The treatment of hypertension includes medication and diet, both of which are complementary and should not be neglected. The treatment of hypertension is mainly pharmacological. Antihypertensive drugs include five major categories: calcium antagonists, angiotensin-converting enzyme inhibitors, angiotensin receptor antagonists, diuretics, and beta-blockers. Diuretics reduce blood pressure by reducing the volume of blood in the circulatory system through diuresis. beta-blockers reduce blood pressure by slowing down the heart rate and reducing contractility. Angiotensin-converting enzyme inhibitors lower blood pressure by blocking the action of renin angiotensin, relaxing blood vessels, and reducing water and sodium retention. Angiotensin II receptor blockers lower blood pressure by inhibiting angiotensin receptors and exerting effects similar to those of angiotensin-converting enzyme inhibitors. Calcium channel blockers lower blood pressure by slowing the heart rate and dilating blood vessels. Diet regulation: Patients with hypertension should have a light diet, low salt, low fat and low sugar. High vitamin, high fiber and high calcium are desirable. Low salt requires that meals should not be too salty, and the daily sodium intake should not exceed 3 grams. The Chinese Nutrition Society recommends that the daily sodium intake of healthy adults should not exceed 6 grams (6 grams of salt is only equivalent to the volume of a beer bottle cap), and no more than 3 grams for hypertensive patients. A low-fat diet requires minimal consumption of fried foods, animal fats, animal brains, animal offal, etc. Green leafy vegetables and fresh fruits are consumed daily, and high-quality protein such as chicken, duck and fish can be consumed.