(2) Patients with hypertension, especially those over 40 years old, should try to avoid eating foods with high cholesterol content, such as animal liver, heart, kidney, brain and fat, various animal oils, bone marrow, egg yolk and roe. Under normal circumstances, the daily intake of cholesterol should be controlled below 300 mg. If triglycerides persist too much, we should limit high-fat foods as well as high-sugar foods, because the liver can synthesize triglycerides from intermediate metabolites of sugars.
(3) Patients with hypertension must pay attention to a low-salt diet. Generally, the salt in the daily diet should be controlled within 3 grams, because a high-salt diet can cause hypertension, and a low-salt diet can prevent and treat hypertension, so it is of great significance for patients with hypertension to limit salt intake.
(4) Patients with hypertension can appropriately increase the intake of magnesium, especially those who use diuretics such as uric acid and furosemide. Due to the increase of magnesium excretion, it is necessary to supplement magnesium intake. High-magnesium foods include dried beans, fresh beans, mushrooms, spinach, edamame, fermented soybean, amaranth, longan and soybean sprouts.
(5) Supplementing vitamin foods, especially vitamin C and vitamin E, is very beneficial to prevent hypertension or atherosclerosis caused by hypertension. If there is no chronic renal insufficiency, it is unnecessary to limit the intake of protein, and fish or soybean protein should be appropriately increased.
(6) Eat more foods that protect blood vessels and lower blood pressure. This kind of food includes: corn, mung bean, honey, jellyfish, sea cucumber, celery, carrot, mussel, water bamboo, Malantou, water chestnut, onion, garlic, hawthorn, orange, apple and so on.
(7) Patients with hypertension should not overeat, should quit smoking, do not drink strong tea, and do not drink coffee. Because coffee contains caffeine, it will cause cardiovascular diseases and increase free fatty acids.