Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-10T15:59:20.922Z Has data issue: false hasContentIssue false
  • English
  • Français

UK Food Standards Agency cis-monounsaturated fatty acid workshop report

Published online by Cambridge University Press:  09 March 2007

Peter Sanderson ,
Jason M. R. Gill ,
Chris J. Packard ,
Thomas A. B. Sanders ,
Bengt Vessby  and
Christine M. Williams
Peter Sanderson*
Affiliation:
Nutrition Division, Food Standards Agency, Aviation House, 125 Kingsway, London WC2 6NH, UK
Jason M. R. Gill
Affiliation:
Department of Pathological Biochemistry, Glasgow Royal Infirmary, Glasgow G31 2ER, UK
Chris J. Packard
Affiliation:
Department of Pathological Biochemistry, Glasgow Royal Infirmary, Glasgow G31 2ER, UK
Thomas A. B. Sanders
Affiliation:
Nutrition Food & Health Research Centre, King's College London, Franklin-Wilkins Building, London SE1 9NN, UK
Bengt Vessby
Affiliation:
Unit for Clinical Nutrition Research, Department of Public Health and Caring Sciences, University of Uppsala, Uppsala, Sweden
Christine M. Williams
Affiliation:
Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, University of Reading, Whiteknights, PO Box 226 Reading RG6 6AP, UK
*
*Corresponding author: Dr P. Sanderson, fax +44 (0)20 7276 8906, email peter.sanderson@foodstandards.gsi.gov.uk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The UK Food Standards Agency convened a group of expert scientists to review current research investigating the optimal dietary intake for n-9 cis-monounsaturated fatty acids (MUFA). The aim was to review the mechanisms underlying the reported beneficial effects of MUFA on CHD risk, and to establish priorities for future research. The issue of optimal MUFA intake is contingent upon optimal total fat intake; however, there is no consensus of opinion on what the optimal total fat intake should be. Thus, it was recommended that a large multi-centre study should look at the effects on CHD risk of MUFA replacement of saturated fatty acids in relation to varying total fat intakes; this study should be of sufficient size to take account of genetic variation, sex, physical activity and stage of life factors, as well as being of sufficient duration to account for adaptation to diets. Recommendations for studies investigating the mechanistic effects of MUFA were also made. Methods of manipulating the food chain to increase MUFA at the expense of saturated fatty acids were also discussed.

Keywords

Monounsaturated fatty acidsSaturated fatty acidsCoronary heart disease
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue 1 , July 2002 , pp. 99 - 104
Copyright
Copyright © The Nutrition Society 2002

