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

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; Joseph A. Vita

doi:10.1079/BJN20031034

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

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, Joseph A. Vita

^*Corresponding author for this work

Nutrition and Health

Research output: Contribution to Journal › Review article › Academic › peer-review

Abstract

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.

Original language	English
Pages (from-to)	491-500
Number of pages	10
Journal	British Journal of Nutrition
Volume	91
Issue number	3
DOIs	https://doi.org/10.1079/BJN20031034
Publication status	Published - Mar 2004

Keywords

Dietary lipids
Fish oils
Food standards agency
n-3 polyunsaturated fatty acids
Saturated fatty acids
Trans fatty acids
Vascular function

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10.1079/BJN20031034

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title = "Dietary lipids and vascular function: UK Food Standards Agency workshop report",

abstract = "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 = "Dietary lipids, Fish oils, Food standards agency, n-3 polyunsaturated fatty acids, Saturated fatty acids, Trans fatty acids, Vascular function",

author = "Peter Sanderson and Margreet Olthof and Grimble, {Robert F.} and Calder, {Philip C.} and Griffin, {Bruce A.} and {de Roos}, {Nicole M.} and Belch, {Jill J F} and Muller, {David P R} and Vita, {Joseph A.}",

year = "2004",

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doi = "10.1079/BJN20031034",

language = "English",

volume = "91",

pages = "491--500",

journal = "British Journal of Nutrition",

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publisher = "Cambridge University Press",

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T2 - UK Food Standards Agency workshop report

AU - Sanderson, Peter

AU - Olthof, Margreet

AU - Grimble, Robert F.

AU - Calder, Philip C.

AU - Griffin, Bruce A.

AU - de Roos, Nicole M.

AU - Belch, Jill J F

AU - Muller, David P R

AU - Vita, Joseph A.

PY - 2004/3

Y1 - 2004/3

N2 - 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.

AB - 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.

KW - Dietary lipids

KW - Fish oils

KW - Food standards agency

KW - n-3 polyunsaturated fatty acids

KW - Saturated fatty acids

KW - Trans fatty acids

KW - Vascular function

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SN - 0007-1145

VL - 91

SP - 491

EP - 500

JO - British Journal of Nutrition

JF - British Journal of Nutrition

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

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