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Complementary Alternative Cardiovascular Medicine

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Chapter 6 / Oils, Fats, and CVD 93<br />

Table 5<br />

Conjugated Linoleic Acid (CLA) Content of Uncooked Foods<br />

Food Total CLA, mg/g fat<br />

Meat<br />

Fresh ground beef 4.3<br />

Beef, round 2.9<br />

Veal 2.7<br />

Lamb 5.6<br />

Pork 0.6<br />

Poultry<br />

Chicken 0.9<br />

Ground turkey 2.5<br />

Seafood<br />

Salmon 0.3<br />

Trout, freshwater 0.5<br />

Shrimp 0.6<br />

Dairy products<br />

Milk, whole, homogenized 5.5<br />

Butter 4.7<br />

Sour cream 4.6<br />

Plain yogurt 4.8<br />

Ice cream 3.6<br />

Cheddar cheese, sharp 3.6<br />

Mozzarella cheese 4.9<br />

Colby cheese 6.1<br />

Cottage cheese 4.5<br />

Swiss, reduced fat 6.7<br />

Processed cheese, American 5.0<br />

Vegetable oils<br />

Safflower 0.7<br />

Sunflower 0.4<br />

Canola 0.5<br />

Corn 0.2<br />

Source: Chin et al. (65).

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