Calcium supplementation from chicken eggshells to increase nitric oxide levels and control blood pressure in gestational hypertension
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Background: Hypertension is one of the highest causes of death in pregnant women. Calcium deficiency can lead to hypertension. Chicken eggshell can be used as a natural calcium supplementation therapy in hypertension.
Purpose: Analyze the effect of chicken eggshell on blood pressure through the increased nitric oxide level in gestational hypertension.
Methods: This is Quasy experiment research with pretest and posttest with control group design. Respondents were ≥20 weeks pregnant women with gestational hypertension. Determination of respondents by purposive sampling obtained experimental group (n=12) and control group (n=12). 1.1 g/day of eggshell flour was given for 14 days.
Result: Mean of systolic and diastolic blood pressure in experimental group decreased 14.25 mmHg or 9.5% (p=0.000) and 12.84 mmHg or 13.04% (p=0.000) after received chicken eggshell flour for 14 days compared to control group mean of systolic and diastolic blood pressure increased 1.92 mmHg or 1.35% (p=0.000) and 0.33 mmHg or 0,34% (p=0.121). Nitrit oxide level of experimental group increased 8.250 μmol/L or 20.93% (p=0.020) and control group decreased 3.083 μmol/L or 7.20% (p=0.488).
Conclusion: Chicken eggshell flour affects increasing nitric oxide levels and controls systolic and diastolic blood pressure in gestational hypertension.Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
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