Dietary Fat and Blood Pressure

  • Paul J. NestelEmail author
Nutrition and Hypertension (Trevor Mori, Section Editor)
Part of the following topical collections:
  1. Topical Collection on Nutrition and Hypertension


Purpose of Review

Do dietary fats lower blood pressure? This review covers total fats, individual fatty acids and foods that provide specific fats.

Recent Findings

Evidence for blood pressure lowering is stronger for supplements providing individual marine fatty acids than for fish intake since data on fish consumption are scarce. Such effects are more readily apparent in hypertensive than normal subjects. Biological mechanisms to support linkage between dietary fish oils and blood pressure are plausible. Information on other dietary fatty acids (saturates, linoleic acid, alpha-linolenic acid) is mostly less robust and therefore inconclusive. However, findings with respect to consumption of dairy foods especially of the low-fat variety do suggest association with lower blood pressures.


Apart from marine fatty acids which have mostly been significantly associated with clinically modest blood pressure-lowering, the effects of other dietary fatty acids are inconsistent or clinically minor. Consumption of dairy especially of yoghurt has been linked with lower blood pressure despite the relatively high saturated fat content but the mechanism is unclear.


Blood pressure Dietary fatty acids Marine oil and fatty acids Dairy fat consumption Fish consumption 


Compliance with Ethical Standards

Conflict of Interest

The author declares no conflicts of interest relevant to this manuscript.

Human and Animal Rights and Informed Consent

This article does not contain any studies with human or animal subjects performed by any of the authors.


Papers of particular interest, published recently, have been highlighted as: • Of importance

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Baker Heart and Diabetes InstituteMelbourneAustralia

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