Our results showed increased mortality risks for elderly people with an increased WC-even across BMI categories- and for those who were classified as 'underweight' using BMI. The results provide a solid basis for re-evaluation of WC cut-points in ageing populations.

Increased ALA intakes decrease the estimated IHD risk to an extent similar to that found with increased LA intakes. Group nutritional education can effectively increase fish intake.

The UK Food Standards Agency convened a group of expert scientists to review current research investigating whether n-3 polyunsaturated fatty acids (PUFA) from plant oils (a-linolenic acid; ALA) were as beneficial to cardiovascular health as the n-3 PUFA from the marine oils, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The workshop also aimed to establish priorities for future research. Dietary intake of ALA has been associated with a beneficial effect on CHD; however, the results from studies investigating the effects of ALA supplementation on CHD risk factors have proved equivocal. The studies presented as part of the present workshop suggested little, if any, benefit of ALA, relative to linoleic acid, on risk factors for cardiovascular disease; the effects observed with fish-oil supplementation were not replicated by ALA supplementation. There is a need, therefore, to first prove the efficacy of ALA supplementation on cardiovascular disease, before further investigating effects on cardiovascular risk factors. The workshop considered that a beneficial effect of ALA on the secondary prevention of CHD still needed to be established, and there was no reason to look further at existing CHD risk factors in relation to ALA supplementation. The workshop also highlighted the possibility of feeding livestock ALA-rich oils to provide a means of increasing the dietary intake in human consumers of EPA and DHA. a-Linolenic acid: Fish oils: Cardiovascular disease: Nutrition researchThe Food Standards Agency (FSA) convened a workshop on 18 March 2002, to examine the role of a-linolenic acid (ALA) in relation to cardiovascular disease. The results from recently completed studies were presented, both FSA-and non-FSA-funded, and the workshop was chaired by Professor Martijn Katan, Wageningen University, The Netherlands. The aim of the workshop was to determine where this work has taken us and where further work should be concentrated, as well as acting as a vehicle for dissemination. The research recommendations emanating from the workshop discussions will feed into the future direction of the UK FSA-funded nutrition research, and may also be of value in guiding other funders internationally. BackgroundThe long chain n-3 polyunsaturated fatty acids (PUFA), eicosapentanoic acid (EPA; 20 : 5n-3) and docosahexaenoic * (GISSI-Prevenzione Investigators, 1999). EPA and DHA also have a variety of beneficial effects on risk factors for CHD. Oily fish is the richest dietary source of EPA and DHA, but fish consumption is low in habitual UK diets (Department of the Environment, Food and Rural Affairs, 2001). An alternative source of n-3 PUFA is the more abundant ALA (18 : 3n-3), which can be elongated and desaturated to its long-chain derivatives EPA and DHA; however, in man the extent and regulation of this conversion is unclear. The question arises, therefore, whether plant oils rich in ALA (for example, linseed, rapeseed and nut oils) could reproduce the beneficial effects of fish consumption on risk for cardiovascular...

Objective: To investigate the effects of increased alpha-linolenic acid (ALA)-intake on intima-media thickness (IMT), oxidized low-density lipoprotein (LDL) antibodies, soluble intercellular adhesion molecule-1 (sICAM-1), C-reactive protein (CRP), and interleukins 6 and 10. Design: Randomized double-blind placebo-controlled trial. Subjects: Moderately hypercholesterolaemic men and women (55710 y) with two other cardiovascular risk factors (n ¼ 103). Intervention: Participants were assigned to a margarine enriched with ALA (fatty acid composition 46% LA, 15% ALA) or linoleic acid (LA) (58% LA, 0.3% ALA) for 2 y. Results: Dietary ALA intake was 2.3 en% among ALA users, and 0.4 en% among LA users. The 2-y progression rate of the mean carotid IMT (ALA and LA: þ 0.05 mm) and femoral IMT (ALA: þ 0.05 mm; LA: þ 0.04 mm) was similar, when adjusted for confounding variables. After 1 and 2 y, ALA users had a lower CRP level than LA users (net differences À0.53 and À0.56 mg/l, respectively, Po0.05). No significant effects were observed in oxidized LDL antibodies, and levels of sICAM-1, interleukins 6 and 10. Conclusions: A six-fold increased ALA intake lowers CRP, when compared to a control diet high in LA. The present study found no effects on markers for atherosclerosis. Sponsorship: The Dutch 'Praeventiefonds'.