Factors related to hypertension
Eating a lot of salt increases the permeability of the cell membrane to sodium. Na + ions are transported to the smooth muscle of the walls of the arteries, resulting in increased water in the cell, increased vasoconstriction, vasoconstriction, increased peripheral resistance and hypertension. Eating more salt causes hypertension, so taking salt diuretic saline will lower blood pressure.
In the rich diet: potassium, calcium, magnesium have antihypertensive effect in patients with hypertension; Low sodium diets and noodles, rich in potassium, calcium, magnesium have antihypertensive effect. Potassium-lowering effect of potassium due to increased sodium excretion. Potassium is widely distributed in foodstuffs and varying amounts vary by food group: an average serving of about 2.5 to 3.0g potassium per day. The most potassium group of vegetables such as potatoes, kohlrabi, squash, lentils, beans. Milk also contains potassium, followed by meat, eggs, cereal products and vegetables. Diets high in potassium (4 - 5 g / day) may reduce blood pressure in those with a history of hypertension.
High fat diets are associated with hypertension, total dietary fat loss ranging from 38 to 40% of diet energy reduced to 20-25% or increased levels of unsaturated fatty acids and saturated fatty acids. 0.2 to 1, the blood pressure drops markedly. Fish meal supplements, fish oils have been shown to reduce blood pressure, which is due to the role of n-3 and n-6 unsaturated acids, in addition to the high cholesterol levels associated with hypertension.
- Alcoholics who regularly drink alcohol related hypertension. In hypertensive people, dropping alcohol causes a drop in blood pressure.
Obesity and hypertension: The prevalence of hypertension in obese people is higher in non-obese individuals. There is a direct link between weight gain and hypertension. In overweight - obese people with a reasonable diet combined with exercise to reduce weight, while also reducing blood pressure.
A dietary treatment associated with hyponatremia in the treatment of hypertension is a palatable diet, rich in green vegetables and fruits. This diet is rich in potassium, rich in vitamins, fiber, low in sodium and fat. The "no salt" diet requires patients not to eat salt while processing food and not eating salt at the table, in addition to the consumption of salt-rich foods should also be limited.