The effect of instant pumpkin-base soups on the nutritional status, blood pressure, and constipation status in the elderly

¹ Department of Community Nutrition, Faculty of Human Ecology, IPB University, 16680 Bogor, Indonesia
² Centre Development and Empowerment Teacher and Education Personnel for Business and Tourism, Ministry of Education, Culture, Research and Technology, 16517 Depok, Indonesia
³ Department of Food Technology, Faculty of Agricultural Engineering and Technology, IPB University, 16680 Bogor, Indonesia

^* Corresponding author: bsetiawan.ipb@gmail.com

Abstract

This study evaluated the effects of two types of instant pumpkin soup on nutritional status, blood pressure, and constipation in the elderly. A total of 18 healthy elderly participants were involved in this quasi-experimental study, divided into two groups: one receiving instant pumpkin soup supplemented with chicken breast (IPB) (n = 9) and the other consuming the original recipe instant pumpkin soup (IPO) (n = 9). The participants were provided with 15 grams of soup for 4 weeks, with a frequency of 6 days per week. Body mass index (BMI), blood pressure, and constipation status were assessed at both the beginning and end of the intervention. The results indicated a significant decrease in both systolic and diastolic blood pressure in the IPB group, while the IPO group showed a non-significant reduction. Both groups experienced shorter defecation durations and an increase in Bristol stool scores following the intervention. Additionally, both soups helped maintain the BMI of the participants. This study concludes that modifying instant pumpkin soup by adding chicken breast can provide more beneficial effects, particularly in regulating blood pressure.