Patients with hypertension have many taboos in their daily diet. In addition to the foods they must not eat, there are also foods they should eat less and foods they should eat more. Scientific research shows that in diet It is effective and effective to control the disease of hypertension. So what foods are good for patients with hypertension? What foods should patients with hypertension eat to lower blood pressure?

1. What should patients with high blood pressure eat?

The climate is dry in autumn, and the main reason is to face autumn dryness. Patients with high blood pressure should better regulate their emotions, and their diet should be light and nourishing. They should eat more sweet and sour foods rich in vitamins. Common ones include longan, lily, white fungus, red dates, etc.

1. Patients with high blood pressure should pay attention to eating more high-quality protein.

According to research, high-quality protein is negatively correlated with blood pressure levels. Therefore, moderate consumption of foods rich in high-quality protein: such as soy products, milk, lean meat, fish, eggs, etc. is also beneficial to the control of our blood pressure.

High in potassium and calcium. Potassium directly dilates blood vessels and increases urinary sodium excretion; low calcium intake can enhance the effect of high-salt meals on blood pressure. Foods rich in potassium: fresh vegetables, fruits, beans, fungi, potatoes, lean meat, shellfish, potassium salts. Foods rich in calcium: milk, dried shrimps, kelp, soybeans, mushrooms

Eat more vegetables and fruits. Fruits and vegetables are rich in dietary fiber, vitamins, minerals, phytochemicals, etc., such as vitamin C, calcium, magnesium, potassium, etc., which are very helpful for blood pressure control.

2. Patients with high blood pressure should pay attention to eating less salt.

Less salt. Reducing salt is the most direct and limited control method for patients with hypertension. In 2007, the World Health Organization recommended that the salt intake of hypertensive people should be _3 grams. Pay attention to the invisible salt in condiments and some snacks, eat less pickled foods, eat less ham and bacon, try not to eat leftovers and stale vegetables, try to choose low-sodium salt, try to eat salt-free meals, etc.

Less fat. Studies have shown that saturated fat intake is positively correlated with high blood pressure. Therefore, we must not only control oil (25-30 grams per day), but also control the intake of saturated fatty acids in fat meat, butter, and cheese.

Less cholesterol. The cholesterol intake of people with high blood pressure should be _300mg. Generally speaking, eating a normal-sized egg (250 mg) and a piece of lean meat the size of your palm is enough for your daily cholesterol intake. Be wary of these high-cholesterol foods: such as offal, stewed meat, fatty meat, etc.

It should be noted in the dietary management of high blood pressure that you should eat less spicy and irritating foods, because this type of food can cause a sudden rise in blood pressure. You should adhere to the principle of sweet and light diet every day, which will not only provide the body with the trace elements and sugar it needs, but also effectively prevent high blood pressure.

2. Foods that are good for lowering blood pressure

1. Leafy vegetables: celery, chrysanthemum, amaranth, Shantou, leek, day lily, shepherd's purse, spinach, etc.;

2. Roots: wild rice, asparagus, radish, carrot, water chestnut, water chestnut;

3. Flowers, seeds, nuts: chrysanthemum, apocynum, sesame, pea, broad bean, mung bean, Corn, buckwheat, watermelon seeds, sunflower seeds, lotus seed hearts;

4. Aquatic products: kelp, seaweed, jellyfish, sea cucumber, green vegetables, seaweed, oysters, abalone, shrimp skin, whitebait;

5. Animals: milk (skimmed), pig gallbladder, bezoar, honey, vinegar, soy products.

6. Fungi: black fungus, white fungus, and shiitake mushroom.

3. Four dietary prescriptions for patients with hypertension

1. Lotus leaf porridge: 1 fresh lotus leaf, 100 grams of japonica rice, and a little rock sugar. Wash the fresh lotus leaves and decoct them into soup, then use the lotus leaf soup, japonica rice and rock sugar to make porridge. Warm food for breakfast and dinner.

2. Celery porridge: 120 grams of celery roots and 250 grams of japonica rice. Wash the celery, cut into six long sections, and rinse the japonica rice. Put celery and japonica rice into the pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat until the rice turns into porridge, add a little salt and MSG, stir well and serve.

3. Chrysanthemum porridge: 15 grams of chrysanthemum powder and 100 grams of japonica rice. Remove the stems of the chrysanthemums, steam them in a basket, dry them in the sun or shade, and then grind them into fine powder for later use. Wash out the japonica rice and put it into a pot, add an appropriate amount of water, bring it to a boil over a strong fire, then switch to a slow fire and cook until it is semi-mature, add finely chopped chrysanthemums, and continue to cook over a low fire until the rice turns into porridge. Take twice a day with dinner.

4. Mung bean and kelp porridge: 100 grams each of mung beans and kelp, and an appropriate amount of rice. Chop the kelp and cook it into porridge with the other 2 ingredients. It can be eaten as dinner for a long time.