Abstract: Objective This study aimed to investigate the current dietary patterns of hypertensive patients and explore the impact of these patterns on blood pressure control, thereby providing evidence for developing appropriate nutritional management strategies for hypertensive patients. Methods A multi-stage, stratified random sampling method was employed between January 2020 and January 2025 to recruit hypertensive patients through hospitals. The dietary patterns of the participants were assessed using the Dietary Approaches to Stop Hypertension (DASH) score and a Food Frequency Questionnaire (FFQ). Blood pressure control status was evaluated, and data on general demographic characteristics, blood glucose, and lipid levels were collected. A multivariate logistic regression model was utilized to analyze the association between dietary patterns and blood pressure control. Results A total of 798 hypertensive patients were initially recruited, with 21 (2.63%) excluded due to incomplete questionnaires, resulting in 777 patients for final analysis. The DASH score ranged from 14 to 46, with a mean of 29.11 ± 4.49. Adherence to specific dietary recommendations was as follows: 213 (27.41%) consumed ≥500 g/d of fruits and vegetables; 187 (24.07%) consumed <5 g/d of sodium; 371 (47.75%) consumed ≥300 g/d of fish; 473 (60.88%) consumed 40-75 g/d of meat; 235 (30.24%) consumed ≥25 g/d of legumes and nuts; 304 (39.12%) consumed ≤20 g/d of cooking oil; and 483 (62.16%) consumed 250-400 g/d of grains and tubers. Among the 777 patients, 186 (23.94%) had well-controlled blood pressure, whereas 591 (76.06%) exhibited poor control. Multivariate logistic regression analysis identified several independent factors influencing blood pressure control (all P<0.05): age (45 to <65 years: OR=3.647; ≥65 years: OR=3.691), residential area (rural: OR=2.680), BMI (>24.0 kg/m²: OR=2.607), alcohol consumption (≤15 g/d: OR=1.825; >15 g/d: OR=3.330), fruit and vegetable intake (<500 g/d: OR=4.455), sodium intake (≥5 g/d: OR=2.742), legume and nut intake (<25 g/d: OR=2.968), cooking oil consumption (>20 g/d: OR=1.691), and the DASH score (OR=0.886). Conclusions The dietary patterns of hypertensive patients are significantly associated with blood pressure control. A low DASH score, insufficient fruit and vegetable consumption, and high sodium intake are major risk factors for poorly controlled hypertension. These findings underscore the need for targeted dietary structure optimization and enhanced nutritional interventions to improve blood pressure management.

Key words: Hypertension, Dietary patterns, Blood pressure control, Dietary approaches to stop hypertension (DASH), Nutritional intervention, Risk factors