Effect of N-3 Fatty Acids in Essential Hypertension
The present randomized, double-blind trial studied 16 patients with high blood pressure (hypertension). Eight patients received 50 g of vegetable oil, and the others received 50 g of marine oil. The findings included a significant reduction of diastolic blood pressure in the fish oil group as compared to the vegetable oil controls. The authors concluded that large doses of fish oil can reduce diastolic blood pressure, lower blood lipids (triglycerides) and increase bleeding times (lower risk for blood clot formation) in patients with mild hypertension. Further details can be found in the study.
The force with which blood is pressed against blood vessel walls represents the measurable blood pressure. The level of our blood pressure is directly dependent on various factors, in particular on the pumping force of the heart, the blood volume, and the elasticity of the blood vessels. Hypertension is a chronic medical condition in which the blood pressure in the arteries is persistently elevated. It can be caused by a too strong pumping function of the heart – which generally leads to an increased upper (systolic) blood pressure value. More frequently, the lower (diastolic) blood pressure value is elevated, a condition that is generally caused by a “spasm” (contraction) of the (smooth) muscle cells of the artery walls, causing the narrowing of the blood vessel diameter and the rise of the (diastolic) pressure. The most frequent cause of this artery spasm is a chronic deficiency of micronutrients in billions of artery wall cells. If high blood pressure conditions persist for a long time, they can lead to damage in other organs, including strokes, coronary heart disease, failure of the kidneys, eyes and other organs.
Levinson PD, Iosiphidis AH, Saritelli AL, Herbert PN, Steiner M. Effects of n-3 fatty acids in essential hypertension. Am J Hypertens. 1990 Oct;3(10):754-60.