What should be limited to lower the risk of hypertension?

Limiting sodium intake is crucial for lowering the risk of hypertension. Sodium plays a significant role in regulating blood pressure. High sodium consumption can lead to water retention in the body, which increases blood volume and, consequently, blood pressure. Public health guidelines often recommend keeping sodium intake below a certain threshold, typically around 2,300 milligrams per day for most adults, and even lower for those with existing hypertension or at risk of developing the condition.

When sodium is reduced in the diet, individuals experience a decrease in blood pressure levels, which can significantly improve cardiovascular health. Strategies to achieve this often include eating fewer processed and packaged foods, which tend to be high in sodium, along with using herbs and spices to flavor food instead of salt.

In contrast, while carbohydrates, fat, and caloric intake can impact overall health and weight, they are not as directly linked to the development of hypertension as sodium is. Managing these other elements is important for overall wellness, but sodium reduction is specifically emphasized in relation to blood pressure control.