DASH

Dietary Approaches to Stop Hypertension. Designed to lower blood pressure through reduced sodium and increased potassium, calcium, and magnesium from whole foods.

In this guide8 sections
  1. 01Goal of the plan
  2. 02Who it is for
  3. 03Example meals and foods
  4. 04Foods to limit or adapt
  5. 05Grocery guidance
  6. 06Hydration guidance
  7. 07Flexibility and sustainability
  8. 08Individual nutrition note
Real people preparing ingredients in a kitchen
Real people preparing ingredients in a kitchen. Source: https://commons.wikimedia.org/wiki/File:20111019-FNS-RBN-1701_-_Flickr_-_USDAgov.jpg. 20111019-FNS-RBN-1701 - Flickr - USDAgov by U.S. Department of Agriculture, CC BY 2.0 (https://creativecommons.org/licenses/by/2.0). Sourced from Wikimedia Commons.

Goal of the plan

Source best-for note: High blood pressure, heart disease prevention, weight management.

Who it is for

The source category is Heart Health, with difficulty marked Easy.

Example meals and foods

The source macro split is 18% protein, 55% carbohydrate, and 27% fat.

Meal timing: 3 meals plus 2-3 snacks.

  • Fruits
  • Vegetables
  • Whole grains
  • Lean meats
  • Fish
  • Poultry
  • Nuts & seeds
  • Low-fat dairy
  • Beans & legumes
  • Healthy oils

Foods to limit or adapt

  • High-sodium foods
  • Sugary drinks
  • Sweets
  • Red meat (limit)
  • Full-fat dairy
  • Tropical oils
  • Alcohol (limit)

Grocery guidance

Suggested addition

Build a simple list around the foods you already enjoy, then add one or two easy repeatable meals before trying to overhaul everything.

Hydration guidance

Suggested addition

Keep water available through the day and adjust fluids around heat, sweat rate, long runs, and higher-fiber meals.

Flexibility and sustainability

Suggested addition

May feel bland initially due to reduced sodium. Well-supported by research. Often recommended by doctors.

Individual nutrition note

Suggested addition

Nutrition advice should be adapted to the individual. Consider medical history, medications, preferences, budget, culture, and support from a qualified clinician or dietitian when needed.