Dietary lipids and vascular function

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

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    23 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)491-500
    JournalBritish Journal of Nutrition
    Volume91
    Issue number3
    DOIs
    Publication statusPublished - 2004

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  • Cite this

    Sanderson, P., Olthof, M., Grimble, R. F., Griffin, B. A., Calder, P. C., de Roos, N. M., Belch, J. J. F., Muller, D. P. R., & Vita, J. A. (2004). Dietary lipids and vascular function. British Journal of Nutrition, 91(3), 491-500. https://doi.org/10.1079/BJN20031034