Dietary conditioning of hypertension in the elderly. Control heat energy and weight.
Obesity is one of the risk factors of hypertension, and the main cause of obesity is excessive calorie intake. Excess heat in the body can be converted into fat and stored under the skin and in various tissues of the body, which leads to obesity. It is observed that the systolic blood pressure of obese people who weigh more than 25 kg of normal weight is 65438 0.33 kPa (65438 00 mm Hg) higher than that of normal people, and the diastolic blood pressure is 0.93 kPa (7 mm Hg). Therefore, controlling calorie intake and maintaining ideal weight is one of the important measures to prevent and treat hypertension.
Restrict salt
Epidemiological investigation shows that salt intake is positively correlated with the incidence of hypertension, and the incidence of hypertension increases obviously in areas with large salt sales. Therefore, it is generally advocated that the salt intake of patients with mild hypertension or family history of hypertension should be controlled below 5 grams per day, and the salt intake of patients with hypertension or complicated heart failure should be more strictly limited, and the daily salt intake should be 1 ~ 2 grams.
Control dietary fat
The heat energy ratio of food fat should be controlled at around 25%, and the maximum is not more than 30%. The quality of fat is more important than the quantity. Animal fat contains high saturated fatty acids, which can increase cholesterol, easily lead to thrombosis and increase the incidence of hypertension and stroke; However, vegetable oil contains higher unsaturated fatty acids, which can prolong platelet aggregation time, inhibit thrombosis, lower blood pressure and prevent stroke. Therefore, vegetable oil should be used as edible oil, as well as other foods with low saturated fatty acids and low cholesterol, such as vegetables, fruits, whole grains, fish, poultry, lean meat and low-fat milk.
4. eat more foods rich in vitamin C.
Such as vegetables and fruits. Recent studies have found that among elderly hypertensive patients, the person with the highest vitamin C content in the blood has the lowest blood pressure. It is believed that vitamin C can protect arterial endothelial cells from harmful substances in the body.
5. Make sure you get enough calcium in your diet.
According to the research report, taking 800 ~ 1000 mg of calcium every day can prevent blood pressure from rising. Epidemiological survey data show that people who consume 450 ~ 500mg of calcium every day are twice as likely to suffer from hypertension as those who consume1400 ~1500mg of calcium. It is estimated that if the average daily calcium intake of people increases by 100 mg, the systolic blood pressure will decrease by 0.33 kPa (2.5 mm Hg) and the diastolic blood pressure will decrease by 0. 173 kPa (10.3 mm Hg). In recent years, vinegar egg therapy, which is popular all over the country, has obvious antihypertensive effect, and increasing calcium intake may be one of the reasons.