Lean fish at least four times per week could reduce blood pressure levels
in CHD patients.

 

There has been a great interest in the intake of fish and long-chain n-3 fatty acids by the medical community and health-conscious due to their beneficial effects on the heart and their ability to lower coronary heart disease (CHD) risk.

This study was created to examine the effects of fatty fish and lean (white) fish on fatty acid composition of serum lipids and cardiovascular risk factors in subjects with Coronary Heart Disease. Criteria were myocardial infarction or unstable ischemic  attack, age under 70 years, use of beta blockers and presence of sinus rhythm. The subjects were randomized to one of the following  groups: 4 meals/week fatty fish, 4 meals/week lean fish and control diet including lean meat.

The proportions of eicosapentaenoic and docosahexaenoic acids (EPA and DHA) in serum lipids increased slightly in the fatty fish group only. However, systolic and diastolic blood pressure levels decreased in the lean fish group. Serum total triglyceride concentration did not significantly change. HDL cholesterol concentration change differed among groups but without significant post hoc differences. Apolipoprotein A-1 (found in high density lipoprotein (HDL) particle.  It serves the function of preventing the accumulation of cholesterol loaded macrophages, which deposit on the arterial wall as foam cells) concentration decreased in the control group. Coagulation factors, 25-hydroxy vitamin D, and heart rate variability did not change among the groups.(1)

Researchers concluded that intake of lean fish at least four times per week could reduce blood pressure levels in CHD patients.

 

(1) European Journal of Nutrition, Wednesday, July 29, 2008.