Dietary consultation

Nutrition with high blood pressure

In 98% of all cases, high blood pressure ("arterial hypertension") is meant to refer to primary high blood pressure: in this type of high blood pressure, the cause cannot be clearly identified. There are however several known factors which lead to the occurrence of primary hypertension: obesity, nicotine, increased alcohol consumption, stress, lack of exercise, poor nutrition, and last but not least the genetic disposition play an essential role.
In the case of secondary hypertension, from which 2% of patients suffer, the causes can be found in an organ or system disease (often kidney diseases but also diseases of the heart circulatory system, nervous system or hormonal disorders) or following treatment with special medications (cortisone preparations, anti-rheumatics etc.).
For the reduction of high blood pressure, and in addition to medication therapy, the above mentioned risk factors should also always be specifically adapted to the disease, i.e. reduction of alcohol consumption and nicotine, stress reduction, endurance sports and adjustment of diet (in case of overweight, reduction of body weight).

The fundamental recommendations in cases of hypertension are:

  • Reduce salt intake as much as possible. Ready meals of all kinds, pickled meat, smoked fish and savoury biscuits and pastries should be avoided. Include more reduced-sodium foods and dietary foods in the diet.
  • Less confectionery
  • Sufficient potassium intake (dried fruits, soya products, spelt products, bananas, kiwi, avocado, spinach, salads etc.)
  • Low-fat diet
  • General: Concentration on fresh fruit and vegetables and cereal products

Since this is not always easy to do, and many patients lack the time to find the right information from various sources, and the integration of an adequate diet into daily life does not always go smoothly, the HPK offers individual nutritional consultation for high blood pressure patients.
We discuss with our patients their current dietary situation, their culinary preferences, times and frequency of food intake. On this basis, we then show the possible individual adjustments that take into account both the life and nutritional situation of patients, try to take into account their taste, but of course serve primarily to reduce their blood pressure.
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