Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Mackerel is justified for use in supporting hypertension based on scientific evidence. Mackerel, like other oily fish, is rich in omega-3 polyunsaturated fatty acids (EPA and DHA). Numerous clinical studies and meta-analyses have demonstrated that regular consumption of omega-3 fatty acids can help reduce blood pressure in both hypertensive and normotensive individuals. The blood pressure-lowering effect is thought to be mediated through several mechanisms, including improving endothelial function, reducing systemic inflammation, and decreasing vascular resistance. For instance, a 2014 meta-analysis published in the American Journal of Hypertension found that supplementation with omega-3 fatty acids led to modest but significant reductions in both systolic and diastolic blood pressure, especially in untreated hypertensive populations.

The American Heart Association and other health organizations recommend the consumption of oily fish such as mackerel at least twice per week for cardiovascular benefits, including hypertension management. However, it is important to note that while the effect size is typically modest (2–5 mmHg reduction), when combined with other lifestyle interventions, it can contribute meaningfully to overall blood pressure control. Mackerel should be consumed in moderation, as some species may contain high levels of mercury or other contaminants. In summary, the use of mackerel for hypertension is supported by scientific research, primarily due to its high content of beneficial omega-3 fatty acids.

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