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• W2045976987 abstract "Abstract In a double-blind cross-over study 19 male patients with mild essential hypertension were put on diets supplemented with either commercially available canned mackerel in tomato pulp or canned mackerel with a special preparation of tomato pulp (rich in linoleic acid and potassium, poor in sodium) for 2 weeks with an inserted washout period of 3 months on normal diet. The amounts of eicosapentaenoic (EPA, C 20:5 n−3) and docosahexaenoic acids (DHA, C 22:6 n−3) were similar in both forms of canned mackerel: 2.2 g of EPA per can and 3.8 g of DHA per can in the commercial version and 2.3 g of EPA per can and 3.6 g of DHA per can in the special version. The latter contained 3.0 g of linoleic acid (LA, C 18:2 n−6) per can instead of 1.6 g per can, 2.5 g of potassium chloride per can instead of 1.1 g per can and 1.7 g of sodium chloride per can instead of 3.0 g per can in the commercial version. The fatty acid pattern of serum lipids revealed a minor depression of LA, whereas the potassium level in red blood cells and urine was significantly increased at the end of the dietary period providing the special preparation of canned mackerel. The prominent findings were a significant reduction of systolic (−15 mm Hg after the commercial and −24 mm Hg after the special version) and diastolic blood pressure (−8 mm Hg after the commercial and −13 mm Hg after the special version), being more pronounced after the supplementation with the special preparation of canned mackerel. A significant decrease of thromboxane B 2 formation, of serum triglycerides, of total and low density lipoprotein (LDL) cholesterol was found without differences between both preparations of canned mackerel. The data indicate that a combination of several dietary modifications within a practicable regimen may reduce blood pressure in patients with mild hypertension more effectively than a monocomponent dietary change. This hypothesis should be tested in controlled long-term studies." @default.
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• W2045976987 date "1990-09-01" @default.
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• W2045976987 title "Low-sodium/high-potassium preparation of canned mackerel lowers blood pressure more effectively than conventional canned mackerel" @default.
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• W2045976987 doi "https://doi.org/10.1016/s0271-5317(05)80037-5" @default.
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