Background: Hypertension is a major public health concern globally, and dietary factors are known to significantly influence its development and progression. This prospective study aimed to investigate the relationship between various nutritional factors and the incidence of hypertension over a six-month period. Materials and Methods: This study was conducted from November 1, 2022, to April 30, 2023. A cohort of 500 adults, aged 30-60 years, with no prior diagnosis of hypertension, was recruited from urban and rural settings. Baseline data were collected, including dietary intake assessed through a validated food frequency questionnaire (FFQ), anthropometric measurements, and blood pressure readings. Participants were followed up monthly, and their dietary intake and blood pressure were monitored. The primary outcome was the incidence of hypertension, defined as systolic blood pressure (SBP) ≥140 mmHg and/or diastolic blood pressure (DBP) ≥90 mmHg. Results; Out of the 500 participants, 450 completed the study. At baseline, the mean SBP and DBP were 120 mmHg and 80 mmHg, respectively. By the end of the study, 100 participants (22.2%) developed hypertension. Higher intake of sodium (mean intake: 3500 mg/day) and lower intake of potassium (mean intake: 2000 mg/day) were significantly associated with increased risk of hypertension (p < 0.01). Conversely, higher consumption of fruits and vegetables (mean intake: 5 servings/day) was associated with a lower risk of developing hypertension (p < 0.05). Body mass index (BMI) also showed a significant correlation with hypertension incidence, with overweight and obese participants being at higher risk (p < 0.001). Conclusion: The study findings suggest that high sodium intake and low potassium intake are major dietary risk factors for hypertension. Increasing the consumption of fruits and vegetables may help in reducing the risk. These results underscore the importance of dietary modifications in the prevention and management of hypertension.