Soy Bean Consumption: Its Contribution to the Health of Women Suffering from Hypertension

Sany Ulfah Mumtazah1, Made Astawan1, *, Budi Nurtama1, Tutik Wresdiyati2, Dodik Briawan3
1 Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, Bogor, Indonesia
2 Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
3 Department of Community Nutrition and Family Resources, Faculty of Human Ecology, Bogor Agricultural University, Bogor, Indonesia



Functional foods have a major role to play in health improvement and disease prevention. Soy bean has been known to have hypocholesterolemia effect (decreasing the level of cholesterol in the blood), although its hypotension effect is still debatable. In Indonesia, soy bean is consumed in the form of various products such as tofu, tempe (soy bean cake), kembang tahu (beancurd), soy sauce among others.


Considering this brief description, an in-depth study is needed to examine the risk factor of soy bean products consumption in regard to the occurrence of hypertension. The present study consists of two stages: preparation and implementation. The preparation stage entails: (1) development of a measurement tool, i.e. food frequency questionnaire (FFQ), (2) field testing of the measurement tool, and (3) training of interviewers about data collection methods and their implementation.

Results and Conclusion:

Meanwhile, the implementation stage consists of: (1) selection of the research subjects for the case group and control group, (2) the gathering data from subjects, and (3) the analytic interpretation of the univariate, bivariate, and multivariate data; interpreted in a written report.

Keywords: Soy bean, Hypertension, Risk factors.

Abstract Information

Identifiers and Pagination:

Year: 2018
Volume: 10
Publisher Item Identifier: EA-TOHYPERJ-2018-6

Article History:

Received Date: 29/8/2018
Revision Received Date: 12/10/2018
Acceptance Date: 30/10/2018
Electronic publication date: 15/11/2018
Collection year: 2018

© 2018 Mumtazah et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: ( This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Correspondence: Address correspondence to this author at the Departament 1Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, Bogor, Indonesia, Tel: +62 8161374074; E-mail: