A diet at a hypertension
At an arterial hypertension as it is easy to guess, first of all it is necessary to exclude from a diet or seriously limit the products promoting increase of blood pressure. It is highly recommended to exclude completely:
• Products that have significant amounts of caffeine (strong tea, coffee, cacao);
• Spicy, salty, smoked products and dishes, canned food, spices;
• Fatty products (fat types of meat, fish, cod-liver oil, tallow, ice-cream);
• Fancy bread, pies, cakes, first of all with an oil cream;
• The majority of an offal (a kidney, a liver, brains);
• Alcoholic drinks. There are recent messages says that small amounts (200g a day) of good dry red wine (but not vodka or cheap liquors!) will not damage health, and is the contrary good.
The following products have to be seriously limited:
• Table salt. At a hypertension it is considered almost the enemy No 1. It is recommended to limit its use in 3-5g in day (usually “the average person” eats table salt 10-15g per day). At an aggravation of illness salt is recommended to be excluded completely;
• Easy digestible carbohydrates (sugar, jam, honey, sweets);
• Animal fats (butter, sour cream). Not less than 1/3 quantities of fats should be vegetable oils;
• A liquid (including soups) – no more than 1-1.2L a day.
In moderate quantities you can use potatoes, a string bean, beans, peas. Bread – 200g a day, mainly black.
And the food basis at a hypertension should be.
• Low-fat types of meat, fish (mainly boiled way);
• Milk, lactic products, low-fat cottage cheese, low-fat cheeses;
• Friable porridges (oat, buckwheat, millet);
• Soups: vegetable vegetarian, grains, dairy, fruit (taking into account total of a liquid used for a day). Low-fat meat soups are recommended to be used not more often 2 times a week;
• Fruits, vegetables (cabbage fresh, sauerkraut, fresh cucumbers, tomatoes, vegetable marrows, pumpkin) in a raw, boiled, or in the form of medley or salads with vegetable oil;
• The products rich with lipotropic substances, potassium and magnesium (apricots, dried apricots, apples and others).
The diet at a hypertension gets special meaning in the event that the high blood pressure is observed at excessive weight, which is more and more frequent now. There are info that each superfluous kg increases arterial pressure on 1 millimeter of mercury. A dietary food at a hypertension developing against adiposity should promote not only normalization of water-salty balance and a lipid-carbohydrate exchange, but also decrease the body weight.
At a hypertension in a combination to adiposity it is recommended to lower caloric content of a food at the expense of reduction of the fats to 20-30% and increase the part of carbohydrates to 50-60 % (but not at the expense of easy digestible carbohydrates). Starvation and “rigid” (not well calculated) low-calorie diets at a hypertension are counter-indicative.