The Relationship of a Low-Sodium Diet in Controlling Blood Pressure in Hypertensive Patients at the Tambelang Community Health Center
DOI: https://doi.org/10.52774/jkfn.v9i1.471
Low Sodium Diet, Blood Pressure, Hypertension, Diet
Abstract
Hypertension is a major health problem that carries a risk of serious complications such as stroke, heart disease, and kidney disorders, one of which is triggered by excessive sodium intake in the diet. Therefore, adopting a low-sodium diet as a nonpharmacological intervention is important to help control blood pressure in patients with hypertension. This study aims to determine the relationship between a low-sodium diet and blood pressure in hypertensive patients at the Tambelang Community Health Center. This study employed a quantitative analytical method with a descriptive correlational design and a cross-sectional approach. The sample consisted of 95 respondents selected using purposive sampling. Data on low-sodium dietary patterns were obtained via the Food Frequency Questionnaire-Sodium (FFQ-Na), while blood pressure was measured using a sphygmomanometer. Data analysis was conducted using univariate and bivariate methods with the Chi-Square test. The study findings indicate that respondents with a good-category low-sodium diet were predominantly in stage 1 hypertension, totaling 35 respondents (63.6%). Respondents in the “poor” category were predominantly in stage 2 hypertension, totaling 25 respondents (62.5%). The results of the Chi-Square test showed a p-value of 0.012 (p < 0.05), indicating a significant association between low-sodium dietary patterns and blood pressure.
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