Risk of hypertension may be decreased by increasing intake of foods that are good sources of
a. iron, zinc, and copper.
b. selenium, chromium, and iodine.
c. sodium, chloride, and bicarbonate.
d. potassium, magnesium, and calcium.
D
Increasing intake of foods rich in potassium, magnesium, and calcium can help decrease risk of hypertension. Intakes of iron, zinc, copper, selenium, chromium, iodine, chloride, and bicarbonate do not affect blood pressure. Increasing intake of foods high in sodium will generally increase blood pressure.
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