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Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects


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.

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Fig. 1



Ambulatory blood pressure monitoring

AGP α-1:

Acid glycoprotein


Blood pressure


Body mass index


Chia groups previously treated with medication


Chia without medication


Diastolic blood pressure


High sensitivity C-reactive protein


Mean blood pressure




Placebo with medication


Systolic blood pressure


Waist circumference


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The authors declare that they have no conflicts of interest.

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Correspondence to Alexandre Sérgio Silva.

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Toscano, L.T., da Silva, C.S.O., Toscano, L.T. et al. Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects. Plant Foods Hum Nutr 69, 392–398 (2014).

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  • Blood pressure
  • Chia flour
  • Oxidative stress
  • Inflammation
  • Hypertension