There is a diet that can help in the fight against hypertension. Elena Mineeva, a physician and lecturer at the Nursing Department of the Medical Faculty of Synergy University, spoke about it and explained the key principles for choosing foods that help lower blood pressure.
The specialist emphasized that diet cannot fully replace medication in cases of severe hypertension. However, proper food choices can help ease the condition, reduce the frequency of hypertensive crises, and lower the need for medication.
The main factors affecting blood pressure are blood volume, vascular tone (elasticity), and blood viscosity. Certain foods help regulate these factors by reducing fluid retention, improving the elasticity of blood vessels, and preventing blood clot formation.
“By hypotensive foods, we mean products that help lower blood pressure, remove excess fluid, relax the vessel walls, and thin the blood,” the doctor explained.
The specialist listed the main categories of foods commonly recommended by therapists to help stabilize blood pressure:
Boiled potatoes, which retain a high amount of potassium needed to regulate blood flow.
Dried fruits, beans, lentils, and chickpeas, which provide plant-based proteins and vitamins that support blood vessels.
Green vegetables, especially spinach and dill, rich in essential minerals and trace elements.
Avocado, which is rich in polyunsaturated fatty acids and supports healthy blood circulation.
Small portions of dark chocolate and seeds, which can improve blood flow.
Beverages such as green tea, chicory, and hibiscus tea (karkade), which have beneficial effects on blood vessels.
Mineeva stressed that these foods are most effective when consumed as part of a balanced and consistent diet, rather than individually.
