Table 1.
Summary of 5 Trials That Tested the Effects of Fish Consumption on BP
| Authors, Year | Country | Intervention Regimen | Control | n | Duration, d | Net Mean Difference (95% CI), mm Hg |
||
|---|---|---|---|---|---|---|---|---|
| Intervention Type | DHA+EPA, g/d |
Systolic BP | Diastolic BP | |||||
| Von Houwelingen,39 1987 | Netherlands | Mackerel paste (100 g/d) | 4.7 | Meat paste | 82 | 42 | −0.30 (−3.07 to 2.47) | −1.60 (−3.84 to 0.64) |
| Cobiac,40 1991 | Australia | Salmon and sardines (142 g/d) | 4.5 | Mixed vegetable oil | 18 | 35 | −1.4 (−9.44 to 6.64) | −0.30 (−6.77 to 6.17) |
| Lindqvist,41 2009 | Sweden | Baked herring (150 g/d, 3 d/wk) | 1.2 | Baked lean pork and chicken | 35 | 42 | 2.10 (−3.21 to 7.41) | 0.80 (−2.87 to 4.47) |
| Hallund,42 2010 | Denmark | Marine trout (150 g/d) | 3.2 | Chicken | 68 | 56 | −2.00 (−7.55 to 3.55) | −3.00 (−7.33 to 1.33) |
| Ramel,43 2010 | Iceland, Spain, Ireland | Cod (150 g/d, 3 d/wk) | 0.3 | Sunflower oil | 139 | 56 | 2.0 (−0.7 to 4.7) | −0.50 (−3.02 to 2.02) |
| Salmon (150 g/d, 3 d/wk) | 2.1 | Sunflower oil | 139 | 56 | −0.2 (−3.13 to 2.73) | −0.5 (−3.02 to 2.02) | ||
BP indicates blood pressure; CI, confidence interval; DHA, docosahexaenoic acid; and EPA, eicosapentaenoic acid.