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Basic principles of nutrition in hypertensive disease


Adherence to appropriate nutrition, along with pharmacological treatment, is an extremely important factor in the treatment of hypertension. It is no exaggeration to say that with an increase in blood pressure, the correct diet is the basis of treatment, while taking into account the following basic principles:
- strict correspondence of the energy value of the ration to the energy costs of the organism, and for obesity, a mandatory reduction in the energy value of the diet for reducing body weight;
- antisclerotic orientation of nutrition;
- a significant restriction of table salt until its elimination in case of exacerbation of the disease;
- Exclusion of products and dishes that excite the cardiovascular system (strong meat, fish, mushroom broths, strong tea, coffee);
- enrichment of the diet with potassium, magnesium, vitamins C, R and group
AT;
- restriction of products that cause increased gassing and swelling of the intestines (legumes, carbonated drinks, etc.);
- Keeping the kidneys by limiting meat, fish, mushrooms, essential oils, oxalic acid, spices;

- moderate limitation of free liquid;
- Observance of a 4-5-day diet with the exception of abundant meals.
The fulfillment of these principles and the choice of food products depend on the stage of hypertension, concomitant diseases, in particular, atherosclerosis and obesity, and such complications as circulatory insufficiency.

With the exacerbation of hypertension I-IIA stage (the initial period of the disease) food during cooking is not salted. At the table, you can add food at the rate of 5 g of table salt per day.
With exacerbation of hypertensive disease IIB - IIIA stage, the food is prepared without salt and is not salted with food for 4-6 weeks. Salt in his hands do not give.
In hypertensive disease in combination with atherosclerosis, the amount of salt in the food depends on the stage of hypertension, when kidney deficiency in the diet is limited by protein, especially protein of meat, when obesity is reduced the number of flour, cereals, pasta, sugar and fats.
In hypertensive crises, unloading days are appointed for 2 days: rice - compote, apple, dried fruits, vegetable, fruit and vegetable, dairy, curd, potato.
With persistent exacerbation of hypertensive disease, food is recommended for several days enriched with magnesium salts due to wheat bran, oatmeal, buckwheat, pearl and wheat cereals, carrots, dried fruits etc. From wheat bran bake salt-free bread, up to 50 grams of bran toasted with onions, add in porridge, prepare borsch with mucous broth from 100 g of bran, salt is excluded, the liquid is limited to 600-700 g per day.
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Basic principles of nutrition in hypertensive disease

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