References

Ascherio, A, Rimm, EB, Giovannucci, EL, Spiegelman, D, Stampfer, M & Willett, WC (1996) Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. British Medical Journal 313, 84–90.CrossRefGoogle ScholarPubMed
Assmann, G, Cullen, P & Schulte, H (2002) Simple scoring scheme for calculating the risk of acute coronary events based on the 10-year follow-up of the prospective cardiovascular Munster (PROCAM) study. Circulation 105, 310–315.CrossRefGoogle ScholarPubMed
Berry, EM, Eisenberg, S, Haratz, D, Friedlander, Y, Norman, Y, Kaufmann, NA & Stein, Y (1991) Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins – the Jerusalem Nutrition Study: high MUFAs vs high PUFAs. American Journal of Clinical Nutrition 53, 899–907.Google Scholar
Clarke, R, Frost, C, Collins, R, Appleby, P & Peto, R (1997) Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies. British Medical Journal 314, 112–117.CrossRefGoogle ScholarPubMed
Connor, WE & Connor, SL (1997) Should a low-fat, high-carbohydrate diet be recommended for everyone? The case for a low-fat, high-carbohydrate diet. New England Journal of Medicine 337, 562–563; discussion 566–567.Google ScholarPubMed
Department of Health (1994) Nutritional Aspects of Cardiovascular Disease. Report of the Cardiovascular Review Group Committee on Medical Aspects of Food Policy. Reports on Health and Social Subjects no. 46. London: HM Stationery Office.Google Scholar
Department of the Environment, Food and Rural Affairs (2001) The National Food Survey. London: H.M. Stationery Office.Google Scholar
Diabetes and Nutrition Study Group of the European Association for the Study of Diabetes (2000) Recommendations for the nutritional management of patients with diabetes mellitus. European Journal of Clinical Nutrition 54, 353–355.CrossRefGoogle Scholar
Foley, M, Ball, M, Chisholm, A, Duncan, A, Spears, G & Mann, J (1992) Should mono-or polyunsaturated fats replace saturated fat in the diet? European Journal of Clinical Nutrition 46, 429–436.Google Scholar
Groener, JE, Van Ramshorst, EM, Katan, MB, Mensink, RP & Van Tol, A (1991) Diet-induced alteration in the activity of plasma lipid transfer protein in normolipidemic human subjects. Atherosclerosis 87, 221–226.CrossRefGoogle ScholarPubMed
Howard, BV, Hannah, JS, Heiser, CC, Jablonski, KA, Paidi, MC, Alarif, L, Robbins, DC & Howard, WJ (1995) Polyunsaturated fatty acids result in greater cholesterol lowering and less triacylglycerol elevation than do monounsaturated fatty acids in a dose–response comparison in a multiracial study group. American Journal of Clinical Nutrition 62, 392–402.CrossRefGoogle Scholar
Iacoviello, L, Di Castelnuovo, A, De Knijff, P, D'Orazio, A, Amore, C, Arboretti, R, Kluft, C & Benedetta Donati, M (1998) Polymorphisms in the coagulation factor VII gene and the risk of myocardial infarction. New England Journal of Medicine 338, 79–85.CrossRefGoogle ScholarPubMed
Jansen, S, Lopez-Miranda, J, Castro, P, Lopez-Segura, F, Marin, C, Ordovas, JM, Paz, E, Jimenez-Pereperez, J, Fuentes, F & Perez-Jimenez, F (2000) Low-fat and high-monounsaturated fatty acid diets decrease plasma cholesterol ester transfer protein concentrations in young, healthy, normolipemic men. American Journal of Clinical Nutrition 72, 36–41.CrossRefGoogle ScholarPubMed
Katan, MB, Grundy, SM & Willett, WC (1997) Should a low-fat, high-carbohydrate diet be recommended for everyone? Beyond low-fat diets. New England Journal of Medicine 337, 563–566; discussion 566–567.Google ScholarPubMed
Kelly, CM, Smith, RD & Williams, CM (2001) Dietary monounsaturated fatty acids and haemostasis. Proceedings of the Nutrition Society 60, 161–170.CrossRefGoogle ScholarPubMed
Keys, A, Menotti, A, Karvonen, MJ, Aravanis, C, Blackburn, H, Buzina, R, Djordjevic, BS, Dontas, AS, Fidanza, F & Keys, MH (1986) The diet and 15-year death rate in the seven countries study. American Journal of Epidemiology 124, 903–915.Google Scholar
