Nutritional therapy for hypertension

by 60888888 on 2010-01-27 13:51:32

Yesterday I introduced to everyone the dietary strategy for hypertension, and today we will continue to discuss nutritional therapy in diet. All reports show that a diet containing too much salt can lead to an increase in blood pressure. The American Heart Association recommends that salt intake must be limited to less than 2.5 grams per day, which is an important suggestion. However, it does not mean that the lower the salt content in the diet, the better, because if the salt level in the body is too low, it will increase the insulin and bad cholesterol levels in the body.

Based on the understanding of hypertension, the following suggestions are made regarding the diet and nutritional supplementation of patients with hypertension:

1. Reduce salt intake: All reports show that a diet containing too much salt can lead to an increase in blood pressure. The American Heart Association recommends that salt intake must be limited to less than 2.5 grams per day, which is an important suggestion. However, it does not mean that the lower the salt content in the diet, the better, because if the salt level in the body is too low, it will increase the insulin and bad cholesterol levels in the body.

2. Control total calorie intake: It has been reported that an increase in weight can raise systolic blood pressure by 10 mmHg and diastolic blood pressure by 7 mmHg. Therefore, patients with hypertension must lose weight, but weight loss should be conducted under the guidance of a nutritionist, gradually reducing weight at a rate of 0.5-1 kg per month. Calorie intake should be 25-30 kcal per kilogram of body weight. For those with combined hyperlipidemia and coronary heart disease, total fat intake should be reduced, especially animal fats, and more vegetable oils should be used to increase polyunsaturated fatty acids. When the ratio of polyunsaturated fatty acids to saturated fatty acids in the diet is 1 or greater than 1, the effect of lowering blood pressure is better. Some hypertensive patients have reduced glucose tolerance, so carbohydrate intake should be appropriately restricted. Carbohydrates should account for 50-60% of total energy intake. In addition to rice and noodles, whole grains and legumes such as millet, cornmeal, oatmeal, sorghum, mung beans, red beans, green beans, etc., should be advocated as they contain rich dietary fiber, which promotes intestinal peristalsis and helps eliminate cholesterol.

3. Reduce fat and cholesterol intake: Fat should account for less than 25% of total energy intake. When cooking, plant oils such as peanut oil, rapeseed oil, and sesame oil should be used more often, and fried foods should be eaten less frequently. It is recommended to use methods such as steaming, boiling, stewing, clear steaming, and cold mixing, and to eat less fatty meat and animal oils. Daily cholesterol intake should be limited to less than 300 mg, and foods high in cholesterol such as animal organs, egg yolks, and fish roe should be eaten less frequently.

4. Limit alcohol intake: A small amount of alcohol can promote blood circulation, but drinking more than 60 ml of alcohol per day increases the risk of hypertension.

5. Consume adequate potassium: Many studies have shown that consuming 3-3.2 grams of potassium daily helps lower blood pressure and prevents strokes. According to a 12-year study of women over 50 years old, no one who consumed 3-3.2 grams of potassium daily had a stroke; while those who consumed little potassium had a stroke risk increased to 5.3%. Sources of potassium in food include potatoes, almonds, bananas, low-fat cheese, and citrus fruits.

6. Consume adequate calcium: A 13-year study of 6,600 people in the United States showed that those who consumed 1 gram of calcium daily had a 20% lower chance of developing hypertension. People who take certain aluminum-containing antacids, corticosteroids, tetracyclines, thyroid hormones, or have habits like drinking coffee and smoking, may experience a reduction in their body's calcium content and should supplement enough calcium daily.

7. Consume adequate magnesium: A study showed that taking magnesium supplements for six months continuously significantly lowers blood pressure (including both systolic and diastolic pressure). Sources of magnesium in food include beans, leafy greens, grains, bananas, and low-fat milk.

8. Eat more fruits and fiber: According to a research report from Harvard Medical School, people whose daily fruit fiber intake is less than 12 grams have a 60% higher chance of developing hypertension. Researchers also found that different compounds in fruits can help lower blood pressure.

9. Eat garlic in moderation: Many studies have shown that garlic nutritional supplements can lower blood pressure.

10. Increase intake of linoleic acid: Linoleic acid comes from deep-sea fish, flaxseeds, and purslane. According to multiple research results, they indeed have the effect of preventing heart disease, acting as blood thinners, and helping prevent the formation of blood clots.

11. Choose herbs and vegetables that lower blood pressure: Regarding herbs and vegetables that lower and treat hypertension, six were mentioned in a World Health Organization research report: Astragalus, celery, angelica, hawthorn (research has found that it is rich in bioflavonoids, which can improve overall blood flow, enhance myocardial contraction ability, and also lower blood pressure), motherwort, and shiitake mushrooms.

These 11 nutritional therapies should be carefully remembered, and in the future, there will be further explanations of dietary therapy methods for hypertension.