ReviewJournal of food science2025
Conjugated linoleic acid in cheese: A review of the factors affecting its presence.
Review in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Lipid metabolism dysregulation in rheumatoid arthritis: from multi-omics discovery to adjunctive therapy with conjugated linoleic acid.Arthritis research & therapy · 2026Article
- Article
- Conjugated linoleic acid in cheese: A review of the factors affecting its presence.Journal of food science · 2025Review
- Cheese: mere indulgence or part of a healthy diet?Frontiers in nutrition · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Several health benefits of conjugated linoleic acid (CLA) have been documented. The present work is aimed to review data on the various factors affecting the CLA content in cheese of studies accomplished in the last decade and also indicating the factors that increase the CLA levels. The CLA content in cheese depends on CLA levels present in milk, since the lipids with the CLA are transferred from milk into the cheese. Feed types rich in α-linolenic and linoleic acids such as pasture grass, plant oils, cereals rich in oil, or fish oils can affect the CLA level in milk. In contrast to findings of previous reviews made in previous decade, which stated that the CLA levels in cheese were stable during ripening time, the present review reveals that certain lactic acid bacteria, that is, probiotic Lactiplantibacillus plantarum, Lactobacillus acidophilus, or Lacticaseibacillus casei, as well as Bifidobacterium lactis can increase the CLA levels in cheese by converting linoleic acid during ripening time. These bacteria starters increased the CLA levels by 1.19, 1.6, and 6.6 times as much as the control in Ovine model, Miniature, and Cheddar cheese, respectively. Lipid oxidation due to factors like fluorescent light or aerobic conditions can decrease the CLA levels during storage.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.