Table 3.

Association between contextual and individual characteristics of the school food environment and hypertension in school-going adolescents aged 12–17 years. Study of Cardiovascular Risks in Adolescents (ERICA), Brazil, 2013–2014

	Crude analysis		Model 1		Model 2		Model 3
Characteristic	OR	95 % CI	OR	95 % CI	OR	95 % CI	OR	95 % CI
Contextual level
Offer of meals prepared on the school premises
No	Ref.
Yes	1·07	0·81, 1·42
Sale of foods at school
No	Ref.
Yes	0·91	0·63, 1·31
Advertisement of industrialized foods at school
No	Ref.		Ref.
Yes	0·66*	0·43, 1·03	0·69	0·45, 1·06
Sale of food in the school’s immediate vicinity
No	Ref.		Ref.				Ref.
Yes	0·70**	0·53, 0·93	0·70**	0·51, 0·95			0·67**	0·48, 0·95
Individual level
Consumption of meals prepared on the school premises
No	Ref.				Ref.		Ref.
Yes	0·81**	0·71, 0·93			0·80**	0·70, 0·92	0·79**	0·69, 0·92
Purchase of foods at the school cafeteria
No	Ref.				Ref.		Ref.
Yes	1·33***	1·15, 1·55			1·28**	1·11, 1·48	1·29**	1·11, 1·49

Ref., reference category.

Model 1, contextual variables; model 2, individual variables; model 3, contextual and individual variables. All models were adjusted for sex, age, puberty stage, obesity, physical activity and type of school administrative dependency (public/private).

^* P < 0·20, **P < 0·05, ***P < 0·001.