Hypertension is the most common cardiovascular disease, which can cause heart, brain and kidney complications; It is also a major risk factor for cardiovascular diseases such as coronary heart disease and stroke, which will increase the risk of morbidity and mortality of coronary heart disease and stroke. The "Report on the Nutrition and Chronic Disease Status of Chinese Residents (2020)" shows that the prevalence of hypertension among residents aged 18 and above in China is 27.5%, with the prevalence rates of hypertension among residents aged 18-44, 45-59, and 60 and above being 13.3%, 37.8%, and 59.2%, respectively. Hypertension risk factors are often associated with unreasonable diet, including high sodium, low potassium diet, excessive alcohol consumption, etc. Dietary intervention is a recognized measure for the prevention and treatment of hypertension both domestically and internationally, and is extremely important for improving blood pressure. May 17 is the "World Hypertension Day", which coincides with the "National Nutrition Week". The Nutrition Department of Beijing Jishuitan Hospital provides the following five principles for hypertension patients to improve their daily diet according to the "Guidelines for Adult Hypertension Diet". Dietary principles and recommendations for hypertensive patients: 1. Reduce sodium and increase potassium, and have a light diet. All hypertensive patients should take various measures to limit the intake of sodium salts from various foods. The daily salt intake per person gradually decreases to below 5g. Increasing dietary potassium intake can reduce blood pressure. Suggest increasing the intake of potassium rich foods such as fresh vegetables, fruits, and legumes; People with good renal function can choose high potassium and low sodium salts. It is not recommended to take potassium supplements (including drugs) to lower blood pressure. Patients with renal insufficiency should consult a doctor before potassium supplementation. Hypertensive patients should also pay attention to limiting their intake of dietary fat and cholesterol, including fried foods and animal organs. Eat less processed red meat products, such as bacon, sausages, sausages, etc. 2. Reasonable combination and balanced diet. Hypertensive patients should follow the principle of reasonable diet, enrich their food variety, and arrange three meals a day reasonably. It is recommended for hypertensive patients to eat more vegetables and fruits rich in dietary fiber, and dark vegetables should account for more than half of the total vegetable quantity. Vegetables and fruits cannot be substituted for each other; Consume an appropriate amount of grains and potatoes, with whole grains or beans accounting for 1/4 to 1/2 of grains; Appropriate protein supplementation can be achieved by selecting dairy, fish, soybeans, and their products as protein sources; Restricting the intake of added sugars; Reduce the intake of salt and sodium containing condiments (soy sauce, soy sauce, oyster sauce, chicken essence, monosodium glutamate, etc.). 3. Eating balance and maintaining a healthy weight. It is recommended that all overweight and obese hypertensive patients lose weight. Recommend maintaining weight within a healthy range: a body mass index (BMI) of 18.5-23.9kg/m2 (suitable for elderly people aged 65 and above); Male waist circumference<85cm, female waist circumference<80cm. Advocate regular moderate intensity aerobic physical exercise to reduce static behavior time. Generally, adults should accumulate 2.5 to 5 hours of moderate intensity aerobic activity or 1.25 to 2.5 hours of high intensity aerobic activity per week. Exercise can improve blood pressure levels. It is suggested that non hypertensive people (to reduce the risk of hypertension) or hypertensive patients (to reduce blood pressure) should have moderate intensity physical activities 4 to 7 days a week, 30 to 60 minutes a day in total, in addition to daily activities. 4. Smoking cessation and alcohol restriction