Blood Pressure–Lowering Effects of Omega‐3 Polyunsaturated Fatty Acids: Are These the Missing Link to Explain the Relationship Between Omega‐3 Polyunsaturated Fatty Acids and Cardiovascular Disease?

In this issue of the Journal of the American Heart Association (JAHA), Zhang and colleagues1 have reported that the intake of omega3 (ω3) polyunsaturated fatty acids (PUFAs), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) are associated with a reduction in blood pressure (BP) and identified the optimal dose of 2 to 3 g/d. Although these findings are not entirely novel, they are robust and provide insights into the longstanding debate on the role of ω3 PUFAs in modifying cardiovascular risk.