Plant Foods for Human Nutrition

, Volume 69, Issue 4, pp 392–398

Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects

  • Luciana Tavares Toscano
  • Cássia Surama Oliveira da Silva
  • Lydiane Tavares Toscano
  • Antônio Eduardo Monteiro de Almeida
  • Amilton da Cruz Santos
  • Alexandre Sérgio Silva
Original Paper

DOI: 10.1007/s11130-014-0452-7

Cite this article as:
Toscano, L.T., da Silva, C.S.O., Toscano, L.T. et al. Plant Foods Hum Nutr (2014) 69: 392. doi:10.1007/s11130-014-0452-7

Abstract

The aim of this study was to investigate the effect of chia supplementation (Salvia hispanica L.) on blood pressure (BP) and its associated cardiometabolic factors in treated and untreated hypertensive individuals. The subjects were randomly assigned to one of the following groups: the hypertensive-drug treated (CHIA-MD, n = 10), hypertensive untreated (CHIA-NM, n = 9) and placebo (PLA-MD, n = 7) groups. The subjects consumed 35 g/day of either chia flour or a placebo for 12 weeks. The clinical and ambulatory BP, inflammation, oxidative stress and markers for nitric oxide were measured. While the PLA-MD group showed no changes in BP, there was a reduction in the mean clinical blood pressure (MBP) in the CHIA (111.5 ± 1.9 to 102.7 ± 1.5 mmHg, p < 0.001) and CHIA-MD (111.3 ± 2.2 to 100.1 ± 1.8 mmHg, p < 0.001) groups. The CHIA-NM group showed no reduction in the MBP but did show a decreased systolic BP (146.8 ± 3.8 to 137.3 ± 3.1 mmHg, p < 0.05). The clinical BP reduction was demonstrated by a 24 h ambulatory systolic reduction in all of the supplemented groups. However, the mean ambulatory BP was reduced only in the CHIA (98.1 ± 2.4 to 92.8 ± 2.2 mmHg, p < 0.05) group, and there was no change in the diastolic component in either of the CHIA groups. The lipid peroxidation was reduced in the CHIA (p = 0.04) and CHIA-NM (p = 0.02) groups compared with the PLA-MD group. A reduction in the plasma nitrite levels was observed only in the CHIA group (p = 0.02). Chia flour has the ability to reduce ambulatory and clinical BP in both treated and untreated hypertensive individuals.

Keywords

Blood pressure Chia flour Oxidative stress Inflammation Hypertension 

Abbreviations

ABPM

Ambulatory blood pressure monitoring

AGP α-1

Acid glycoprotein

BP

Blood pressure

BMI

Body mass index

CHIA-MD

Chia groups previously treated with medication

CHIA-NM

Chia without medication

DBP

Diastolic blood pressure

hs-CRP

High sensitivity C-reactive protein

MBP

Mean blood pressure

MDA

Malondialdehyde

PLA-MD

Placebo with medication

SBP

Systolic blood pressure

WC

Waist circumference

Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Luciana Tavares Toscano
    • 1
  • Cássia Surama Oliveira da Silva
    • 1
  • Lydiane Tavares Toscano
    • 1
  • Antônio Eduardo Monteiro de Almeida
    • 2
  • Amilton da Cruz Santos
    • 2
  • Alexandre Sérgio Silva
    • 2
    • 3
  1. 1.Department of NutritionFederal University of ParaibaJoão PessoaBrazil
  2. 2.Department of Physical EducationFederal University of ParaibaJoão PessoaBrazil
  3. 3.João PessoaBrazil

Personalised recommendations