Hypertension is a clinical syndrome characterized by an increase in arterial blood pressure and is one of the common diseases in the elderly. Generally, people over 50 years old with systolic blood pressure over 20 kPa (150 mmHg) and diastolic blood pressure over 12 kPa (90 mmHg) are considered hypertensive. The clinical manifestations of hypertension are mainly headache and dizziness, memory loss, insomnia, forgetfulness, palpitations, and fatigue in the early stage, and the symptoms are aggravated when working under stress or using the brain excessively. The etiology of hypertension is still not completely clear, but it is generally believed that it is closely related to genetics, long-term mental stress, obesity, excessive salt intake, smoking and other factors. A large number of epidemiological investigation data prove that many nutritional factors, such as heat, sodium, potassium, cadmium, zinc, fat, cholesterol, protein, vitamins and certain other components of food, are related to the development of hypertension and have positive significance for the prevention and treatment of hypertension. Therefore, in the prevention and treatment of hypertension, rational nutrition is very important, and its effect is sometimes no less than that of antihypertensive drugs. Controlling blood pressure through dietary regulation can significantly reduce the mortality rate of cerebrovascular accidents and coronary heart disease. Dietary principles 1, control of caloric energy and weight. Obesity is one of the risk factors of hypertension, and the main reason for obesity is the calorie into the super caused. Excess heat in the body can be converted into fat stored in the subcutaneous and body tissues, thus leading to obesity. Some people observe that obese people who exceed 25 kg of normal body weight have a systolic blood pressure of 1.33 kPa (10 mm Hg) and a diastolic blood pressure of 0.93 kPa (7 mm Hg) higher than normal people. Therefore, control caloric intake, maintain the ideal weight is one of the important measures to prevent and control hypertension. 2.Salt restriction. Epidemiological surveys have proved that salt intake is positively correlated with the onset of hypertension, and the incidence of hypertension is significantly higher in areas where salt is sold in large quantities. Therefore, it is generally advocated that where there is mild hypertension or a family history of hypertension, the salt intake is best controlled at less than 5 grams per day, and salt intake should be more strictly limited for those with high blood pressure or combined heart failure, with 1 to 2 grams of salt per day is appropriate. 3, control dietary fat. The caloric ratio of food fat should be controlled at about 25%, and the maximum should not exceed 30%. The quality of fat has more important significance than its quantity. Animal fats are high in saturated fatty acids, which can raise cholesterol and lead to thrombosis and increase the incidence of hypertensive stroke, while vegetable fats are high in unsaturated fatty acids, which can prolong platelet agglutination time, inhibit thrombosis, lower blood pressure and prevent stroke. Therefore, it is appropriate to consume more vegetable oils, other foods should also be used low saturated fatty acids, low cholesterol food, such as vegetables, fruits, whole grains, fish, poultry, lean meat and low-fat milk. 4, eat more food rich in vitamin C, such as vegetables, fruits. New research has found that in elderly patients with hypertension, those with the highest vitamin C content in the blood have the lowest blood pressure. It is believed that vitamin C has the role of protecting the endothelial cells of arterial blood vessels from damage by harmful substances in the body. 5, to ensure adequate intake of calcium in the diet. According to research reports, the daily diet, calcium intake of 800 to 1000 mg, can prevent blood pressure rise. Epidemiological survey data prove that the average daily intake of calcium 450 to 500 mg of the population than the intake of calcium 1400 to 1500 mg of the population, the risk of hypertension is two times higher. It has been estimated that if the average daily calcium intake of the population is increased by 100 mg, the average systolic blood pressure can be reduced by 0.33 kPa (2.5 mm Hg) and the average diastolic blood pressure by 0.173 kPa (1.3 mm Hg). In recent years, the popular vinegar egg therapy around the world has a significant effect on lowering blood pressure, and increasing calcium intake may be one of the reasons. Dietary and nutritional treatment of hypertension 1, control the intake of caloric energy. It can lead to improvement of clinical symptoms such as dyspnea. Promote eating complex sugars, such as starch, standard flour, corn, millet, oats and other foods with more plant fiber to promote intestinal peristalsis. It is conducive to the excretion of cholesterol; eat less glucose, fructose and sucrose, which are monosaccharides and easily cause elevated blood lipids. 2.Limit the intake of fat. Dietary intake of animal fat should be limited, when cooking, more vegetable oil is used, and cholesterol is limited to less than 300 mg per day. Can eat more fish, sea fish contains unsaturated fatty acids, can make cholesterol oxidation, thus reducing plasma cholesterol, but also can prolong the cohesion of platelets, inhibit thrombosis, prevent stroke, but also contains more linoleic acid, to increase the elasticity of microvessels, prevent blood vessel rupture, prevent hypertension complications have a certain role. 3, moderate intake of protein. In the past, low protein diet was emphasized, but now it is believed that, in addition to the combination of chronic renal insufficiency, there is generally no need to strictly limit the intake of protein. The daily amount of protein for hypertensive patients is 1 gram per kilogram of body weight is appropriate, for example: 60 kilograms of body weight people should eat 60 grams of protein per day. Among them, plant protein should account for 50%, preferably with soy protein, which has no antihypertensive effect but can prevent the occurrence of stroke, probably due to the composition of amino acids in soy protein. Fish protein should also be eaten two to three times a week, which can improve vascular elasticity and permeability, increase urine and sodium discharge, thereby reducing blood pressure. Usually should also pay more attention to eat tyrosine-rich food, such as de-esterified milk, sour milk, milk tofu, sea fish, etc. If hypertension combined with renal insufficiency, protein intake should be limited. 4, eat more potassium, calcium-rich and low sodium food, such as potatoes, taro, eggplant, kelp, lettuce, winter melon, watermelon, etc., because potassium salts can promote the excretion of cholesterol, increase the elasticity of blood vessels, diuretic effect, conducive to improving myocardial contractility. Calcium-rich foods such as milk, sour milk, sesame paste, shrimp, green vegetables, etc., have a protective effect on cardiovascular. Choose magnesium-rich foods, such as green leafy vegetables, millet, buckwheat noodles, beans and soy products, magnesium salts through the diastolic effect of blood vessels to lower blood pressure. 5, meals should be light. Properly reduce the intake of sodium and salt can help lower blood pressure and reduce the body’s sodium retention. Daily salt intake should be less than 5 grams or 10 ml of soy sauce, can be put in salt or soy sauce after the dishes are cooked to season. While paying attention to the reduction of sodium salt, attention should be paid to the sodium content of food, for example, hanging noodles contain more sodium. When steaming steamed buns, avoid using alkali and use yeast to make the noodles instead. Available salt substitutes such as unsalted soy sauce are beneficial to patients with hypertension. 6, eat more green vegetables and fresh fruit, is conducive to myocardial metabolism, improve myocardial function and blood circulation, to promote the excretion of cholesterol, to prevent the development of hypertensive disease. Eat less broth, because broth contains nitrogen leachate increased, can promote the body uric acid increased, increase the burden on the heart, liver and kidneys. 7, avoid eating foods that excite the nervous system, such as wine, strong tea and coffee, etc. Smokers should quit smoking.