Patients with hypertension alone can eat snails because they are rich in protein and contain less cholesterol, which makes them suitable for hypertensive patients, but they should not be too salty. If a hypertensive patient has hyperuricemia, it is not recommended to eat snails, as the metabolism of snails will raise the patient’s uric acid and aggravate the patient’s condition. Patients with hypertension are advised to take regular oral antihypertensive medication, eat a light diet, keep daily salt intake within 6g, eat less fatty meat, spicy meat, bacon and ham sausage, and eat more vitamin-rich vegetables such as cucumber, eggplant, tomatoes, cabbage, spinach and cabbage, and eat more fresh fruits. Monitor blood pressure so that it fluctuates within the ideal range, and visit the cardiology department regularly to check blood lipids and blood sugar to prevent complications of hypertension.