What type of cooking oil is best for people with hypertension?

Managing hypertension requires long-term, consistent treatment. During therapy, patients should regularly consume foods with blood pressure–lowering properties. Many individuals with hypertension may be unaware of which foods help reduce blood pressure. So, what type of cooking oil is best for people with hypertension?
Which Cooking Oil Is Best for Hypertension?
Hypertensive patients should primarily use oils rich in unsaturated fatty acids. Most common plant-based oils—such as soybean oil, sunflower seed oil, and peanut oil—contain high levels of unsaturated fatty acids. In contrast, animal fats high in saturated fatty acids—like lard and beef tallow—should be avoided. Beyond selecting appropriate cooking oils, patients must also adhere to a low-salt, low-fat, and light diet. Particularly critical is strict control of sodium intake. Patients should increase consumption of fresh vegetables and fruits rich in vitamin C and potassium—such as spinach and oranges—and quit smoking and alcohol. Weight management is essential; overweight or obese individuals should aim for gradual weight loss through appropriate physical activity.

Hypertensive patients should avoid certain plant oils—including olive oil and rapeseed (canola) oil—as well as all animal fats. Instead, they may safely consume peanut oil, corn oil, and soybean oil. Like soybean and peanut oils, these contain abundant linoleic acid, which significantly lowers serum cholesterol levels and plays an important role in preventing cardiovascular disease. Additionally, soybean oil is rich in vitamin E, vitamin D, and lecithin—all highly beneficial to human health.

Patients are advised to cultivate healthy lifestyle habits: avoid staying up late, engage in regular physical exercise, and maintain a balanced, disciplined diet—especially avoiding spicy and irritating foods. We hope this information proves helpful.