Open AccessDietary Oily Fish Intake and Blood Pressure Levels: A Population‐Based Study
Author(s) -
Del Brutto Oscar H.,
Mera Robertino M.,
Gillman Jennifer,
Castillo Pablo R.,
Zambrano Mauricio,
Ha JungEun
Publication year - 2016
Publication title -
the journal of clinical hypertension
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.909
H-Index - 67
eISSN - 1751-7176
pISSN - 1524-6175
DOI - 10.1111/jch.12684
Subject(s) - medicine , blood pressure , fish consumption , fish <actinopterygii> , confounding , population , environmental health , lower blood pressure , fish oil , food science , zoology , physiology , fishery , biology
The effect of fish consumption on blood pressure is controversial. The authors measured blood pressure and calculated oily fish servings per week in 677 community‐dwellers aged 40 years and older living in rural coastal Ecuador. Using regression models with linear splines, the authors evaluated whether dietary fish intake was related to blood pressure levels, after adjusting for relevant confounders. Mean oily fish consumption was 9.1±5.6 servings per week. There was a nonlinear relationship between systolic pressure and fish servings. In the group of individuals consuming up to five servings per week, each serving significantly reduced systolic pressure by 2.3 mm Hg ( P =.020). Any extra serving provided no further effects. The study shows an inverse relationship between oily fish consumption and systolic pressure. Currently recommended amounts of dietary oily fish intake per week (1–2 servings) might be insufficient to exert beneficial effects of fish in the control of blood pressure.