Skip to main content Accessibility help

We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.

Close cookie message
×
  1. Home
  2. Journals
  3. British Journal of Nutrition
  4. Volume 91 Issue 3
Journal Home
Refine listing

Refine listing

Access:
Publication date:

Actions for selected content:

Select all | Deselect all
  • View selected items
  • Export citations
  • Download PDF (zip)
  • Save to Kindle
  • Save to Dropbox
  • Save to Google Drive

Save Search

You can save your searches here and later view and run them again in "My saved searches".

Please provide a title, maximum of 40 characters.
Cancel
×
< Back to all issues

Volume 91 - Issue 3 - March 2004

Contents

Page 2 of 2

Research Article

  • 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
  • Published online by Cambridge University Press:
    09 March 2007, pp. 491-500
    • Article
      • You have access
    • PDF
    • Export citation

  • 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.

Book reviews

Page 2 of 2