1. Control the intake of heat energy. This can improve clinical symptoms such as shortness of breath. It is recommended to eat complex carbohydrates, such as starch, standard flour, corn, millet, oats and other foods rich in plant fiber to promote intestinal peristalsis. This is beneficial for the excretion of cholesterol; eat less glucose, fructose, and sucrose, as these sugars are monosaccharides that can easily lead to elevated blood lipids.
2. Limit the intake of fat. The diet should limit the intake of animal fat. When cooking, use more vegetable oil, and limit cholesterol to less than 300 milligrams per day. You can eat more fish. Sea fish contains unsaturated fatty acids, which can oxidize cholesterol, thereby lowering plasma cholesterol. It can also prolong platelet aggregation, inhibit thrombosis, prevent stroke, and contains more linoleic acid, which plays a certain role in increasing the elasticity of capillaries, preventing vascular rupture, and preventing hypertension complications.
3. Moderate intake of protein. In the past, a low-protein diet was emphasized, but it is currently believed that, except for those with chronic renal insufficiency, there is generally no need to strictly limit protein intake. For hypertensive patients, the daily protein amount should be 1 gram per kilogram of body weight. For example, a person weighing 60 kilograms should eat 60 grams of protein per day. 50% of this should be plant protein, preferably soy protein. Although soy protein has no blood pressure-lowering effect, it can prevent the occurrence of stroke, which may be related to the amino acid composition of soy protein. You should also eat fish protein 2-3 times a week, which can improve vascular elasticity and permeability, increase urination and sodium excretion, thereby lowering blood pressure. You should also pay attention to eating foods rich in tyrosine, such as skim milk, yogurt, tofu curd, and sea fish. If hypertension is complicated by renal insufficiency, protein intake should be limited.
4. Eat more foods rich in potassium and calcium but low in sodium, such as potatoes, taro, eggplant, kelp, asparagus, winter melon, watermelon, etc., because potassium salts can promote the excretion of cholesterol, increase vascular elasticity, have a diuretic effect, and help improve myocardial contractility. Foods rich in calcium, such as milk, yogurt, sesame paste, dried shrimp, and green vegetables, have a protective effect on the cardiovascular system. Choose foods rich in magnesium, such as green leafy vegetables, millet, buckwheat noodles, beans and bean products. Magnesium salts lower blood pressure by relaxing blood vessels.
5. The diet should be light. Reducing the intake of sodium salt appropriately helps to lower blood pressure and reduce sodium and water retention in the body. The daily intake of salt should be less than 5 grams or 10 ml of soy sauce. Salt or soy sauce can be added after the dish is cooked to season it. You can also stir-fry the dish first and then dip it in salt or soy sauce to eat. While paying attention to reducing sodium salt, you should also pay attention to the sodium content in food, for example, dried noodles contain more sodium. When steaming steamed buns, avoid using alkali and use yeast to leaven the dough instead. Salt substitutes, such as salt-free soy sauce, can also be beneficial for patients with hypertension.
6. Eat more green vegetables and fresh fruits, which are beneficial for myocardial metabolism, improve myocardial function and blood circulation, promote the excretion of cholesterol, and prevent the progression of hypertension. Eat less meat soup, because meat soup contains more nitrogen extractives, which can increase uric acid in the body and increase the burden on the heart, liver, and kidneys.
7. Avoid foods that stimulate the nervous system, such as alcohol, strong tea, and coffee. Smokers should quit smoking.