British Journal of Nutrition

Research Article

UK Food Standards Agency cis-monounsaturated fatty acid workshop report

Peter Sandersona1 c1, Jason M. R. Gilla2, Chris J. Packarda2, Thomas A. B. Sandersa3, Bengt Vessbya4 and Christine M. Williamsa5

a1 Nutrition Division, Food Standards Agency, Aviation House, 125 Kingsway, London WC2 6NH, UK

a2 Department of Pathological Biochemistry, Glasgow Royal Infirmary, Glasgow G31 2ER, UK

a3 Nutrition Food & Health Research Centre, King's College London, Franklin-Wilkins Building, London SE1 9NN, UK

a4 Unit for Clinical Nutrition Research, Department of Public Health and Caring Sciences, University of Uppsala, Uppsala, Sweden

a5 Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, University of Reading, Whiteknights, PO Box 226 Reading RG6 6AP, UK

Abstract

The UK Food Standards Agency convened a group of expert scientists to review current research investigating the optimal dietary intake for n-9 cis-monounsaturated fatty acids (MUFA). The aim was to review the mechanisms underlying the reported beneficial effects of MUFA on CHD risk, and to establish priorities for future research. The issue of optimal MUFA intake is contingent upon optimal total fat intake; however, there is no consensus of opinion on what the optimal total fat intake should be. Thus, it was recommended that a large multi-centre study should look at the effects on CHD risk of MUFA replacement of saturated fatty acids in relation to varying total fat intakes; this study should be of sufficient size to take account of genetic variation, sex, physical activity and stage of life factors, as well as being of sufficient duration to account for adaptation to diets. Recommendations for studies investigating the mechanistic effects of MUFA were also made. Methods of manipulating the food chain to increase MUFA at the expense of saturated fatty acids were also discussed.

(Received February 19 2002)

(Revised March 11 2002)

(Accepted March 11 2002)

Correspondence:

c1 *Corresponding author: Dr P. Sanderson, fax +44 (0)20 7276 8906, email peter.sanderson@foodstandards.gsi.gov.uk

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