Effect of polyunsaturate-rich vegetable oils on blood pressure in essential hypertension

Abstract

A group of essential hypertensives were treated for a period of six weeks with groundnut oil or safflower oil compared with a control group who were given a placebo medication. A significant drop in diastolic pressure occurred in the groups receiving the polyunsaturated fatty acid (PUFA) preparation. In another group of eight patients, who were already receiving traditional antihypertensive therapy, supplementation with PUFA rich oil resulted in a significant reduction in blood pressure. Further, after the end of the treatment period, an increase in diastolic pressure was found six to eight weeks later with return of pressures to approximately the pre-treatment level. These preliminary observations suggest that PUFA rich vegetable oils may be useful in the control of mild-to-moderate hypertension.