What is the main dietary risk factor for hypertension?

The main dietary risk factor for hypertension is excess salt (sodium). Sodium plays a critical role in regulating blood pressure; when consumed in high amounts, it can lead to fluid retention, which in turn increases the volume of blood in the bloodstream. This can elevate blood pressure levels, making it a significant risk factor for hypertension.

A balanced diet typically suggests limiting sodium intake to help maintain healthy blood pressure levels. The recommended daily maximum for sodium is often around 2,300 milligrams, and many health organizations suggest an even lower aim for those at risk of hypertension. This understanding underscores the importance of monitoring sodium intake through diet, especially in processed foods, which often contain high levels of added salt.

In contrast, low protein intake, increased fiber consumption, and low carbohydrate intake do not directly correlate with the development or exacerbation of hypertension in the same way that excess sodium does. While nutritional balance is essential, the specific impact of high sodium consumption on blood pressure is well-documented and recognized as a primary concern in dietary guidelines for managing hypertension.