B 1 Lancaster Farming, Saturday, December 11, 1999
Butter’s CLA May Reduce Breast Cancer Risk
ITHACA, NY - Butter
made from milk containing
increased levels of a natural
fatty acid reduced the risk of
breast cancer in laboratory ani
mals, according to new research
published in the December issue
of the “Journal of Nutrition ”
While pubescent rats were
used m the experiments, the lab
oratory animal model suggests
that the fatty acid, called conju
gated hnoleic acid, or CLA, could
be beneficial in reducing the risk
of breast cancer in women, says
Clement Ip, a researcher at the
Roswell Park Cancer Institute,
Buffalo, NY, and the lead
author on the research paper
“This research demonstrates
for the first time that natural
Handle Game
With Care
UNIVERSITY PARK (Centre Co)-
With hunting season in progress, wild
game is beginning to grace the cutting
boards in kitchens around the country
Among meats, wild game is a good
choice for the heart conscious A 3-ounce
piece of deer steak provides only 3 grams of
fat In comparison, a 3-ounce piece of flank
steak provides 13 grams and a 3-ounce sec
tion of T-bone steak boasts 21 grams of fat
Cholesterol vanes less between beef
and venison Both provide 85 to 95 mil
ligrams ol cholesterol per 3-ounce serving
Cholesterol content per serving will dimin
ish significantly onlv if you happened to
bag an old, well-traveled carcass
Wild game is a delicacy that requires
special treatment in the kitchen as well as
in the field Although game is handled
much like the lean meat of its domestic
counterparts, a few helpful hints can make
the difference between a strong, gamey flp
voi and a delicious taste-tempting treat ’
Game animals lead active, vigorous
lives which keep their muscles firm and
their bodies relatively lean This makes
their meat tougher and drier than domes
tic meat or poultry One way to tenderize
game meat is to cut the long muscle fibers
bv pounding, scoring or grinding The tis
sues also may be softened bv marinating
with an acid such as lemon or tomato juice,
French dressing, vinegai or wine A third
method of tendenzation is to cook the meat
under pressurized heat
Game fat presents a special problem in
cooking and storing It turns rancid rapid
1\ and should be trimmed closelv before
cooking and storing
Game fat also has a strong flavor and
solidifies quickly, another reason for
removing it Basting meat during cooking
in its own juice or with a special marinade
or sauce helps keep the meat moist.
Never serve game rare or overcooked
Rare game is likely to harbor food-poison
mg bacteria Overcooked game will be safe
to eat, but probably tough and dry Most
sources recommend cooking game slowly
at low temperatures (300 to 350 degrees F)
to reduce shrinkage and retain food value
and flavor
Cook roasts to an internal temperature
of 170 degrees. Since all game has a dark
surface when roasted and may appear
more done than it is, use a thermometer to
determine internal temperature For safe
ty’s sake, serve all game dishes hot - above
140 degrees Always bring gravy to a
rolling boil before serving.
Store leftover game in the refrigerator
in a closed, air-tight container for use with
in two days. Remove the bones from the
carcass before storing and store the gravy,
stuffing and meat m separate containers
Freeze leftovers for longer storage.
If you would like information on can
ning venison or free Venison Recipe
Cookbook, call the Extension Office at 836-
3196
CLA in foods is biologically
active and that we can use a
designer-foods concept to
enhance the natural level of
anti-carcinogens in foods," says
Dale E. Bauman, Liberty Hyde
Bailey professor of animal sci
ence at Cornell University and
another of the paper’s authors
The study appears in the
peer-reviewed journal published
by the American Society for
Nutritional Sciences The study
was performed by researchers at
Cornell, Roswell 'Park; AMC
Cancer Research Center,
Denver; and Cittadella
Umversitana, Cagliari, Italy. It
was supported by grants from
the National Dairy Council,
Kraft Foods Inc., the National
Cancer Institute, the National
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Institute of Health, and the
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Additional support also was
received from the Northeast
Dairy Foods Research Center at
Cornell
The journal study reports
that high levels of CLA m cow’s
milk and dairy products, like
cheese and butter, reduced the
incidence and number of mam
mary tumors
The CLA experiments were
earned out at Roswell Park on
laboratory rats fed either butter
enhanced with CLA from milk
or with a highly purified chemi
cal form of the fatty acid. The
research showed that feeding
the natural CLA butter gave
results comparable to the pure
chemical form of CLA in reduc-
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ing tumors m pubescent rats
treated with a carcinogen
“CLA is a natural anti-car
emogen in a natural food. While
CLA is a fatty acid, this study
does not encourage women to
eat a high-fat diet,” says Ip
“This is another beneficial
aspect of dairy foods, and I
would encourage women to eat a
well-balanced diet.”
Three years ago Bauman’s
laboratory showed that when
certain ingredients, such as
plant oils and fresh forage, are
added to cattle feed, beneficial
unsaturated fatty acids are pro
duced in the animal’s digestive
system. Bacterial fermentation
in the rumen (one of the cow’s
four stomachs), involves a
process called biohydrogenation,
producing a five-fold increase in
levels of CLA in milk
Bauman’s subsequent work
established that a range of diets
and management practices also
enhanced the cow’s ability to
produce CLA
“Most dietary substances
exhibiting anti-carcinogenic
activity are of plant origin and
are only present at trace levels,”
said Bauman when he released
the original research. “However,
CLA is found almost exclusively
in animal products and is among
the most potent of all naturally
occurring anti-carcinogens.”
Such milk could be delivered
to a dairy processing plant to
make a range of products with
increased CLA content, says
David Barbano, Cornell profes
sor of food science.
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