Effect of a Combination of a Low-Salt Diet and Coconut Water on Blood Pressure Reduction Among Pregnant Women at Tapa Primary Health Center
Keywords:
Blood Pressure, Coconut Water, Low-Salt Diet, Pregnancy Hypertension, Pregnant WomenAbstract
Background : Hypertension during pregnancy remains one of the leading causes of maternal and fetal morbidity and mortality worldwide. In addition to pharmacological treatment, non-pharmacological interventions through dietary modification have been recommended to assist in blood pressure control. A low-salt diet may reduce sodium retention, while coconut water is rich in potassium and essential minerals that may contribute to blood pressure regulation. This study aimed to determine the effect of a combination of a low-salt diet and coconut water consumption on blood pressure reduction among pregnant women at Tapa Primary Health Center. Methods : This study employed a quantitative quasi-experimental design with a pretest–posttest control group approach. A total of 60 pregnant women were recruited through consecutive sampling and allocated into an intervention group (n = 30) and a control group (n = 30). The intervention group received education regarding a low-salt diet and consumed 250 mL of fresh coconut water daily for 14 days, whereas the control group received routine antenatal care. Blood pressure was measured before and after the intervention using a calibrated digital sphygmomanometer. Data were analyzed using descriptive statistics, paired t-test, independent t-test, and multiple linear regression, with a significance level of p < 0.05. Results : The intervention group demonstrated a significant reduction in mean systolic blood pressure from 148.7 ± 6.8 mmHg to 132.4 ± 5.6 mmHg, while mean diastolic blood pressure decreased from 95.8 ± 4.5 mmHg to 84.6 ± 4.2 mmHg (p < 0.001). The magnitude of blood pressure reduction was significantly greater than that observed in the control group. Multiple linear regression identified the combined low-salt diet and coconut water intervention as the strongest predictor of blood pressure reduction (β = -0.62; p < 0.001). Conclusion : The combination of a low-salt diet and coconut water consumption was effective in reducing blood pressure among pregnant women. This intervention may serve as a safe and practical complementary non-pharmacological strategy in antenatal care to support hypertension management during pregnancy. Further multicenter studies with larger sample sizes and longer intervention periods are recommended to confirm the long-term effectiveness of this approach.References
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