Patients often raise dietary problems when treating hypertension. Dietary therapy is the most important for patients with hypertension. It is generally suggested that patients with hypertension should have a low-salt and low-fat diet, and the following points should be paid attention to:

1. Control the salt intake, preferably not more than 6g per day, and eat more fresh vegetables and fruits, such as celery, potatoes, chrysanthemum, fungus and apples, which can lower blood pressure and blood fat;

2. It is suggested that patients should eat more kelp, spinach, coriander, citrus and fungi, such as auricularia auricula and Lentinus edodes, which are rich in potassium, which will help reduce the occurrence of cardiovascular and cerebrovascular diseases;

3. Moderately increase the intake of high fiber, such as carrots, green bamboo shoots, green vegetables, Chinese cabbage, wax gourd and other foods; Fruits should be apples, oranges, peaches, pears, etc., which can reduce the incidence of hypertension.