Much can be done for the relief of angina pectoris by a dietetic regimen. A diet is indicated that will tend to lower the arterial tension and avert the formation, in the alimentary tract, of toxins provocative of high arterial tension.

The first indication is met by abstemiousness as to food, and especially as to fluids. Only so much of fluids should be taken as is necessary to quench thirst, but not enough to distend the vessels. Meats ought to be used sparingly, and in some cases not at all. Meat-juices, broths, rich gravies, condiments, and alcoholic beverages are counterindicated. The first are most likely, because of indigestion, to produce toxins that will provoke arterial contraction. Some of the salts and extractives that they contain also heighten vascular tension. The bowels must be kept empty and gastric distention prevented, for otherwise arterial pressure will be raised.

Mild cases of angina pectoris may be relieved and the attacks averted by such a regimen, and the avoidance of physical and mental fatigue, rapid motion, or exertion that causes noticeable effort. In severe cases the regulation of diet is all important. Tobacco should not be used; many find it necessary even to avoid rooms in which others are smoking.

Often attacks which occur in those who have high blood tension due to more or less chronic indigestion and constipation are made better or are cured, at least temporarily, by taking exclusively six glasses of milk daily and by emptying the bowels thoroughly. After an exclusive diet of milk for a week or more it may be modified by giving a glass or two more daily, and fruits either fresh or preserved. Later an egg in the milk or in the form of custard can be eaten and ice-cream can be substituted occasionally for the milk. Still later stale bread or pulled bread and such vegetables as peas, string-beans, spinach, lettuce or raw tomatoes can be eaten sparingly as an addition to milk. Very slowly the diet can be varied still more, but the need of eating small quantities and only the most digestible kinds of food, or at least kinds not liable to fermentation, must be kept constantly in mind.