Kris-Etherton, PM, Pearson, TA, Wan, Y, Hargrove, RL, Moriarty, K, Fishell, V & Etherton, TD (1999) High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. American Journal of Clinical Nutrition 70, 1009–1015.Google Scholar
Kris-Etherton, PM, Pelkman, CL, Zhao, G, Pearson, TA, Wan, Y & Etherton, TD (2000) Reply to P Marckmann. American Journal of Clinical Nutrition 72, 854–856.Google Scholar
Larsen, LF, Jespersen, J & Marckmann, P (1999) Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently. American Journal of Clinical Nutrition 70, 976–982.CrossRefGoogle ScholarPubMed
Lichtenstein, AH, Ausman, LM, Carrasco, W, Jenner, JL, Gualtieri, LJ, Goldin, BR, Ordovas, JM & Schaefer, EJ (1993) Effects of canola, corn, and olive oils on fasting and postprandial plasma lipoproteins in humans as part of a National Cholesterol Education Program Step 2 diet. Arteriosclerosis and Thrombosis 13, 1533–1542.CrossRefGoogle ScholarPubMed
McDonald, BE, Gerrard, JM, Bruce, VM & Corner, EJ (1989) Comparison of the effect of canola oil and sunflower oil on plasma lipids and lipoproteins and on in vivo thromboxane A2 and prostacyclin production in healthy young men. American Journal of Clinical Nutrition 50, 1382–1388.CrossRefGoogle ScholarPubMed
Marckmann, P & Astrup, A (2000) Fatty diets are unhealthy – even those based on monounsaturates. American Journal of Clinical Nutrition 72, 853–856.CrossRefGoogle ScholarPubMed
Mata, P, Garrido, JA, Ordovas, JM, Blazquez, E, Alvarez-Sala, LA, Rubio, MJ, Alonso, R & de Oya, M (1992) Effect of dietary monounsaturated fatty acids on plasma lipoproteins and apolipoproteins in women. American Journal of Clinical Nutrition 56, 77–83.CrossRefGoogle ScholarPubMed
Medical Research Council's General Practice Research Framework (1998) Thrombosis prevention trial: randomised trial of low-intensity oral anticoagulation with warfarin and low-dose aspirin in the primary prevention of ischaemic heart disease in men at increased risk. Lancet 351, 233–241.Google Scholar
Mensink, RP & Katan, MB (1989) Effect of a diet enriched with monounsaturated or polyunsaturated fatty acids on levels of low-density and high-density lipoprotein cholesterol in healthy women and men. New England Journal of Medicine 321, 436–441.Google Scholar
Mensink, RP & Katan, MB (1992) Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. Arteriosclerosis and Thrombosis 12, 911–919.Google Scholar
Mensink, RP & Katan, MB (1987) Effect of monounsaturated fatty acids versus complex carbohydrates on high–density lipoproteins in healthy men and women. Lancet 1, 122–125.CrossRefGoogle ScholarPubMed
Miller, GJ, Cruickshank, JK, Ellis, LJ, Thompson, RL, Wilkes, HC, Stirling, Y, Mitropoulos, KA, Allison, JV, Fox, TE & Walker, AO (1989) Fat consumption and factor VII coagulant activity in middle–aged men. An association between a dietary and thrombogenic coronary risk factor. Atherosclerosis 78, 19–24.CrossRefGoogle ScholarPubMed
Oakley, FR, Sanders, TA & Miller, GJ (1998) Postprandial effects of an oleic acid-rich oil compared with butter on clotting factor VII and fibrinolysis in healthy men. American Journal of Clinical Nutrition 68, 1202–1207.CrossRefGoogle ScholarPubMed
Ong, PJ, Dean, TS, Hayward, CS, Della Monica, PL, Sanders, TA & Collins, P (1999) Effect of fat and carbohydrate consumption on endothelial function. Lancet 354, 2134.CrossRefGoogle ScholarPubMed
Packard, CJ, Demant, T, Stewart, JP, Bedford, D, Caslake, MJ, Schwertfeger, G, Bedynek, A, Shepherd, J & Seidel, D (2000) Apolipoprotein B metabolism and the distribution of VLDL and LDL subfractions. Journal of Lipid Research 41, 305–318.Google Scholar
Perez-Jimenez, F, Lopez-Miranda, J, Pinillos, MD, Gomez, P, Paz-Rojas, E, Montilla, P, Marin, C, Velasco, MJ, Blanco-Molina, A, Jimenez-Pereperez, JA & Ordovas, JM (2001) A Mediterranean and a high-carbohydrate diet improve glucose metabolism in healthy young persons. Diabetologia 44, 2038–2043.Google Scholar
