High blood pressure is a major preventable cause of cardiovascular disease, and people with hypertension are three times more likely to develop cardiovascular disease. High blood pressure increases the workload of the heart and can damage the endothelial lining of blood vessels, cause increased lipid infiltration into the arterial wall, worsen endothelial damage, and increase atherosclerotic deposits (Thomas and Bishop, 2007) . The most significant influences are obesity, excess alcohol and excessive salt consumption (Williams et al., 2004). Dietary changes have been shown to lower systolic and diastolic blood pressure (Apple, 1997). One study showed that in overweight hypertensive people, a 3 to 9 percent weight loss is associated with a decrease of about 3 mmHg in systolic and diastolic blood pressure. Additionally, weight loss diets may reduce dosage requirements of antihypertensive medications (Mulrow et al., 2008). Reduction in alcohol consumption lowered systolic and diastolic blood pressure by 3.3 and 2.0 mmHg on average (Xin, He, Frontini, Ogden, Motsamai, & Whelton, 2001). On the other hand, excessive sodium intake and insufficient potassium intake are directly linked to hypertension and many systems are affected, including kidney function, the renin-angiotensin-aldosterone system, atrial natriuretic factor, the sympathetic nervous system, adrenergic receptors, endothelin and nitric oxide and ion transport (Weinberger, 1996). Additionally, insulin can promote renal sodium reabsorption; a number of studies have suggested that hyperinsulinemia may be involved in the pathogenesis of salt sensitivity of blood pressure (Rocchini, 1994). Therefore, it has been hypothesized that insulin resistance may be responsible for increased sodium retention in some obese individuals (Rocch...... middle of article...... e, but in the overall lifestyle (Segasothy & Phillips, 1999 Although, the vegetarian diet is cost-effective, safe and relatively easy to implement, it must be planned carefully with sufficient supplementation to avoid complications). vitamin deficiencies and malnutrition (Sticher et al, 2010). was introduced as a nutritional approach to prevent and treat hypertension (Appel et al., 1997). The sample (n = 459 American adults) was fed a control diet for three weeks and then randomized into study groups. for eight weeks Although the duration of the study was relatively short, it showed a corresponding reduction in systolic and diastolic blood pressure of 3.5 mm Hg and 2.1 mm Hg, respectively, in subjects without hypertension. (Call). and others., 1997).