Fatty acid composition focusing on conjugated linoleic acid and cholesterol content in several commercial dairy and meat products in Iran

Conjugated linoleic acid (CLA) and cholesterol are two nutritionally important compounds found naturally in ruminant-derived foods. In the present study, the content of the biologically active isomer of conjugated linoleic acid (c9t11-C18 isomer) and cholesterol in some well-known and widely-used brands of commercial meat and dairy products were analyzed by capillary gas chromatography. In addition, the contribution of these foods to the daily intake of CLA and cholesterol was finally calculated. The content of c9t11- C18 isomer ranged from 0.3 (prob iotic cheese) to 1.2 g/100 g FAs (butter) in dairy products; from 0.16 (chicken) to about 1.5 g/100 g FAs (lamb) in meats, and from 0.05 (chicken sausage) to 0.5 g/100g FAs (Kielbasa) in meat products. On the other hand, cholesterol content in dairy produc ts varied from 71.0 in pasteurized cow milk to 460.0 mg/100 g fat in probiotic cheese, in meats from 17.1 in beef to 58.6 mg/100g meat in lamb, and in meat products from 18.4 in Kielbasa to 94.5 mg/ 100 g products in hot dog. The estimated average daily in take of c9t11-C18 isomer and cholesterol through most-consumed dairy and meats products consumption were calculated to be approximately 330 mg and 97.8 mg respectively for each Iranian adult.