For high blood pressure patients, should pay more attention to their diet, then there are some precautions for high blood pressure diet as following.
1. Food arrangements should be small and frequent
Avoid over satisfaction; patients with high blood pressure are usually obese and must eat more low-calorie foods. The daily staple food is 150-250 grams, with animal protein and plant protein each accounting for 50%.
2. Dinner should be small and light
Excessive greasy food can induce stroke. Edible oil should use vegetarian oil containing vitamin E and linoleic acid; no sweets for dinner.
In addition, you can eat more high-fiber foods for dinner, such as bamboo shoots, greens, Chinese cabbage, winter melon, tomatoes, eggplant, bean sprouts, kelp, onions, etc., as well as a small amount of fish, shrimp, poultry, skimmed milk, egg whites, etc.
3. Strictly control salt intake
The amount of salt consumed per person per day should be strictly controlled at 2-5 grams, that is, about one teaspoon. The amount of salt should also be subtracted from the sodium contained in the cooking soy sauce. 3 ml of soy sauce is equivalent to 1 gram of salt.
In addition, salty (sauce) vegetables, fermented bean curd, bacon (eggs), pickled products, clams and shellfish, dried shrimps, preserved eggs, and vegetables such as chrysanthemum chrysanthemum, grass head, water spinach and other vegetables are all high in sodium, and should be eaten as little as possible or not. eat.
4. Dietary precautions for kidney disease or gout
For hypertensive patients who are not accompanied by kidney disease or gout, eat more soybeans, peanuts, black fungus or white fungus and fruits.
5. Supplement B vitamins and vitamin C
The human body needs B vitamins and vitamin C every day, which can be met by eating more fresh vegetables and fruits. Some people advocate that eating 1-2 apples a day is good for health. Fruits can also supplement calcium, potassium, iron, and magnesium.
6. Others
Fish is the first choice for protein supplements, because epidemiological surveys have found that people who eat fish once a week have significantly lower heart disease mortality than those who do not.
