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), pp. 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.

Item Type: Article
Digital Object Identifier (DOI): doi:10.1079/BJN20031034
ISSNs: 0007-1145 (print)
Related URLs:
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
ePrint ID: 25970
Date :
Date Event
Date Deposited: 12 Apr 2006
Last Modified: 18 Feb 2017 16:40
Further Information:Google Scholar

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