The Associations Between Dietary Omega-6, Omega-3, and Omega 6 to Omega 3 Ratio Fatty Acids and Hypertension Risk Among Adults: A Prospective Cohort Study Publisher Pubmed



Shakiba E¹ ; Pasdar Y^{1, 2} ; Ebrahimimousavi S³ ; Najafi F¹ ; Saber A² ; Shakiba MH⁴ ; Bagheri A² Show Affiliations
Source: Clinical Nutrition ESPEN Published:2025

Abstract

Background and aims: Previous studies have yielded mixed results on the connection between dietary omega-3 and omega-6 intakes and the risk of hypertension (HTN) incidents. Therefore, we conducted a study to survey the connection between baseline dietary intake of omega-3, omega-6, and omega-6 to omega 3 (omega-6/3) fatty acids (FA) and the risk of hypertension. Methods: We conducted a prospective cohort study and assessed dietary intake through a 118-item food frequency questionnaire (FFQ). To determine the relationship between dietary omega-3, omega-6, and omega-6/3 ratio intake and the risk of developing hypertension, we applied Cox proportional hazards analysis to determine hazard ratios (HR) and 95 % confidence intervals (CIs). Results: After following 7359 participants who did not have hypertension at the beginning of the study for 6.4 ± 1.33 years, we identified 597 new cases of hypertension (8.11 %). Our analysis, which controlled for all confounders, did not identify any significant link among the highest versus lowest quartile of dietary omega-3 intake (HR: 0.87, 95 % CI: 0.63, 1.18; P trend: 0.34), omega-6 intake (HR: 1.04; 95 % CI: 0.81, 1.34; P trend: 0.82), and omega-6/3 ratio intakes (HR: 1.06, 95 % CI: 0.82, 1.36; P trend: 0.66) and HTN risk. Conclusions: To sum up, our study revealed that dietary omega-3, omega-6, and omega-6/3 ratio were not associated with the hypertension risk. © 2024 European Society for Clinical Nutrition and Metabolism