Blood pressure levels and the prevalence of hypertension in different regions of the population are significantly related to the average sodium intake. That is, the higher the salt intake, the higher the blood pressure, especially for salt-sensitive populations. High salt intake can lead to increased blood volume and increased reactivity of vascular smooth muscle and higher peripheral vascular resistance, which can lead to the development of hypertension. An average increase in salt intake of 2g per person per day increases systolic and diastolic blood pressure by 2mmHg and 1.2mmHg respectively. Therefore, salt restriction is a very important measure to prevent hypertension, so what is the best way to limit sodium intake? Salt restriction refers to a daily intake of less than 6 g of salt per person. natural foods such as milk, eggs, meat, fish, poultry and plant foods such as vegetables, cereals and fruits are low in sodium. In a normal diet, about 400 to 500 mg of sodium can be consumed from natural foods plus the addition of salt in preparation. Therefore eating more fresh natural foods and less faculty videos will reduce salt intake. Inadequate intake of potassium in the diet can increase blood pressure, and conversely those with adequate potassium intake have a lower risk of hypertension. Dietary potassium comes mainly from vegetables, fruits and legumes. Foods with high potassium and low sodium include soybeans, green beans, fava beans, peas, various fruits and potatoes, winter squash, cabbage, yams and other light-colored vegetables. Although dark vegetables are rich in potassium, but at the same time, the sodium content is also high. Each person can eat four to five hundred grams of fresh vegetables a day, can be supplemented with potassium about 1000mg. Freshwater fish is rich in methionine, taurine and unsaturated fatty acids, can reduce hypertension and stroke. Soy protein also has a role in preventing the occurrence of stroke, so people with hypertension can eat more fish, soybeans and soy products to increase the intake of high-quality protein and unsaturated fatty acids.