Eating Plan: Facts About

facts about
The
DASH Eating Plan

Research has found that diet affects the development of high blood pressure, or hypertension (the medical term). Recently, two studies showed that blood pressure can be lowered by following a particular eating plancalled the Dietary Approaches to Stop Hypertension (DASH) eating planand reducing the amount of sodium consumed. While each step alone lowers blood pressure, the combination of the eating plan and a reduced sodium intake gives the biggest benefit and may help prevent the development of high blood pressure. This fact sheet, based on the DASH research findings, tells about high blood pressure, and how to follow the DASH eating plan and reduce the amount of sodium you consume. It offers tips on how to start and stay on the eating plan, as well as a week of menus and some recipes. The menus and recipes are given for two levels of daily sodium consumption2,400 milligrams (the upper limit of current recommendations by the Federal Governments National High Blood Pressure Education Program (NHBPEP) and the amount used to figure food labels Nutrition Facts Daily Value) and 1,500 milligrams. Those with high blood pressure may especially benefit from following the eating plan and reducing their sodium intake. But the combination is a heart healthy recipe that all adults can follow.
U.S. DE PARTM E NT OF H EALTH AN D H UMAN SE RVICE S
National Institutes of Health National Heart, Lung, and Blood Institute
Wh at I s H i g h B loo d Pr e s s u r e ?
Blood pressure is the force of blood against artery walls. It is measured in millimeters of mercury (mmHg) and recorded as two numberssystolic pressure (as the heart beats) over diastolic pressure (as the heart relaxes between beats). Both numbers are important. (See box 1 below.) Blood pressure rises and falls during the day. When it stays elevated over time, its called high blood pressure. High blood pressure is dangerous because it makes the heart work too hard, and the force of its blood flow can harm arteries. High blood pressure often has no warning signs or symptoms. Once it occurs, it usually lasts a lifetime. Uncontrolled, it can lead to heart and kidney disease and stroke. High blood pressure affects about 50 millionor 1 in 4adult Americans. High blood pressure is especially common among African Americans who tend to develop it at an earlier age and more often than Whites. It also is common among older Americansindividuals with normal blood pressure at age 55 have a 90 percent lifetime risk for developing hypertension. High blood pressure can be controlled if you take these steps: maintain a healthy weight; be physically active; follow a healthy eating plan, which includes foods lower in salt and sodium; if you drink alcoholic beverages, do so in moderation; and, if you have high blood pressure and are prescribed medication, take it as directed. All steps but the last also help to prevent high blood pressure.
box 1
Blood Pressure Levels for Adults *

Category Normal Prehypertension Systolic (mmHg) Less than 120 120139 and or Diastolic (mmHg) Less than 80 8089 Result Good for you! Your blood pressure could be a problem. Make changes in what you eat and drink, be physically active, and lose extra weight. If you also have diabetes, see your doctor. You have high blood pressure. Ask your doctor or nurse how to control it.
Hypertension
140 or higher
or
90 or higher
For adults ages 18 and older who are not on medicine for high blood pressure and do not have a short-term serious illness. Source: The Seventh Report of the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure; NIH Publication No. 03-5230, National High Blood Pressure Education Program, May 2003. If systolic and diastolic pressures fall into different categories, overall status is the higher category. Millimeters of mercury.
2 High Blood Pressure
What Is the DA S H Eating Pl an?

Blood pressure can be unhealthy even if it stays only slightly above the normal level of less than 120/80 mmHg. The higher blood pressure rises above normal, the greater the health risk. In the past, researchers tried to find clues about what in the diet affects blood pressure by testing various single nutrients, such as calcium and magnesium. These studies were done mostly with dietary supplements and their findings were not conclusive. Then, scientists supported by the National Heart, Lung, and Blood Institute (NHLBI) conducted two key studies. The first was called DASH, and it tested nutrients as they occur together in food. Its findings showed that blood pressures were reduced with an eating plan that is low in saturated fat, cholesterol, and total fat, and that emphasizes fruits, vegetables, and lowfat dairy foods. This eating planknown as the DASH eating planalso includes whole grain products, fish, poultry, and nuts. It is reduced in red meat, sweets, and sugar-containing beverages. It is rich in magnesium, potassium, and calcium, as well as protein and fiber. The DASH study involved 459 adults with systolic blood pressures of less than 160 mmHg and diastolic pressures of 8095 mmHg. About 27 percent of the participants had hypertension. About 50 percent were women and 60 percent were African Americans.
Who Helped With DASH?

The DASH study was sponsored by the NHLBI and conducted at four medical centers. There was also a central coordinating center at Kaiser Permanente Center for Health Research in Portland, OR. The four medical centers were: Brigham and Womens Hospital, Boston, MA; Duke University Medical Center, Durham, NC; Johns Hopkins University, Baltimore, MD; Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA.
The DASH Eating Plan 3
DASH compared three eating plans: A plan similar in nutrients to what many Americans consume; a plan similar to what Americans consume but higher in fruits and vegetables; and the DASH eating plan. All three plans included about 3,000 milligrams of sodium daily. None of the plans was vegetarian or used specialty foods. Results were dramatic: Both the fruits and vegetables plan and the DASH eating plan reduced blood pressure. But the DASH eating plan had the greatest effect, especially for those with high blood pressure. Furthermore, the blood pressure reductions came fastwithin 2 weeks of starting the plan. The second study was called DASH-Sodium, and it looked at the effect on blood pressure of a reduced dietary sodium intake as participants followed either the DASH eating plan or an eating plan typical of what many Americans consume. DASH-Sodium involved 412 participants. Their systolic blood pressures were 120159 mmHg and their diastolic blood pressures were 8095 mmHg. About 41 percent of them had high blood pressure. About 57 percent were women and about 57 percent were African Americans. Participants were randomly assigned to one of the two eating plans and then followed for a month at each of three sodium levels. The three sodium levels were: a higher intake of about 3,300 milligrams per day (the level consumed by many Americans); an intermediate intake of about 2,400 milligrams per day; and a lower intake of about 1,500 milligrams per day. Results showed that reducing dietary sodium lowered blood pressure for both eating plans. At each sodium level, blood pressure was lower on the DASH eating plan than on the other eating plan. The biggest blood pressure reductions were for the DASH eating plan at the sodium intake of 1,500 milligrams per day. Those with hypertension saw the biggest reductions, but those without it also had large decreases. Those on the 1,500-milligram sodium intake eating plan, as well as those on the DASH eating plan, had fewer headaches. Other than that and blood pressure levels, there were no significant effects caused by the two eating plans or different sodium levels. DASH-Sodium shows the importance of lowering sodium intake whatever your eating plan. But for a true winning combination, follow the DASH eating plan and lower your intake of salt and sodium.
box 2
Following the DASH Eating Plan

The DASH eating plan shown below is based on 2,000 calories a day. The number of daily servings in a food group may vary from those listed, depending on your caloric needs. Use this chart to help you plan your menus or take it with you when you go to the store.
Food Group Daily Servings
(except as noted)
Serving Sizes
Examples and Notes
Significance of Each Food Group to the DASH Eating Plan

Major sources of energy and fiber
Grains and grain products
78
1 slice bread 1 oz dry cereal* 1/2 cup cooked rice, pasta, or cereal 1 cup raw leafy vegetable 1/2 cup cooked vegetable 6 oz vegetable juice
Whole wheat bread, English muffin, pita bread, bagel, cereals, grits, oatmeal, crackers, unsalted pretzels and popcorn Tomatoes, potatoes, carrots, green peas, squash, broccoli, turnip greens, collards, kale, spinach, artichokes, green beans, lima beans, sweet potatoes Apricots, bananas, dates, grapes, oranges, orange juice, grapefruit, grapefruit juice, mangoes, melons, peaches, pineapples, prunes, raisins, strawberries, tangerines Fat free (skim) or lowfat (1%) milk, fat free or lowfat buttermilk, fat free or lowfat regular or frozen yogurt, lowfat and fat free cheese Select only lean; trim away visible fats; broil, roast, or boil, instead of frying; remove skin from poultry Almonds, filberts, mixed nuts, peanuts, walnuts, sunflower seeds, kidney beans, lentils,
Vegetables
45
Rich sources of potassium, magnesium, and fiber
Fruits
45
6 oz fruit juice 1 medium fruit 1/4 cup dried fruit 1/2 cup fresh, frozen, or canned fruit 8 oz milk 1 cup yogurt 11/2 oz cheese
Important sources of potassium, magnesium, and fiber
Lowfat or fat free dairy foods
23
Major sources of calcium and protein
Meats, poultry, and fish
2 or less
3 oz cooked meats, poultry, or fish
Rich sources of protein and magnesium
Nuts, seeds, and dry beans
45 per week
1/3 cup or 11/2 oz nuts 2 Tbsp or 1/2 oz seeds 1/2 cup cooked dry beans peas
Rich sources of energy, magnesium, potassium, protein, and fiber
Fats and oils
23
1 tsp soft margarine 1 Tbsp lowfat mayonnaise 2 Tbsp light salad dressing 1 tsp vegetable oil 1 Tbsp sugar 1 Tbsp jelly or jam 1/2 oz jelly beans 8 oz lemonade
Soft margarine, lowfat mayonnaise, light salad dressing, vegetable oil (such as olive, corn, canola, or safflower) Maple syrup, sugar, jelly, jam, fruit-flavored gelatin, jelly beans, hard candy, fruit punch, sorbet, ices
DASH has 27 percent of calories as fat, including fat in or added to foods
Sweets
5 per week
Sweets should be low in fat
Equals 1/2 1 1/4 cups, depending on cereal type. Check the products Nutrition Facts Label. Fat content changes serving counts for fats and oils: For example, 1 Tbsp of regular salad dressing equals 1 serving; 1 Tbsp of a lowfat dressing equals 1/2 serving; 1 Tbsp of a fat free dressing equals 0 servings.
How Do I Make the DASH?

The DASH eating plan used in the studies calls for a certain number of servings daily from various food groups. These are given in box 2 on page 5 for 2,000 calories per day. The number of servings you require may vary, depending on your caloric needbox 4 gives the servings for 1,600 and 3,100 calories. If youre trying to lose weight, check box 3 for tips on how to make the DASH eating plan lower in calories.
box 3
How to Lower Calories on the DASH Eating Plan

The DASH eating plan was not designed to promote weight loss. But it is rich in lower calorie foods, such as fruits and vegetables. You can make it lower in calories by replacing higher calorie foods with more fruits and vegetablesand that also will make it easier for you to reach your DASH goals. Here are some examples:
To increase fruits

Eat a medium apple instead of four shortbread cookies. Youll save 80 calories. Eat 1/4 cup of dried apricots instead of a 2-ounce bag of pork rinds. Youll save 230 calories.
To increase vegetables
Have a hamburger thats 3 ounces of meat instead of 6 ounces. Add 1/2 cup serving of carrots and 1/2 cup serving of spinach. Youll save more than 200 calories. Instead of 5 ounces of chicken, have a stir-fry with 2 ounces of chicken and 11/2 cups of raw vegetables. Use a small amount of vegetable oil. Youll save 50 calories.
To increase lowfat or fat free dairy products
Have a 1/2 cup serving of lowfat frozen yogurt instead of a 1 1/2-ounce milk chocolate bar. You'll save about 110 calories.
And dont forget these calorie-saving tips

Use lowfat or fat free condiments. Use half as much vegetable oil, soft or liquid margarine, or salad dressing, or choose fat free versions. Eat smaller portionscut back gradually. Choose lowfat or fat free dairy products to reduce total fat intake. Check the food labels to compare fat content in packaged foodsitems marked lowfat or fat free are not always lower in calories than their regular versions. Limit foods with lots of added sugar, such as pies, flavored yogurts, candy bars, ice cream, sherbet, regular soft drinks, and fruit drinks. Eat fruits canned in their own juice. Add fruit to plain yogurt. Snack on fruit, vegetable sticks, unbuttered and unsalted popcorn, or bread sticks. Drink water or club soda.
box 4
DASH Eating PlanNumber of Servings for Other Calorie Levels

Food Group Grains and grain products Vegetables Fruits Lowfat or fat free dairy foods Meats, poultry, and fish Nuts, seeds, and dry beans Fat and oils Sweets Servings/Day 1,600 calories/day 3,100 calories/day 6 34 4 23 12 3/week 2 0 1213 6 6 34 23 1 4 2
box 5
Wheres the Sodium?

