Potensi Konsumsi Daging Merah terhadap Risiko Hipertensi

  • Aris Widiyanto IIK Strada Indonesia
  • Yuly Peristiowati IIK Strada Indonesia
  • Agusta Dian Ellina IIK Strada Indonesia
  • Joko Tri Atmojo STIKES Mamba'ul 'Ulum Surakarta
Keywords: daging merah, hipertensi

Abstract

Daging merah merupakan sumber protein dan nutrisi penting lainnya. Orang yang banyak mengonsumsi daging merah kerap dihubungkan dengan peningkatan risiko kesakitan dan kematian penyakit kardiovaskuler termasuk hipertensi. Tujuan dari studi ini adalah untuk mengetahui potensi konsumsi daging merah dengan hipertensi. Penelitian ini adalah tinjauan sistematik dengan pencarian artikel menggunakan basis data online PubMed dengan kurun waktu publikasi antara tahun 2000-2020. Variabel dependen adalah hipertensi. Variabel independen adalah konsumsi daging merah. Penulis menemukan sebanyak 8 artikel yang relevan dengan kriteria inklusi dari hasil pencarian. Terdapat perbedaan pendapat antara pengaruh konsumsi daging merah dengan risiko hepertensi. 3 artikel menjelaskan bahwa konsumsi daging merah dapat menurunkan risiko hipertensi, sedangkan 5 artikel menjelaskan bahwa konsumsi daging merah dapat mening­kat­kan risiko hipertensi. Konsumsi daging merah segar memiliki hubungan yang negatif jika dikombinasi dengan makanan pencegah hipertensi lainnya seperti buah-buahan, sayur-sayuran, dan produk makanan rendah lemak. Adapun proses pengolahan  daging merah juga mempengaruhi pengaruh pada risiko peningkatan tekanan darah.

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Published
2021-02-23
How to Cite
Widiyanto, A., Peristiowati, Y., Ellina, A., & Atmojo, J. (2021). Potensi Konsumsi Daging Merah terhadap Risiko Hipertensi. Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal, 11(2), 313-320. https://doi.org/https://doi.org/10.32583/pskm.v11i2.1224

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