Association between Sodium and Fat Consumption with Hypertension at Arifin Achmad General Hospital in Riau

Annisa Amalia Huzaipah, Evawany Y. Aritonang, Rahayu Lubis


Faculty of Public Health, Universitas Sumatera Utara



Background: Hypertension is a well-known risk factor for cardiovascular diseases (CVDs). Over the past century, salt has been the subject of intense scientific research re­lated to blood pres­sure elevation and cardiovascular mortalities. Moderate reduction of dietary salt intake is ge­ne­rally an effective measure to reduce blood pressure. Earlier stu­dies have demonstrated that higher intakes of cholesterol and saturated fat are associated with increased blood pressure. The pur­pose of this study was to determine the association between sodium and fat consumption with hypertension at Arifin Ach­mad General Hospital in Riau.

Subjects and Method: This was a case control study  carried out  at Arifin Achmad  Public Hos­pital in Riau. A sample of 80 study subjects was selected for this study, con­sis­ting of 40 sub­jects with hypertension and 40 subjects without hypertension. The depen­dent variable was  hy­pertension. The independent variables were sodium and fat intake.  Food intake was measured by Food Frequency Questionary (FFQ). Odds ratio was used to measure association.

Results: Hypertension was associated with high sodium intake (OR = 2.81; 95% CI = 1.13 to 6.99; p= 0.025) and  high fat intake (OR= 2.51; 95% CI= 1.19 to 6.19; p= 0.044).

Conclusion:  Hypertension is associated with high sodium and fat intake.

Keywords: natrium, fat, hipertension

Correspondence: Annisa Amalia Huzaipah. Faculty of Public Health, Universitas Sumatera Utara.

Email: Mobile Phone: 0852-7829-6171



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