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Omega-3 fatty acids and blood pressure
Corresponding Author(s) : T. A. Mori
trevor.mori@uwa.edu.au
Cellular and Molecular Biology,
Vol. 56 No. 1: Omega-3 fatty acids and coronary heart disease
Abstract
There is substantial evidence that omega-3 fatty acids reduce blood pressure, with a greater effect in hypertensive patients and those with high-normal blood pressure. The dose of omega-3 fatty acids required to achieve a blood pressure reduction is likely to be at least 3-4 g/day. However, the magnitude of the blood pressure change can be increased by salt restriction or when omega-3 fatty acids are incorporated into a weight reducing program. It is also highly plausible that increased omega-3 fatty acid consumption as part of a dietary change including increased consumption of fruits and vegetables, and moderation of salt intake, will confer significant cardiovascular benefit
Keywords
Omega-3 fatty acids
blood pressure
hypertension
vascular function.
Mori, T. A. (2010). Omega-3 fatty acids and blood pressure. Cellular and Molecular Biology, 56(1), 83–92. Retrieved from https://cellmolbiol.org/index.php/CMB/article/view/1014
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