CLA was first identified in 1987 by researchers at the University of Wisconsin-Madison. The identification of CLA resulted in nine years of experiments by Michael Pariza, PhD. at the University of Wisconsin-Madison. In 1978, Dr. Pariza first noted an extract in beef that appeared to be an anitcarcinogenic. In 1987, he identified this extract as CLA. With this identification, came a surge of scientific studies and research on how CLA affects body mass and other beneficial effects on human health.

Extensive research is now showing CLA to play an important role as a multi-beneficial health promoter. More than 200 studies worldwide are indicating that CLA may help reduce the incidence of breast cancer, improve asthma, allergy control, and blood sugar control (diabetes), and limit the extent of atherosclerosis which can lead to heart disease.