Relationship between ultra-processed food consumption with body fat percentage and blood pressure in adolescence

Mariestu, Farah Kurnia (Postgraduate Program of Nutrition Science, Universitas Sebelas Maret, Jl.Ir.Sutami 36A, Surakarta, Central Java 57126)
Wiboworini, Budiyanti (Postgraduate Program of Nutrition Science, Universitas Sebelas Maret, Jl.Ir.Sutami 36A, Surakarta, Central Java 57126)
Budiastuti, Veronika Ika (Faculty of Medicine, Universitas Sebelas Maret, Jl.Ir.Sutami 36A, Surakarta, Central Java 57126)

Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
VOLUME 13 ISSUE 4, 2025

ABSTRAKLatar Belakang: Makanan ultra proses mengandung kadar gula, lemak, dan garam yang tinggi sehingga mengkonsumsinya secara sering dapat meningkatkan lemak tubuh dan berat badan serta dapat menyebabkan hipertensi. Jenis makanan  ini banyak dikonsumsi remaja.  Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan antara konsumsi makanan ultra proses dengan persen lemak tubuh dan tekanan darah pada remaja di SurakartaMetode: Penelitian ini merupakan penelitian observasional analitik dengan pendekatan cross-sectional. Penelitian dilakukan di lima Sekolah Menengan Atas (SMA) di Surakarta, Indonesia, di lima kecamatan berbeda. Sebanyak 114 siswa diseleksi melalui proportionate random sampling. Data yang diambil pada penelitian ini adalah konsumsi makanan ultra proses, persen lemak tubuh, dan tekanan darah. Konsumsi makanan ultra proses diukur menggunakan Food Frequency Questionnaire (FFQ). Persen lemak tubuh diukur menggunakan Bio Impedance Analysis (BIA) Omron BF-375. Tekanan darah diukur menggunakan sphygmomanometer digital. Hubungan konsumsi makanan ultra proses dengan persen lemak tubuh dan hubungan konsumsi makanan ultra proses dengan tekanan darah dianalisis menggunakan Kendall's τb.Hasil: Makanan ultra proses yang paling sering dikonsumsi oleh responden adalah kerupuk. Hasil penelitian menunjukkan bahwa sebagian besar responden mengkonsumsi makanan ultra proses pada kuartil ke-3 (50%). Secara statistik terdapat hubungan yang signifikan antara konsumsi makanan ultra proses dengan persen lemak tubuh (p-value 0,008). Nilai koefisien korelasi antar variabel dalam analisis tersebut diperoleh 0,216, artinya tingkat keeratan hubungan antar variabel sangat lemah dan memiliki arah hubungan yang positif. Sedangkan hasil analisis antara konsumsi makanan ultra proses dengan tekanan darah pada remaja tidak ditemukan adanya hubungan (p-value 0,135).Kesimpulan: Terdapat hubungan antara konsumsi makanan ultra proses dengan persen lemak tubuh dan tidak terdapat hubungan antara konsumsi makanan ultra proses dengan tekanan darah pada remaja. KATA KUNCI: Lemak tubuh, Makanan ultra proses, Remaja, Tekanan darah  ABSTRACTBackground: Ultra-processed foods (UPFs) are high in sugar, fat, and salt, so consuming them frequently can increase body fat and weight and may also lead to hypertension. This type of food is widely consumed by adolescents.Objectives: The objective of this study was to examine the relationship between the consumption of UPFs, body fat percentage, and blood pressure among adolescents in Surakarta.Methods: This study employed an analytical observational research design utilizing a cross-sectional approach. The research was conducted in five senior high schools located in five distinct subdistricts of Surakarta City, Indonesia. A total of 114 students were selected using proportionate random sampling. The data collected in this study included UPFs consumption, body fat percentage, and blood pressure. Data on the consumption of UPFs were gathered using the Food Frequency Questionnaire (FFQ). Bioelectrical Impedance Analysis (BIA) using the Omron HBF-375 device was employed to assess body fat percentage, while a digital sphygmomanometer was used to measure blood pressure. The relationships between the frequency of UPFs food consumption and blood pressure were analyzed using Kendall’s τb.Results: The UPF's food that respondents most often consume is crackers. The result showed that most respondents consumed UPFs in the third quartile (50%). Statistically, there was a significant relationship between consumption of UPFs and percent body fat (p-value 0.008). The correlation coefficient value between variables in this analysis was obtained at 0.216, which means that the level of correlation closeness between variables is very weak and has a positive correlation direction. Meanwhile, the results of the analysis between consumption of UPFs and blood pressure in adolescents found no correlation (p-value 0.135).Conclusion: An association was found between the consumption of UPFs and body fat percentage in adolescents. However, no correlation was observed between the consumption of UPFs and blood pressure in this group. KEYWORD: adolescence; blood pressure; body fat; ultra-processed food (UPF)