Only a small amount of sodium occurs naturally in foods. Most sodium is added during processing. This table gives examples of the varying amounts of sodium in some foods.
Food Groups Sodium (mg)
Grains and grain products Cooked cereal, rice, pasta, unsalted, 1/2 cup Ready-to-eat cereal, 1 cup Bread, 1 slice Vegetables Fresh or frozen, cooked without salt, 1/2 cup Canned or frozen with sauce, 1/2 cup Tomato juice, canned 3/4 cup Fruit Fresh, frozen, canned, 1/2 cup Lowfat or fat free dairy foods Milk, 1 cup Yogurt, 8 oz Natural cheeses, 1 1/2 oz Processed cheeses, 1 1/2 oz Nuts, seeds, and dry beans Peanuts, salted, 1/3 cup Peanuts, unsalted, 1/3 cup Beans, cooked from dried, or frozen, without salt, 1/2 cup Beans, canned, 1/2 cup Meats, fish, and poultry Fresh meat, fish, poultry, 3 oz Tuna canned, water pack, no salt added, 3 oz Tuna canned, water pack, 3 oz Ham, lean, roasted, 3 oz
05 100360 110175
170 140460 820
05
120 160 110450 600
120 05 05 400
3090 3545 250350 1,020
You should be aware that the DASH eating plan has more daily servings of fruits, vegetables, and whole grain foods than you may be used to eating. Because the plan is high in fiber, it can cause bloating and diarrhea in some persons. To avoid these problems, gradually increase your intake of fruit, vegetables, and whole grain foods. This fact sheet gives menus and recipes for both 2,400 and 1,500 milligrams of daily sodium intake. Twenty-four hundred milligrams of sodium equals about 6 grams, or 1 teaspoon, of table salt (sodium chloride); 1,500 milligrams of sodium equals about 4 grams, or 2/3 teaspoon, of table salt. These amounts include all salt consumed that in food products, used in cooking, and added at the table. Only small amounts of sodium occur naturally in food. Processed foods account for most of the salt and sodium Americans consume. So, be sure to read food labels to choose products lower in sodium. You may be surprised at many of the foods that have sodium. They include soy sauce, seasoned salts, monosodium glutamate (MSG), baking soda, and some antacidsthe range is wide. Because it is rich in fruits and vegetables, which are naturally lower in sodium than many other foods, the DASH eating plan makes it easier to consume less salt and sodium. Still, you may want
box 6
Tips To Reduce Salt and Sodium
Use reduced sodium or no-salt-added products. For example, choose low- or reduced-sodium, or no-salt-added versions of foods and condiments when available. Buy fresh, plain frozen, or canned with no-salt-added vegetables. Use fresh poultry, fish, and lean meat, rather than canned, smoked, or processed types. Choose ready-to-eat breakfast cereals that are lower in sodium. Limit cured foods (such as bacon and ham), foods packed in brine (such as pickles, pickled vegetables, olives, and sauerkraut), and condiments (such as MSG, mustard, horseradish, catsup, and barbecue sauce). Limit even lower sodium versions of soy sauce and teriyaki saucetreat these condiments as you do table salt. Use spices instead of salt. In cooking and at the table, flavor foods with herbs, spices, lemon, lime, vinegar, or salt-free seasoning blends. Start by cutting salt in half. Cook rice, pasta, and hot cereals without salt. Cut back on instant or flavored rice, pasta, and cereal mixes, which usually have added salt. Choose convenience foods that are lower in sodium. Cut back on frozen dinners, mixed dishes such as pizza, packaged mixes, canned soups or broths, and salad dressingsthese often have a lot of sodium. Rinse canned foods, such as tuna, to remove some sodium.
to begin by adopting the DASH eating plan at the level of 2,400 milligrams of sodium per day and then further lower your sodium intake to 1,500 milligrams per day. Boxes 6, 7, and 8 offer tips on how to reduce the salt and sodium content in your diet, and how to use food labels to find lower sodium products. Next, read the Getting Started suggestions in box 10 on page 11. How can you get started on the DASH eating plan? Its easy. The DASH eating plan requires no special foods and has no hard-to-follow recipes. One way to begin is by
box 7
Reducing Sodium When Eating Out
Ask how foods are prepared. Ask that they be prepared without added salt, MSG, or salt-containing ingredients. Most restaurants are willing to accommodate requests. Know the terms that indicate high sodium content: pickled, cured, soy sauce, broth. Move the salt shaker away. Limit condiments, such as mustard, catsup, pickles, and sauces with salt-containing ingredients. Choose fruits or vegetables instead of salty snack foods.
box 8
Compare Food Labels

Read the Nutrition Facts on food labels to compare the amount of sodium in products. Look for the sodium content in milligrams and the Percent Daily Value. Aim for foods that are less than 5 percent of the Daily Value of sodium. Compare the food labels of these two versions of canned tomatoes. The regular canned tomatoes (right) have 10 times as much sodium as the unsalted canned tomatoes.
CANNED DICED TOMATOES, NO SALT ADDED Nutrition Facts
Serving Size 1/2 cup Servings Per Container approx. 3 1/2 Amount Per Serving Calories 25 Calories from Fat 0
CANNED DICED TOMATOES Nutrition Facts

