Hypertension – Part 2

Dietary and supplemental lipid intake is a particularly well-studied facet in its relationship to HT. The three most studied aspects of lipids within HT include fatty fish/supplemental fish oil, the ratio of omega-3 to omega-6 fatty acids, and the role of omega-9 fatty acids. One of the common recommendations seen by most is an increase in fatty fish (mackerel, herring, sardines, tuna, salmon) intake as a rich source of omega-3 fatty acids which typically contain at least 1 gram per serving (usually higher) of combined EPA and DHA. A diet that includes fatty fish at least 3 times a week can lower blood pressure but the magnitude of the reduction is small. This reduction is most pronounced in pre-hypertensive individuals indicating that many could achieve a normal blood pressure from simply improving dietary habits.