What Is the DASH Diet? A Guide to the Scientific Plan for Lowering Blood Pressure


Whom Is the DASH Diet Good For, and What Variations Are There?
DASH Diet Types
Depending on your health needs, you can choose from two forms of the DASH diet.
The Standard DASH Diet?This plan limits sodium consumption to 2,300 milligrams (mg) per day.
The Lower-Sodium DASH Diet?This version calls for limiting sodium consumption to 1,500 mg per day.
- 6 to 8 servings of grains, preferably whole grains
- 6 or fewer servings of meat, poultry, and fish
- 4 to 5 servings of veggies
- 4 to 5 servings of fruit
- 2 to 3 servings of low-fat or fat-free dairy products
- 2 to 3 servings of fat or oils
- Total fat is about 27 percent of calories
- Saturated fat?is 6 percent of calories or less
- Protein?is about 18 percent of calories
- Carbohydrates?are about 55 percent of calories
- Cholesterol?is limited to 150 mg
- Fiber?is 30 grams (g) or more
You can track your nutrient and calorie intake with the help of various apps, such as Lose It!, which is free to download on the App Store and Google Play.
How Does the DASH Diet Lower Blood Pressure?
The DASH diet works by limiting not only sodium but also saturated fat — both of which can be detrimental to heart health, says Kimberley Rose-Francis,?RDN, CDCES, a dietitian and diabetes educator in Sebring, Florida. A diet that’s heavy in salt can drive up blood pressure, which puts unnecessary strain on the heart muscle, Rose-Francis says. Saturated fat, on the other hand, can increase cholesterol levels. “Cholesterol has the potential of blocking or decreasing the flow of blood to the heart,” Rose-Francis says, adding that restricted blood flow can lead to heart attack and stroke.
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A 7-Day Sample DASH Diet Menu You Can Follow
Day 1
Breakfast
- 1 whole-wheat bagel with 2 tablespoons (tbsp) peanut butter (no salt added)
- 1 medium orange
- 1 cup fat-free milk
- Decaffeinated coffee
Lunch
- Spinach salad made with 4 cups of fresh spinach leaves, 1 sliced pear, ? cup canned mandarin orange sections, ? cup slivered almonds, and 2 tbsp red wine vinaigrette
- 12 reduced-sodium wheat crackers
- 1 cup fat-free milk
Snack
- 1 cup fat-free, plain yogurt
- 4 vanilla wafers
Dinner
- 3 ounces (oz) herb-crusted baked cod
- ? cup brown rice pilaf with unlimited nonstarchy vegetables
- ? cup steamed green beans
- 1 small sourdough roll with 2 teaspoons (tsp) olive oil
- 1 cup fresh berries with chopped mint
- Herbal iced tea
Day 2
Breakfast
- 1 cup fresh mixed fruits topped with 1 cup fat-free, plain yogurt, and ? cup walnuts
- 1 bran muffin with 1 tsp trans-fat-free margarine
- 1 cup fat-free milk
- Herbal tea
Lunch
- Curried chicken wrap made with a whole-wheat tortilla, ? cup chopped chicken, ? cup chopped apple, 1? tbsp light mayonnaise, and ? tsp curry powder
- ? cup raw baby carrots
- 1 cup fat-free milk
Snack
- Trail mix made with ? cup raisins, about 22 unsalted mini twist pretzels, and 2 tbsp sunflower seeds
Dinner
- 1 cup cooked whole-wheat spaghetti with 1 cup marinara sauce, no added salt
- 2 cups mixed salad greens topped with 1 tbsp low-fat Caesar dressing
- 1 small whole-wheat roll and 1 tsp olive oil
- 1 nectarine
- Sparkling water
Day 3
Breakfast
- ? cup bran flakes cereal with 1 cup low-fat milk
- 1 medium banana
- 1 slice whole-wheat bread with 1 tsp trans-fat-free margarine
- 1 cup orange juice
Lunch
- Tuna salad made with ? cup drained, unsalted water-packed tuna, 2 tbsp light mayonnaise, 15 grapes, and ? cup diced celery served on top of 2? cups romaine lettuce
- 8 Melba toast crackers
- 1 cup fat-free milk
Snack
- 1 cup?fat-free, plain yogurt
- 1 medium peach
Dinner
- Salmon and vegetable kebab, made with 3 oz of salmon and 1 cup of peppers, onions, mushrooms, and cherry tomatoes
- 1 cup cooked wild rice
- ? cup pecans
- 1 cup pineapple chunks
- Cran-raspberry spritzer made with 4 oz cran-raspberry juice and 4 to 8 oz sparkling water
Day 4
Breakfast
- 1 cup oatmeal topped with 1 tsp cinnamon
- 1 slice whole-wheat toast with 1 tsp trans fat–free margarine
- 1 banana
- 1 cup fat-free milk
Lunch
- ? cup chicken salad with 2 slices whole-wheat bread and 1 tbsp Dijon mustard
- Salad with ? cup cucumber slices, ? cup tomato wedges, 1 tbsp sunflower seeds, and 1 tsp low-calorie Italian dressing
- ? cup fruit cocktail, juice pack?(no added sweetener)
Snack
- ? cup unsalted almonds
- ? cup raisins
- ? cup fat-free, plain yogurt
Dinner
- 3 oz roast beef with 2 tbsp fat-free beef gravy
- 1 cup green beans sautéed with ? tsp canola oil
- 1 small baked potato with 1 tbsp fat-free sour cream, 1 tbsp reduced-fat cheddar cheese, and 1 tbsp chopped scallions
- 1 small apple
- 1 cup low-fat milk
Day 5
Breakfast
- ? cup instant oatmeal
- 1 mini whole-wheat bagel with 1 tbsp peanut butter
- 1 medium banana
- 1 cup low-fat milk
Lunch
- Chicken breast sandwich with 3 oz of skinless chicken breast, 2 slices whole-wheat bread, 1 slice reduced-fat cheddar cheese, 1 large leaf of romaine lettuce, 2 tomato slices, and 1 tbsp low-fat mayo
- 1 cup cantaloupe
- 1 cup apple juice
Snack
- ? cup unsalted almonds
- ? cup dried apricots
- 1 cup fat-free, plain yogurt
Dinner
- 1 cup spaghetti with ? cup vegetarian spaghetti sauce and 3 tbsp Parmesan cheese
- Spinach salad with 1 cup fresh spinach leaves, ? cup grated carrots, ? cup sliced mushrooms, and 1 tbsp vinaigrette dressing
- ? cup corn (cooked from frozen)
- ? cup canned pears, juice pack?(no added sweetener)
Day 6
Breakfast
- 1 slice whole-wheat bread with 1 tsp margarine
- 1 cup fat-free, no sugar–added fruit yogurt
- 1 medium peach
- ? cup grape juice
Lunch
- Ham and cheese sandwich with 2 oz low-fat, low-sodium ham, 2 slices whole-wheat bread, 1 large leaf of romaine lettuce, 2 slices tomato, 1 slice reduced-fat cheddar cheese, and 1 tbsp low-fat mayonnaise
- 1 cup carrot sticks
Snack
- ? cup unsalted almonds
- ? cup dried apricots
- 1 cup low-fat milk
- 1 cup apple juice
Dinner
- ? cup brown rice and 1 cup of beans of your choice
- 1 cup green peas sautéed with 1 tsp canola oil
- 1 cup cantaloupe
- 1 cup low-fat milk
Day 7
Breakfast
- 1 slice whole-wheat bread with 1 tbsp of 100-percent nuts peanut butter
- 1 medium banana
- ? cup fat-free, plain yogurt
- 1 cup orange juice
- 1 cup low-fat milk
Lunch
- Turkey breast sandwich with 3 oz cooked turkey, 2 slices whole-wheat bread, 1 large leaf romaine lettuce, 2 slices tomato, 2 tsp low-fat mayonnaise, and 1 tbsp Dijon mustard
- 1 cup steamed broccoli (cooked from frozen)
- 1 medium orange
Snack
- 2 tbsp unsalted peanuts
- 1 cup low-fat milk
- ? cup dried apricots
Dinner
- 3 oz baked fish
- 1 cup scallion rice
- Spinach sauté with ? frozen spinach, 2 tsp canola oil, and 1 tbsp slivered, unsalted almonds
- 1 cup carrots (cooked from frozen)
- 1 small whole-wheat roll with 1 tsp margarine
- 1 small cookie
Possible Pros of Following the DASH Diet — Including Weight Loss
There are several benefits to the DASH diet:
The DASH Diet Tends to Be Sustainable
It’s Designed to Help Lower High Blood Pressure
Following the Diet May Reduce Your Risk of Certain Diseases?
It Can Help Boost Heart Health?Overall
Improved Management of Type 2 Diabetes?
Better Nutrition
The Possible Cons of Following the DASH Diet: Notes From Experts
There are few drawbacks to the DASH diet. But some people may be troubled by the fact that it does not outline a specific way to lose weight.
“It is not designed for weight loss, per se, but it offers different numbers of servings for the food groups for different calorie levels, so you could follow a [more targeted]?weight loss diet?with this plan,” says?Nancy L. Cohen, PhD, RD, a nutrition researcher and former professor of nutrition at the University of Massachusetts in Amherst.
The Potential Short- and Long-Term Effects of the DASH Diet
Research suggests the DASH diet can be a practical, sustainable, and healthy eating plan for lowering blood pressure, and potentially losing weight, in the short and long term.
Additional reporting by Melinda Carstensen and Madeline R. Vann, MPH.
Editor’s Note: Lose It! is owned by the Everyday Health Group.?

