Potensi Konsumsi Daging Merah terhadap Risiko Hipertensi

Aris Widiyanto; Yuly Peristiowati; Agusta Dian Ellina; Joko Tri Atmojo

doi:10.32583/pskm.v11i2.1224

Aris Widiyanto IIK Strada Indonesia
Yuly Peristiowati IIK Strada Indonesia
Agusta Dian Ellina IIK Strada Indonesia
Joko Tri Atmojo STIKES Mamba'ul 'Ulum Surakarta

DOI: https://doi.org/10.32583/pskm.v11i2.1224

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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Potensi Konsumsi Daging Merah terhadap Risiko Hipertensi

Abstract

References

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