Exploring the Link between Seafood and Traditional Fish Sauces, and Blood Pressure: A Bandar Kong Cohort Study

High blood pressure (BP) is a risk factor for various health conditions, and dietary factors have been linked to the development of high blood pressure. Scientific studies have shown that consuming marine food, particularly oily fish, can be beneficial in reducing blood pressure levels. This study aims to investigate the relationship between traditional fish sauces and seafood consumption, and blood pressure levels in Bandar Kong Cohort study. Methods: Cross-sectional analyses were performed using data from ۲۸۲۳ volunteers, collected through questionnaires and BP measurements following a standardized protocol. Age-adjusted and multivariate associations between BP and seafood consumption were estimated using multiple linear regressions. Three models of analysis were used: model ۱, daily energy intake; model ۲, daily energy intake along with age; and model ۳, daily energy intake, age, education, body mass index (BMI), residence, occupation, marital status, using hookah, socio-economic status, physical activity, and family history of hypertension. Results: Among ۲۸۲۳ participants (age; ۴۶.۸۸±۸.۹۴ yrs.), ۱۱۳۸(۴۰.۳%) men and ۱۶۸۵(۵۹.۷%) women, ۶۹۳ (۲۴.۵%) individuals had hypertension, (n=۲۸۸) accounting for ۲۵.۳% men and (n=۴۰۵) ۲۴.۰% women. After adjusting for covariates, the study found significant negative relationships between the consumption of salted fish-water, Mahyaveh and Suragh (traditional Iranian fish sauces), and BP. Conclusions: This study suggests that consuming traditional Iranian fish sauces, Mahyaveh and Suragh, is associated with lower BP levels. This study sheds light on potential benefits of traditional dietary choices for regulating blood pressure.

Keywords:

Mahyaveh , Suragh , Seafood , Fish products , Fish sauces , Blood pressure , Hypertension , Diet , Fermented foods