Diabetes and high blood pressure are dangerous "twin sisters" to danger. Hypertension has a great impact on diabetes and its various vascular complications, and the significance of strict control of blood pressure to reduce diabetic cardiovascular and cerebrovascular disease is even more important than the control of blood sugar.
Blood pressure in diabetics should drop below 140/mmHg and preferably below 130/80mmHg.
Foreign surveys found that the prevalence of hypertension in diabetic patients is as high as 40%-80%, and domestic data show that the incidence of hypertension in diabetic patients is 28%-40%.
Long-term hyperinsulinemia promotes increased absorption of glomerular reabsorption of sodium, promotes sodium retention and arteriosclerosis, leading to hypertension. Insulin resistance affects calcium-ATPase activity, causing calcium in vascular smooth muscle cells to increase, vasoconstriction to rise, resistance to increase, blood pressure to rise,
Dietary principles for hypertension
In the prevention and treatment of diabetes mellitus and hypertension, reasonable nutrition is very reasonable, and its effect is no less than that of antihypertensive drugs, and attention should be paid to in the diet:
• Control total calories to correct overweight.
Limit the calorie ratio of food fat to 20%-30%, and usually choose vegetable oil, low saturated fatty acids, and low cholesterol foods.
• Limiting sodium salts reduces high blood pressure
Limit daily salt intake, patients with mild hypertension should limit daily salt intake at 3-5 g, severe hypertension should be controlled at 1-2 g, severe or aggressive hypertension patients should adopt a short-term salt-free diet.
Eat less foods with high salt content, such as soybean paste, sweet noodle sauce, soy sauce, pickles, salted fish, salted meat, etc. Patients with severe or aggressive hypertension should limit foods with high sodium content such as steamed buns made with baking powder or alkali, pastries, biscuits, noodles, monosodium glutamate, etc., as well as vegetables with high sodium content such as celery and fennel.
• Eat more fresh vegetables to ensure the intake of calcium, potassium, magnesium and multivitamins in the diet.
• Strong coffee, spirits and irritating foods are prohibited.
Cooking methods for low-salt diets
For people with diabetes, limiting sugar intake is understandable, but they may have difficulty accepting salt restriction. Most people think that a low-salt diet is very uneaten, which affects appetite. Here are some ways to cook a low-salt diet:
• Concentrate on salt when the dish is about to come out of the pan;
• Choose unsalted spices such as vinegar, black pepper, tahini, tomato sauce, lemon juice, etc.;
• Try to use the flavor of the vegetables themselves. The fragrance of the vegetables themselves can stimulate the taste buds and increase the appetite.
• Eat more fungi. The soup, which is made of mushrooms, fungus and kelp, has a strong flavor and a tonic function.
As long as you master these simple cooking methods and adhere to a low-salt diet, you can help diabetics control the occurrence of complications and improve their quality of life.
Foods that have a hypotensive effect
Foods that are beneficial for patients with high blood pressure are: celery, carrots, fungus, mustard greens, maran, peas, kelp, tomatoes, horseshoes, cucumbers.
When the condition of diabetic patients is well controlled, fruits with antihypertensive effects can also be selected, such as watermelon, mulberry, peach, banana, star fruit, persimmon, apple, but should not eat more. In addition, tea drinking also has a certain effect on the prevention and treatment of hypertension, but it is not advisable to drink strong tea.
High blood pressure fasting salty foods and pickled products, habe, dried shrimp, peeled eggs, green leafy vegetables with high sodium content, tobacco, alcohol and coffee and spicy and irritating foods. Licorice or licorice-containing drugs can cause hypokalemia and hypernatremia and should not be used.