British Journal of Nutrition

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Omega-3 fatty acids and blood pressure

Jorge Caboa1, Rodrigo Alonsoa2 and Pedro Mataa2 c1

a1 Internal Medicine Department, Hospital Universitario Santa Cristina, Madrid, Spain

a2 Internal Medicine Department, IIS-Fundación Jiménez Díaz, Madrid, Spain

Abstract

Epidemiological and clinical studies suggest that consumption of omega (ω-3) polyunsaturated fatty acids (PUFA) contributes to the reduction of cardiovascular mortality through different mechanisms including modulation of cellular metabolic functions, gene expression and beneficial effects on lipid profile or blood pressure. The aim of the study is to review the effects of ω-3 PUFA supplemented as fish oil or blue fish in blood pressure. The analysis of different studies suggests that high doses ω-3 PUFA ( ≥  3 g/day) produces a small but significant decrease in blood pressure, especially systolic blood pressure, in older and hypertensive subjects; however, the evidence is not consistent among different studies. ω-3 polyunsaturated fatty acids consumption might have a place in the control of patients with mild hypertension before starting drug treatment and of those who prefer changes of lifestyles like diet.

Correspondence:

c1 Corresponding author: Pedro Mata, fax +34-915042206, email pmata@fjd.es

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