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People with Hypertension Should Not Have Preserved Fruit

Su recently was diagnosed with hypertension and the doctor gave her some antihypertensive drugs. She had them for a while and was found still not good after reexamination. The doctor asked again about some details and found out that although her meals were quite mild, she liked to have snacks, such as some high salt snack like crack seed, citrus, olive. After found out the reason, Su said that: “ I was very careful in the usual and I even would not add much salt when cooking, but I never thought that crack seed have with so much salt.”

Preserved fruit like crack seed, citrus, and olive will be soaped in salt water for a long time during process, and then pickled with sugar after air-curing. Therefore, although it tastes sweet and sour, it has a lot of salt and every tow crack seeds contain over 10 grams of salt (exceeds that standard of having salt 5 to 6 grams per day). Salty olive has even higher content which exceeds highly than the standard. Too much salt will, on one hand, increase the water in blood vessels and the pressure of vessel wall and so cause hypertension; on the other hand, salt will damage blood vessel directly, hinder the release of nitric oxide that can expand vessels and so increase the risk of having atherosclerosis as time goes by.

In addition, most preserved fruit will be added into radix glycyrrhizae when pickling, while the main ingredient of radix glycyrrhizae is glycyrrhizic acid which is similar to hormone secreted by adrenal cortex in chemical structure. This will cause false rising of hormone and so hinders the excretion of sodium from kidney which leads to excessive excretion of potassium and cause swelling up, thirsty, slight hypertension, effect on antihypertensive drugs.
Hypertension patients should be careful when choosing snacks. Besides preserved fruit, you also should not have too much dry fruit such as salted cashew and almond which are also high salt food.

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