Tehran University of Medical Sciences Current Journal of Neurology 2717-011X 15 3 2016 08 15 121 127 EN Hadis Sabour Brain and Spinal Cord Injury Research Center, Neuroscience Institute, Tehran University of ‎Medical Sciences, Tehran, Iran‎ Abbas Norouzi-Javidan Brain and Spinal Cord Injury Research Center, Neuroscience Institute, Tehran University of ‎Medical Sciences, Tehran, Iran‎ Zahra Soltani Brain and Spinal Cord Injury Research Center, Neuroscience Institute, Tehran University of ‎Medical Sciences, Tehran, Iran‎ Seyede Azemat Mousavifar Brain and Spinal Cord Injury Research Center, Neuroscience Institute, Tehran University of ‎Medical Sciences, Tehran, Iran‎ Sahar Latifi Brain and Spinal Cord Injury Research Center, Neuroscience Institute, Tehran University of ‎Medical Sciences, Tehran, Iran‎ Seyed Hassan Emami-Razavi Brain and Spinal Cord Injury Research Center, Neuroscience Institute, Tehran University of ‎Medical Sciences, Tehran, Iran‎ Seyed Mohammad Ghodsi Brain and Spinal Cord Injury Research Center, Neuroscience Institute, Tehran University of ‎Medical Sciences, Tehran, Iran‎ 2015 11 11 2016 05 13 Background: Studies have demonstrated the effect of different dietary fats on blood pressure (BP) in general population. However, these associations have not yet been described in people with spinal cord injury (SCI). Methods: Referred patients to Brain and SCI Research Center between 2011 and 2014 have been invited to participate. Only paraplegic individuals were recruited and patients with injury at cervical or higher thoracic sections were excluded to omit the bias effect of autonomic dysreflexia. Dietary intakes were assessed by recording consumed foods by 24-hour dietary recall interviews using Nutritionist IV 3.5.3 modified for Iranian foods. Systolic BP (SBP) and diastolic BP (DBP) were measured 3 times and the mean values entered analysis. Results: Higher intakes of cholesterol were related to higher BP (P = 0.010 and 0.011 for SBP and DBP, respectively). Similarly, intake of saturated fat was positively correlated to both SBP (P = 0.016, r = 0.21) and DBP (P = 0.011, r = 0.22). The effect of eicosapentaenoic acid (EPA) on BP was insignificant (P = 0.760 and 0.720 for SBP and DBP, respectively). However, intake of docosahexaenoic acid (DHA) was related to lower BP among people with SCI. Conclusion: This study has demonstrated that higher intakes of cholesterol and saturated fat are associated with increased BP, whereas DHA is an antihypertensive agent. Dietary modifications with reduction of cholesterol and saturated fat along with intake of additional DHA supplements may help to reduce BP in spinal cord injured-individuals with hypertension. https://ijnl.tums.ac.ir/index.php/ijnl/article/view/890 https://ijnl.tums.ac.ir/index.php/ijnl/article/download/890/284