Educational tips Feeding patients with high blood pressure

 Hypertension is one of the most important health problems in advanced and developing countries, which, if not treated, causes cardiovascular disease, which is the second leading cause of death in the world.

Factors influencing hypertension include stress, obesity, low birth rate, familial records, smoking, kidney and hormonal diseases, inappropriate nutrition (high intake of saturated fat and salt through diet) and aging. Although Drugs for hypertension are available, but research has shown that lifestyle modification, including diet, can help or delay the treatment of this disease.

Key recommendations:

Consume salty foods (salted meat, canned goods, hamburgers, sausages, salami, canned sauce, crackers, chips, puffs, pickled salmon and smoked fish, pickled soups, pickled nuts, etc.).

Given the role of potassium in preventing hypertension, daily use of fruits, vegetables, cereals and cereals should be used to prevent hypertension. Tomatoes, watermelons, bananas, potatoes, orange juice and grapefruit are a good source of potassium.

Getting the right amount of magnesium (as vasodilator) is recommended through food sources, such as green varieties with dark green leaves, brains, legumes, breads and whole grains.

Calcium also plays a role in lowering blood pressure, so getting enough calcium by consuming its food sources, especially milk and low-fat dairy products is recommended.

Because of the role of vitamin C in reducing blood pressure, it is recommended to eat vegetables and fruits in the main meals and snacks. You can also use fruits as snacks at work or at school.

Given the role of reducing fat in weight loss, a low-fat diet is appropriate for preventing and controlling hypertension. Therefore, oils with a source of animal such as lean and butter should be consumed less and vegetable oils such as corn and Sunflowers are used.