Abstract
Hypertension is the leading risk factor for cardiovascular disease, and prevention of high blood pressure through diet and lifestyle should be a preferred approach. High intake of fish is associated with lower blood pressure, possibly mediated through the proteins since peptides with angiotensin-converting enzyme (ACE) inhibiting capacities have been identified in fish skin, backbone, and fillet. The effects of cod meals made from residual materials and fillet on blood pressure were investigated in obese Zucker fa/fa rats which spontaneously develop high blood pressure. Rats were fed diets containing water-soluble (stickwater) or water-insoluble (presscake) fractions of protein-rich meals from cod residual materials (head, gut, backbone with muscle residuals, skin, trimmings) or fillet. Rats were fed diets containing 25% of total protein from cod meal and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Results show that a diet containing residual presscake meal with high gut content prevented blood pressure increase, and this cod residual meal also showed the strongest in vitro inhibitions of ACE and renin activities. In conclusion, a diet containing water-insoluble proteins (presscake meal) with high gut content prevented increase in blood pressure in obese Zucker fa/fa rats.
Highlights
The prevalence of hypertension is increasing worldwide, and is estimated to affect 1.56 billion adults by the year of 2025 [1]
At Day 14 the change in Mean arterial pressure (MAP) from baseline was significantly different between presscake meal from Granit (PC-G) and from Granit (FM-G) groups, but no difference in MAP was seen between these groups at endpoint
In the present study we show for the first time that intake of cod presscake meal produced from residual materials with high content of gut prevented blood pressure increase in obese Zucker fa/fa rats
Summary
The prevalence of hypertension is increasing worldwide, and is estimated to affect 1.56 billion adults by the year of 2025 [1]. Hypertension can be prevented through dietary changes such as reduced sodium intake; maintaining an adequate intake of potassium; and consuming a diet low in saturated and total fat and rich in fruits, vegetables, whole-grain and low-fat dairy products [6]. Prevention of hypertension through the diet should be a preferred approach and more knowledge on effects of various nutrients on blood pressure is warranted. Blood pressure is controlled by several mechanisms, of which the renin-angiotensin system may be the best known. Angiotensinogen is cleaved by renin to the biologically inactive angiotensin I, which is further converted to the vasoconstrictor angiotensin II by the angiotensin-converting enzyme (ACE)
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