Which dietary change is recommended for patients with hypertension?

For patients with hypertension, reducing saturated fat consumption is recommended as part of dietary changes. This is because high saturated fat intake can lead to increased blood cholesterol levels, which can contribute to the development of cardiovascular diseases, including hypertension. Furthermore, diets high in saturated fats may lead to weight gain, and obesity is a significant risk factor for high blood pressure.

Encouraging a diet lower in saturated fats typically includes increased consumption of unsaturated fats and foods high in fiber, such as fruits, vegetables, whole grains, and lean proteins. By improving overall dietary quality and promoting heart-healthy eating patterns, patients may experience better control of their blood pressure.

The other choices do not align with dietary recommendations for managing hypertension. Increasing sodium intake is contraindicated, as high sodium levels are often linked to elevated blood pressure. Increasing carbohydrate intake could be misleading since not all carbohydrates are beneficial; the focus should be on complex carbohydrates rather than simple sugars. Lastly, potassium-rich foods are typically encouraged for those with hypertension, as potassium can help mitigate the effects of sodium and support healthy blood pressure levels.