The principles that should govern the diet of people with hypertension.

The diet of persons suffering from hypertension should be guided by the following important principles:Low salt diet . Strict control of intake: control of daily salt intake below 3 grams, far below the standard of 5 grams recommended by the general healthy population. Since excessive sodium salt ingestion increases the sodium ion in the body, resulting in sodium sodium retention, increased blood capacity and, consequently, increased blood pressure, which is not conducive to the control of high blood pressure brain patients, the intake of salt and high salt-bearing foods is severely restricted.• Invisible salt: In addition to the low use of salt in daily cooking, care must be taken of the salt hidden in food, such as pickled foods (e.g. pickles, pickles, salted fish, etc.), processed meat (e.g., ham sausages, lunch meat, etc.), salty snacks (e.g., chips, salty nuts, etc.) and some saline-bearing spices (e.g., soy sauce, bean bean bean bean bean sauce, amer, etc.) which contain more sod salt, which should be consumed or avoided as little as possible in order to avoid the unwitting ingestion of salt.Low-fat diets reduce total fat intake: limit the ingestion of animal fat and saturated fatty acids, such as reduced consumption of saturated fatty diets such as pig oil, butter, fat meat, which can easily lead to increased fattening, increased sclerosis of artery samples, influence vascular elasticity, discourage blood pressure control and brain blood circulation, and therefore control their dietary share.• Select the source of healthy fat: a suitable increase in the intake of unsaturated fatty acids, which are rich in single unsaturated fatty acids and high unsaturated fatty acids, such as olive oil, fish oil and seed oil, and are beneficial for cardiovascular health; fish (especially deep-sea fish, such as salmon, cod, etc.) are rich in unsaturated fatty acids, which help to regulate blubber, protect the vascular skin, and can be eaten more appropriately, and it is generally recommended that fish be eaten two to three times a week.Increased potassium consumption of potassium-rich foods: potassium elements contribute to sodium emissions and help to reduce blood pressure, so those suffering from hypertension should eat more of potassium-rich foods, often with fresh fruits (e.g. bananas, oranges, grapefruits, monkeys, etc.), vegetables (e.g. spinachs, orchids, potatoes, cheeses, etc.), beans (e.g. green beans, red beans, black beans, etc.) and fungi (e.g. mushrooms, wood ears, etc.). The proportion of these foods can be increased appropriately in the daily diet to ensure an adequate supply of potassium.• A reasonable mix of diet: for example, breakfast can be accompanied by a banana shake, lunch or dinner with a cut orchid or spinach, and a reasonable mix of potassium per meal can be absorbed, with a steady control of blood pressure.Adequate intake of proteins — selection of good-quality proteins: Priority is given to foods with high-quality proteins, such as skinny meat (cow, beef, pork) fish, eggs, milk and its products, beans and beans. High-quality proteins help maintain normal physical functioning, repair damaged tissues, and enhance the body ‘ s resistance, but care must be taken to ensure adequate intake and to avoid excessive burdening of organs such as kidneys.Control of intake: Based on the patient ‘ s physical condition and nutritional needs, it is generally appropriate to ingestion 1-1.2 grams of protein per kilogram of body weight per day, e.g. 60 kg of body weight for patients with a daily intake of approximately 60-72 grams of protein, with a nutritional balance ensured by a reasonable distribution to each meal.Control of carbohydrate intake — Select complex carbohydrates: Eat more of the whole grain (e.g., wheat bread, rough rice, oatmeal, etc.) and of the potatoes (e.g., potatoes, potatoes, etc.), which are rich in dietary fibres, relatively slow digestion, can provide a more sustainable abdominal saturation, helps to stabilize blood sugar levels and avoid blood pressure instability due to blood sugar fluctuations, while also promoting intestinal creeping that is beneficial to overall health.:: Avoiding over-ingestion of simple sugar: Reduced ingestion of simple sugar foods such as white sugar, red sugar, candy and sweet drinks, which can easily cause rapid rises in blood sugar, thus affecting blood pressure, and over-use may also lead to increased body weight, increased cardiovascular burden and adverse effects on management of hypertension.Ensuring adequate dietary fibre intake – The sources of intake are diverse: by increasing dietary fibre intake by eating more foods such as vegetables, fruits, whole grains and beans, dietary fibres can increase abdominal saturation, reduce intake of other high-heat foods and contribute to weight control; it also slows the absorption of carbohydrates, stabilizes blood sugar and promotes intestinal creeping, prevents constipation, avoids a sharp increase in blood pressure due to heavy defecation, and has many benefits for the stability of patients with hypertension.• A rational mix of food: for example, a vegetable salad can be arranged on a daily basis, or a certain amount of beans can be added to the staple food, ensuring a daily intake of about 25 to 30 grams of food fibre (different individuals may adjust slightly depending on the circumstances).Adequate drinking water to control the quantity and speed of drinking water: ensure adequate water intake, normally 1500-2000 ml per day, with white or light tea as good. However, in order to avoid large quantities of water in a short period of time and to prevent the rapid increase in blood capacity from causing blood pressure fluctuations, a small number of times water, such as 100 to 200 ml per drink, can be used to complete the daily amount of water more than once.Depending on the situation: If the patient is not fully functioning at the same time, there is a need, on the advice of the doctor, to exercise stricter control over the amount of drinking water, to avoid increasing the burden on the heart and blood vessels and to ensure stability.In general, the principles of diet of people with hypertension and brain diseases focus on control of blood pressure, maintenance of nutritional balance, and prevention of aggravating conditions due to dietary factors. The treatment of scientifically sound dietary co-operation helps patients to better control their condition and promotes rehabilitation.