 (c9,t11) and trans-10, cis-12 (t10,c12) CLA, each with different physiological effects.
CLA has gained attention in nutritional science for its potential role in body fat reduction, lean muscle maintenance, and metabolic health. Several studies—mostly in animals and some in humans—have suggested that CLA may:
- Reduce body fat mass by increasing energy expenditure and stimulating fat oxidation
- Preserve or increase lean muscle mass during weight loss or resistance training
- Improve insulin sensitivity and glucose metabolism
- Modulate inflammatory pathways, particularly in metabolic or autoimmune disorders
- Support cardiovascular health by influencing lipid metabolism
CLA is naturally present in grass-fed animal products, but most supplemental forms are derived from safflower or sunflower oil, processed to create a mixture of CLA isomers. These supplements are typically marketed for weight management, athletic performance, and metabolic support.
Although generally safe at moderate doses, excessive CLA intake—particularly of synthetic isomer blends—has been associated with increased oxidative stress, fatty liver, or insulin resistance in some studies. Therefore, quality, dose, and source are important considerations.
Historical Use
Because CLA is a naturally occurring compound and not a plant, it does not have a direct place in traditional herbal medicine systems like Ayurveda, TCM, or Unani. However, its natural dietary sources—grass-fed meat, raw dairy, and fermented milk products—have long been recognized in traditional diets for promoting strength, fertility, and endurance.
In ancestral and indigenous food traditions, diets rich in wild or pasture-raised animal products would have naturally provided more CLA than modern grain-fed livestock diets. These foods were often reserved for growing children, pregnant women, warriors, and the elderly, especially in societies that emphasized animal fats and organ meats for vitality and resilience.
The isolation and identification of CLA as a distinct compound began in the 1980s, when researchers discovered its anti-carcinogenic properties in grilled beef. Since then, it has been the subject of numerous studies on obesity, cancer prevention, immune function, and exercise performance.
Today, CLA is widely used in sports nutrition, weight management supplements, and metabolic health products, often alongside L-carnitine, green tea extract, or protein blends. While not rooted in traditional herbalism, CLA’s emergence represents how scientific analysis of ancestral diets continues to shape modern health strategies.
Conjugated linoleic acid (CLA) is used for these health conditions
Arthritis (Scientific)
Athletic and Exercise Aids (Scientific)
Body Building (Scientific)
Cancer (prevention) (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Fat Metabolism (poor) (Scientific)
Fatty Liver Disease (Scientific)
Inflammation (Scientific)
Metabolic Syndrome (Scientific)
Muscle Tone (lack of) (Scientific)
Osteoporosis (Scientific)
Triglycerides (high) (Scientific)
Weight Loss (Scientific)
conjugated linoleic acid (CLA) is used to support these body systems
Immune System (Scientific)
Muscles (Scientific)
