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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
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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 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

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