September 22, 2010 – The more dietary fat a woman consumes, the more likely she is to develop hypertension. The risk is higher in women with obesity who eat a lot of foods containing trans fats.
According to a study1 American study among more than 28,000 women, the majority of fat increases the risk of hypertension. High blood pressure is a major risk factor for heart disease.
The study looked at the impact of different types of dietary fat – or lipids – on blood pressure: saturated fat of animal or vegetable nature; monounsaturated (including olive oil) and polyunsaturated (omega-3 and omega-6) fats; and trans fat.
With the exception of omega-3 fatty acids, all fats studied were linked to an increased risk of hypertension in those who ingested large amounts.
A surprising discovery, it is among women under 55 that the risk of hypertension increases depending on the amount of fat ingested. The risk of having high blood pressure is up to 21% higher in those who eat the most fat, compared to those who eat the least.
However, it is the consumption of trans fats – which are found in large quantities in cookies and pastries, for example – that is most associated with the risk of hypertension.
The same goes for obese women of all ages: those who consume the most trans fat run an 8% higher risk than those who consume little or no trans fat.
In both the United States and Canada, it is recommended for adults that about one-third (20% to 35%) of daily calories come from fat.
However, according to the authors of the study, these recommendations should be revised downwards. Likewise, they should be adapted to each type of fat.
In Canada, as many as 4.8 million people suffered from hypertension in 20092.
Martin LaSalle – PasseportSanté.net
1. Wang L, Manson JE, et al, Dietary Fatty Acids and the Risk of Hypertension in Middle-Aged and Older Women, Hypertension, 2010 Oct, 56 (4): 598-604.
2. Hypertension by age group and sex, Statistics Canada, June 21, 2010.
