Hypertensive patients diet principles
Controlling energy intake, clinical symptoms such as dyspnea can be improved. Advocate eating complex carbohydrates, such as starch, standard flour, corn, millet, oats and other plant fibers more food, promote intestinal peristalsis. Conducive to the excretion of cholesterol; eating less glucose, fructose and sucrose, these sugars are simple sugars, can lead to elevated blood lipids. Should limit intake of animal fat, cooking time, the use of vegetable oil, limited to 300 milligrams of cholesterol a day or less. Can eat some fish, fish contain unsaturated fatty acids, cholesterol oxidation, thereby reducing plasma cholesterol, but also to extend platelet aggregation, inhibition of thrombosis, the prevention of stroke, but also contains more linoleic acid, increased microvascular flexibility of , prevention of vascular rupture, have a role in preventing complications of hypertension. Previous emphasis on low-protein diet, but now that, in addition to associated with chronic renal insufficiency, in general, do not have to strictly limit the intake of protein. Hypertensive patients daily amount of protein per kilogram of body weight one gram is appropriate, for example: 60 kg person, per day should eat 60 grams of protein. Which should be 50% vegetable protein, preferably with soy protein, soy protein, although no antihypertensive effect, but it can prevent the occurrence of stroke may be related to soy protein amino acid composition. Every 2 to 3 times should eat fish protein, improve elasticity and permeability of blood vessels, increased urinary sodium excretion, thereby reducing blood pressure. It should also pay more attention to eating normally contain tyrosine-rich foods, such as milk to esters, yogurt, milk, tofu, fish, etc., if the hypertension and renal insufficiency, protein intake should be limited. Eat more potassium, low sodium, calcium-rich foods, such as potatoes, taro, eggplant, seaweed, lettuce, melon, watermelon, because potassium can promote the excretion of cholesterol, increasing the elasticity of blood vessels, a diuretic effect, will help to improve myocardial contractility. Calcium-rich foods such as milk, yogurt, sesame, shrimp, green vegetables, has a protective effect on the cardiovascular. Optional magnesium-rich foods such as green leafy vegetables, millet, buckwheat, beans and soy products, the antihypertensive effect of magnesium reached by relaxing blood vessels.