British Journal of Nutrition

Research Article

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

Peter Sandersona1 c1, Margreet Olthofa2, Robert F. Grimblea3, Philip C. Caldera3, Bruce A. Griffina4, Nicole M. de Roosa5, Jill J. F. Belcha6, David P. R. Mullera7 and Joseph A. Vitaa8

a1 Nutrition Division, Food Standards Agency, London, UK

a2 Wageningen Centre for Food Sciences, Human Nutrition and Epidemiology, Wageningen, The Netherlands

a3 Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton, Hants, UK

a4 Centre for Nutrition and Food Safety, School of Biomedical and Life Sciences, University of Surrey, Guildford, Surrey, UK

a5 UMC Utrecht, Division of Dietetics, Utrecht, The Netherlands

a6 Vascular Diseases Research Unit, Department of Medicine, Ninewells Hospital and Medical School, Dundee, UK

a7 Institute of Child Health, London, UK

a8 Section of Cardiology, Boston Medical Center, Boston MA, USA


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.

(Received September 03 2003)

(Accepted September 29 2003)


c1 *Corresponding author: Dr Peter Sanderson, fax +44 20 7276 8906, email