Chart 5.1.

Methods and characteristics of dietary interventions proposed to prevent and control arterial hypertension

a. DASH: high consumption of vegetables and fruits, low-fat dairy products, whole grains, and low sodium intake

b. Mediterranean: high consumption of fruits, vegetables, olive oil, legumes, cereals, fish, and moderate intake of red wine during meals

c. Low-carbohydrate: < 25% of carbohydrates in the total energy intake; high consumption of animal and/or plant protein; in many cases, it has a high intake of fat

d. Paleolithic: lean meat, fish, fruits, leafy and cruciferous vegetables, tubers, eggs, and nuts, excluding dairy products, cereal grains, beans, refined fats, sugar, sweets, soft drinks, beer, and extra salt

e. Moderate carbohydrate: 25 to 45% of carbohydrates in the total energy intake; 10 to 20% of protein consumption

f. High-protein: > 20% of protein in the total energy intake; high consumption of animal and/or plant protein; < 35% of fat

g. Nordic: wholegrain products, plenty of fruits and vegetables, rapeseed oil, three fish meals per week, low-fat dairy products, no sugary foods

h. Tibetan: foods rich in protein and vitamins, preferably cooked and hot

i. Low-fat: < 30% of fat in the total energy intake; high consumption of cereals and grains; 10-15% of protein

j. Low-glycemic index: low-glycemic load

k. Vegetarian/vegan: without meat and fish/without animal products

l. Low-sodium: less than 2 g of sodium/day

Adapted from reference.¹⁶⁵