Symptoms of hypertension and clinical differentiation of hypertension: routine special examination indicators, diagnostic system and mineral dietary intervention

IX. The Difference Between Hypertension and Hypertensive Disease Many people often confuse hypertension with hypertensive disease, thinking that hypertension is the same as hypertensive disease, or simply using the term hypertension for short. In fact, they are two different concepts. Hypertension is merely a symptom, not an independent disease. Many diseases, such as acute and chronic nephritis, pyelonephritis, hyperthyroidism, pheochromocytoma, Cushing's syndrome, and primary aldosteronism, can all cause elevated blood pressure. However, because this type of hypertension is secondary to the aforementioned diseases, it is usually called secondary hypertension or symptomatic hypertension. Hypertensive disease, on the other hand, is an independent disease, also known as primary hypertension, accounting for more than 90% of hypertension cases. Clinically, it is mainly characterized by elevated arterial blood pressure, but as the condition worsens, it often affects organs such as the heart, brain, and kidneys, causing functional or organic changes, such as complications like hypertensive heart disease, heart failure, renal insufficiency, and cerebral hemorrhage. Primary hypertension requires aggressive treatment to effectively prevent complications; while secondary hypertension necessitates treating the underlying disease first to effectively control its progression. Simply using antihypertensive drugs to control blood pressure is rarely effective. Therefore, in clinical practice, when encountering a hypertensive patient, it is essential to rule out hypertension caused by other diseases before making a diagnosis of hypertension.

10. Routine and Special Examinations for Hypertension (1) Blood Glucose. (2) Blood Lipids. Total Cholesterol (CHOL), Triglycerides (TG), High-Density Lipoprotein (HDL-C), Low-Density Lipoprotein (LDL-C). (3) Blood Viscosity. Hematocrit, Whole Blood Viscosity, Whole Blood Reduced Viscosity, Plasma Viscosity, Erythrocyte Deformity Index, Erythrocyte Rigidity Index, Isothermal Erythrocyte Sedimentation Rate. (4) Angiotensin-Converting Enzyme (ACE). (5) High-Sensitivity C-Reactive Protein. (6) Myocardial Enzyme Profile. Lactate Dehydrogenase (LDH), Creatine Kinase (CK), Isoenzyme MB, Gamma-Glutamate Isoenzyme (GGT). (7) Myoglobin (Mb). (8) Troponin (TnT or TnI). (9) Electrocardiogram Analysis. (10) Color Doppler Ultrasound Cardiac Mapping Analysis. (11) X-ray Examination.

Section 4 Hypertension and Diet The etiology of hypertension is not yet fully understood, but it is generally believed to be closely related to factors such as genetics, chronic stress, obesity, excessive salt intake, and smoking. Numerous epidemiological studies have demonstrated that many nutritional factors, such as energy, sodium, potassium, cadmium, zinc, fat, cholesterol, protein, vitamins, and certain other components in food, are related to the onset of hypertension and have a positive effect on its prevention and treatment. Therefore, proper nutrition is crucial in the prevention and treatment of hypertension, and its effect is sometimes comparable to antihypertensive drugs. Controlling blood pressure through dietary regulation can significantly reduce the mortality rate from cerebrovascular accidents and coronary heart disease. Paying attention to diet has always been an important factor in controlling hypertension. New research shows that dietary minerals have a significant antihypertensive effect in hypertensive patients. These minerals include potassium, magnesium, and calcium. Researchers at New York-Presbyterian Hospital conducted a 10-week study on untreated hypertensive patients. Patients were assigned two different diets: one customized according to the standards of the American Heart Association and the National Academy of Sciences, and the other self-selected under the guidance of a nutritionist. For many patients, the key to the effectiveness of dietary therapy lies in consistent adherence. The limited effectiveness of currently recommended diets for hypertension stems from the failure to fundamentally change patients' previously unhealthy lifestyles. However, a study published in the September issue of the *American Journal of Hypertension* affirmed the benefits of dietary changes, including reductions in blood pressure, weight, blood sugar, and cholesterol levels. At the end of the 10-week study, blood pressure decreased in both diets. Those using a standardized, customized diet experienced significantly greater blood pressure reductions than those who chose their own diets. This suggests that a standardized diet is more beneficial than self-prepared diets. Researchers also noted the important role of potassium, magnesium, and calcium in blood pressure management.