DIET FOR HYPOTENSION
Nutrition plays a fundamental role in controlling hypotension by helping to prevent the causes and factors that predispose to its occurrence.
Salt intake and hypotension
A low salt diet intake can be the main factor that produces hypotension. Sodium is necessary for the body to retain liquids and raise blood pressure. Salt importance has been depreciated in later years because of many studies pointing out its negative effects for health, specially as a triggering hypertension factor.
Maybe some should restrict salt intake very much because they are prone to develop high blood pressure, but sodium is necessary to maintain the fluids balance in the body, particularly for those who use to offer low blood pressure.
Salt intake can be done by adding salt to your meals. In case you are used to non-salty meals, you can take salt tablets which are available without prescription in pharmacies or herbalists. (The usual dose generally is from 900-1000 mg three times a day, but it is very convenient to begin with lower doses and arrive progressively to this daily dose)
Water intake and hypotension
Vitamin deficiency and hypotension
Lack of vitamins, especially vitamin C, Vitamin B and vitamin E shortness can be responsible for hypotension. This is particularly true in case of Vitamin B 5 or pantothenic acid deficiency. This vitamin is necessary for proper energy production and metabolism of fats, proteins and carbohydrate and the formation of iron. Pantothenic acid deficiency can also lead to a too high sodium removal.
All animal foods contain Vitamin B5 but liver or viscera are particularly rich. Chicken meat or eggs also contain a lot. All vegetable sources contain it but whole grains (rice, wheat, etc.) are especially rich
Dark green leafy vegetables such as cabbage or broccoli are important sources of this vitamin. Other plants that contain this vitamin include cauliflowers, radishes, brussels sprouts, spinach, bananas, apples, melons, watermelons, carrots, pineapples, pears, papayas, barley, garlics, celery, peas, strawberries, grapes, figs, beans, chicory, blueberries, potatoes, avocados, soybeans, cherimoyas, pomegranates, coconuts, etc.
Plant food containing vitamin E are vegetable fats: wheat germ oil, sunflower seeds, toasted almonds, soy lecithin olive oil. Other plant sources have lesser amounts, such as apples or asparagus. Many other vegetables have vitamin E but in such small amounts that are not worth naming.
Protein deficiency and hypotension
A good protein level is necessary for cell building, including those of blood vessel. Blood vessels in a person with hypotension may be to weak to bump blood properly.
Animal proteins are better assimilated than vegetable. In this sense it is said that animal proteins are complete proteins. Plant proteins are considered incomplete proteins. The most complete animal food protein is egg from which we assimilate 90% of their protein content. Milk is another food of animal origin with high-quality protein, of which 80% is assimilated.
Within plant foods, wheat has the greater biological value because the body assimilates only 50% of its proteins.
More information about low blood pressure in the listing above.
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This material is for informational purposes only. In case of doubt, consult the doctor.