Table 3.
Characteristics of Subjects in the Control and Cooking Class Groups
| Characteristic | Cooking class group |
Control group |
||
|---|---|---|---|---|
| n=43 | n=52 | |||
| Age (years) | 67.4 | (7.5) | 62.4 | (10.7) |
| Female | 40 | (93.0%) | 42 | (80.8%) |
| Hypertension | 25 | (58.1%) | 16 | (30.8%) |
| Chronic kidney disease | 4 | (9.3%) | 2 | (3.9%) |
| BMI (kg/m2) | 24.0 | (3.2) | 23.7 | (3.8) |
| Antihypertensive medication | 24 | (55.8%) | 13 | (25.0%) |
| Assigned to the first half of the CTa | 23 | (53.5%) | 26 | (50.0%) |
| Urinary salt excretion (g/day) | 9.3 | (1.9) | 9.0 | (2.0) |
Note: Data are presented as mean (SD) and number (proportion).
a
In the source CT, the intervention period was randomized to a first half of 4 weeks and a second half of 4 weeks. See text for details.
CT, clinical trial.