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All Journal Passage Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik LITERARY CRITICISM Tekinfo | Scientific Journal of Industrial and Information Engineering Pendas : Jurnah Ilmiah Pendidikan Dasar JESI (Jurnal Ekonomi Syariah Indonesia) Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Majalah Info Sains International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Jurnal Gizi dan Kuliner Jurnal Ilmu Administrasi Negara Journal AK-99 EKASAKTI EDUCATIONAL SCIENTIFIC JOURNAL JPK : Jurnal Penelitian Kesehatan Observasi: Jurnal Publikasi Ilmu Psikologi Jurnal Intelek Insan Cendikia Celebes Journal of Community Services Digital Innovation : International Journal Of Management Hikamatzu Journal of Multidisciplinary Research Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Widya Astuti
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Religion Aerospace Engineering Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Gizi dan Kuliner

 1 
Hubungan Penerapan Plant-Based Diet Dalam Penurunan Risiko Hipertensi: Review Widya Astuti; Dwikani Oklita Anggiruling
Jurnal Gizi dan Kuliner Vol 3 No 1 (2022): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v3i1.6894

Abstract

The prevalence of non-communicable diseases (NCD) increases continuously everyyear and this is the biggest factor causing death. Based on WHO data in 2020, 73% of deaths inIndonesia were caused by NCD. Hypertension belongs to NCD and the main cause of death inthe world. The consumption pattern of the plant-based diet contains a lot of fiber, magnesium,folic acid, Fe3+, vitamins C and E, n-6 polyunsaturated fatty acids (PUFA), antioxidants,carotenoids, flavonoids, and other phytochemicals so can prevent hypertension. The purpose ofthis article was to find out the benefits of implementing a plant-based diet in reducing the risk ofhypertension, based on the results of research that has been performed. The method used inthis article is randomized control trials (RCTs) on articles published with sources from GoogleSchoolar, PubMed, and Elsevier. The results of the review showed that there was a significantrelationship in the application of the plant-based diet to the reduction of blood pressure and therisk of hypertension in various age groups. However, the application of a plant-based diet cancause micronutrient deficiencies. Therefore, the application of a plant-based diet was good forpreventing the risk of hypertension and accompanied by the selection of various types of food. Keywords : hipertensi, plant-based diet, vegetarian diet
Co-Authors Adinda Nur'Sabilla Agus Darmuki Anggiruling, Dwikani Oklita Artati Anggita Putri Ayu Mutiara Santanu Caterina Lo Cut Masyitah Thaib Dedi Maruli Tua Napitupulu Dedy Whyts Mengga Dessyta Gumanti Eva Diansari Marbun Ferry Renaldo Hanafiah, Muhammad Ali Harun, Hernianti Ivo Gismi Lestari Leni Masnidar Nasution Manuppak Irianto Tampubolon Misnan Muhammad Nurul Fikri Nerni Potolangi Nopriansah1 Nopriansah1 Putri Septyaningsih Putria Carolina, Putria Qurbani, Nabila Mahadita Rani Setiawaty Reni Respita Retri Ghawana Putri Ririn Aryuni M.Lapi Satria Bangsawan Silvana L. Tumbel Siti Mutiara Fatima Siti Sofro Sidiq Teguh Suripto Tulandi, Selvana Stien Wiwin Katarina Sihotang Wulandari Permata Yuliska Yoga Witadia Yuni Sari Br Surbakti Zulian Fikry