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

Afshin Samiei; Shide Rafati; Mohammad  Mohammadi; Azim Nejatizadeh; Narges Khaghanzadeh

doi:10.18502/jnfs.v9i3.16166

Afshin Samiei Tobacco and Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
Shide Rafati Social Determinants in Health Promotion Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
Mohammad Mohammadi Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
Azim Nejatizadeh Molecular Medicine Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
Narges Khaghanzadeh Molecular Medicine Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran

DOI: https://doi.org/10.18502/jnfs.v9i3.16166

Keywords: Mahyaveh; Suragh; Seafood; Fish products; Fish sauces; Blood pressure; Hypertension; Diet; Fermented foods

Abstract

Background: 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 2823 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 1, daily energy intake; model 2, daily energy intake along with age; and model 3, 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 2823 participants (age; 46.88±8.94 yrs.), 1138(40.3%) men and 1685(59.7%) women, 693 (24.5%) individuals had hypertension, (n=288) accounting for 25.3% men and (n=405) 24.0% 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.