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

  • Peter Sanderson (a1), Margreet Olthof (a2), Robert F. Grimble (a3), Philip C. Calder (a3), Bruce A. Griffin (a4), Nicole M. de Roos (a5), Jill J. F. Belch (a6), David P. R. Muller (a7) and Joseph A. Vita (a8)...

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.

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Corresponding author

*Corresponding author: Dr Peter Sanderson, fax +44 20 7276 8906, email peter.sanderson@foodstandards.gsi.gov.uk

References

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Keywords

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

  • Peter Sanderson (a1), Margreet Olthof (a2), Robert F. Grimble (a3), Philip C. Calder (a3), Bruce A. Griffin (a4), Nicole M. de Roos (a5), Jill J. F. Belch (a6), David P. R. Muller (a7) and Joseph A. Vita (a8)...

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