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Background: Hypertension is a non-communicable disease that poses a growing public health concern, with its prevalence increasing annually. High levels of total cholesterol are a risk factor for hypertension because cholesterol can lead to plaque buildup in blood vessels. Over time, this plaque can thicken, harden the blood vessels, and cause blockages or atherosclerosis. Treatment and prevention of hypertension typically involve regular medication and routine health check-ups. In addition, non-medical therapies, such as a combination of cupping therapy and a high-fiber diet including cucumber juice consumption, can be employed. Purpose: To determine the effectiveness of cupping therapy and cucumber juice in reducing blood pressure and total cholesterol levels in patients with hypertension. Method: This quantitative study employed a quasi-experimental design using a pre-posttest control group design. The study involved 60 participants divided into four groups: the cupping therapy intervention group, the cucumber juice intervention group, the combined cupping therapy and cucumber juice group, and a control group that received the medications captopril 25 mg and simvastatin 10 mg. Results: Administering cupping therapy three times a week and 150 ml of cucumber juice twice a week for 14 days effectively reduced the average systolic blood pressure from a pretest value of 153 mmHg to a posttest value of 125 mmHg (p = 0.004). The average diastolic blood pressure decreased from a pretest value of 90.6 mmHg to a posttest value of 77 mmHg (p = 0.083), and the average total cholesterol level dropped from a pretest value of 283 mg/dl to 188 mg/dl (p = 0.011). Conclusion: Administering cupping therapy three times a week and cucumber juice twice a week for 14 days effectively reduces blood pressure and total cholesterol levels in patients with hypertension.
Kusrina et al. (Thu,) studied this question.