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D. P. Begg, A. J. Sinclair, L. A. Stahl, M. L. Garg, M. Jois and R. S. Weisinger, “Dietary Protein Level Interacts with ω-3 Polyunsaterated Fatty Acid Deficiency to Induce Hypertension,” American Journal of Hypertension, Vol. 23, No. 2, 2010, pp. 125-128.

has been cited by the following article:

  • TITLE: Can Purified Omega-3 Polyunsaturated Fatty Acids Supplementation Act Blood Pressure Levels in Untreated Normal-High Blood Pressure Subjects with Hypertriglyceridemia?

    AUTHORS: Maria Leonarda De Rosa

    KEYWORDS: Omega-3PUFAs; Blood Pressure; Hypertriglyceridemia

    JOURNAL NAME: Pharmacology & Pharmacy, Vol.3 No.2, April 25, 2012

    ABSTRACT: Omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) from fish and fish oils appear to protect against coronary heart disease: their dietary intake is in fact inversely associated with cardiovascular disease morbidity/mortality in population studies. Recent evidence suggests that at least a part of this protective effect is mediated by a relatively small but significant decrease in blood pressure (BP) level. In fact, omega-3 PUFAs exhibit wide-ranging biological actions that include regulating both vasomotor tone and renal sodium excretion, partly competing with omega-6 PUFAs for common metabolic enzymes and thereby decreasing the production of vasoconstrictor rather than vasodilator and anti-inflammatory eicosanoids. PUFAs also reduce angiotensin-converting enzyme (ACE) activity, angiotensin II formation. We retrospectively evaluated the long-term effect of a omega-3 PUFAs supplementation on the blood pressure level of 91 hypertriglyceridemic subjects with untreated normal-high blood pressure that were prescribed a 3 grams omega-3 PUFAs supplementation in order to improve their plasma lipid pattern. After 24 months of treatment, systolic blood pressure (SBP) meanly decreased by 2.6 +/- 2.5 mmHg (p = 0.001) and diastolic blood pressure (DBP) by 1.4 +/- 3.1 mmHg (p