Availability of Food Sources of Conjugated Linoleic Acid in Brazil

Authors

  • Marialice P.C. Silvestre Universidade Federal de Minas Gerais, UFMG, Belo Horizonte, MG, Brazil
  • Daniella C.F. Lopes Centro Universitário de Sete Lagoas, UNIFEMM, Sete Lagoas, MG, Brazil
  • Mauro R. Silva EDETEC Indústria Alimentícia S/A, Belo Horizonte, MG, Brazil
  • Viviane D.M. Silva EDETEC Indústria Alimentícia S/A, Belo Horizonte, MG, Brazil

DOI:

https://doi.org/10.3923/pjn.2013.8.11

Keywords:

Conjugated linoleic acid, consumption, food intake

Abstract

The aim of this study was to assess the availability of food sources of Conjugated Linoleic Acid (CLA) in the homes of Brazilian families. Information obtained from the Brazilian Institute of Geography and Statistics by a Household Budget Survey (2008-2009) were used for this analysis. The fat content of the selected foods was taken from tables of food composition and that of CLA from papers published in international journals. By crossing these data it was possible to found that the availability of CLA in Brazilian households is of 108 mg g-1 of fat, using as food sources cow's milk and its derivatives, in addition to beef. This value is below the estimated one for CLA to perform its health beneficial function which would be around 3.5 mg/day, however, it is similar to that found for the consumption of CLA in other countries.

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Published

15.12.2012

Issue

Vol. 12 No. 1 (2013)

Section

Research Article

License

Copyright (c) 2013 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Silvestre, M. P., Lopes, D. C., Silva, M. R., & Silva, V. D. (2012). Availability of Food Sources of Conjugated Linoleic Acid in Brazil. Pakistan Journal of Nutrition, 12(1), 8–11. https://doi.org/10.3923/pjn.2013.8.11