People with high blood pressure can drink milk, for hypertension the etiology of the disease is not yet very clear, but most of the effect is through vasoconstriction and sodium retention. For dietary management it is recommended to have a low salt and fat intake so as to minimize sodium retention and atherosclerosis. The diet of hypertensive patients should be rich and balanced in dietary structure, reducing the intake of salt, pickled marinades, and animal fats and oils. The composition of milk includes water, protein, fat, lactose, vitamins, minerals, etc., while the fat content of about 3% is relatively small, so hypertensive patients can drink milk. Hypertension combined with heart failure, renal insufficiency, cerebral infarction and other hypertension-induced damage to the relevant organs, it should be more appropriate to intake of milk as a high-quality protein, to reduce the decrease in water and sodium discharged due to hypoproteinemia, aggravate the cardiac load, and aggravate heart failure, further deterioration of renal function, cerebral infarction after brain cell edema, affecting the repair of damaged brain cells.