Reyna Franco, RDN
Medical Reviewer
Reyna Franco, RDN, is a New York City–based dietitian-nutritionist, certified specialist in sports dietetics, and certified personal trainer. She is a diplomate of the American College of Lifestyle Medicine and has a master's degree in nutrition and exercise physiology from Columbia University.
In her private practice, she provides medical nutrition therapy for weight management, sports nutrition, diabetes, cardiac disease, renal disease, gastrointestinal disorders, cancer, food allergies, eating disorders, and childhood nutrition. To serve her diverse patients, she demonstrates cultural sensitivity and knowledge of customary food practices. She applies the tenets of lifestyle medicine to reduce the risk of chronic disease and improve health outcomes for her patients.
Franco is also a corporate wellness consultant who conducts wellness counseling and seminars for organizations of every size.?She taught sports nutrition to medical students at the Albert Einstein College of Medicine, taught life cycle nutrition and nutrition counseling to undergraduate students at LaGuardia Community College, and precepts nutrition students and interns. She created the sports nutrition rotation for the New York Distance Dietetic Internship program.
She is the chair of the American College of Lifestyle Medicine's?Registered Dietitian-Nutritionist Member Interest Group. She is also the treasurer and secretary of the New York State Academy of Nutrition and Dietetics, having previously served in many other leadership roles for the organization, including as past president, awards committee chair, and grant committee chair, among others. She is active in the local Greater New York Dietetic Association and Long Island Academy of Nutrition and Dietetics, too.

Moira Lawler
Author
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