The Impact of Fat Intake on Blood Pressure in Hypertensive Patients Hisyam Sauqi Fatah1, Eva Rianti Indrasari2, Ahmad Suheil Faisal1, Lisa Amalia Qur^any1, Rio Dananjaya3, Rizky Suganda Prawiradilaga2, Mirasari Putri2
(1) Undergraduate Program, Faculty of Medicine, Universitas Islam Bandung, Bandung, Indonesia
(2) Department of Biochemistry, Nutrition, and Biomolecular, Faculty of Medicine, Universitas Islam Bandung, Bandung, Indonesia
(3) Department of Internal Medicine, Faculty of Medicine, Universitas Islam Bandung, Bandung, Indonesia
Abstract
Hypertension is the primary risk factor for cardiovascular disease because elevated arterial blood pressure makes the heart work harder, potentially harming others vital organ. Hypertension is primarily affected by an inadequate or excessive diet, with fat intake being a notable example. When consume in excess, it can cause adipocyte dysfunction, reducing vascular elasticity and increasing cardiac output. This also enhances the reabsorption of water and sodium resulting in higher blood volume, and raises leptin levels, which stimulate atheroma formation, leading to narrowed blood vessel. This research conduct a quantitative observational analytic approach with a cross-sectional design. Making healthy food choices to regulate blood pressure is crucial as a non-pharmacological strategy to prevent long-term negative consequences in hypertensive patient.