Serving Size 1/2 cup Servings Per Container approx. 3 1/2 Amount Per Serving Calories 25 Calories from Fat 0
% Daily Value*
% Daily Value*
Total Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 20 mg Total Carbohydrate 6 g Dietary Fiber 2 g Sugars 4 g Protein 1 g
0% 0% 0% 1% 2% 8%
Total Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 200 mg Total Carbohydrate 6 g Dietary Fiber 2 g Sugars 4 g Protein 1 g
0% 0% 0% 8% 2% 8%
Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet
Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet
box 9
Label Language
Food labels can help you choose items lower in sodium and saturated and total fat. Look for the following labels on cans, boxes, bottles, bags, and other packaging:
Phrase
Sodium Sodium free or salt free Very low sodium Low sodium Low sodium meal Reduced or less sodium Light in sodium Unsalted or no salt added Fat Fat free Low saturated fat Lowfat Reduced fat Light in fat
What It Means
Less than 5 mg per serving 35 mg or less of sodium per serving 140 mg or less of sodium per serving 140 mg or less of sodium per 3 1/2 oz (100 g) At least 25 percent less sodium than the regular version 50 percent less sodium than the regular version No salt added to the product during processing Less than 0.5 g per serving 1 g or less per serving 3 g or less per serving At least 25 percent less fat than the regular version Half the fat compared to the regular version
seeing how DASH compares with your current food habits. Use the Whats on Your Plate? form. (See box 11 on page 12.) Fill it in for 12 days and see how it compares with the DASH plan. This will help you see what changes you need to make in your food choices. Remember that some days the foods you eat may add up to more than the recommended servings from one food group and less from another. Similarly, you may have too much sodium on a particular day. Dont worry. Just be sure that the average of several days or a week comes close to whats recommended for the food groups and for your chosen daily sodium level. Finally, use the menus that begin on page 13or make up your own. One important note: If you take medication to control high blood pressure, you should not stop using it. Follow the DASH eating plan, and talk with your doctor about your drug treatment.
box 10
Getting Started
Its easy to adopt the DASH eating plan. Here are some ways to get started:
Change gradually.

If you now eat one or two vegetables a day, add a serving at lunch and another at dinner. If you don't eat fruit now or have only juice at breakfast, add a serving to your meals or have it as a snack. Gradually increase your use of fat free and lowfat dairy products to three servings a day. For example, drink milk with lunch or dinner, instead of soda, sugar-sweetened tea, or alcohol. Choose lowfat (1 percent) or fat free (skim) dairy products to reduce your intake of saturated fat, total fat, cholesterol, and calories. Read food labels on margarines and salad dressings to choose those lowest in saturated fat and trans fat. Some margarines are now trans-fat free.
Treat meat as one part of the whole meal, instead of the focus.
Limit meat to 6 ounces a day (2 servings)all thats needed. Three to four ounces is about the size of a deck of cards. If you now eat large portions of meat, cut them back graduallyby a half or a third at each meal. Include two or more vegetarian-style (meatless) meals each week. Increase servings of vegetables, rice, pasta, and dry beans in meals. Try casseroles and pasta, and stir-fry dishes, which have less meat and more vegetables, grains, and dry beans.
Use fruits or other foods low in saturated fat, cholesterol, and calories as desserts and snacks.
Fruits and other lowfat foods offer great taste and variety. Use fruits canned in their own juice. Fresh fruits require little or no preparation. Dried fruits are a good choice to carry with you or to have ready in the car. Try these snack ideas: unsalted pretzels or nuts mixed with raisins; graham crackers; lowfat and fat free yogurt and frozen yogurt; popcorn with no salt or butter added; and raw vegetables.
Try these other tips:
Choose whole grain foods to get added nutrients, such as minerals and fiber. For example, choose whole wheat bread or whole grain cereals. If you have trouble digesting dairy products, try taking lactase enzyme pills or drops (available at drugstores and groceries) with the dairy foods. Or, buy lactose-free milk or milk with lactase enzyme added to it. Use fresh, frozen, or no-salt-added canned vegetables.
box 11
Whats on Your Plate?

Use this form to track your food habits before you start on the DASH eating plan or to see how youre doing after a few weeks. To record more than 1 day, just copy the form. Total each days food groups and compare what you ate with the DASH eating plan. To see how the form looks completed, check the menus that start on page 13.
Food
Amount (serving size)

Sodium (mg)
Number of Servings by DASH Food Group

Nuts, seeds, and dry beans Meat, poultry, and fish Fats and oils
Vegetables
Breakfast Example: whole wheat bread and soft margarine 2 slices 2 tsp 299 102 2 2
Lunch
Dinner
Snacks
Days Total Compare yours with the DASH eating plan
2,400 mg 78 or daily 1,500 mg
45 daily
45 daily
23 daily
2 or less
45 a week
23 daily
5 a week
* Read food labels to compare the sodium content of foods. See page 9 to learn how to find sodium information on food labels.
Sweets
Grains
Fruits
Dairy
A Week With the DASH Eating Plan

Here is a week of menus from the DASH eating plan. The menus allow you to have a daily sodium level of either 2,400 mg or, by making the noted changes, 1,500 mg. You'll also find that the menus sometimes call for you to use lower sodium, or reduced fat or fat free, versions of products. The menus are based on 2,000 calories a dayserving sizes should be increased or decreased for other calorie levels. To ease the calculations, some of the serving sizes have been rounded off. Also, some items may be in too small a quantity to have a listed food group serving. Recipes for starred items are given on the later pages. Some of these recipes give changes that can be used to lower their sodium level. Use the changes if you want to follow the DASH eating plan at 1,500 milligrams of sodium per day.
Meat, poultry, and fish
Sodium (mg)
Sodium (mg)
Fats and oils
Vegetables
2,400 mg Sodium Menu Breakfast cup bran cereal 1 slice whole wheat bread 1 medium banana 1 cup fruit yogurt, fat free, no sugar added 1 cup fat free milk 2 tsp jelly
2/3
Substitutions To Reduce Sodium to 1,500 mg

