Association between Carbohydrate Intake and Blood Pressure in Hypertensive Patients Ahmad Suheil Faisal1, Eva Rianti Indrasari2, Hisyam Sauqi Fatah1, Lisa Amalia Qur^any1, Susanti Dharmmika3, Rizky Suganda Prawiradilaga2, Mirasari Putri2
1Undergraduate Program, Faculty of Medicine, Universitas Islam Bandung, Bandung, Indonesia
2Department of Biochemistry, Nutrition, and Biomolecular, Faculty of Medicine, Universitas Islam Bandung, Bandung, Indonesia
3Department of Medical Rehabilitation, Faculty of Medicine, Universitas Islam Bandung, Bandung, Indonesia
Abstract
Hypertension is a serious public health issue characterized by an increase in blood pressure, caused by the interaction of multiple risk factors such as environmental, genetic, and their combined interactions. Changing dietary patterns, especially carbohydrate intake, can be one solution to improve public well-being. High carbohydrate intake can increase the risk of atherosclerosis, which can lead to the narrowing of blood vessels. Additionally, high carbohydrate intake can also cause increased absorption of sodium and chloride, thereby raising the intravascular volume in the blood. This research conduct a quantitative observational analytic approach with a cross-sectional design. Selecting healthy foods to manage blood pressure is essential as a non-pharmacological approach to prevent long-term adverse outcomes in individuals with hypertension.
