Essential fats for future health. Proceedings of the 9(th) Unilever Nutrition Symposium, 26-27 May 2010


Calder, PC; Dangour, AD; Diekman, C; Eilander, A; Koletzko, B; Meijer, GW; Mozaffarian, D; Niinikoski, H; Osendarp, SJM; Pietinen, P; Schuit, J; Uauy, R; (2010) Essential fats for future health. Proceedings of the 9(th) Unilever Nutrition Symposium, 26-27 May 2010. European journal of clinical nutrition, 64. S1-S13. ISSN 0954-3007 DOI: https://doi.org/10.1038/ejcn.2010.242

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Abstract

The 9(th) Unilever Nutrition Symposium entitled 'Essential fats for future health', held on 26-27 May 2010, aimed to review the dietary recommendations for essential fatty acids (EFA); discuss the scientific evidence for the roles of EFA in cognition, immune function and cardiovascular health; and to identify opportunities for joint efforts by industry, academia, governmental and non-governmental organizations to effectively improve health behaviour. This paper summarizes the main conclusions of the presentations given at the symposium. Linoleic acid (LA) and alpha-linolenic acid (ALA) are EFA that cannot by synthesized by the human body. Docosahexaenoic acid (DHA) is considered as conditionally essential because of its limited formation from ALA in the human body and its critical role in early normal retinal and brain development and, jointly with eicosapentaenoic acid (EPA), in prevention of cardiovascular disease (CVD). Some evidence for possible beneficial roles of n-3 fatty acids for immune function and adult cognitive function is emerging. A higher consumption of polyunsaturated fatty acids (PUFA; > 10%E), including LA, ALA and at least 250-500mg per day of EPA+DHA, is recommended for prevention of coronary heart disease (CHD). Two dietary interventions suggest that EFA may affect CVD risk factors in children similarly as in adults. To ensure an adequate EFA intake of the population, including children, public health authorities should develop clear messages based on current science; ensure availability of healthy, palatable foods; and collaborate with scientists, the food industry, schools, hospitals, health-care providers and communities to encourage consumers to make healthy choices. European Journal of Clinical Nutrition (2010) 64, S1-S13; doi:10.1038/ejcn.2010.242

Item Type: Article
Keywords: essential fatty acids, cognition, immune function, heart health, public, health, ALPHA-LINOLENIC ACID, CARDIOVASCULAR RISK-FACTORS, FISH-OIL, SUPPLEMENTATION, CORONARY-HEART-DISEASE, DENSITY-LIPOPROTEIN, CHOLESTEROL, FACTOR INTERVENTION PROJECT, LOW-SATURATED-FAT, DIETARY-FAT, CONTROLLED-TRIAL, BLOOD-PRESSURE
Faculty and Department: Faculty of Epidemiology and Population Health > Dept of Population Health (2012- ) > Dept of Nutrition and Public Health Interventions Research (2003-2012)
Faculty of Epidemiology and Population Health > Dept of Population Health (2012- )
Research Centre: Centre for Global Non-Communicable Diseases (NCDs)
PubMed ID: 21119686
Web of Science ID: 284826000001
URI: http://researchonline.lshtm.ac.uk/id/eprint/1841

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