July 6, 2007 – Omega-3s from marine and vegetable sources are said to have a beneficial, but modest, effect on blood pressure. The results would be more marked in people who do not suffer from hypertension.
This is the conclusion of a study1 conducted simultaneously in Japan, China, England and the United States among 4,680 adults aged 40 to 59.
According to the results, the more foods rich in omega-3s, the lower the blood pressure. However, the hypotensive effects observed were weak, although more marked in people with normal blood pressure.
However, researchers believe that increased dietary intake of omega-3s can prevent cardiovascular disorders in the population. A reduction in blood pressure as low as 2 mm Hg could decrease the death rate by 6% for stroke and 4% for coronary heart disease.
According to the authors, increased consumption of foods rich in omega-3s should be part of a public strategy for the prevention of cardiovascular disorders. “When it comes to blood pressure, every millimeter counts” on the mercury column indicating the pressure that the blood exerts on the walls of the vessels (mm Hg), they indicate.
Dietary omega-3s also have a beneficial effect on the lipid profile, as well as anticoagulant and antiarrhythmic properties, all of which can help improve cardiovascular health, according to the researchers.
Pierre Lefrançois – PasseportSanté.net
According to Reuters Health
1. Ueshima H, Stamler J, Elliott P, et al. Food Omega-3 Fatty Acid Intake of Individuals (Total, Linolenic Acid, Long-Chain) and Their Blood Pressure. INTERMAP Study. Hypertension. 2007 Jun 4.