Would love to see CLA added!

MrC

Hi -- Long time and very happy Cronometer user (since back when it was downloadable freeware--in fact, I think I may still have an old standalone copy). I'd love to see information about CLA (Conjugated linoleic acid) content in foods. It's in the USDA database already.

There are a few other nutrients I'd like to see, but I think CLA is easiest to find.

Thanks for a great product!!
-C

Karen_Cronometer

Hi MrC,

Can you point me in the direction of the information for CLA? I found 18:2 undifferentiated fatty acids in the full report in the USDA Food Composition Database, but didn't see the detail of the isomers that make up CLA. I would love to take a look at that data!

Thanks for your continued support!

Best,

MrC

In the USDA database, CLAs are "18:2 CLAs (g)"

Here's some great information on how to pull CLA from the NCC database (and a few of the other ingredients that would be nice to have like: gluten and added sugars, and a lot of other cool stuff.):

http://www.ncc.umn.edu/wp-content/uploads/2017/07/Appendix-11-Nutrient-Information.pdf

This book (can view/search free online) has a discussion of CLA and it's makeup (see page 825--to get there quickly, just do a text search for CLA):

https://books.google.com/books?id=Hcl0fkcrfbEC&dq=CLA+in+usda+nutrient+database&source=gbs_navlinks_s

This document has a number of references to CLAs in the Canadian database and some comment about US database (did not read it all):

https://www.nutribase.com/docs/CNF.pdf

Here's a write up from a beef research group with some discussion about adding CLA information for beef products to the USDA database--mostly I just found this an interesting discussion of how/why they want to update nutrient values for a food product, but didn't do any follow up to see the final results:

https://www.beefresearch.org/CMDocs/BeefResearch/NDI_FAQs final for web.pdf

Hope this helps!

Karen_Cronometer

Hi MrC,

Thanks very much for all your hard work! We can look into incorporating CLA values for foods, where they are provided for public use.

Best,