What type of cooking oil should people with hypertension consume?

Hypertension is a common and prevalent condition. Patients typically experience a slow onset, with no symptoms in the early stages—or only mild symptoms such as dizziness. Headache, palpitations, and tinnitus may appear to be isolated conditions, yet they can contribute to cardiovascular, cerebrovascular, and renal diseases, making them significant risk factors. So, what types of cooking oil are suitable for individuals with hypertension?

What Cooking Oils Are Suitable for Hypertension?

Individuals with hypertension may consume olive oil, which is rich in monounsaturated fatty acids—primarily linoleic acid—and helps lower blood lipid levels. Corn oil also contains linoleic acid, which aids in reducing fat accumulation, lowering blood pressure, softening blood vessels, and preventing atherosclerosis. Sesame oil, likewise containing linoleic acid, may help manage atherosclerosis and hypercholesterolemia. Linoleic acid also supports weight management; thus, hypertensive patients may consume these oils in moderation.

No specific oil is strictly contraindicated for hypertension management—both plant-based and animal-based oils may be consumed. However, animal fats contain relatively higher amounts of saturated fat, so their intake should be limited. A low-salt, low-fat, and low-oil diet is generally recommended for hypertensive patients. Commonly used oils—including peanut oil, corn oil, sunflower seed oil, and blended vegetable oils—may be consumed in moderation.

In daily life, individuals should maintain regular, balanced eating habits—avoiding spicy and stimulating foods, refraining from binge eating, and minimizing late-night activities. We hope this information proves helpful.