HUBUNGAN KEBIASAAN KONSUMSI ULTRA-PROCESSED FOODS DENGAN KEJADIAN HIPERTENSI PADA USIA PRODUKTIF
Authors: Larasati Lucky Rezkita , Putriningtyas Natalia Desy 
Published: January 2025

ABSTRACTBackground: A report from the World Health Organization in 2019 revealed that the global prevalence of hypertension had reached 33%. Additionally, the prevalence of hypertension in Indonesia was found to have increased from 25.8% in 2013 to 34.1% in 2018. A widely recognized risk factor for hypertension in working age individuals stems from lifestyle changes, particularly poor diet quality. Ultra-processed foods produced by the processed food and beverage industry which have recently become increasingly sought after, is linked to the emergence of non-communicable diseases, including hypertension.Objectives: The purpose of this study was to determine the relationship between ultra-processed foods consumption and the incidence of hypertension in working age individuals under the service area of Pejuang primary health center Bekasi City.Methods:This study method was analytical observational with case-control design. The sample size consisted of 43 cases and 43 controls. Purposive sampling was utilized to obtain the samples. The instruments used were the Food Frequency Questionnaire to measure consumption of ultra-processed foods and the Pittsburgh Sleep Quality Index to determine sleep quality. Bivariate analysis was conducted using the chi-square test, and multivariate analysis was conducted using logistic regression.Results: Multivariate analysis revealed a significant association between consumption of ultra-processed foods and the incidence of hypertension in working age individuals after controlling for the variables of age, family history of hypertension, income level, and smoking status (p-value=0,005; OR=6,505; 95%CI: 1,750 – 24,180).Conclusion: There is association between consumption of ultra-processed foods and the incidence of hypertension in working age individuals.Keywords: Hypertension; ultra-processed foods; working age; risk factor ABSTRAKLatar belakang: Hasil dari WHO global report on hypertension menunjukkan bahwa pada tahun 2019 prevalensi hipertensi di dunia mencapai 33%. Prevalensi hipertensi di Indonesia mengalami peningkatan pada tahun 2013 sebesar 25,8% menjadi 34,1% di tahun 2018. Salah satu faktor risiko hipertensi pada usia produktif diketahui akibat perubahan gaya hidup, seperti rendahnya kualitas diet. Jenis makanan ultra-processed foods yang berasal dari industri makanan/minuman olahan dan kini semakin populer, diketahui berkontribusi pada perkembangan penyakit tidak menular, termasuk hipertensi. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan konsumsi ultra-processed foods dengan kejadian hipertensi pada usia produktif di wilayah kerja Puskesmas Pejuang Kota Bekasi.Metode: Metode penelitian ini adalah observasional analitik dengan rancangan penelitian yang digunakan yaitu case-control. Besar sampel yang digunakan yaitu 43 sampel kasus dan 43 sampel kontrol. Teknik pengambilan sampel dilakukan dengan menggunakan purposive sampling. Instrumen yang digunakan yaitu Food Frequency Questionnaire untuk mengukur kebiasaan konsumsi ultra-processed foods dan Pittsburgh Sleep Quality Index untuk mengetahui kualitas tidur. Analisis bivariat menggunakan uji chi-square dan analisis multivariat menggunakan regresi logistik..Hasil: Hasil analisis multivariat menunjukkan hubungan yang signifikan antara kebiasaan konsumsi ultra-processed foods dengan kejadian hipertensi pada usia produktif di wilayah kerja Puskesmas Pejuang setelah dikontrol oleh variabel usia, riwayat keluarga hipertensi, tingkat pendapatan dan merokok (p-value=0,005; OR=6,505; 95%CI: 1,750 – 24,180).Kesimpulan: Terdapat hubungan antara kebiasaan konsumsi ultra-processed foods dengan kejadian hipertensi pada usia produktif.Kata kunci: Hipertensi; ultra-processed foods; usia produktif; faktor risiko