Abstract:
The prevalence of hypertension in the Philippines is on a steady upsurge, and it has been identified as one of the leading causes of mortality in the Philippines. Hence, this study sought to discuss the effects of okra on blood pressure among hypertensive participants.
The pre-test post-test experimental research design with purposeful sampling was utilized involving 20 stages 1 hypertensive participants. Five individuals were assigned in each treatment 50g, 100g, 150g, and control for 14 days, and prior to the intake of okra, the participants’ blood pressure was monitored for two weeks. Informed consent of participants was sought prior to the conduct of the study. Ethical considerations like voluntary participation, anonymity, and confidentiality were incorporated into the study. Data were collated, tabulated, statistically analyzed, and interpreted using ANOVA and Paired Sample T-test.
Results suggested that the okra has a lowering effect on the blood pressure of the participants. Moreover, there is a significant to a highly significant effect of the intake of steam
okra at 50g, 100g, and 150g on the systolic and diastolic blood pressure compared to the control, wherein changes were not notable. There were significant and highly significant differences in the blood pressure along with the different treatments before and after the treatment phase and when baseline and treatment phases were compared.
It is hereby concluded that intake of okra, regardless of its amount, is effective in lowering blood pressure and that taking okra is better than not taking okra at all. Moreover, intake of steamed okra is more effective on male and middle-aged adult hypertensive participants.
With these, okra may be used as an adjunctive therapy to control blood pressure, especially in communities that are incapable of accessing sustainable medical care.
