Dietary Polyunsaturates, Vascular Function and Prostaglandins

  • Howard Knapp
  • Deborah Gregory
  • Sharina Nolan


The high prevalence of certain cancers, atherosclerosis and hypertension in Europe and North America has been closely linked to the high-fat diet consumed by these populations. The strongest dietary correlate with vascular disease and hypercholesterolemia is the intake of saturate fat (1), and current recommendations include an increased proportion of polyunsaturated fatty acids in a diet with an overall reduction in total fat content of one-fourth or more. In most industrialized countries, the readily available polyunsaturatec are of the omega-6 class found in vegetable oils. Increased consumption of such fats in the place of saturated fats in dairy products has been accompanied by a continuous decline in cardiovascular disease rates in the United States (2), although decreased cigarette consumption and better treatment of hypertension have probably also contributed to this.


Ambulatory Blood Pressure Vascular Reactivity Hypotensive Effect Fatty Acid Supplement Dietary Linoleic Acid 
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Copyright information

© Springer Science+Business Media New York 1989

Authors and Affiliations

  • Howard Knapp
    • 1
  • Deborah Gregory
    • 1
  • Sharina Nolan
    • 1
  1. 1.Division of Clinical PharmacologyVanderbilt University NashvilleUSA

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