Sutriyawan Agung, Halimatushadyah Ernie, Kamaruddin Ilham, Vitniawati Vina, Agustina Ayuda Nia
Department of Public Health, Faculty of Health Sciences, Bhakti Kencana University, Bandung, Indonesia.
Department of Pharmacy, Binawan University, Jakarta, Indonesia.
Acta Med Philipp. 2025 Jun 13;59(7):84-91. doi: 10.47895/amp.vi0.8701. eCollection 2025.
Hypertension is associated with the improvement of cardiovascular disease and all-cause mortality. A healthy diet based on consuming natural foods can prevent and control hypertension.
The aim of this study was to analyze the effectiveness of tomato and cucumber juice in reducing the blood pressure of hypertensive patients.
The study used a quasi-experiment pretest-posttest control group design. The target population are people with hypertension Stage 1, people living in urban area - Cibiru Health Centre Work Area. Purposive sampling was used and the sample size was calculated using the average comparison formula with effect size=0.9, α=0.05, β =0.2. Forty-five subjects involved in the study were divided into three groups (15 subjects were given tomato juice, 15 subjects were given cucumber juice, and 15 subjects were given treatment with mineral water (control group)., This research used 100 grams of ripe red tomatoes, 100 grams of fresh cucumber, and 200 ml of water. The data collected were patient characteristics and blood pressure. The ANOVA analysis test and the Bonferroni Post Hoc test were used to analyze the data.
The results of the study showed a difference in blood pressure reduction in each group. The decrease in systolic blood pressure in the tomato juice group was 7.3±3.1, the cucumber juice group was 4.2±3.3, and the control group was -0.0±2.5 (p=0.0001). The decrease in diastolic blood pressure in the group given tomato juice was 9.2±3.1, the group given cucumber juice was 7.6±3.4, and the control group was 0.4±2.1 (p=0.0001).
There is a difference in blood pressure reduction between the group given tomato juice and the control group, and there is a difference in blood pressure between the group given cucumber juice and the control group.
高血压与心血管疾病的改善及全因死亡率相关。基于食用天然食物的健康饮食可预防和控制高血压。
本研究旨在分析番茄汁和黄瓜汁降低高血压患者血压的有效性。
本研究采用类实验前后测对照组设计。目标人群为1期高血压患者，居住在城区——西比鲁健康中心工作区域。采用立意抽样法，并使用效应量=0.9、α=0.05、β=0.2的平均比较公式计算样本量。参与研究的45名受试者分为三组（15名受试者饮用番茄汁，15名受试者饮用黄瓜汁，15名受试者饮用矿泉水进行治疗（对照组））。本研究使用100克成熟的红色番茄、100克新鲜黄瓜和200毫升水。收集的数据为患者特征和血压。采用方差分析检验和Bonferroni事后检验分析数据。
研究结果显示每组血压降低存在差异。番茄汁组收缩压降低值为7.3±3.1，黄瓜汁组为4.2±3.3，对照组为-0.0±2.5（p=0.0001）。饮用番茄汁组舒张压降低值为9.2±3.1，饮用黄瓜汁组为7.6±3.4，对照组为0.4±2.1（p=0.0001）。
饮用番茄汁组与对照组在血压降低方面存在差异，饮用黄瓜汁组与对照组在血压方面也存在差异。
