With the acceleration of the pace of modern life and the change of dietary structure, hypertension has become a common chronic disease that seriously threatens people's health. Diet control is a very important part of the prevention and treatment of hypertension. Many people know that reducing salt intake is the key to lowering blood pressure.
However, doctors remind us that in addition to salt, there are some common vegetables that should not be consumed in excess, especially for people with already high blood pressure. This article will detail three such vegetables and explain why people with high blood pressure need to eat less of them.
Artemisia chrysanthemum is a very popular vegetable that is loved by people for its unique taste and nutritional value. However, for people with high blood pressure, chrysanthemum should not be eaten too much. This is because chrysanthemum is high in sodium.
Sodium is one of the minerals necessary for the normal physiological functions of the body, but excessive intake can lead to water retention in the body, which can increase blood volume and blood pressure. Therefore, people with high blood pressure should control it in moderation when consuming chrysanthemum.
Leeks are one of the seasonal vegetables in spring, which has the effects of warming and replenishing kidney yang, promoting qi and invigorating blood. However, leeks are also high in sodium, and their pungent taste can easily stimulate blood vessel constriction and increase blood pressure. Therefore, people with high blood pressure also need to pay attention to controlling their intake when consuming leeks.
Shepherd's cabbage is a nutritious, fragrant wild vegetable rich in vitamins and minerals. However, shepherd's cabbage also contains high sodium, and its sweet and cold taste is easy to damage the spleen and stomach yang, affect water metabolism, and thus aggravate the symptoms of hypertension. Therefore, people with high blood pressure also need to be cautious when consuming camelina cabbage.
In addition to the above three vegetables, people with high blood pressure also need to pay attention to the following in their daily diet:
Control total calorie intake: Keeping your weight within the normal range is one of the important measures to lower your blood pressure. Therefore, people with high blood pressure need to have a reasonable diet to control their total calorie intake.
Increase potassium intake: Potassium is a mineral that fights sodium and helps lower blood pressure. People with high blood pressure can moderately increase their intake of potassium-rich foods such as bananas, potatoes, mushrooms, etc.
Reduce the intake of saturated fatty acids: Saturated fatty acids are one of the main factors leading to elevated blood lipids, and high blood lipids are one of the risk factors for high blood pressure. Therefore, people with high blood pressure need to reduce the intake of high-fat foods such as animal fats and fatty meats.
Quit smoking and limit alcohol: Both nicotine and alcohol in tobacco stimulate vasoconstriction, leading to an increase in blood pressure. Therefore, people with high blood pressure need to quit smoking, limit alcohol, and maintain a healthy lifestyle.
In conclusion, diet control is a very important part of people with high blood pressure. In addition to reducing salt intake, it is also important to control the intake of certain vegetables, especially those that are higher in sodium. At the same time, it is also necessary to maintain a reasonable diet and lifestyle in order to better control blood pressure and maintain health.
In daily life, people with high blood pressure can develop a personalized diet plan by consulting the advice of a professional doctor or dietitian. In addition, it is important to have regular blood pressure monitoring. By understanding your blood pressure status, you can adjust your diet and lifestyle habits in time to prevent the occurrence of various complications caused by high blood pressure.
Finally, it should be emphasized that the three vegetables mentioned in this article are not completely inedible, but should be controlled in moderation. Any food has its own unique nutritional value and health benefits, and the key lies in how we mix and eat it scientifically and reasonably.