Effect of Eicosapentaenoic and Docosahexaenoic Acids on Blood Pressure in Hypertension

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Abstract
Studies of whether polyunsaturated fatty acids in fish oil — in particular, eicosapentaenoic and docosahexaenoic acids — lower blood pressure have varied in design and results. We conducted a population-based, randomized, 10-week dietary-supplementation trial in which the effects of 6 g per day of 85 percent eicosapentaenoic and docosahexaenoic acids were compared with those of 6 g per day of corn oil in 156 men and women with previously untreated stable, mild essential hypertension.