STUDY OF DOMINANT FACTORS OF HYPERTENSION IN INDONESIAN: REVIEW
Abstract
Objectives:Hypertension is a condition when the circulating blood pressure is too high. Hypertension is often referred to as the silent killer because the symptoms of hypertension are often without complaints so the patient does not know he has hypertension and is only known after complications occur. Given its high prevalence and affecting the quality of human resources. This review aimed to assess various factors that influence the incidence of hypertension.
Methods:This research method uses a systematic review with the Preferred Reporting Items for Systematic Reviews and Meta-analyses method.The total number of journals screened was 1.107 journals and 147 journals were identified. After being identified, 25 journals were obtained based on the inclusion criteria to be included in the systematic review.The type of data used is secondary data from Riskesdas 2018 and then analyzed using 25 accredited national journal articles. The library search strategy obtained comes from databases, namely Google Scholar, Researchgate, Pubmed, Science Direct, and Scopus published in 2017-2021. Data analysis was carried out by examining in depth to find similarities and differences in research findings, then adding the latest relevant findings and synthesis of researchers.
Results:The results showed that the risk factors for hypertension were divided into 2, namely modifiable risk factors and non-modifiable risk factors. The most dominant risk factor for hypertension in non-modifiable risk factors is family history. Meanwhile, the most dominant modifiable factor is diet (fat consumed).
Conclusion:Of the various risk factors that exist, the most dominant risk factor in the incidence of hypertension in Indonesia is fat consumption.
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PDFDOI: https://doi.org/10.33508/jtpg.v22i1.4450
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Penerbit:
Fakultas Teknologi Pertanian
Universitas Katolik Widya Mandala Surabaya
Jl. Dinoyo 42-44, Surabaya 60265
Indonesia
Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License