Key result
Higher perceived stress is linked to excessive dietary sugar intake, but not sodium, in hypertension.
Why the study?
The relationship between stress levels and sugar and sodium intake among hypertensive patients at Bontomarannu Health Center needed to be determined.
Is perceived stress level associated with dietary sugar and sodium intake in patients with hypertension?
Cross-Sectional (n=40)
No
Is perceived stress level associated with dietary sugar and sodium intake in patients with hypertension?
In hypertensive patients at a primary health center, higher perceived stress was associated with excessive sugar intake while excessive sodium intake was prevalent (65.0%) regardless of stress level, highlighting the need to combine stress management with targeted dietary counseling.
May support integrating stress assessment into hypertension dietary counseling; leaves open causality and requires prospective confirmation.
This study aimed to determine the relationship between stress levels and sugar and sodium intake among hypertensive patients at Bontomarannu Health Center. This quantitative study used an analytical observational design with a cross-sectional approach. The study involved 40 hypertensive patients selected using accidental sampling. Stress levels were measured using the Perceived Stress Scale (PSS-10), while sugar and sodium intake were assessed using three non-consecutive 24-hour food recalls. Blood pressure was measured using a tensimeter. Data were analyzed using univariate and bivariate analyses, with Fisher's Exact Test applied to examine the relationships between stress level and sugar intake and between stress level and sodium intake at a 95% confidence level (α = 0.05). The results showed that 72.5% of respondents had moderate stress, 82.5% had adequate sugar intake, and 65.0% had excessive sodium intake. Fisher's Exact Test showed a significant relationship between stress level and sugar intake (p = 0.026), whereas no significant relationship was found between stress level and sodium intake (p = 0.759). These findings indicate that stress level was associated with sugar intake, but not with sodium intake, among hypertensive patients at Bontomarannu Health Center.
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Rizal et al. (2026) conducted a cross-sectional in Hypertension (n=40). Perceived stress level (mild, moderate, or severe on PSS-10) vs. Lower stress level (mild stress on PSS-10) was evaluated on Dietary sugar intake (adequate <=50 g/day vs excessive >50 g/day) and sodium intake (adequate <=1.5 g/day vs excessive >1.5 g/day) via three non-consecutive 24-hour food recalls (p=0.026). Perceived stress level was significantly associated with dietary sugar intake (p = 0.026), but not with sodium intake (p = 0.759), among hypertensive patients.
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