Evidence for... Omega-3 for high blood pressure

Antihypertensive effect and safety of dietary alpha-linolenic acid in subjects with high-normal blood pressure and mild hypertension.
Takeuchi H et al.
J Oleo Sci. 2007;56:347-60.
The antihypertensive effect and safety of an omega-3 fatty acid, alpha-linolenic acid (ALA), was investigated in two experiments; in the first, subjects with high-normal blood pressure (BP) and mild hypertension ingested bread containing 14 g of common blended oil (control oil) or oil containing 2.6g/14 g of ALA, for 12 weeks, after which time both systolic and diastolic BP values were significantly lower in the ALA group then in the control group. In the second experiment, blood tests revealed no abnormal changes in subjects ingesting a high ALA intake (7.8 g/day) for 4 weeks.


Food omega-3 fatty acid intake of individuals (total, linolenic acid, long-chain) and their blood pressure: INTERMAP study.
Ueshima H et al.
Hypertension. 2007;50:313-9.
Total omega-3 polyunsaturated fatty acids (PFA) intake (total, linolenic acid, long-chain) derived from food had a small antihypertensive effect in this comprehensive population-based study (4680 participants); diets rich in omega-3 PFAs were associated with a less than 1 mm Hg lower systolic and diastolic blood pressures, and the effect size was larger in nonhypertensives.

Dietary fish as a major component of a weight-loss diet: effect on serum lipids, glucose, and insulin metabolism in overweight hypertensive subjects.

Mori TA et al.

Am J Clin Nutr. 1999;70:817-25.
In 69 overweight patients being treated for hypertension, a weight-loss programme incorporating daily fish meals rich in omega-3 fatty acids (3.65 g omega-3 fatty acids) was more effective than either measure alone at improving glucose-insulin metabolism and dyslipidaemia.