H ypertension is associated with an increase in peripheral vascular resistance, insulin resistance, endothelial dysfunction and enhanced activity of the sympathetic nervous system. 1 The condition causes morbidity and mortality. Hence, understanding its pathobiology is necessary to develop effective strategies for both prevention and management.There is increasing evidence that nutritional factors and type and level of fat in the diet are critical in the pathogenesis of essential hypertension. 2 Earlier, Weisinger et al. 3 showed that perinatal deficiency of the essential dietary o-3 fatty acid a-linolenic acid (ALA) resulted in a reduction in hypothalamic docosahexaenoic acid (DHA,. This caused hypertension in Sprague-Dawley rats, although hypothalamic DHA levels eventually returned to normal in the adults. This suggests that restoring hypothalamic DHA to normal is not sufficient to prevent the development of hypertension. Li et al. 4 reported that in animals fed a diet rich in o-6 with very little ALA and then re-fed the control diet rich in ALA for 24 weeks, DHA levels were still significantly less than the control values in phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol fractions (by 9, 18 and 34%, respectively). The results led to the suggestion that o-6/o-3 PUFA imbalance early in life leads to irreversible changes in hypothalamic composition. The increased ALA and reduced DHA proportions in the animals re-fed ALA in later life are consistent with dysfunction or down-regulation of the conversion of ALA to DHA. In this issue of the journal, Begg et al. 5 report that different sources of ALA (canola or flaxseed oil) are effective in preventing hypertension related to o-3 fatty acid deficiency. However, animals that received canola oil had lower body weight, less adiposity, lower plasma leptin levels and consumed less food, whereas animals fed safflower oil + flaxseed oil also had lower but less marked reductions in adiposity and plasma leptin levels compared with animals that were given safflower oil only. This latter group developed an o-fatty acid deficiency. In addition, safflower oil + flaxseed oil-fed animals consumed more food and water. These results suggest that body weight, plasma leptin and brain DHA are the main determinants of blood pressure. This study also implies that there exists an interaction between o-3 and o-6 fatty acids that influences body weight, plasma leptin and, possibly, fatty acid composition and its metabolism in various tissues. This potential mechanism was not investigated by Begg et al. 5 and may have a function in the pathophysiology of hypertension and metabolic syndrome. 6 Earlier, we observed that in patients with uncontrolled essential hypertension, O 2 À. , hydrogen peroxide and lipid peroxides were produced in significantly large amounts by both unstimulated and stimulated polymorphonuclear leukocytes that reverted to normal after the control of hypertension by anti-hypertensive medicines such as calcium antagonists, b blockers and ACE inhibi...