Table 8.
The association between risk factors of the participants and systemic blood pressure values
| Optimal | Normal | High Normal | Stage 1 | P | |
|---|---|---|---|---|---|
| Smoking | |||||
| No | 49 (31.4%) | 87 (55.8%) | 11 (7.1%) | 9 (5.8%) | 0.069 |
| Yes | 12 (27.3%) | 20 (45.5%) | 9 (20.5%) | 3 (6.8%) | |
| Alcohol use | |||||
| No | 53 (32.9%) | 88 (54.7%) | 14 (8.7%) | 6 (3.7%) | 0.016* |
| Yes | 8 (22.2%) | 17 (47.2%) | 5 (13.9%) | 6 (16.7%) | |
| Salt consumption | |||||
| Normal | 30 (27.0%) | 63 (56.8%) | 13 (11.7%) | 5 (4.5%) | 0.370 |
| Frequent- Every time | 31 (34.8%) | 44 (49.4%) | 7 (7.9%) | 7 (7.9%) | |
| Consumption of saturated fat- frying oil | |||||
| 0-1 meal/week | 23 (26.7%) | 52 (60.5%) | 9 (10.5%) | 2 (2.3%) | 0.139 |
| 2 or more meals /week | 38 (33.3%) | 55 (48.2%) | 11 (9.6%) | 10 (8.8%) | |
| Fast food consumption | |||||
| Never | 7 (31.8%) | 10 (45.5%) | 4 (18. 2%) | 1 (4.5%) | 0.445 |
| 1-3 meals/ week | 45 (30.2%) | 83 (55.7%) | 14 (9.4%) | 7 (4.7%) | |
| >3 meals/ week | 9 (31.0%) | 14 (48.3%) | 2 (6.9%) | 4 (13.8%) | |
| BMI | |||||
| Underweight | 12 (%52.2) | 10 (%43.5) | 0 (%.0) | 1 (%4.3) | <0.001* |
| Normal | 31 (%27.2) | 69 (%8.8) | 10 (%8.8) | 4 (%3.5) | |
| Overweight | 4 (%22.2) | 5 (%27.8) | 6 (%33.3) | 3 (%16.7) | |
| Stress level | |||||
| Low | 9 (%37.5) | 9 (%37.5) | 2 (%8.3) | 4 (%16.7) | 0.242 |
| Moderate | 33 (%31.1) | 56 (%52.8) | 12 (%11.3) | 5 (%4.7) | |
| High | 19 (%27.1) | 42 (%60.0) | 6 (%8.6) | 3 (%4.3) | |
*
Indicates statistically significant difference.