Uncle Wang, who is in his 60s, likes to eat foods such as braised pork, so in order to ensure good health, he also eats onions and ginger to lower blood pressure and enhance immunity.
However, a month ago, Uncle Wang suddenly felt dizzy and chest tightness, and he realized that there might be a problem with his body, so he immediately went to a nearby hospital for treatment.
Uncle Wang had an electrocardiogram and blood tests, and the results showed that his blood pressure was alarmingly high and dangerous, and he had to stop eating foods high in salt and fat to reduce his symptoms.
The doctor told Uncle Wang that there is no scientific basis for the claim that onions can lower blood pressure, and reducing the intake of high-salt, high-sugar, high-fat foods is conducive to lowering blood pressure.
After listening to the doctor's advice, Uncle Wang decided to change his lifestyle, control his diet as much as possible, and reduce his symptoms.
After a while, Uncle Wang went to the hospital for a follow-up, and the results showed that his blood pressure had dropped significantly. Therefore, when others asked about his health secrets, Uncle Wang always replied: "I believe that only by controlling the diet can we have a healthy body, especially not eating high salt, high fat, too much red meat, and maintaining a healthy mind is the most important." ”
There are still many people in life who think that onions or other foods can lower blood pressure, and these people need to change their minds and consider their health.
First, can onions lower blood pressure? Expert reminder: Not necessarily
Onions are a common vegetable that not only tastes delicious, but is also rich in nutrients. Onions are rich in minerals such as vitamin C, calcium, magnesium, phosphorus and potassium, and also contain antioxidant substances such as anthocyanins and flavonoids, which have many benefits for human health.
Onions are thought to lower blood pressure because they contain a compound called allyl sulfide, which dilates blood vessels and increases blood flow, which lowers blood pressure. In addition, onions contain substances that can inhibit the renin-angiotensin system, further helping to lower blood pressure.
For example, a study in patients with high blood pressure found that eating 100 grams of onion per day significantly reduced systolic and diastolic blood pressure. In addition, another study also found that onion extract lowered blood pressure in rats, which was equivalent to some antihypertensive drugs.
However, researchers have not reached consistent conclusions about whether onions can lower blood pressure, and many of these studies have problems. For example, some studies have small samples and large differences in ethnicity and living habits, which has a certain impact on the reliability of the research results.
Experts remind that although onions contain some beneficial ingredients, they are not suitable for every person with high blood pressure.
A 2014 review in the American Journal of Specialty Crops noted that while onions do have blood pressure-lowering effects, some of the substances they contain may negatively affect some people with high blood pressure. For example, a sulfide in onions (propenyl methionine) can cause gastrointestinal discomfort in some people.
In addition, the antihypertensive effect of onions is not as significant as some commonly used antihypertensive drugs, so you cannot completely rely on eating onions to control blood pressure.
If you want to relieve high blood pressure through dietary therapy, you also need to combine dietary modification, exercise and other methods to control blood pressure.
Second, pay attention! None of these three foods can lower blood pressure
Modern people have a fast pace of life and high work pressure, resulting in many people having high blood pressure problems. In order to lower blood pressure, many people like to try various legendary antihypertensive foods, such as vinegar, garlic, kelp, etc. However, not all of these foods lower blood pressure, and some may even raise blood pressure.
1. Vinegar
Vinegar contains a variety of beneficial ingredients, such as acetic acid, amino acids, vitamins, etc. Among them, acetic acid is the most important component of vinegar, which helps to promote metabolism, regulate blood sugar and blood lipids, so it is widely believed to have the effect of lowering blood pressure.
However, vinegar is not suitable for everyone. Some recent studies have shown that vinegar affects blood pressure reflexes, which can raise blood pressure. In a study published in 2004, researchers found that rats fed vinegar had altered blood pressure reflexes, leading to elevated blood pressure. Although the study was only conducted on animals, it raised questions about the blood pressure-lowering efficacy of vinegar.
2. Garlic
Garlic is rich in a variety of beneficial components such as allicin, sulfide, selenium, etc. Among them, allicin is the main active ingredient of garlic and is believed to have the effect of lowering blood pressure.
However, the effect of garlic on blood pressure is still controversial. Some studies have shown that garlic can lower blood pressure. For example, a 2006 study published in the Journal of the American Pharmaceutical Association found that supplementation with garlic extract significantly reduced blood pressure in people with high blood pressure.
But other studies have concluded that garlic has no significant blood pressure lowering effect, such as a 2008 study published in the journal Pharmaceutical Research that showed that garlic did not have a significant effect on blood pressure.
3. Kelp
Kelp is a common seaweed rich in a variety of nutrients such as iodine, glycans, alginic acid, etc. Among them, iodine is one of the most important components of kelp, and it is believed to help regulate thyroid function.
However, kelp is not suitable for everyone. Due to its rich iodine, kelp has an effect on the thyroid gland, which affects the body's metabolic rate and blood pressure.
Some studies have shown that excessive intake of kelp increases the risk of high blood pressure. For example, a 2018 study published in the Journal of Fujian Medical University found that excessive intake of kelp can lead to excessive iodine intake in the body, thereby increasing the risk of developing high blood pressure.
In summary, vinegar, garlic, and kelp are not panaceas for blood pressure. While these foods contain some beneficial ingredients, their effects on blood pressure are controversial and need to be chosen based on individual circumstances and nutritional needs.
3. How to properly prevent and treat hypertension?
Relevant research results at home and abroad show that drug therapy and lifestyle intervention are the main means of treating hypertension.
For example, a study in the Chinese guidelines for the prevention and treatment of hypertension showed that combination therapy with ACEI and β blockers significantly reduced heart attack and mortality in hypertensive patients. In addition, a study by the Chinese Journal of Circulation showed that 30 minutes of exercise per day can significantly reduce systolic and diastolic blood pressure.
Surgical treatment is the last resort to treat hypertension, mainly including renal artery balloon dilation, renal artery bypass grafting, etc. Although surgical treatment can significantly reduce blood pressure in some special cases, there are certain risks associated with surgery, and the decision needs to be made after weighing the pros and cons.
I hope that you can take a rational and serious look at the "home remedies" circulating on the Internet, follow the doctor's advice, and do not blindly try various drugs. I hope that all patients can recover soon!
Bibliography:
1. WANG Haiyang, ZHANG Junyuan, CHEN Yanan, et al. Progress in medical research on food components and biological functions of garlic and onion[J]. FOOD SCIENCE,2017,38(11):317-322.
2. Xu Kaizhu. Sulfide reduces hypertension mechanisms. Chinese Journal of Clinical Nutrition, 2006, 14(1): 49-52.
3. TANG Zufu, WANG Yongbin. Antitumor compounds in onions and green onions. FOOD SCIENCE, 2007, 28(1): 42-48.
4. HU Jinli, LI Xiufang, CAI Xinyue, et al. Association between kelp intake and incidence of hypertensive disease. Journal of Fujian Medical University. 2018 Apr; 52(2):57-60.