Daily consumption of 250 mL of tomato juice for four consecutive days significantly reduced mean systolic blood pressure by 12.5 mmHg and diastolic blood pressure by 15.0 mmHg in postmenopausal women.
Does daily tomato juice consumption reduce systolic and diastolic blood pressure in postmenopausal women with mild to moderate hypertension?
Daily consumption of tomato juice for four consecutive days significantly reduced both systolic and diastolic blood pressure in postmenopausal women with mild to moderate hypertension.
Effect estimate: Mean difference -12.5 mmHg
Absolute Event Rate: 143.75% vs 156.25%
p-value: p=0.005
Introduction: Hypertension is a major health problem among postmenopausal women, largely attributable to the decline in estrogen levels, which results in the loss of estrogen’s cardioprotective effects and leads to increased vascular stiffness and elevated blood pressure. Although pharmacological therapy remains the primary approach for hypertension management, long-term use of antihypertensive medications is often associated with adverse effects and reduced treatment adherence. Therefore, safe and accessible non-pharmacological interventions are needed. Tomato juice, which is rich in bioactive compounds such as lycopene and potassium, has been suggested as a potential dietary intervention for blood pressure control.Objective: This study aimed to evaluate the effectiveness of tomato juice consumption in reducing systolic and diastolic blood pressure among postmenopausal women with hypertension.Methods: A pre-experimental study with a one-group pretest–posttest design was conducted in the service area of a primary healthcare center in Banda Aceh, Indonesia. The study involved 22 postmenopausal women with mild to moderate hypertension who were selected using purposive sampling. The intervention consisted of daily administration of 250 mL of tomato juice for four consecutive days. Blood pressure was measured before and after the intervention, and data were analyzed using the Wilcoxon Signed-Rank Test.Results: The results demonstrated a significant reduction in mean systolic blood pressure by 12.5 mmHg, from 156.25 mmHg to 143.75 mmHg, and in mean diastolic blood pressure by 15.0 mmHg, from 98.75 mmHg to 83.75 mmHg. Statistical analysis indicated that these reductions were significant, with p-values of 0.005 for systolic blood pressure and 0.001 for diastolic blood pressure (p < 0.05).Conclusion: Regular consumption of tomato juice for four consecutive days was effective in significantly reducing both systolic and diastolic blood pressure among postmenopausal women. This intervention may serve as a safe and practical non-pharmacological strategy for hypertension management in postmenopausal populations.
Muna et al. (2026) studied Mild to moderate hypertension in postmenopausal women (n=22). Tomato juice vs. Baseline (pre-intervention) was evaluated on Mean systolic blood pressure (Mean difference -12.5 mmHg, p=0.005). Daily consumption of 250 mL of tomato juice for four consecutive days significantly reduced mean systolic blood pressure by 12.5 mmHg and diastolic blood pressure by 15.0 mmHg in postmenopausal women.
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