What dietary adjustment is recommended for pregnant patients exhibiting high blood pressure?

A low-sodium diet is recommended for pregnant patients exhibiting high blood pressure because reducing sodium intake can help manage blood pressure levels. Excess sodium can lead to fluid retention and increased blood pressure, which can be particularly concerning during pregnancy when maintaining overall cardiovascular health is essential for both the mother and the developing fetus.

Implementing a low-sodium diet can involve reducing processed and packaged foods, as these often contain high levels of sodium. Instead, the focus can be shifted towards fresh fruits, vegetables, and whole grains, which not only help in managing blood pressure but also provide essential nutrients necessary during pregnancy.

This dietary adjustment plays a crucial role in the management of hypertensive disorders in pregnancy, such as gestational hypertension and preeclampsia, which can lead to serious complications if not properly managed. Therefore, advising patients to adhere to a low-sodium diet is an effective strategy in promoting better health outcomes during pregnancy.