Benefits of Using Conjugated Linoleic Acid on Food Production – Food&Nutrition Example

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"Benefits of Using Conjugated Linoleic Acid on Food Production" is an amazing example of a paper on food and nutrition. Scientifically, the occurrence of Conjugated Linoleic Acid has been described as fatty acids occurring freely and naturally in various meat products as well as different dairy products. Research has shown that most dairy products i. e. milk, are made up of approximately 60% of Conjugated Linoleic Acid (The American Journal of Clinical Nutrition 2012). Meat products have approximately 36% of this naturally fatty acid while the rest can be found in processed food products such as pizza et cetera. The discovery of Conjugated Linoleic Acid was done by Michael Pariza in 1978 at Wisconsin University.

Other studies ascribed to CLA were later conducted in the mid and late 1980s. However, most of these researches were performed on animals in order to identify various effects it poses on food products and how it can be used in genetic modification geared towards food production. Moreover, some of these researched were focused on determining various ways by, which Conjugated Linoleic Acid can be used for treating certain aspects of cancerous cells as well as determining ways of improving food intake among human beings.

Conjugated Linoleic Acid is imperative in food production; it has been applied in various regions to improve food production as well as in other pertinent health issues. This discussion will focus on various positive effects of the use of Conjugated Linoleic Acid on food production; the health risks associated with it; considerations that are usually made while preparing food products with CLA. It shall also provide a brief discussion of the scientific mechanisms applied to utilize CLA in food production. Benefits of Using Conjugated Linoleic Acid on Food Production A variety of researches have been conducted to determine the health benefits that are usually associated with the use and existence of Conjugated Linoleic Acid on food production.

To begin with, recent research showed that using as little as 0.5% of this natural fatty acid on food production can reduce incidences of cancer attack. This is believed to occur through the reduction of growth of tumors by approximately 50% hence, reducing the chances of breast cancer as well as lung cancer attack (The American Journal of Clinical Nutrition 2012). In addition, the existence of small quantities of Conjugated Linoleic Acid on food products reduces chances of cardiovascular, high blood pressure as well as osteoporosis attack.

In some cases, science has proved that the use of CLA in food products is imperative in relation to health effects through facilitating insulin resistance: A research that was conducted on mice indicated that the existence of Conjugated Linoleic Acid in the bloodstream reduces the circulation of insulin through improving the actions of insulin. Science has also shown that the existence of Conjugated Linoleic Acid in certain food products is imperative in improving body composition.

This occurs through the reduction of body fats; it is believed that this can also be effected through a combination of body physical exercises: Thus leading to a lean body mass. This leads to the preservation of body muscles. Risks associated with Formulating Foods with CLA and Effects of Ingesting beyond Recommended Amounts Despite the fact that Conjugated Linoleic Acid is associated with several health benefits, there are risks that are also associated with it.

The American Journal of Clinic Nutrition has indicated information in regard to various health risks associated with the consumption of food products that contain Conjugated Linoleic Acid. However, the research indicated that this natural fatty acid has limited side effects when used in the right and recommended quantities. The first side effect that may be experienced by individuals who consume this fatty acid in large quantities is the existence of feelings of nausea among individuals affected. Moreover, it may lead to the feelings of stomach upset a well as diarrhea among the affected persons.

In some cases, individuals who consume large quantities of Conjugated Linoleic Acid may feel fatigued thus, leading to a condition of lethargy (Christy et al 2009). Health experts also usually provide precautions to certain people such as expectant women to avoid over-consumption of Conjugated Linoleic Acid. Breast-feeding mothers are also usually warned to avoid the over-consumption of this product. However, medics have not provided substantial reasons for such precaution, but there is a belief that it may not be healthy for young children and infants. On the other hand, diabetic persons are also usually warned in regard to the consumption of food products with large amounts of conjugated linoleic acid.

Owing to the fact that it has a direct effect by facilitating insulin actions, it is assumed that it may worsen the level of diabetes in a patient. Persons suffering from metabolic syndrome are also not advised to consume Conjugated Linoleic Acid; this is due to its effects on insulin and generally diabetes. Considerations for Formulating Foods with Conjugated Linoleic Acids Saturated fatty acids are pertinent in the human diet; the ratio of the amount of Conjugated Linoleic Acid is usually recommended to a certain amount in order to avoid over-consumption and under-consumption.

This leads to consideration of the amount of taken on a daily basis for instance; a normal person is recommended to consume only 15-175mg on a daily basis. Another consideration is usually based on the use of this natural fatty acid on a specific individual for example A person may consume it normally as part of his/her diet while another person may consume it to reduce obese conditions (http: //www. nutritionandmetabolism. com n. d).

On the other hand, some people may consume it due to the fact that they want to prevent certain diseases. These three categories are usually exposed to different amounts of CLA. Ways by which other Ingredients of Food Products are Substituted by Conjugated Linoleic Acids The current generation is characterized by rapid medical technological development. This has led to the development of more advanced biological procedures that are applied to substitute food products with other ingredients such as polyunsaturated fatty acids with CLA. For example, the process of Alkaline Isomerization has been applied to synthesis certain materials in order to produce Conjugated Linoleic Acids i. e.

from linoleic acids Foods Marketed with Conjugated Linoleic Acids There are a variety of food products that contain Conjugated Linoleic Acid that is currently marketed in various parts of the world. The majority of these food products are dairy products such as milk and processed milk such as yogurt. On the other hand, food supplements such as omega products and bodybuilding supplements are usually sold with certain amounts of Conjugated Linoleic Acids.

Moreover, meat product also contains substantial amounts of Conjugated Linoleic Acids that are currently marketed in various parts of the global market. Conclusion It is evident that Conjugated Linoleic Acids are important in the overall human health system; research has also not shown substantial side effects of this natural fatty acid: Hence making its benefits quite imperative. It therefore imperative that many scientific researches are undertaken to ensure that the benefits of these natural fatty acids are maximized for human well-being.

References

Christy, A et al. (2009). Evidence in the formation of conjugated linoleic acids from thermally induced 9t12t linoleic acid: a study by gas chromatography and infrared spectroscopy. Chemistry and Physics of Lipids, 161(2), 86-94.

Conjugated linoleic acid modulation of risk factors associated with atherosclerosis. (n.d). Nutrition & Metabolism. Retrieved February 20, 2014, from http://www.nutritionandmetabolism.com/content/5/1/22

The American Journal of Clinical Nutrition. (2012). Perspective on the safety and effectiveness of conjugated linoleic acid. Retrieved February 20, 2014, from http://ajcn.nutrition.org/content/79/6/1132S.full

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