Table 1.
Baseline characteristics overall and by diet
| Overall (N = 412) | Control diet (N = 204) | DASH diet (N = 208) | |
|---|---|---|---|
| Age, y (SD) | 48.2 (10.0) | 49.1 (10.4) | 47.4 (9.6) |
| Women, % | 56.8 | 54.4 | 59.1 |
| Black, % | 56.8 | 56.4 | 57.2 |
| Stage II hypertensiona, % | 40.8 | 40.7 | 40.9 |
| Blood pressure, mm Hg | |||
| Systolic (SD) | 134.8 (9.5) | 135.4 (9.4) | 134.2 (9.6) |
| Diastolic (SD) | 85.7 (4.5) | 85.8 (4.1) | 85.6 (4.8) |
| BMI, kg/m2 (SD) | 29.2 (4.8) | 29.5 (5.0) | 28.8 (4.7) |
| BMI ≥30, % | 38.8 | 40.2 | 37.5 |
| Urinary sodiumb, mmol/d (SD) | 155.03 (75.4) | 152.5 (71.8) | 157.6 (78.9) |
| Any lightheadednessc, % | 9.5 | 9.8 | 9.1 |
BMI, body mass index; DASH, Dietary Approaches to Stop Hypertension.
a
Defined as systolic blood pressure ≥140 mm Hg or diastolic blood pressure ≥90 mm Hg.
b
n = 408 (control diet, n = 204; DASH Diet, n = 204). This was measured after the run‐in period where all participants consumed a high sodium, control diet for an average of 2 wk.
c
Obtained at end of run‐in.