A closer look at polyunsaturated fatty acids and hypertension

• Main Authors: Helena Martynowicz, Anna Jodkowska, Dorian Nowacki, Grzegorz Mazur
• Format: Article
• Language: English
• Published: Index Copernicus International S.A. 2019-02-01
• Series: Postępy Higieny i Medycyny Doświadczalnej
• Subjects: hypertension; PUFA; fish oil
• Online Access: http://phmd.pl/gicid/01.3001.0013.0645

Hypertension is the most common chronic cardiovascular disease in adults in all Western societies. Unfortunately, hypertension treatment is still often insufficient and in most countries the majority of patients still have inadequately controlled blood pressure. In recent years, dietary modifications and supplementations, including polyunsaturated fatty acids (PUFA), have attracted considerable interest as a potentially complementary therapy for the treatment of hypertension. The reduction of blood pressure due to PUFA supplementation may be a consequence of promoting nitric oxide-induced endothelial relaxation, a reduced vasoconstrictive response to catecholamines and angiotensin II, improved vasodilatory responses, arterial compliance and reduced oxidative stress. It has been clearly demonstrated that PUFA decreases blood pressure in experimental studies, animal models and clinical trials, especially in higher doses (more than 3g/day). Thus, PUFA consumption might be useful, particularly in the control of patients with 1st degree hypertension or as a complementary method in treating patients with antihypertensives. The consumption of fishes, the main source of PUFA, needs to be recommended for all the hypertensives to reduce cardiovascular risk. Because of the dose-dependent effect differences, the choice of a correct dose of PUFA may be difficult and controversial. Therefore, a qualified healthcare provider should be consulted prior to starting treatment with PUFA supplements.