2/3
161 149 1 53 126 5 201 299 372 8 1 306 5 52 163 12 7 28 86 1 148 51 0 126 5 2 2
cup shredded wheat cereal
1 1 1 1 1
2/3
Lunch 3/4 cup chicken salad* 2 slices whole wheat bread 1 Tbsp Dijon mustard salad: 1/2 cup fresh cucumber slices 1/2 cup tomato wedges 2 Tbsp ranch dressing, fat free 1/2 cup fruit cocktail, juice pack Dinner 3 oz beef, eye of round 2 Tbsp beef gravy, lowfat 1 cup green beans, cooked from frozen 1 small baked potato: 2 Tbsp sour cream, fat free 2 Tbsp grated cheddar cheese, natural, reduced fat 1 Tbsp chopped scallions 1 small whole wheat roll 1 tsp soft margarine 1 small apple 1 cup fat free milk Snack 1/3 cup almonds, unsalted 1/4 cup raisins 1 cup orange juice
remove salt from recipe 1 Tbsp regular mustard
127 2 196 1 1
2 Tbsp yogurt salad dressing*
84 1 1
2 Tbsp beef gravy, lowfat, unsalted
5 2 1
2 Tbsp cheddar cheese, natural, reduced fat, low sodium
1/4
1 1 tsp soft margarine, unsalted 1 1 1 1 1 1 1/3 1
Totals
Sodium Level
Nutrients Per Day Calories Total fat Percent calories from fat Saturated fat Percent calories from saturated fat Cholesterol
* Recipe on page 20.
5 1/3
3 1/4
2/3
Sodium Level
Nutrients Per Day Sodium Calcium Magnesium Potassium Fiber 2,400 mg 2,363 mg 1,257 mg 572 mg 4,780 mg 34 g 1,500 mg 1,320 mg 1,338 mg 589 mg 4,745 mg 34 g
2,400 mg 2,024 51 g 23% 9g 4% 164 mg
1,500 mg 1,998 50 g 23% 9g 4% 164 mg
Sweets
Grains
Fruits
Dairy
1
DAY 1
Abbreviations: oz = ounce, tsp = teaspoon, Tbsp = tablespoon, g = gram, mg = milligram
Number of DASH Food Group Servings
Sodium (mg)
Sodium (mg)
Fats and oils
Vegetables
2,400 mg Sodium Menu Breakfast cup instant oatmeal, flavored 1 mini whole wheat bagel 1 medium banana 1 cup fat free milk 1 Tbsp cream cheese, fat free
1/2

1/2
104 84 1 126 75
cup regular oatmeal, with 1 tsp cinnamon
1 1 1 1
Lunch chicken breast sandwich: 2 slices (3 oz) chicken breast, skinless 2 slices whole wheat bread 1 slice (3/4 oz) American cheese, reduced fat 1 large leaf romaine lettuce 2 slices tomato 1 Tbsp mayonnaise, lowfat 1 medium peach 1 cup apple juice Dinner 3/4 cup vegetarian spaghetti sauce* 1 cup spaghetti 3 Tbsp Parmesan cheese spinach salad: 1 cup fresh spinach leaves 1/4 cup fresh carrots, grated 1/4 cup fresh mushrooms, sliced 2 Tbsp vinaigrette dressing 1/2 cup corn, cooked from frozen 1/2 cup canned pears, juice pack Snack
1/3 cup almonds 1/4 cup dried apricots
65 299 328 1 4 90 0 7 2 1 slice (3/4 oz) Swiss cheese, natural 54

1/4 1/2 1/2
1 1 1 1/3
459 1 349 24 10 1 0 4 4
Substitute no-salt-added tomato paste (6 oz)*
260 2
1 1/2
1/2
1
1/2 1/2 3/4
1 1
1 cup fruit yogurt, fat free, no sugar added Totals
5 3 107
1 1 1
5 1/4
5 1/3
1 3/4
Sodium Level
* Recipe on page 20. Recipe on page 21.
Sodium Level
2,400 mg 1,977 60 g 27% 12 g 6% 107 mg
1,500 mg 1,967 59 g 27% 13 g 6% 112 mg
Sweets
Grains
Fruits
Dairy
2
DAY 2
Sodium (mg)
Sodium (mg)
Fats and oils
Vegetables
2,400 mg Sodium Menu Breakfast cup wheat flakes cereal 1 slice whole wheat bread 1 medium banana 1 cup fat free milk 1 cup orange juice 1 tsp soft margarine
3/4
Substitutions To Reduce Sodium to 1,500 mg 2 cups puffed wheat cereal
199 149 1 126 5 51
1 1 1 1 1 1/3
1 tsp soft margarine, unsalted
Lunch beef barbeque sandwich: 2 oz beef, eye of round 1 Tbsp barbeque sauce 2 slices (1 1/2 oz) cheddar cheese, reduced fat 1 sesame roll 1 large leaf romaine lettuce 2 slices tomato 1 cup new potato salad* 1 medium orange Dinner 3 oz cod: 1 tsp lemon juice 1/2 cup brown rice, long grain 1/2 cup spinach, cooked from frozen 1 small corn bread muffin 1 tsp soft margarine
35 156 260 319 1 22 12 0
2/3
2 slices (11/2 oz) Swiss cheese, natural
109 1
1/4 1/2
2 1
89 1 5 88 363 51 1 small white dinner roll 1 tsp soft margarine, unsalted 146 1
1 1 1 1 1
Snack 1 cup fruit yogurt, fat free, no added sugar 1/4 cup dried fruit 2 large graham cracker rectangles 1 Tbsp peanut butter, reduced fat Totals
107 6 156 101 1 Tbsp peanut butter, unsalted 3 1 1
1/2
3 3/4
4 1/3
1 2/3
1/2
Sodium Level
Sodium Level
2,400 mg 1,984 44 g 20% 12 g 5% 146 mg
1,500 mg 1,958 46 g 21% 13 g 6% 137 mg
The Dash Eating Plan 15
Sweets
Grains
Fruits
Dairy
3
DAY 3
Sodium (mg)
Sodium (mg)
Fats and oils
Vegetables
2,400 mg Sodium Menu

3/4 1/2

1/2
Breakfast cup cornflakes
223 53 0 8 126
cup corn grits, with 1 tsp nonfat margarine, unsalted
1 1
1
1/2
cup fruit yogurt, fat free, no added sugar 1 medium apple 1 cup grape juice 1 cup fat free milk Lunch ham and cheese sandwich: 2 oz smoked ham, lowfat, low sodium 1 slice (3/4 oz) cheddar cheese, natural, reduced fat 2 slices whole wheat bread 1 large leaf romaine lettuce 2 slices tomato 1 Tbsp mayonnaise, lowfat 1 cup carrot sticks Dinner chicken and Spanish rice*
1/2
1 1 1/3 1
469 130 299 1 22 90 43
2 oz roast beef, lowfat
35
1/ 2
2/ 3
2
1/4 1/2
1 2
367 70 14 148 126 51
substitute no-salt-added tomato sauce (4 oz)*
226
1 1 2 1 1
cup green peas, cooked from frozen 1 cup cantaloupe 1 small whole wheat roll 1 cup fat free milk 1 tsp soft margarine Snack 1/3 cup almonds, unsalted 1/2 cup fruit cocktail 1 cup apple juice Totals
1 tsp soft margarine, unsalted
5 5 7 5 3 3/4
1 1 1 1/3 6 2/3 3 1 2/3 1 2 0
Sodium Level
Sodium Level
2,400 mg 2,011 51 g 23% 9g 4% 122 mg
1,500 mg 2,050 52 g 23% 9g 4% 142 mg
Sweets
Grains
Fruits
Dairy
4
DAY 4
Sodium (mg)
Sodium (mg)
Fats and oils
Vegetables
2,400 mg Sodium Menu Breakfast

