With the improvement of living standards, hypertension is becoming increasingly prevalent among younger individuals. Therefore, every family should be vigilant about their daily diet. Dietary therapy for hypertension is a traditional method in Chinese medicine. In the early stages, patients can choose to use diet therapy along with a balanced diet to harmonize yin and yang and regulate qi and blood.
In the dietary therapy for hypertension, it is important to pay attention to the scientific combination of carbohydrates, proteins, and fats.
1. Carbohydrate Foods
(1) Suitable foods: rice, porridge, noodles, grains, kudzu starch, soup, taro, soft legumes.
(2) Foods to avoid: sweet potatoes (foods that cause flatulence), dried legumes, heavily flavored biscuits.
2. Protein Foods
(1) Suitable foods: beef, lean pork, dairy products (fresh cream, yogurt, ice cream, cheese), white meat fish, eggs, milk, soy products (tofu, natto, soybean flour, oil tofu).
(2) Foods to avoid: high-fat foods (fatty cuts of beef and pork, spare ribs, whale meat, fresh fish, tuna, etc.).
3. Processed Fat Foods (sausages)
(1) Suitable foods: vegetable oil, a small amount of butter, salad dressing.
(2) Foods to avoid: animal fat, lard, bacon, oil-soaked sardines.
4. Vitamin and Mineral Foods
(1) Suitable foods: vegetables (spinach, cabbage, carrots, tomatoes, lily bulbs, pumpkin, eggplant, cucumber), fruits (apples, oranges, pears, grapes, watermelon), seaweed, mushrooms (cooked before consumption).
(2) Foods to avoid: fibrous vegetables (bamboo shoots, beans), strongly stimulating vegetables (spicy vegetables, onions, mustard greens).
5. Other Foods
(1) Suitable foods: light and fragrant tea, yeast milk beverage.
(2) Foods to avoid: spices (chili, curry powder), alcoholic beverages, salted foods (pickles, salted fish), pickled vegetables, coffee.
Dietary Considerations for Hypertensive Patients
(1) First, control energy intake and advocate for the consumption of complex carbohydrates such as starch and corn. Limit the intake of glucose, fructose, and sucrose, as these sugars can increase blood lipids.
(2) Limit the intake of fats. When cooking, choose vegetable oil and consume more seafood. Seafood contains unsaturated fatty acids, which can oxidize cholesterol, lower plasma cholesterol levels, prolong blood clotting time, inhibit thrombus formation, and prevent strokes. It also contains a significant amount of linoleic acid, which can increase the elasticity of microvessels, prevent blood vessel rupture, and have a certain effect on preventing complications of hypertension.
(3) Consume an appropriate amount of protein. The daily protein intake for hypertensive patients should be around 1 gram per kilogram of body weight. Consuming fish protein 2-3 times a week can improve vascular elasticity and permeability, increase sodium excretion in urine, and thereby lower blood pressure. In cases of hypertension combined with renal insufficiency, protein intake should be restricted.
(4) Consume foods rich in potassium, calcium, and low in sodium, such as potatoes, eggplants, kelp, and bamboo shoots. Foods high in calcium include milk, yogurt, and dried shrimp. Limit the consumption of meat soups, as they contain nitrogen extracts that can increase uric acid levels in the body and burden the heart, liver, and kidneys.
(5) Limit salt intake to less than 6 grams per day, which is equivalent to the amount of salt in a bottle cap of a regular beer bottle after removing the liner. This amount refers to the consumption of salt, including both cooking salt and the sodium content in other foods. Reducing sodium intake appropriately can help regulate blood pressure and reduce sodium and water retention in the body.
(6) Consume fresh vegetables and fruits daily. Consume at least 8 ounces of fresh vegetables and 2-4 ounces of fruits per day. Increase the intake of seafood products, such as kelp, seaweed, and seafood fish.
