title: Dietary fats, fish, and blood pressure.
abstract: In humans any effects of dietary saturated fats or omega-6 polyunsaturates on blood pressure appear to be mediated by changes in caloric intake and long-term weight changes. In contrast, omega-3 fatty acids have a mild antihypertensive effect which is seen most clearly in untreated subjects with higher blood pressures, in older people, and during sodium restriction. The mechanism may be due to a combination of effects consequent to incorporation of omega-3 fatty acids into vascular phospholipids, leading to reduced formation of endothelial contractile substances in larger vessels and impairment of sympathetic neuroeffector and other vasoconstrictor mechanisms in resistance vessels.
authors.affiliation: University Department of Medicine, Royal Perth Hospital, Australia.
authors.forename: L J
authors.initials: LJ
authors.lastname: Beilin
mesh_terms: D000818:Animals; D001794:Blood Pressure; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage* / Q000494:pharmacology; D002149:Energy Intake; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000494:pharmacology; D043371:Fatty Acids, Omega-6; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage / Q000494:pharmacology; D005399:Fishes; D006801:Humans
chemical_list: D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005231:Fatty Acids, Unsaturated