3/4 cup frosted shredded wheat
2 slices whole wheat bread 1 medium banana 1 cup fat free milk 1 cup orange juice 1 tsp soft margarine 2 tsp jelly, no added sugar Lunch salad plate: 1/2 cup tuna salad* 1 large leaf romaine lettuce 6 wheat crackers, fat free
1/2
3 299 1 126 5 51 0
1 2 1 1 11/3 1 tsp soft margarine, unsalted 1 1
158 1 107 459 2 59 306
1
1/4
cup cottage cheese, 2% 1 cup canned pineapple, juice pack 4 small celery sticks 2 Tbsp ranch dressing, fat free Dinner 3 oz turkey meatloaf* 1 Tbsp catsup 1 small baked potato: 1 tsp soft margarine 1 Tbsp sour cream, lowfat 1 scallion stalk, chopped 1 cup collard greens, cooked from frozen 1 medium peach 1 cup fat free milk Snack 1 Tbsp peanut butter, reduced fat 1/2 medium bagel (3-inch diameter) 1/2 cup fruit yogurt, fat free, no added sugar Totals
6 wheat crackers, fat free, unsalted 1/2 cup cottage cheese, 2%, unsalted
18 23
1
1/4
2
1/2
2 Tbsp yogurt dressing, fat free*
84
62 178 7 51 15 2 15 0 126
1 2 tsp catsup 1 tsp soft margarine, unsalted 119 1 1 1
2 1 1
101 152 53
1 Tbsp peanut butter, reduced fat, unsalted
3 1
1/2
1/2
3 3/4
51/3
23/4
1/2
Sodium Level
Sodium Level
2,400 mg 1,947 38 g 17% 9g 4% 153 mg
1,500 mg 1,941 40 g 19% 10 g 5% 153 mg
Sweets
Grains
Fruits
Dairy
5
DAY 5
Sodium (mg)
Sodium (mg)
Fats and oils
Vegetables
2,400 mg Sodium Menu Breakfast 1 lowfat granola bar 1 medium banana 1 cup fruit yogurt, fat free, no sugar added 1 cup orange juice 1 cup fat free milk Lunch turkey breast sandwich: 3 oz turkey breast 2 slices whole wheat bread 2 slices (1 1/2 oz) natural cheddar cheese, reduced fat 1 large leaf romaine lettuce 2 slices tomato 2 tsp mayonnaise, lowfat 1 Tbsp Dijon mustard 1 cup broccoli steamed from frozen 1 medium orange Dinner 3 oz spicy baked fish* 1 cup scallion rice 1/2 cup spinach, cooked from frozen 1 cup carrots, cooked from frozen 1 small whole wheat roll 1 tsp soft margarine 1 cup fat free milk Snack 2 large rectangle graham crackers 1 cup fat free milk 1/4 cup dried apricots Totals
71 1 107 2 126
1/2
1 1 1 1/3 1
48 299 260
1 2 2 slices (1 1/2 oz) cheddar cheese, natural, reduced fat, low sodium 3 1
1 22 60 372 44 0
1/4 1/2 2/3
1 tsp regular mustard
60 2 1
93 3 88 96 148 51 126
1 2 1 2 1 1 tsp soft margarine, unsalted 1 1 1
156 126 3
3 rice cakes (3 inches in diameter), unsalted
1 1 1 6 1/2 5 3/4 4 1/3 5 2 0 1 2/3 0
Sodium Level
* Recipe on page 22. Recipe on page 23.
Sodium Level
2,400 mg 1,944 31 g 14% 8g 4% 180 mg
1,500 mg 1,941 28 g 13% 7g 3% 180 mg
Sweets
Grains
Fruits
Dairy
6
DAY 6
Sodium (mg)
Sodium (mg)
Fats and oils
Vegetables
2,400 mg Sodium Menu Breakfast 1 cup whole grain oat rings cereal 1 medium banana 1 cup fruit yogurt, fat free, no sugar added 1 cup fat free milk Lunch tuna salad sandwich: 1/2 cup tuna, drained, rinsed 1 Tbsp mayonnaise, lowfat 1 large leaf romaine lettuce 2 slices tomato 2 slices whole wheat bread 1 medium apple 1 cup fat free milk Dinner 1/6 recipe zucchini lasagna* salad: 1/2 cup fresh spinach leaves 1/2 cup tomatoes wedges 2 Tbsp croutons, seasoned 2 Tbsp vinaigrette dressing, reduced fat 1 small whole wheat roll 1 cup grape juice 1 tsp soft margarine Snack cup almonds, unsalted 2 slices (1 1/2 oz) cheddar cheese, natural, reduced fat 6 whole wheat crackers
1/3

1/2
212
cup regular oatmeal with 1 tsp cinnamon
1 1 1 1
1 107 126
57 90 1 22 299 0 126
1 1
1/4 1/2
2 1 1
380
substitute unsalted cottage cheese in recipe*
196
12 8 62 312 148 7 51
1/2
1 2 Tbsp croutons, plain 2 Tbsp vinaigrette dressing 26 0

1/4 3/4
1 1 1/3 1 tsp soft margarine, unsalted 1 1
5 260 166 3 large rye wafer crackers, unsalted 1 1
1 1
Totals
8 1/4
3 1/4
3 1/3
2 3/4
Sodium Level
* Recipe on page 23 Recipe on page 21
Sodium Level
2,400 mg 1,980 60 g 27% 12 g 6% 72 mg
1,500 mg 1,941 56 g 26% 12 g 5% 76 mg
Sweets
Grains
Fruits
Dairy
7
DAY 7
Recipes for Heart Health

