| Table 1. Conjugated linoleic acid (CLA) levels in some foods (Wahle et al., 2004). | ||
| Food | CLA rate % | Percentage of isomer c9, t11 |
|---|---|---|
| Milk | 5.5 | 92 |
| Butter | 4.7 | 88 |
| Sour cream | 4.6 | 90 |
| Yogurt | 4.8 | 84 |
| Ice cream | 3.6 | 86 |
| Cheddar cheese | 3.6 | 93 |
| Mozzarella cheese | 4.9 | 95 |
| Fresh beef | 3.4 | 85 |
| Lamb meat | 5.6 | 92 |
| Veal | 2.7 | 84 |
| Chicken | 0.9 | 84 |
| Turkey meat | 2.5 | 76 |
| Sunflower oil | 0.4 | 38 |
| Safflower oil | 0.7 | 44 |
| Canola oil | 0.5 | 44 |
| Corn oil | 0.2 | 39 |