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Fish, omega-3 fatty acid intake not associated with hypertension

20 May 2019
Fish oil can reverse multiple downsides of a high-fat diet

It appears that long-term consumption of fish and omega-3 fatty acid does not influence the risk of incident hypertension in middle-aged and older men, suggests a US study.

A total of 6,299 men (51.3 percent) developed hypertension during a mean follow-up of 15.8 years. Dietary intake of fish and omega-3 fatty acid did not significantly correlate with incident hypertension in a multivariable model controlling for established risk factors for hypertension.

Men who consumed at least five servings per week of fish compared with no consumption had a hazard ratio (HR) for hypertension of 1.10 (95 percent CI, 0.93–1.30; ptrend=0.29). The hazard ratio of the highest vs lowest quintile of omega-3 fatty acid intake was 1.02 (0.94–1.11; ptrend=0.34). The type of fish did not affect these associations.

No evidence was found with regard to effect modification by baseline blood pressure (BP), body mass index (BMI) or history of hypercholesterolaemia.

In this prospective cohort study, the authors examined whether fish or omega-3 fatty acid consumption corelated with incident hypertension in the Physicians’ Health Study (PHS). Data on 12,279 PHS participants (mean age, 53 years) free of hypertension at baseline were analysed.

A baseline semiquantitative food-frequency questionnaire was used to assess fish and omega-3 fatty acid consumption. Self-reports on annual follow-up questionnaires were utilized to ascertain incident hypertension.

“Experimental studies suggest that omega-3 fatty acid have favourable effects on BP. However, data on the association of long-term dietary intake of omega-3 fatty acid or fish with risk of hypertension in healthy subjects are sparse,” the authors noted.

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