And "conjugated linoleic acid" is the key to it all.  We have this news from our friends at the CLA Network.  Red Deer, Alta., July 10 2007: New cancer fighting power, new products and new potential for livestock producers - these are just three of many advances highlighted in a new report that showcases rising opportunities for conjugated linoleic acid (CLA) found naturally in dairy and beef products.

The report, titled "Report on CLA Summit 2007," is a collection of articles that provides summaries of presentations at the recent CLA Summit 2007 conference, hosted in Kananaskis, Alta., by the CLA Network. The complete, two-part report is now available at www.CLAnetwork.com.

The CLA Network is a collaborative team that includes representatives from many areas of expertise such as research, food industry, health and communications, says Vince Ohama, CLA Network manager.

"The CLA Summit conference brought together network members, additional CLA experts and industry experts, as well as a variety of key stakeholders," says Ohama. "All the key progress and insights on opportunities are featured in the report."

Part one of the Report on CLA Summit 2007, previously posted on the Web site in June, includes articles on each of the invited keynote speaker presentations.

Newly available part two includes articles on each of the "progress update" presentations delivered by leaders of the CLA Network's six module areas of progress - human health, beef production, dairy production, animal mechanisms, market development and communications.  It also includes a summary of a presentation on navigating the regulatory process for potential CLA products, which was presented by a consultant to the network.

Dr. Spencer Proctor, Director of the Metabolic and Cardiovascular Diseases Laboratory at the University of Alberta, discussed progress in harvesting the human health promise of CLA.

The most dramatic area of CLA human health research has been cancer treatment and prevention, says Proctor. In a series of cell culture studies, researchers participating in the CLA Network have confirmed specific types of CLA can reduce the proliferation of cancerous cells. "Both of the key CLA isomers studied demonstrated anti-cancerous potential," he says. "These are isomers found naturally in dairy and beef products."

Consumer studies have indicated there is a strong interest and a willingness to pay a premium for CLA-enriched products, reported Yulian Ding of the University of Alberta, in a presentation on CLA Network market development progress.

"We've done a lot to gain an initial understanding of the marketing prospects for CLA," says Ding. "The results so far have been encouraging. They have also provided insights that can support marketing strategies for CLA-related dairy and beef products."

Understanding how animals produce CLA and how that influences other important processes is key to harvesting benefits, observed Dr. Erasmus Okine, in a presentation on animal mechanisms progress.

"Our findings will support the development of strategies to optimize CLA levels in dairy and beef products and to target related market opportunities," says Okine.

Also featured in part two of the Report on CLA Summit 2007 are items on "Tapping dairy's CLA potential," "Investigating CLA benefits for beef," "Road map to regulations," and "Clarity through communications."