High blood pressure (hypertension) means the force of blood against the walls of the arteries is too high — usually 140/90 or above on repeated checks. It is very common among adults in Afghanistan, and many people do not know they have it because it usually causes no symptoms. Untreated, it damages the heart, brain, kidneys and eyes and is a main cause of stroke and heart attack. With lifestyle changes and regular medicine it can be well controlled.
Symptoms
Usually no symptoms — the only way to know is to measure your blood pressure
Headache, often at the back of the head in the morning, when pressure is very high
Dizziness
Nosebleeds
Blurred vision
Chest pain or shortness of breath when pressure is very high
Causes
Too much salt in food
Being overweight and little physical activity
Smoking and naswar
Stress
Family history and older age
Diabetes and kidney disease
Some medicines, such as painkillers (NSAIDs) and some contraceptive pills
Prevention
Use less salt in cooking and eat fewer salty foods, pickles and salty snacks
Eat more vegetables, fruit, lentils and beans
Keep a healthy weight
Walk or be active for 30 minutes on most days
Stop smoking and naswar
Check your blood pressure at least once a year after the age of 40
Treatment
Lifestyle changes: less salt, healthy weight, regular activity, no smoking
Blood pressure medicines prescribed by a doctor, taken every day even when you feel well
Regular blood pressure checks at home or at a clinic
Do not stop your medicine when the reading is normal — that means it is working
Regular checks of kidneys, blood sugar and cholesterol
Do not start or stop prescription medicines without a doctor
Common questions
I feel fine. Do I still need to take my blood pressure tablets?
Yes. High blood pressure usually causes no symptoms, but it still damages the heart, brain and kidneys. The tablets protect you only while you keep taking them every day.
How much salt is too much?
Adults should eat less than one level teaspoon (about 5 g) of salt a day in total, including the salt already in bread, pickles and other foods. Use iodised salt, but use less of it.
