Principles of Dietary Prevention and Treatment of Hypertension TCM says, "Three parts nourishment, seven parts treatment." With the development of modern science, there has been further understanding of the composition, nature, and functions of food, as well as more research on food processing. Therefore, based on pathological diagnosis, the use of food components through appropriate cooking, combined with medical treatment, adjusting diet is also an important aspect. The dietary principles for the treatment of hypertension are: a reasonable diet, low sodium, low fat, low cholesterol.
1. Control caloric intake and body weight Obesity is one of the risk factors for hypertension, and the main cause of obesity is excessive caloric intake. Excess calories can be converted into fat and stored in the subcutaneous tissue and various organs, leading to obesity. Therefore, controlling caloric intake and maintaining an ideal body weight are important measures for preventing and treating hypertension. Generally, ideal body weight (kg) = height (cm) - 105, exceeding 10% of the ideal body weight is considered overweight, exceeding 20% is considered obese. Body Mass Index (BMI) can also be used, BMI = weight (kg) / height.
2. Moderate protein intake Harmful substances produced by metabolism can cause fluctuations in blood pressure, so animal protein should be limited. When preparing the diet, the physiological effects of proteins should be considered, and high-quality proteins with high biological value should be chosen, providing 1 gram per kilogram of body weight, with plant proteins accounting for 50%. Soy protein is the best choice, although it does not have a blood pressure lowering effect, it can prevent stroke, which may be related to the composition of amino acids in soy protein. Fish protein should also be consumed 2-3 times a week, as it improves vascular elasticity and permeability, increases urine output, and reduces blood pressure. Milk is a complete protein, containing all 8 essential amino acids required by the body. The cholesterol content in milk fat is lower than that in meat and eggs, and the casein in milk is easily digested and absorbed, and it is particularly rich in calcium, making it an ideal supplement for elderly patients. Although eggs contain high-quality protein, the cholesterol content in the yolk is very high. For patients with hypertension, consuming 3 whole eggs per week is sufficient. Therefore, for patients with hypertension, it is advisable to supplement protein with milk, fish, poultry, and lean meat. If hypertension is accompanied by renal insufficiency, protein intake should be restricted.
3. Limit fat intake Patients with hypertension should limit fat intake, especially animal fat. Animal fats are high in saturated fatty acids, which can increase blood cholesterol, while plant fats are rich in unsaturated fatty acids, which can lower blood cholesterol. The daily fat supply should be around 40-50 grams. Except for coconut oil, soybean oil, vegetable oil, peanut oil, and sesame oil contain vitamin E and a significant amount of linoleic acid, which have certain effects on preventing vascular rupture. Daily cholesterol intake should be limited to less than 300 milligrams, avoiding the consumption of animal offal, brain marrow, fatty meat, shellfish, animal fat, etc. Patients with high blood lipid levels and coronary heart disease should further limit their intake of animal fat. It is recommended to consume more fish, especially those containing unsaturated fatty acids, as they can oxidize cholesterol, thereby reducing plasma cholesterol, prolonging platelet aggregation, inhibiting thrombus formation, and preventing stroke. Fish also contains a significant amount of linoleic acid, which increases the elasticity of microvessels, prevents vascular rupture, and prevents complications of hypertension.
4. Consume sufficient complex carbohydrates Consuming complex carbohydrates and foods with high dietary fiber content, such as starch, brown rice, standard flour, corn, millet, can promote intestinal peristalsis, accelerate cholesterol excretion, and be beneficial in preventing and treating primary hypertension. At the same time, dietary fiber has a laxative effect and helps in weight loss. Glucose, fructose, and sucrose can increase blood lipids, so their intake should be limited. Therefore, it is recommended for patients with hypertension to consume more coarse grains and miscellaneous grains.
