1. Patients with hypertension should control their diet, avoid overeating, reduce sweets and control their weight within the normal range. As the saying goes, the diet often leaves three points hungry, and elderly patients with hypertension should calculate the heat energy they should consume according to their work and life conditions, and then reduce it by 15-21.

2. Avoid eating "three high" foods with high calorie, high fat and high cholesterol; Moderately limit the intake of protein in the diet, and the intake of protein per kilogram of body weight should be less than 1 grams per day. You can often eat tofu and bean products, lean meat, fish, chicken, etc. Patients with hypertension who are not accompanied by hyperlipidemia can eat 1 eggs a day.

3. Vegetable oil, such as soybean oil, rapeseed oil, corn oil, etc., should be selected as the edible oil in catering. These vegetable oils are beneficial to prevent hypertension and the hardening and rupture of cerebral vessels. Avoid meat oil and oily food.

4. Patients with hypertension should eat more fresh vegetables and fruits rich in vitamins and cellulose, drink tea lightly at ordinary times, avoid drinking strong tea and coffee, and eat less spicy condiments.

5. Strictly control drinking. Patients with hypertension should strictly control drinking at ordinary times, and their drinking amount must be limited to less than 51 ml per day. It is forbidden to drink it all at once, and alcoholism is absolutely forbidden.

6. Reduce salt intake. Modern medical research shows that excessive sodium intake is especially harmful to the cardiovascular system and blood viscosity of the elderly, and it is also a pathogenic factor for hypertension. For general patients, the daily salt intake should be limited to 6 grams, and should not exceed this limit. For elderly patients with hypertension, the daily salt intake should be limited to about 4 grams, which is of great benefit to reducing and stabilizing blood pressure. For some patients, the salt intake can be lower.

7. Supplementing the body's absorbable calcium and high-calcium diet is one of the effective measures to control hypertension. Calcium has the function of "removing sodium", which can keep blood pressure stable. It is reported that patients with hypertension can significantly reduce their blood pressure by supplementing 1111 mg of calcium every day for 8 weeks.

8. The staple food should be coarse grains and miscellaneous grains such as brown rice and corn, and less refined rice and flour; Brown sugar and honey should be used more in cooking, and soft sugar and white sugar should be used less or not. In this way, it can continuously replenish the chromium that the body lacks, improve and increase the ratio of zinc to cadmium, prevent atherosclerosis and reduce the accumulation of cadmium, which is beneficial to the prevention and treatment of hypertension.

9. Improving the ratio of potassium to sodium (that is, the K factor) in the diet can help patients with hypertension avoid the pain of using drugs. A good K-factor should be -3. Modern medical research shows that only when the K-factor is above 3 can all organs and tissues of human body function well. When the K factor drops below 3, even as low as 1-1.5, the prevalence of hypertension will increase. The ratio of potassium to sodium in general plants is above 21. Experimental research shows that K factor >: Food with a ratio of =11 has a good preventive and therapeutic effect on hypertension.