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UK Food Standards Agency α-linolenic acid workshop report

Published online by Cambridge University Press:  09 March 2007

Peter Sanderson ,
Yvonne E. Finnegan ,
Christine M. Williams ,
Philip C. Calder ,
Graham C. Burdge ,
Stephen A. Wootton ,
Bruce A. Griffin ,
D. Joe Millward ,
Nicholas C. Pegge  and
Wanda J. E. Bemelmans
Peter Sanderson*
Affiliation:
Nutrition Division, Food Standards Agency, Aviation House, 125 Kingsway, London WC2 6NH, UK
Yvonne E. Finnegan
Affiliation:
Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK
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
Philip C. Calder
Affiliation:
Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton SO16 7PX, UK
Graham C. Burdge
Affiliation:
Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton SO16 7PX, UK
Stephen A. Wootton
Affiliation:
Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton SO16 7PX, UK
Bruce A. Griffin
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Life Sciences, University of Surrey, Guildford GU2 7XH, UK
D. Joe Millward
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Life Sciences, University of Surrey, Guildford GU2 7XH, UK
Nicholas C. Pegge
Affiliation:
Department of Pharmacology, Therapeutics and Toxicology, University of Wales College of Medicine, Cardiff CF14 4XN, UK
Wanda J. E. Bemelmans
Affiliation:
University of Groningen, Department of General Practice, Anton Deusinglaan 4, 9713 AW, Groningen, The Netherlands
*
*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 whether n-3 polyunsaturated fatty acids (PUFA) from plant oils (α-linolenic acid; ALA) were as beneficial to cardiovascular health as the n-3 PUFA from the marine oils, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The workshop also aimed to establish priorities for future research. Dietary intake of ALA has been associated with a beneficial effect on CHD; however, the results from studies investigating the effects of ALA supplementation on CHD risk factors have proved equivocal. The studies presented as part of the present workshop suggested little, if any, benefit of ALA, relative to linoleic acid, on risk factors for cardiovascular disease; the effects observed with fish-oil supplementation were not replicated by ALA supplementation. There is a need, therefore, to first prove the efficacy of ALA supplementation on cardiovascular disease, before further investigating effects on cardiovascular risk factors. The workshop considered that a beneficial effect of ALA on the secondary prevention of CHD still needed to be established, and there was no reason to look further at existing CHD risk factors in relation to ALA supplementation. The workshop also highlighted the possibility of feeding livestock ALA-rich oils to provide a means of increasing the dietary intake in human consumers of EPA and DHA.

Keywords

α-Linolenic acidFish oilsCardiovascular diseaseNutrition research
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue 5 , November 2002 , pp. 573 - 579
Copyright
Copyright © The Nutrition Society 2002

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