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CLAs are omega-6 fatty acids that act on peroxisome proliferator-activated receptors (PPARs) to induce fat loss. The main dietary sources of CLA are dairy and meat from cows, goats, and sheep. The meat from grass-fed animals usually has 200-500% more CLA than grain-fed ones.

CLA interacts with PPARs, increasing the gene transcription related to the differentiation of adipocytes, lipolysis (β-oxidation), mitochondrial biogenesis, and insulin sensitivity. Collectively, it is related to the weight loss effect.

Research also suggests CLA helps maintain muscle mass during caloric deficit.

Some clinical studies suggested that the administration of CLA might be the most effective strategy in controlling the regionalized reduction of fat mass, i.e., “trouble areas”.

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