Increasing the intake of seafood and other seafood products can effectively control the increase of blood pressure in the group. In the study, blood pressure was found to be negatively correlated with dietary protein. Seafood and seafood proteins are high-quality proteins, and the intake of seafood and seafood proteins can indirectly affect blood pressure by increasing renal blood flow, glomerular filtration rate, and sodium excretion in the short term. Protein and other key nutrients have an impact on catecholamine metabolism, which can also assist in regulating blood pressure. Increased intake of seafood, such as sea fish, and reduced intake of relative meat, such as red meat and beef, will reduce the intake of total fat and saturated fatty acids, with no change in the intake of protein and other major nutrients, without reducing the nutritional basis, but also increasing the intake of high-quality protein, reducing the risk of increased blood pressure for the iron load in red meat. Therefore, for seafood, with the control of metabolic diseases such as uric acid, the intake can be appropriate to assist in the control of blood pressure.