What dietary changes are beneficial for a patient with hypertension?

For a patient with hypertension, reducing sodium intake and increasing the consumption of fruits and vegetables is beneficial because these dietary changes can help manage blood pressure effectively. High sodium intake is closely linked to increased blood pressure, as it can cause the body to retain fluid, leading to increased blood volume and strain on the heart and blood vessels. By reducing sodium, the body can maintain better fluid balance and lower blood pressure levels.

Increasing fruits and vegetables is essential because these foods are rich in potassium, magnesium, and other nutrients that can help to lower blood pressure. They also contain dietary fiber, which contributes to overall heart health. Additionally, many fruits and vegetables are low in calories and can aid in weight management, another important factor for hypertension control.

In contrast, increasing sugar intake, decreasing fiber intake, or eliminating all carbohydrates would not support a healthy diet for managing hypertension, as these changes could contribute to weight gain, increased cholesterol, and negatively affect overall cardiovascular health. Therefore, the focus on reducing sodium while increasing fruits and vegetables represents a well-rounded approach to dietary management of hypertension.