What does stage 3 hypertension mean?

As we all know, hypertension is a disease that causes great harm to human health. As the pace of social life accelerates, many people are under greater pressure, their lives become less regular, and they develop bad eating habits. As a result, the incidence of hypertension increases. However, there are still many people who do not know much about the disease of hypertension, and it should be given enough attention. So, what does stage 3 hypertension mean?

1. Overview

Stage 3 hypertension: refers to the clinical staging standard for hypertension revised in my country in 1979. Hypertension is divided into three stages according to clinical manifestations. Stage 1 blood pressure reaches the level of confirmed hypertension, with diastolic pressure fluctuating between 12.0 and 13.3 kPa (90 to 100 mmHg) most of the time and returning to normal after rest; stage 2 blood pressure reaches the level of confirmed hypertension, with diastolic pressure exceeding 13.3 kPa (100 mmHg) and failing to drop to normal after rest, and there are signs of left ventricular hypertrophy, general or local narrowing of the cranial basilar arteries, and slightly increased proteinuria; stage 3 blood pressure reaches the level of confirmed hypertension, with diastolic pressure exceeding 14.7 to 16.0 kPa (110 to 120 mmHg), and one of the following symptoms: cerebrovascular accident or hypertensive encephalopathy, left heart failure, renal failure, fundus hemorrhage or exudation, with or without papilledema.

2. Diet control

1. Control heat and weight. Obesity is one of the risk factors for hypertension, and the main cause of obesity is excessive calorie intake. Excess calories in the body can be converted into fat and stored under the skin and in various body tissues, leading to obesity. Some people have observed that obese people who weigh 25 kg more than the normal weight have a systolic blood pressure that is 1.33 kPa (10 mmHg) higher than normal people, and a diastolic blood pressure that is 0.93 kPa (7 mmHg) higher than normal people. Therefore, controlling energy intake and maintaining an ideal body weight are important measures to prevent and treat hypertension.

2. Limit salt. Epidemiological surveys have shown that salt intake is positively correlated with the incidence of hypertension, and the incidence of hypertension is significantly increased in areas with high salt sales. Therefore, it is generally recommended that people with mild hypertension or a family history of hypertension should control their salt intake to less than 5 grams per day. For those with higher blood pressure or combined heart failure, salt intake should be more strictly restricted, with 1 to 2 grams per day being appropriate.

3. Control dietary fat. The heat energy ratio of food fat should be controlled at around 25%, and the maximum should not exceed 30%. The quality of fat is more important than its quantity. Animal fats are high in saturated fatty acids, which can increase cholesterol, easily lead to thrombosis, and increase the incidence of hypertensive stroke; while plant oils are high in unsaturated fatty acids, which can prolong platelet aggregation time, inhibit thrombosis, lower blood pressure, and prevent stroke. Therefore, it is better to choose vegetable oil as cooking oil, and other foods should also be low in saturated fatty acids and low in cholesterol, such as vegetables, fruits, whole grains, fish, poultry, lean meat and low-fat milk.

3. Eating tendencies

Eat more foods rich in vitamin C, such as vegetables and fruits. Recent studies have found that among elderly patients with hypertension, those with the highest vitamin C levels in their blood have the lowest blood pressure. It is believed that vitamin C has the function of protecting arterial endothelial cells from damage by harmful substances in the body.

5. Ensure adequate calcium intake in the diet. According to research reports, daily dietary calcium intake of 800 to 1000 mg can prevent high blood pressure. Epidemiological survey data show that people who consume an average of 450 to 500 mg of calcium per day have a twice higher risk of developing hypertension than those who consume 1400 to 1500 mg of calcium. Some people estimate that if the average daily calcium intake of the population increases by 100 mg, the systolic blood pressure can be reduced by an average of 0.33 kPa (2.5 mmHg) and the diastolic blood pressure can be reduced by an average of 0.173 kPa (1.3 mmHg). The vinegar and egg therapy that has been popular in recent years has a significant effect in lowering blood pressure, and increasing calcium intake may be one of the reasons.