Effect of combination of edible oils on blood pressure, lipid profile, lipid peroxidative markers, antioxidant status, and electrolytes in patients with hypertension on nifedipine treatment

OBJECTIVE: To determine the effect of combination of edible oils on blood pressure, anthropometric parameters, lipid profile, lipid peroxidative markers, antioxidant status and electrolytes in drug (nifedipine) taking patients with hypertension.

METHODS: In this study, patients were separated into 4 groups. Normal (n=14), hypertensive patients (n=38), 38 patients under medication with nifedipine were divided into 2 groups nifedipine control (n=12) and nifedipine + oil combination (sesame + sunflower oil) groups (n=26). Sesame and sunflower oil combination was supplied to patients and instructed to use it as the only oil source for 45 days. Blood pressure and anthropometric parameters were measured at baseline and after 45 days. Lipid peroxidative markers, enzymatic and non-enzymatic antioxidants, lipid profile and electrolytes in blood were also measured. The study took place at Rajah Muthiah Medical College and Hospital, Annamalai University, Annamalainagar, India between January 2005 and December 2008.

RESULTS: Nifedipine and oil-mix consumed patients significantly decreased the blood pressure, lipid peroxidative markers, lipid profile excluding the high density lipoprotein cholesterol (HDL-C), sodium, chloride, and increased enzymatic, non-enzymatic antioxidants, HDL-C and potassium levels when compared to nifedipine alone treated hypertensive patients.

CONCLUSION: Nifedipine and oil-mix provided good protection over blood pressure and lipid peroxidation, and brought enzymatic and non-enzymatic antioxidants, lipid profile, and electrolytes towards normalcy in hypertensive patients.