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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.

Background: Hypertension (HTN) is a significant global public health concern and can elevate the risk of cardiovascular and kidney diseases. Tamarind (Tamarindus indica, Fabaceae), a tropical fruit highly valued for its pulp, offers many health benefits, including a reduction in oxidative stress and inflammation. Nonetheless, emerging uncertainties surround Tamarind’s efficacy in certain health aspects. This study examined its potential negative impact on HTN within the Bandar Kong cohort. Materials and Methods: The current study included 2823 participants of the Bandar Kong cohort study, of whom 693 individuals (24.5%) had HTN, with 288 men (25.3%) and 405 women (24.0%) being affected. Binary logistic regression analysis was used to investigate the connections between variables and the likelihood of HTN in both men and women. Moreover, multivariable binary logistic regression analysis and multivariable linear regression were utilized to determine the correlation between Tamarind consumption and the risk of HTN. Results: After adjusting for covariates, the odds of HTN in males with moderate consumption of Tamarind were 0.55 higher than in males with low consumption of Tamarind. Tamarind consumption was significantly associated with the risk of HTN in both genders, with males and females who consumed moderate to high amounts having a higher risk. The findings revealed that high consumption of Tamarind was associated with higher diastolic blood pressure (BP) in females. Conclusion: The study suggests that moderate to high consumption of Tamarind may have a negative impact on HTN among both males and females. Although Tamarind is highly valued for its pulp and offers some health benefits, its potential negative impact on HTN should be taken into consideration.