Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder.

• Published in: International Journal of Food Sciences and Nutrition
• Main Authors: Sveinsdottir, Kolbrun, Martinsdottir, Emilia, Ramel, Alfons
• Other Authors: 1 Iceland Food & Biotech R&D Inst, Reykjavik, Iceland 2 Natl Univ Hosp Reykjavik, Unit Nutr Res, Eiriksgata 29, IS-101 Reykjavik, Iceland Organization-Enhanced Name(s) Landspitali National University Hospital 3 Univ Iceland, Fac Food Sci & Nutr, Eiriksgata 29, IS-101 Reykjavik, Iceland
• Format: Article in Journal/Newspaper
• Language: English
• Published: Taylor & Francis 2016
• Subjects: Hjartasjúkdómar; Mataræði; Lýsi; Háþrýstingur; NUR12; Cardiovascular Diseases; Biological Availability; Diet; Hypertension; Fish Oils; Iceland
• Online Access: http://hdl.handle.net/2336/620062; https://doi.org/10.1080/09637486.2016.1208733

To access publisher's full text version of this article click on the hyperlink at the bottom of the page Diet plays an important role in the etiology of hypertension. Blood pressure (BP)-lowering properties of long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) are promising. The aim was to investigate whether different formulations of fish oil differently affect blood pressure in community-dwelling adults. The hypothesis was that fish oil formulations would improve BP in comparison with a placebo. In this 4-week randomized, placebo-controlled, doubly-blinded dietary intervention study, participants (N = 99, >50 years) from the capital area of Iceland were randomized into three groups. Group 1 (n = 38) received 6 meals/week fortified with a liquid fish oil and placebo powder. Group 2 (n = 30) received conventional (unfortified) meals and microencapsulated powder. Group 3 (n = 31) was the control group which received conventional meals and placebo powder. Calculated on a weekly basis, the amount of EPA + DHA provided was 1.5 g/d. Systolic (SBP) and diastolic BP (DBP) were measured before and after the intervention period. Seventy-seven subjects finished the study (77.8%). Drop-out rates were not different between groups. According to multivariate statistics, endpoint SBP was lower in Group 1 (-7.0 mmHg, p = 0.037) and in Group 2 (-7.2 mmHg, p = 0.037) as compared with Group 3. There was no significant difference in DBP between the groups. Our study shows that LC n-3 PUFA from microencapsulated powder are equally effective to meaningfully reduce SBP as LC n-3 PUFA from meals enriched with liquid fish oil in comparison with a control group. Nordic Innovation/11057