Hypertension is a cardiovascular disease characterized by a sustained increase in systolic and/or diastolic blood pressure in the arteries of the body circulation. Hypertension is the most common cardiovascular disease and is one of the major public health problems worldwide. Not only does it have a high prevalence, disability and mortality rate, but it is also a major risk factor for coronary heart disease and stroke.
Who is at risk for hypertension?
There are primary hypertension and secondary hypertension. Secondary hypertension occurs in combination with other diseases, such as diabetes combined with hypertension and kidney disease combined with hypertension. Here, Xiaobao mainly talks with you about who are prone to primary hypertension.
1.Parents with hypertension, children are implicated.
2.Long-term emotional instability, blood pressure is disturbed when overworked.
3, obesity is the most independent danger signal of hypertension.
4, the saltier the food, the higher the blood pressure.
5, long-term daily excessive alcohol consumption, blood pressure will also rise with the amount of alcohol consumption.
How to stay away from hypertension?
Poor diet structure is an important reason for the occurrence and aggravation of hypertension. For example, people in hypertensive families with an unreasonable diet structure can make hypertension occur at a younger age, with heavier symptoms and higher risk. The nutrients in the diet structure that are closely related to blood pressure are sodium, potassium, fat, calcium and dietary fiber.
Dietary fat and blood pressure
The fat we eat includes fat from food and cooking oil. Fats in food refer to fats in beef, lamb, pork, and nuts. Fat is a high-energy food components, on the one hand, in the diet structure accounted for too large a proportion of obesity; animal fat in the bad fatty acids – saturated fatty acids, eat more can cause increased blood lipids, vascular sclerosis and increased blood pressure. Nuts such as peanuts, walnuts, sunflower seeds, etc. are oil seeds, high fat content, people use them as leisure food, inadvertently eat more fat.
Protein and blood pressure in the diet
The right amount of high-quality protein can reduce the absorption of sodium in food or increase the excretion of urinary sodium. Epidemiological surveys in China have shown that protein in fishermen’s diets comes mainly from fish and shrimp, and despite their higher salt and alcohol intake, the incidence of hypertension is lower. A study in the 1990s confirmed that for every 2% increase in the proportion of protein in the diet of the population in terms of energy throughout the day, the mean systolic blood pressure decreased by 2.3 mmHg and the mean diastolic blood pressure decreased by 1.7 mmHg. Women with menopausal hypertension who took continuous Soy protein supplementation for 6 weeks resulted in a significant reduction in diastolic blood pressure.
Fish protein is superior to chicken and duck, lean pork, lamb and beef because poultry meat contains more saturated fatty acids and cholesterol. Complete vegetarianism, which has become prevalent in recent years, does not necessarily achieve the goal of lowering blood pressure from the perspective of lowering blood pressure, and the long-term lack of high-quality protein can lower the body’s immunity.
Soybean oligosaccharides, soy phospholipids, soy isoflavones and other functional components in soy reduce blood pressure and prevent atherosclerosis by improving fat metabolism, preventing the oxidation of low-density lipoproteins, lowering cholesterol, and stopping the deposition of fat in the blood vessel wall in a variety of ways to protect the cardiovascular. However, protein intake should be reduced in people with impaired renal function.
Sodium and potassium in the diet and blood pressure
The chemical composition of table salt is chlorine and sodium, and it is sodium that affects blood pressure. Sodium is an indispensable nutrient for our body. The right amount of sodium can regulate water, muscle and nerve excitability, acid-base balance and stabilize blood pressure in the body. Eat too salty, we will drink a lot of water to solve thirst and other discomfort, the body retains more sodium and water, the result causes swelling of the blood vessel walls and vascular spasm, the resistance to blood flow increases, to ensure normal blood circulation, only to raise blood pressure.
High salt diet changes the pattern of blood pressure changes, after 8 pm began to rise, 2-3 pm at night can reach high levels, the most vulnerable to acute myocardial infarction and stroke. The relationship between dietary potassium and blood pressure is reversed, as potassium dilates blood vessels and counteracts the elevating effect of sodium. The ratio of potassium to sodium in the daily diet is also important. A ratio of potassium to sodium in food such as >3 has a preventive effect on hypertension. Therefore, chronic potassium deficiency in food is also a cause of hypertension.
Calcium in food and blood pressure
Today, almost all Chinese people know that they do not have enough calcium in their diet and there is a craze for calcium supplements to keep their bones strong. In fact, insufficient calcium in the diet also affects blood pressure stability. Calcium increases the excretion of excess sodium from the body in the urine, which indirectly lowers blood pressure, especially in middle-aged and elderly people and those with familial hypertension.
Dietary fiber and blood pressure
The rich dietary fiber in vegetables and fruits and coarse grains is the way to prevent hypertension by reducing the absorption of fat and sodium and preventing obesity.
Our residents’ daily intake of dietary fiber is less than 20 grams, and adults should consume 30 grams, while hypertension intervention studies show that if supplemented with 14 grams of dietary fiber per day, systolic blood pressure is reduced by 1.6 mmHg and diastolic blood pressure by 2.0 mmHg.