There is some evidence that fish oil has a modest positive effect on hypertension, or high blood pressure. Fish oil is a natural source of omega-3 fatty acids. It can be ingested by eating fish or by taking fish oil supplements. Fish oil also contains both eicosapentaenoic, or EPA, and docosahexaenoic acids, or DHA. Both can also be found in nuts and some natural oils. According to the Mayo Clinic, both EPA and DHA are associated with lower blood pressure. Consult your physician before taking fish oil supplements.
Expands Blood Vessels
According to the National Institutes of Health, the omega-3 fatty acids found in fish oil work to expand blood vessels. This process helps alleviate the symptoms of high blood pressure. In a March 2010 article published in Health & Fitness Journal, Kristina A. Harris, a nutritional sciences doctoral student at Pennsylvania State University, says that fish oil not only improved the function blood vessels but also lowered triglycerides and blood pressure.
Weight Loss
Many hypertensive patients are also obese. Obesity is a risk factor for hypertension. Some people who have mild hypertension are able to control their condition with diet and exercise. According to the NIH, fish oil can aid in that endeavor by helping patients lose weight. NIH research indicates that combining exercise with 6g daily of either Hi-DHA or NuMega fish oil can help eliminate body fat.
Transplant Recovery
Sometimes, people recovering from organ transplant surgery suffer from high blood pressure. This can be caused by certain anti-rejection medication, such as cyclosporine, as well as the stress of the surgery. Fish oil can help patients recovering from heart or kidney transplants, according to the NIH. Fish oil aids in improving kidney function after transplant surgery and also helps reduce blood pressure. Physicians also sometimes use fish oil after coronary bypass surgery to help keep blood vessels open.
References
- Mayo Clinic: Fish Oil
- Medline Plus: Fish Oil
- "Health & Fitness Journal"; Health Benefits of Marine-Derived Omega-3 Fatty Acids; Kristina A. Harris; March/April 2010
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