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International Journal of Hypertension
Volume 2011 (2011), Article ID 809198, 7 pages
Research Article

Effects of Docosahexaenoic Acid Supplementation on Blood Pressure, Heart Rate, and Serum Lipids in Scottish Men with Hypertension and Hypercholesterolemia

1Laboratory of Preventive Nutritional Medicine, Research Institute for Production Development, Kyoto 606-0805, Japan
2International Center for Research on Primary Prevention of Cardiovascular Diseases, Kyoto 606-8413, Japan
3Department of Physiology, School of Medicine, Muhimbili University of Health and Allied Sciences, P.O. Box 65001, Dar es Salaam, Tanzania
4Institute for World Health Development, Mukogawa Women’s University, Nishinomiya 663-8143, Japan
5Department of Public Health, University of Birmingham, Birmingham B75 2TT, UK
6Peninsula Health, Wirral CH41 8DB, UK
7Division of Public Health, University of Liverpool, Liverpool L69 2GB, UK

Received 1 November 2010; Accepted 17 January 2011

Academic Editor: C. Borghi

Copyright © 2011 Miki Sagara et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


To investigate the effects of daily supplementation with docosahexaenoic acid (DHA) on coronary heart disease risks in 38 middle-aged men with hypertension and/or hypercholesterolemia in Scotland, a five-week double-blind placebo-controlled dietary supplementation with either 2 g of DHA or active placebo (1 g of olive oil) was conducted. Percent composition of DHA in plasma phospholipids increased significantly in DHA group. Systolic and diastolic blood pressure and heart rate decreased significantly in DHA group, but not in placebo group. High-density lipoprotein cholesterol (HDL-C) increased significantly, and total cholesterol (TC)/HDL-C and non-HDL-C/HDL-C ratios decreased significantly in both groups. There was no change in TC and non-HDL-C. We conclude that 2 g/day of DHA supplementation reduced coronary heart disease risk factor level improving blood pressure, heart rate, and lipid profiles in hypertensive, hypercholesterolemic Scottish men who do not eat fish on a regular basis.