Background: Hypertension is a health problem which affects many elderly patients. Indirectly, the attitude of elderly patients influences food selection. With a better attitude, elderly individuals will have a better understanding of the type and amount of food to be consumed. Good nutrition attitudes can reduce or prevent malnutrition, control hypertension and reduce cardiovascular complications. The mechanism of hypertension has been associated with oxidative stress, which is related with the intake of high antioxidant foods, such as vitamin E. Antioxidants, when consumed in an adequate amount, can help the adaptation or adjustment to the changes that occur in the body. Antioxidants also increase body cells turnover that has the potential to extend the life of elderly patients. Method: This study is a descriptive, observational, cross-sectional research. The study was conducted in May 2017. The sample size was 125 elderly patients with hypertension, taken with purposive random sampling method. Vitamin E intake was measured with 2x24 hour Food Recall and Qualitative Food Frequency Questionnaires (FFQ). Other data were collected through a questionnaire, then analyzed using multiple logistic regression. Results: Correlation test showed chi-square test results that there was a correlation between nutritional attitude (p = 0,026, OR = 6,650, CI 95%Â = 1,319-33,517) and vitamin E intake (p = 0.043, OR = 2,147, CI 95% = 1,015-4,542) with blood pressure in elderly hypertension patients, but not on socioeconomic status (p = 0.230, OR = 0,583, CI 95% = 0,241-1,141). Conclusions: The multivariate analysis showed that nutritional attitude was dominant factors with statistically significant p = 0,023, OR = 1,50, CI 95% = 2,14-17,21.