Summary: Hypertension is an important modifiable risk factor for cardio-vascular disease. Both hypertensive patients and those with high normal blood pressure should be informed about the optimal diet, which plays an important role in blood pressure control. According to the current state of knowledge, the model of such nutrition is the DASH (Dietary Approaches to Stop Hypertension) diet. A review of the literature provides a lot of data confirming the effectiveness of this type of nutrition in reducing blood pressure in hypertensive patients in long-term follow-up. Modification of fatty acid intake in the patient's diet is also considered. Promotion of the consumption of long-chain polyunsaturated fatty acids (LCPUFA) appears to play a significant role in lowering blood pressure. Another important part of controlling high blood pressure is limiting the sodium intake. It is estimated that about 50‒60% of hypertensive patients are sensitive to sodium intake, which is manifested by an increase in blood pressure. Eliminating licorice consumption also seems to be important. This article takes into account the current nutritional strategies for controlling hypertension useful in the professional practice of a General Practicioner.