Here are some recipes to help you cook up a week of tasty, heart healthy meals. If youre following the DASH eating plan at 1,500 milligrams of sodium per day or just want to reduce your sodium intake, use the suggested recipe changes.
1
DAY 1
1 3
Chicken Salad
1/4
31/4
1/2 1/8
cups cups Tbsp tsp tsp Tbsp
chicken, cooked, cubed, skinless celery, chopped lemon juice onion powder salt mayonnaise, lowfat
Makes 5 servings. Per Serving: Calories Total fat Saturated fat Cholesterol Fiber 183 7 2 78 0
Serving size: 3/4 cup Sodium Calcium Magnesium Potassium 201 17 25 240 mg mg mg mg
g g mg g
1. Bake chicken, cut into cubes, and refrigerate. 2. In a large bowl, combine all ingredients with chilled chicken and mix well.
To reduce sodium: Do not add salt. New sodium total = 127 mg.
& 1 5 2
DAYS 1 and 5
8 2 2 2
Yogurt Salad Dressing oz cup Tbsp Tbsp Tbsp plain yogurt, fat free mayonnaise, fat free chives, dried dill, dried lemon juice Makes 8 servings. Per Serving: Calories Total fat Saturated fat Cholesterol Fiber 23 0 0 1 0 Serving size: 2 Tbsp Sodium Calcium Magnesium Potassium 84 72 10 104 mg mg mg mg
1/4
Mix all ingredients in bowl and refrigerate.
g g mg g
DAY 2
Vegetarian Spaghetti Sauce Tbsp small cloves cups Tbsp Tbsp 8-oz can 6-oz can medium cup olive oil onions, chopped garlic, chopped zucchini, sliced oregano, dried basil, dried tomato sauce tomato paste tomatoes, chopped water Makes 6 servings. Per Serving: Calories Total fat Saturated fat Cholesterol Fiber 102 5 1 0 5 Serving size: 3/4 cup Sodium Calcium Magnesium Potassium 459 42 37 623 mg mg mg mg
2 2 3 11/4 1 1 1 1 2 1
g g mg g
To reduce sodium: Use a 6-oz can of no-salt-added tomato paste. New sodium total = 260 mg.
1. In a medium skillet, heat oil. Saut onions, garlic, and zucchini in oil for 5 minutes on medium heat. 2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.
2
DAY 2
1 1 1
Vinaigrette Salad Dressing bulb cup Tbsp tsp Tbsp tsp garlic, separated and peeled water red wine vinegar honey virgin olive oil black pepper Serving size: 2 Tbsp Sodium Calcium Magnesium Potassium 0 2 1 9 mg mg mg mg 1. Place the garlic cloves into a small saucepan and pour enough water (about 1/2 cup) to cover them. 2. Bring water to a boil, then reduce heat and simmer until garlic is tender, about 15 minutes. 3. Increase the heat for 3 minutes, and reduce the liquid to 2 Tbsp. 4. Pour the contents into a small sieve over a bowl and, with a wooden spoon, mash the garlic through the sieve. 5. Whisk the vinegar and honey into the garlic mixture; mix in the oil and seasoning.
1/2 1/4 1/4
g g mg g
3
DAY 3
New Potato Salad 16 2

1/4 1/4
small Tbsp cup tsp tsp
new potatoes (5 cups) olive oil green onions, chopped black pepper dill weed, dried
Serving size: 1 cup Sodium Calcium Magnesium Potassium 12 21 36 547 mg mg mg mg
1. Thoroughly clean the potatoes with a vegetable brush and water. 2. Boil potatoes for 20 minutes or until tender. 3. Drain and cool potatoes for 20 minutes. 4. Cut potatoes into quarters and mix with olive oil, onions, and spices. 5. Refrigerate and serve.
g g mg g
4
DAY 4
Chicken and Spanish Rice 1

1/4
2 1 1
1/2
11/4 5 31/2
cup cup tsp 8-oz can tsp tsp tsp cup cups
onions, chopped green peppers vegetable oil tomato sauce parsley, chopped black pepper garlic, minced cooked rice (in unsalted water) chicken breast, cooked (skin and bone removed), diced
Serving size: 11/2 cups Sodium Calcium Magnesium Potassium 367 45 57 527 mg mg mg mg
g g mg g
1. In a large skillet, saut onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice and chicken, and heat through.
To reduce sodium: Use one 4-oz can of no-salt-added tomato sauce and one 4-oz can of regular tomato sauce. New sodium total = 226 mg.
5
DAY 5
Tuna Salad 2
1/2 1/3
61/2
6-oz can cup cup Tbsp
tuna, packed in water raw celery, chopped green onions, chopped mayonnaise, reduced fat
Makes 5 servings. Per Serving: Calories Total fat Saturated fat Cholesterol Fiber
Serving size: 1/2 cup
1. Rinse and drain tuna for 5 minutes. Break apart with a fork. 2. Add celery, onion, and mayonnaise, and mix well.
146 7 0 25 1
g g mg g
Sodium Calcium Magnesium Potassium
158 15 19 201
mg mg mg mg
5
DAY 5 DAY 6
Turkey Meatloaf 1
1/2
1 1
1/4
pound cup large Tbsp cup
ground turkey, lean oats, regular, dry egg, whole onion, dehydrated catsup
Serving size: 1 slice (3 oz) Sodium Calcium Magnesium Potassium 217 33 35 292 mg mg mg mg
1. Combine all ingredients and mix well. 2. Bake in a loaf pan at 350 F for 25 minutes or to internal temperature of 165 F. 3. Cut into five slices and serve.
g g mg g
6
Spicy Baked Fish 1 1 1 pound Tbsp tsp cod (or other fish) fillet olive oil spicy seasoning, salt free Makes 4 servings. Per Serving: Calories Total fat Saturated fat Cholesterol Fiber 133 1 0 77 0 Serving size: 1 piece (3 oz) Sodium Calcium Magnesium Potassium 119 20 67 394 mg mg mg mg
1. Preheat oven to 350 F. Spray a casserole dish with cooking oil spray. 2. Wash and dry fish. Place in dish. Mix oil and seasoning, and drizzle over fish. 3. Bake uncovered for 15 minutes or until fish flakes with fork. Cut into 4 pieces. Serve with rice.
g g mg g
6
DAY 6
Scallion Rice 41/2 11/2