5. Supplement adequate minerals and trace elements Salt contains a large amount of sodium ions, and the more salt consumed, the higher the incidence of primary hypertension. According to research reports, a daily calcium intake of 800-1000 milligrams can prevent an increase in blood pressure. Patients with primary hypertension have an increased intracellular sodium content and a decreased potassium content. An increase in intracellular sodium content leads to sodium retention in the body, an increase in circulating blood volume, activation of the renin-angiotensin system, an increase in angiotensin, an increase in sympathetic nerve activity, spasm and contraction of small blood vessels, and an increase in total peripheral resistance, resulting in increased blood pressure. Therefore, a low salt diet is a dietary principle that patients with hypertension should follow. The daily salt intake should be controlled within 3-5 grams. For patients with severe hypertension, the daily salt intake should be 1-2 grams or 5-10 milliliters of soy sauce. The average salt intake in China is generally high, averaging around 8 grams, which is due to habits and a lack of related knowledge. Although the daily physiological requirement for sodium salt is only 220 milligrams, most people exceed this amount. In addition to salt used in cooking, sodium is also present in various foods, with dairy products having high levels. Bread, biscuits, which may not taste salty, also have high sodium content, mainly due to the high sodium content in baking soda and baking powder. However, for most people, the sodium salt in these foods is not the main culprit. The main problem lies in the consumption of processed foods, canned vegetables and soups, frozen foods, pickled and smoked products, and fast foods (such as fries, salted biscuits), which all have high sodium content. A regular sausage contains 500 milligrams of sodium, and a hamburger contains 1000 milligrams of sodium. Supplementing potassium can lower blood pressure and improve the effectiveness of a low sodium diet. The mechanism by which potassium lowers blood pressure is by affecting sympathetic nerve activity, resisting the reabsorption of sodium by renal tubule epithelial cells, reducing blood volume, increasing kinin activity, inhibiting the renin-angiotensin system activity, and antagonizing angiotensin, causing relaxation and dilation of small arteries, reducing total peripheral resistance, thus lowering blood pressure. Therefore, in addition to taking potassium preparations under the guidance of a doctor, it is safe and effective for patients with hypertension to consume foods high in potassium as a way to supplement potassium. Tomatoes, spinach, bananas, oranges, and other vegetables and fruits contain relatively high levels of potassium, which should be consumed more by patients with hypertension.
6. Adequate intake of vitamin C High doses of vitamin C can oxidize cholesterol into bile acids and excrete them, improve heart function and blood circulation. Foods such as red dates, tomatoes, celery, rapeseed, asparagus, and green bamboo shoots are rich in vitamin C. Eating fresh vegetables and fruits can help prevent and treat primary hypertension. Other water-soluble vitamins, such as vitamin B, should also be supplemented in a timely manner to prevent deficiency.
7. Moderate diet Meals should be consumed at regular intervals and in moderate amounts, without overeating or fasting, with a variety of food types, a reasonable proportion of nutrients, and without picky eating or bias towards certain foods. A light diet is beneficial for the prevention and treatment of primary hypertension, excessive consumption of greasy foods can lead to indigestion and even sudden death. Quitting smoking and avoiding alcohol are necessary, moderate tea drinking is beneficial. Nicotine in cigarettes stimulates the heart, causing increased heart rate, vasoconstriction, and increased blood pressure, promoting the deposition of calcium, cholesterol, and other substances on the blood vessel walls, accelerating the formation of arteriosclerosis. Traditional medicine believes that moderate alcohol consumption can dilate blood vessels, promote blood circulation, enhance the effects of drugs, increase appetite, and relieve fatigue. Excessive and long-term alcohol consumption can induce alcoholic liver cirrhosis and accelerate arteriosclerosis. Tea contains various effective ingredients for the prevention and treatment of hypertension, with green tea being the best choice.
In summary, it is advisable to drink tea in moderation and quit smoking, preferably avoiding alcohol. Next, we will discuss in detail the dietary prevention and treatment of hypertension based on its different symptoms.
