Alternative Control of Blood Pressure with Tomatoes Using the Freeze Drying Method

Abstract

Background

Hipertension is one of the causes of maternal and fetal death. Handling hypertensive pregnant woman have been done with pharmacological drugs but can caused side effect. Tomatoes containing potassium and lycopene are good for reducing blood pressure and malondialdehyde levels in pregnant women with hypertension.

Objective

To prove that dried tomatoes affect the decrease in blood pressure in pregnant women with hypertension.

Methods

Quasy Experiment with pretest and posttest with control group design. The sample amounted to 32 pregnant woman divided intervention and control group. In the intervention group, antenatal care was given and dried tomatoes at a dose of 55 grams for 14 days and patients in the control group were given antenatal care only. Measurement of systolic and diastolic blood pressure were carried out every day as long as research.

Results

The analysis showed significant differences in systolic blood pressure between the intervention and control group with p value 0,001 and diastolic p value 0,001. In the intervention group experienced a decrease in systolic of 16,812 mmHg and diastolic 17,062 mmHg. There was a decrease in systolic and diastolic blood pressure on day 5 with a value 0,000.

Conclusions and Recommendations

Consuming dried tomatoes with Freeze Drying methods 55 grams for 14 days is effective for lowering blood pressure in pregnant women with mild gestational hypertension. Expected to be one of the interventions in midwifery care SOPs in pregnant women with mild gestational hypertension so that dry tomatoes can be used as an alternative as a natural therapy that can reduce blood pressure of pregnant women with hypertension in pregnancy