1/4
cups tsp cup
cooked rice (in unsalted water) bouillon granules, unsalted scallions (green onions), chopped
Serving size: 1 cup
1. Cook rice according to directions on the package. 2. Combine the cooked rice, scallions, and bouillon granules, and mix well. 3. Measure 1 cup portions and serve.
185 1 0 0 1
g g mg g
3 24 20 80
mg mg mg mg
7
DAY 7
Zucchini Lasagna
1/2 3/4
pound cup cups cup cups cups tsp tsp cup clove tsp
11/2
1/4
11/2 21/2 2 2
1/4
1
1/8
cooked lasagna noodles (in unsalted water) mozzarella cheese, part-skim, grated cottage cheese, fat free Parmesan cheese, grated zucchini, raw, sliced tomato sauce, no salt added basil, dried oregano, dried onion, chopped garlic black pepper
Serving size: 1 piece
1. Preheat oven to 350 F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. 2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp Parmesan cheese. Set aside. 3. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. 4. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil. 5. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions. mg mg mg mg
276 5 2 11 5
g g mg g
380 216 55 561
To reduce sodium: Use unsalted cottage cheese. New sodium total = 196 mg.
box 12
Making the DASH to Good Health

The DASH plan is a new way of eatingfor a lifetime. If you slip from the eating plan for a few days, dont let it keep you from reaching your health goals. Get back on track. Heres how:
Ask yourself why you got off the track.
Was it at a party? Were you feeling stress at home or work? Find out what triggered your sidetrackand start again with the DASH plan.
Dont worry about a slip.
Everyone slipsespecially when learning something new. Remember that changing your lifestyle is a long-term process.
See if you tried to do too much at once.
Often, those starting a new lifestyle try to change too much at once. Instead, change one or two things at a time. Slowly but surely is the best way to succeed.
Break the process down into small steps.
This not only keeps you from trying to do too much at once, but also keeps the changes simpler. Break complex goals into smaller, simpler steps, each of which is attainable.
Write it down.
Use the table on page 12 to keep track of what you eat. This can help you find the problem. Besides noting what you eat, also record: where you are, what you're doing, and how you feel. Keep track for several days. You may find, for instance, that you eat high fat foods while watching television. If so, you could start keeping a substitute snack on hand to eat instead of the high fat foods. This record also helps you be sure youre getting enough of each food group.
Celebrate success.
Treat yourself to a nonfood treat for your accomplishments.
Want To Learn More?

Bulk copies of Facts About the DASH Eating Plan fact sheet are available at a minimal cost from the NHLBI Health Information Center. For More Information The NHLBI Health Information Center is a service of the National Heart, Lung, and Blood Institute (NHLBI) of the National Institutes of Health. The NHLBI Health Information Center provides information to health professionals, patients, and the public about the treatment, diagnosis, and prevention of heart, lung, and blood diseases. For more information, contact: NHLBI Health Information Center P.O. Box 30105 Bethesda, MD 20824-0105 Phone: 301-592-8573 TTY: 240-629-3255 Fax: 301-592-8563 Web site: http://www.nhlbi.nih.gov For more information about hypertension, visit the NHLBIs online guide to lowering high blood pressure. It can be found through the NHLBI Web site at http://www.nhlbi.nih.govlook for special Web pages. You can order Your Guide to Lowering Blood Pressure from the NHLBI Web site. Or, order it from the NHLBI Health Information Centerask for NIH Publication No. 03-5232. The NHLBI Web site has information on other heart-related topics too. Or, to obtain information on other topics, write to the NHLBI Health Information Center. To hear recorded messages about high blood pressure prevention and treatment, call toll-free 1-800-575-WELL (9355). The information line also has messages on high blood cholesterol. The messages are available in English and Spanish.
Menus and recipes were analyzed using the Minnesota Nutrition Data System softwareFood Data Base version 4.02_30; Nutrient Data Base version 4.02_30developed by the Nutrition Coordinating Center, University of Minnesota, Minneapolis, MN.
U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES

National Institutes of Health
National Heart, Lung, and Blood Institute National High Blood Pressure Program
NIH Publication No. 03-4082 Originally Printed 1998 Reprinted February 1999 Revised May 2003

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facts about

DASH Eating Plan

Blood Pressure Levels for Adults *

2 High Blood Pressure

What Is the DA S H Eating Pl an?

Who Helped With DASH?

The DASH Eating Plan 3

4 High Blood Pressure

Following the DASH Eating Plan

Examples and Notes

Significance of Each Food Group to the DASH Eating Plan

Grains and grain products

Rich sources of potassium, magnesium, and fiber

Important sources of potassium, magnesium, and fiber

Lowfat or fat free dairy foods

Major sources of calcium and protein

Meats, poultry, and fish

3 oz cooked meats, poultry, or fish

Rich sources of protein and magnesium

Nuts, seeds, and dry beans

Rich sources of energy, magnesium, potassium, protein, and fiber

Fats and oils

DASH has 27 percent of calories as fat, including fat in or added to foods

Sweets should be low in fat

The DASH Eating Plan 5

How Do I Make the DASH?

How to Lower Calories on the DASH Eating Plan

To increase lowfat or fat free dairy products

And dont forget these calorie-saving tips

6 High Blood Pressure

DASH Eating PlanNumber of Servings for Other Calorie Levels

Wheres the Sodium?

170 140460 820

120 160 110450 600

3090 3545 250350 1,020

The DASH Eating Plan 7

Tips To Reduce Salt and Sodium

8 High Blood Pressure

Reducing Sodium When Eating Out

Compare Food Labels

CANNED DICED TOMATOES Nutrition Facts

Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2%

Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2%

The DASH Eating Plan 9

10 High Blood Pressure

Try these other tips:

The DASH Eating Plan 11

Whats on Your Plate?

Amount (serving size)

Number of Servings by DASH Food Group

Days Total Compare yours with the DASH eating plan

2,400 mg 78 or daily 1,500 mg

12 High Blood Pressure

A Week With the DASH Eating Plan

Nuts, seeds, and dry beans

Meat, poultry, and fish

Fats and oils

Substitutions To Reduce Sodium to 1,500 mg

cup shredded wheat cereal