Dietary lipids and vascular function: UK Food Standards Agency workshop report
Sanderson, P., Olthof, M., Grimble, R.F., Calder, P.C., Griffin, B.A., De Roos, N.M., Belch, J.J.F., Muller, D.P.R. and Vita, J.A. (2004) Dietary lipids and vascular function: UK Food Standards Agency workshop report. British Journal of Nutrition, 91, (3), 491-500. (doi:10.1079/BJN20031034).
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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 function, dietary lipids, n-3 polyunsaturated fatty acids, fish oils, trans fatty acids, saturated fatty acids, Food Standards Agency|
|Subjects:||R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine|
|Divisions:||University Structure - Pre August 2011 > School of Medicine > Developmental Origins of Health and Disease
|Date Deposited:||12 Apr 2006|
|Last Modified:||27 Mar 2014 18:14|
|RDF:||RDF+N-Triples, RDF+N3, RDF+XML, Browse.|
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