Dietary Fats and Hypertension Focus on Fish Oil

Howe, Peter R. C.

doi:10.1111/j.1749-6632.1997.tb51846.x

Cited by 59 publications

(38 citation statements)

References 91 publications

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“…Other studies with very low doses reported (150 mg DHA and 30 mg EPA) a positive effect on systolic pressure but no effect on diastolic blood pressure. 32 The clinical investigations in humans tend to confirm the hypothesis that o3 PUFAs display antihypertensive properties, 25,30,[32][33][34] in spite of some discrepancies. 35,36 In a meta-analysis, Morris et al 31 outlined the variability of experimental factors (dose, group size, duration of the experiment and patient selection) as a major cause of discrepancy.…”

Section: Clinical Studiesmentioning

confidence: 97%

Hypertension prevention: from nutrients to (fortified) foods to dietary patterns. Focus on fatty acids

Grynberg

2005

J Hum Hypertens

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A Grynberg INRA-Paris 11 UMR1154, Nutrition Lipidique et Re´gulation Fonctionnelle du Coeur et des Vaisseaux, Facultede Pharmacie, Châtenay-Malabry, FranceDiet affects significantly the incidence and severity of cardiovascular diseases and fatty acid intake, in its qualitative as well as quantitative aspects, and influences several risk factors including cholesterol (total, LDL and HDL), triglycerides, platelet aggregation and blood pressure, as evidenced in the 2001 WHO report. This review focuses on the qualitative concern of lipid intake, the various classes of fatty acids of the lipid fraction of the diet, saturated, monounsaturated and polyunsaturated, and their effects on blood pressure. Saturated fat have a bad file and several experimental studies in the rat showed a progressive increase in blood pressure in response to a highly saturated diet. Moreover, a highly saturated diet during gestation led to offspring which, when adults, presented a genderrelated hypertension. The mechanism of this effect may be related to the polyunsaturated/saturated ratio (p/s). During the past 20 years, trans fatty acids have been suspected of deleterious health effects, but the investigations have shown that these fatty acids display a biological behaviour close to that of saturated fatty acids (SFA). Moreover, epidemiological investigations did not confirm the relationship between trans fatty acids and cardiovascular pathology. Polyunsaturated fatty acids have been shown to exert a positive action on hypertension. This effect could be attributed to the alteration of the p/s, but mainly to the x3 polyunsaturated fatty acids (PUFAs). The comparison of several animal models led to the conclusion that long-chain x3 PUFAs (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) can prevent the increase in blood pressure and reduce established hypertension, but the efficient dose remains an object of discussion. Moreover, the two long-chain x3 PUFAs, EPA and DHA, display specific effects, which vary with the aetiology of hypertension, because their mechanism of action is different. DHA acts on both blood pressure and heart function (heart rate and ECG) and interferes with the adrenergic function. Conversely, EPA, which is not incorporated in cardiac phospholipids, has no effect on the heart and its mechanism of action is largely unknown. Although it is accepted by the scientific community that the intake of EPA and DHA needs to be increased, we will have to discover new ways to do it, since marine products are the main source of these fatty acids, and this source is not inexhaustible.

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Section: Clinical Studiesmentioning

confidence: 97%

Hypertension prevention: from nutrients to (fortified) foods to dietary patterns. Focus on fatty acids

Grynberg

2005

J Hum Hypertens

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“…The proposed mechanism appears to involve a stabilising effect on the myocardium itself (Nair et al 1997;Kris-Etherton et al 2002;Lee & Lip, 2003). n-3 PUFA seem to have a small dose-dependent hypotensive effect (Howe, 1997), and the extent of the reduction in blood pressure appears to be dependent on the initial extent of hypertension (Howe, 1997). A meta-analysis has indicated a marked reduction in blood pressure of 3 .…”

Section: Biological Effects Of the Various Classes Of Fatty Acidmentioning

confidence: 99%

Fatty acids and CHD

Woodside¹,

Kromhout

2005

Proc. Nutr. Soc.

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During the last century much evidence has accumulated to suggest that from a public health perspective the type of fat is more important than the amount of fat. Saturated and trans-fatty acids increase and both n-6 and n-3 PUFA decrease the risk of CHD. Most of the knowledge about the effects of dietary fatty acids on CHD risk is based on observational studies and controlled dietary experiments with intermediate end points (e.g. blood lipoprotein fractions). Information from high-quality randomised controlled trials on fatty acids and CHD is lacking. The Netherlands Institute for Public Health has calculated the potential health gain that can be achieved if the fatty acid composition of the current Dutch diet is replaced by the recommended fatty acid composition. The recommendations of The Netherlands Health Council are: saturated fatty acids < 10 % energy intake; trans-fatty acids < 1 % energy intake; fish consumption (an indicator of n-3 PUFA) once or twice weekly. Implementation of this recommendation could reduce the incidence of CHD in The Netherlands by about 25 000/year and the number of CHD-related deaths by about 6000/year and increase life expectancy from age 40 years onwards by 0 . 5 year. These projections indicate the public health potential of interventions that modify the fatty acid composition of the diet.

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“…While the full benefits are not clearly understood, as well as the single effect of alpha-linolenic acid, there are substantial positive and relatively no deleterious side effects. A meta-analysis by Howe (2006) reported blood pressure in individuals (both men and women) was positively affected from diets rich in polyunsaturated fats. A -3.4/-2.0mmHg decrease was noted in hypertensive subjects that consumed 5.6gms of alpha-linolenic acid per day (Howe, 2006).…”

Section: Alphamentioning

confidence: 99%

“…A meta-analysis by Howe (2006) reported blood pressure in individuals (both men and women) was positively affected from diets rich in polyunsaturated fats. A -3.4/-2.0mmHg decrease was noted in hypertensive subjects that consumed 5.6gms of alpha-linolenic acid per day (Howe, 2006). In comparison of linoleic and alpha-linolenic acids, alpha-linolenic acid has the ability to act as a vasodilator.…”

Section: Alphamentioning

confidence: 99%

Formulation and Sensory Evaluation of Gluten-Free Muffins Containing Flax

Woodyard

Tidwell

Schilling

et al. 2012

Journal of the Academy of Nutrition and Dietetics

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Celiac disease is characterized by an allergic reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition.Gluten-free products are being developed that meet dietary needs of individuals with celiac disease. However, these products often lack whole grains and fiber. Fortification of gluten-free products with flax can increase nutritional value and alleviate inflammation. Sensory analysis (N=152) was conducted to evaluate the acceptability of gluten-free muffins with moderate (3.8%) and high (7.4%) amounts of added flax.Results indicated that consumers preferred (p<0.05) the muffin without flax or the highflax muffin more than the muffin with the moderate-flax treatment. The high-flax and control treatments were rated 6.7, between like slightly and moderately like; the muffins from the moderate-flax treatment were rated 6.4 on a nine-point hedonic scale. Producers of gluten-free products could potentially formulate muffins that include flax and are acceptable to consumers.ii ACKNOWLEDGEMENTS

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Dietary Fats and Hypertension Focus on Fish Oil

Cited by 59 publications

References 91 publications

Hypertension prevention: from nutrients to (fortified) foods to dietary patterns. Focus on fatty acids

Hypertension prevention: from nutrients to (fortified) foods to dietary patterns. Focus on fatty acids

Fatty acids and CHD

Formulation and Sensory Evaluation of Gluten-Free Muffins Containing Flax

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