Dietary Polyunsaturated Fat and Hypertension

James M. Iacono USDA-ARS, Western Human Nutrition Research Center, Presidio of San Francisco, CA, USA; Department of Epidemiology, National Public Health Institute, Helsinki, Finland

Rita M. Dougherty USDA-ARS, Western Human Nutrition Research Center, Presidio of San Francisco, CA, USA; Department of Epidemiology, National Public Health Institute, Helsinki, Finland

Pekka Puska USDA-ARS, Western Human Nutrition Research Center, Presidio of San Francisco, CA, USA; Department of Epidemiology, National Public Health Institute, Helsinki, Finland

Pirjo Pietinen USDA-ARS, Western Human Nutrition Research Center, Presidio of San Francisco, CA, USA; Department of Epidemiology, National Public Health Institute, Helsinki, Finland

Abstract

A significant reduction in blood pressure has been observed during low-fat high poly unsaturated fattyacids/saturated fattyacid — ratio diets in a series of studies conducted in the U.S. and Finland. The results suggest the active role of linoleic acid but the effects of decreased intake of saturated fats and the concomitant changes in the intake of other dietary components cannot be ruled out.

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Dietary Polyunsaturated Fat and Hypertension

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Dietary Polyunsaturated Fat and Hypertension

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