Dinner table for prevention of hypertension: people skills

Hypertension is the most common cardiovascular disease, not only have high prevalence rate, and can cause serious heart, brain, kidney complications, and coronary heart disease, stroke risk factors. The occurrence of hypertension and excessive salt intake, sylvite, drinking a lot less deep, obesity, diet and living habits are closely related. Dietary and nutritional factors in the prevention and treatment of hypertension plays an important role in.

Practice has proved that the control day energy intake, weight loss is one of the effective measures to control hypertension, so obese hypertensive patients, should control the weight. 1 day 3 meals to rationing, eat much food less, eat too full, every eat eight full, because after a meal can make patients with hypertension vasodilation, regulating the function of reducing blood pressure, causing significant fluctuations.

In the staple food of choice, promote the use of corn, millet, oats and other plant fiber food; edible food 3-6 two day, eating less rich in glucose, fructose and sucrose and other food, to reduce blood lipids increase.

Dietary animal fat intake should be reduced as much as possible. Many cooking used vegetable oil, day of cooking oil amount should be controlled at 20-30 g ( 2-3 spoon ).

In hypertensive patients the amount of daily protein per kilogram of body weight of 1 grams is appropriate, for example, 60 kilograms of weight, you should eat 60 grams of protein. Which animal protein and vegetable protein accounted for 50%, the best use of soybean protein, soybean protein without antihypertensive effect, but can prevent the occurrence of cerebral apoplexy. Animal food consumption is about 2-4 two. The bean 2-3 two, may be appropriate to eat some fish, marine fish contain unsaturated fatty acids, can make the cholesterol oxidation, thereby reducing plasma cholesterol, but also extend the platelet aggregation, inhibition of thrombosis, stroke prevention, but also contains more linoleic acid, on increased microvascular elasticity, prevent hypertension complications have a certain role. If the hypertension associated with renal insufficiency, should limit the intake of protein.

Eat more potassium, calcium rich and low sodium foods, such as potatoes, taro, eggplant, kelp, lettuce, wax gourd, watermelon, because of sylvite can promote the excretion of cholesterol, increase the elasticity of blood vessels, have diuresis effect, is beneficial to the improvement of myocardial contractility. Calcium rich foods such as milk, sour milk, sesame paste, dried small shrimps, green vegetables, has a protective effect on cardiovascular.

Selection of magnesium-rich foods, such as green leafy vegetables, millet, buckwheat noodles, bean and bean products, magnesium salt by diastolic blood vessels to reach the hypotensive effect of.

Diet should be light, appropriate to reduce salt intake may help lower blood pressure, reduce the body sodium and water retention. Daily salt intake should be below 5 grams or 10 ml in soy sauce, cooking up to add salt or soy sauce, to achieve the objective. Can also be cooking, remarry salt or soy sauce. In the attention to reducing sodium at the same time, attention should be paid to the level of sodium in food, such as noodle containing sodium more. Steamed buns, avoid using alkali, it should be replaced by yeast. Available salt substitutes such as soy sauce, are helpful for patients with hypertension.

Hypertensive patients eat more green vegetables and fresh fruit, in favor of myocardial metabolism, improve myocardial function and blood circulation, promote the excretion of cholesterol, prevents the development of hypertension. Limit alcohol consumption, drinking more population incidence of hypertension in the higher, less drinking or abstinence is conducive to control hypertension.