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Fish Oil and Blood Pressure
The effects of fish and fish oil on lipids, hemostasis, and blood pressure were compared in 25 mildly hyperlipidemic men who received 4.5 g eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA) daily for 5 week. Six additional subjects were recruited and served as controls.
This was an 8 week long study with a baseline period of 3 weeks. The remaining five weeks was the dietary intervention phase. They were then serparated into three groups. A control group, and trwo larger groups which received supplements of with fish or fish oils.
Fish and fish oil lowered plasma triglycerides 20% and 28% and very-low-density- lipoprotein (VLDL) triglycerides 42% and 52%, respectively (all P less than 0.05 compared with control). High-density-lipoprotein (HDL) cholesterol increased by 10% and 9%, with 34% and 32% increases in the proportion of HDL2 particles for fish and fish oil, respectively.
Changes in total cholesterol, LDL cholesterol, apolipoprotein B, and blood pressure with fish and fish oil were not significantly different from changes for the control diet. The fish lowered fibrinogen (15.7%) and thromboxane (10.5%) and increased bleeding time (10.8%) (P less than 0.05 compared with control). Eating fatty fish and fish oil produced comparable lipid and lipoprotein changes, but only the fish improved hemostatic factors.
The principal researchers of this study were L Cobiac, PM Clifton, M Abbey, GB Belling and PJ Nestel at the CSIRO Division of Human Nutrition, Adelaide, South Australia. The results and reviews from this study were published in The American Journal of Clinical Nutrition In January of 2001. | | |
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