Table 4.

Distribution of the participants according to risk factors and the mean HPLP-II score

	N	%	The mean scale score	Standard deviation	P
Smoking
Yes	156	78.0	130.02	1.413	0.186
No	44	22.0	125.91	2.999
Alcohol consumption
No	161	80.5	131.04	1.377	0.003*
Yes	36	18.0	121.25	3.316
Hypertension in a 1st-degree relative
Yes	51	25.5	129.29	2.692	0.935
No	149	74.5	129.05	1.466
Consumption of processed food
0-1 meal/ week	84	42.0	129.36	1.964	0.922
2-3 meals/ week	86	43.0	128.57	2.116
4 or more meals / week	30	15.0	130.00	2.671
Salt use
Normal	111	55.5	133.23	1.683	<0.001*
Frequent- every time	89	44.5	123.98	1.860
Use of saturated fat- frying oil
0-1 meal/week	86	43.0	132.06	1.999	0.047*
2 or more meals /week	114	57.0	126.89	1.657
Fast food consumption
Never	22	11.0	130.18	3.812	0.023*
1-3 meals/ week	149	74.5	130.62	1.473
>3 meals/ week	29	14.5	120.59	3.299
BMI
Underweight	23	11.5	128.39	3.630	0.440
Normal	114	57	131.71	1.612
Overweight	18	9.0	126.94	4.119
Stress level
Low	24	12.0	126.08	3.780	0.393
Moderate	106	53.0	130.71	1.774
High	70	35.0	127.74	2.151

^*indicates the statistically significant difference.