What food do patients with hypertension eat? The countermeasures of autumn and winter nutrition for patients with hypertension
What should hypertension patients eat in autumn and winter? In autumn and winter, the temperature drops, the body must generate a lot of calories to adapt to the calorie consumption in daily life and work, and the amount of meals will also increase. For hypertensive patients, the autumn and winter nutritional mix should not only supplement sufficient energy conversion and nutrients in time, but also pay attention to regulating the level of hypertension. Then, how should hypertensive patients eat in autumn and winter?
What food do patients with hypertension eat? High blood pressure patients eat things like autumn and winter
1. Nutritional combination of hypertension patients in autumn and winter
Patients with high blood pressure can also eat more fruits and vegetables such as yam, lotus seeds, white fungus, lettuce, lilies, etc. In addition, winter claws, baskets, tomatoes, potatoes, onions, and oyster mushrooms are also particularly suitable for autumn and winter.
2. Patients with hypertension must adjust their salt intake
Too much salt intake will increase high blood pressure. Hypertensive patients must pay special attention to salt restriction. Daily salt intake should not exceed 3 grams as much as possible.
3. At the same time, hypertension patients suffering from hyperlipidemia must adjust their oil intake
Hypertension patients also need to pay attention to the intake of edible oil, particularly those who suffer from hyperlipidemia at the same time. Edible oils account for a relatively high proportion of unsaturated fats and are more suitable for hypertension patients. Olive oil, edible oil, camellia oil, etc. are all terrific choices.
4. Patients with hypertension should eat less pickled products.
Pickled products have a high salt content. Frequent consumption of pickled products will greatly increase salt intake. Therefore, it is better for people with high blood pressure to eat less.