Roche, HM, Zampelas, A, Knapper, JM, Webb, D, Brooks, C, Jackson, KG, Wright, JW, Gould, BJ, Kafatos, A, Gibney, MJ & Williams, CM (1998) Effect of long-term olive oil dietary intervention on postprandial triacylglycerol and factor VII metabolism. American Journal of Clinical Nutrition 68, 552–560.Google Scholar
Sanders, TA, de Grassi, T, Miller, GJ & Humphries, SE (1999) Dietary oleic and palmitic acids and postprandial factor VII in middle-aged men heterozygous and homozygous for factor VII R353Q polymorphism. American Journal of Clinical Nutrition 69, 220–225.Google Scholar
Sanders, TA, de Grassi, T, Miller, GJ & Morrissey, JH (2000) Influence of fatty acid chain length and cis/trans isomerization on postprandial lipemia and factor VII in healthy subjects (postprandial lipids and factor VII). Atherosclerosis 149, 413–420.CrossRefGoogle ScholarPubMed
Sanders, TA, Oakley, FR, Cooper, JA & Miller, GJ (2001) Influence of a stearic acid-rich structured triacylglycerol on postprandial lipemia, factor VII concentrations, and fibrinolytic activity in healthy subjects. American Journal of Clinical Nutrition 73, 715–721.CrossRefGoogle ScholarPubMed
Sanders, TA, Oakley, FR, Miller, GJ, Mitropoulos, KA, Crook, D & Oliver, MF (1997) Influence of n-6 versus n-3 polyunsaturated fatty acids in diets low in saturated fatty acids on plasma lipoproteins and hemostatic factors. Arteriosclerosis Thrombosis and Vascular Biology 17, 3449–3460.Google Scholar
Schaefer, EJ (2002) Lipoproteins, nutrition, and heart disease. American Journal of Clinical Nutrition 75, 191–212.CrossRefGoogle ScholarPubMed
Silva, KD, Jones, AE, Smith, RD, Kelly, CN, Lovegrove, JA, Wootton, SA & Williams, CM (2001a) Different postprandial responses of larger and smaller chylomicrons and remnant particles. Proceedings of the Nutrition Society 60 44A.Google Scholar
Silva, KRRD, Williams, CM & Lovegrove, JA (2001b) Use of water-miscible retinyl palmitate as markers of chylomicrons gives earlier peak response of plasma retinyl esters compared with oil-soluble retinyl palmitate. British Journal of Nutrition 86, 427–432.Google ScholarPubMed
Sirtori, CR, Gatti, E, Tremoli, E, Galli, C, Gianfranceschi, G, Franceschini, G, Colli, S, Maderna, P, Marangoni, F & Perego, P (1992) Olive oil, corn oil, and n-3 fatty acids differently affect lipids, lipoproteins, platelets, and superoxide formation in type II hypercholesterolemia. American Journal of Clinical Nutrition 56, 113–122.CrossRefGoogle ScholarPubMed
Smith, RD, Kelly, CN, Silva, KD, Nydahl, MC & Williams, CM (2001) Effects of substituting dietary saturated fatty acids with monounsaturated fatty acids on blood lipids in young healthy volunteers. Proceedings of the Nutrition Society 60, 45A.CrossRefGoogle Scholar
Vessby, B, Unsitupa, M, Hermansen, K, Riccardi, G, Rivellese, AA, Tapsell, LC, Nalsen, C, Berglund, L, Louheranta, A, Rasmussen, BM, Calvert, GD, Maffetone, A, Pedersen, E, Gustafsson, IB & Storlien, LH (2001) Substituting dietary saturated for monounsaturated fat impairs insulin sensitivity in healthy men and women: The KANWU Study. Diabetologia 44, 312–319.CrossRefGoogle ScholarPubMed
Wahrburg, U, Martin, H, Sandkamp, M, Schulte, H & Assmann, G (1992) Comparative effects of a recommended lipid-lowering diet vs a diet rich in monounsaturated fatty acids on serum lipid profiles in healthy young adults. American Journal of Clinical Nutrition 56, 678–683.Google Scholar
Williams, CM, Francis-Knapper, JA, Webb, D, Brookes, CA, Zampelas, A, Tredger, JA, Wright, J, Meijer, G, Calder, PC, Yaqoob, P, Roche, H & Gibney, MJ (1999) Cholesterol reduction using manufactured foods high in monounsaturated fatty acids: a randomized crossover study. British Journal of Nutrition 81, 439–446.Google Scholar