Background The family kitchen resembles an uncontrolled laboratory experiment, and some
discrepancies in the relation between the risk of hypertension and dietary fat may be partly …

Objectives: Plant oil for cooking typically provides 40% to 50% of dietary fat, 65% of linoleic
acid, 44% of α-linolenic acid and 41% of oleic acid in the Chinese diet. However, the …

Findings from short-term randomized trials indicate that dietary supplements of omega-3
polyunsaturated fatty acids (PFA) lower blood pressure of hypertensive persons, but effect …

In a cross-sectional study of 1,226 people (aged 18-65 years) living in Pizarra, Spain, the
presence of excess concentrations of polar compounds (defined as> 20%) in home cooking …

Dietary fat is an important determinant in the development and progression of high blood
pressure (BP), a major risk factor for cardiovascular diseases and mortality. The aim of the …

Hypertension is the major risk factor for cardiovascular disease, the principal cause of
mortality in the world, representing a significant health burden and is associated with both …

In this study 22 normotensive (NT) and 12 essential hypertensive (EHT) subjects were
included to test the possibility that fish oils might influence the blood pressure, plasma lipids …

Objective: To study the protective effect of groundnut oil on cardiovascular disease (CVD)
risk. Methods: A randomized, 4-period, crossover design was used to examine the effects of …

Background: in recent years the prevalence of hypertension has raised. Diabetes is a
contributor for hypertension. This study first, has investigated the effect of high consumption …