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Dietary lipids and vascular function: UK Food Standards Agency workshop report

Published online by Cambridge University Press:  09 March 2007

Peter Sanderson ,
Margreet Olthof ,
Robert F. Grimble ,
Philip C. Calder ,
Bruce A. Griffin ,
Nicole M. de Roos ,
Jill J. F. Belch ,
David P. R. Muller  and
Joseph A. Vita
Peter Sanderson*
Affiliation:
Nutrition Division, Food Standards Agency, London, UK
Margreet Olthof
Affiliation:
Wageningen Centre for Food Sciences, Human Nutrition and Epidemiology, Wageningen, The Netherlands
Robert F. Grimble
Affiliation:
Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton, Hants, UK
Philip C. Calder
Affiliation:
Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton, Hants, UK
Bruce A. Griffin
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Life Sciences, University of Surrey, Guildford, Surrey, UK
Nicole M. de Roos
Affiliation:
UMC Utrecht, Division of Dietetics, Utrecht, The Netherlands
Jill J. F. Belch
Affiliation:
Vascular Diseases Research Unit, Department of Medicine, Ninewells Hospital and Medical School, Dundee, UK
David P. R. Muller
Affiliation:
Institute of Child Health, London, UK
Joseph A. Vita
Affiliation:
Section of Cardiology, Boston Medical Center, Boston MA, USA
*
*Corresponding author: Dr Peter Sanderson, fax +44 20 7276 8906, email peter.sanderson@foodstandards.gsi.gov.uk
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Abstract

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The UK Food Standards Agency convened a group of expert scientists to review current research investigating the effect of dietary lipids on vascular function. The workshop highlighted the need for intervention studies to be sufficiently powered for these measures and that they should be corroborated with other, more validated, risk factors for CVD. Work presented at the workshop suggested a beneficial effect of long-chain n-3 PUFA and a detrimental effect of trans fatty acids. The workshop also considered the importance of the choice of study population in dietary intervention studies and that ‘at risk’ subgroups within the general population may be more appropriate than subjects that are unrepresentatively healthy.

Keywords

Vascular functionDietary lipidsn-3 Polyunsaturated fatty acidsFish oilstrans Fatty acidsSaturated fatty acidsFood Standards Agency
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 3 , March 2004 , pp. 491 - 500
Copyright
Copyright © The Nutrition Society 2004

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