Table 4.
Crude and adjusted odds ratio of factors associated with elevated BP and hypertension
| Prehypertension | Hypertension | |||||||
|---|---|---|---|---|---|---|---|---|
| COR | 95% CI | AOR | 95% CI | COR | 95% CI | AOR | 95% CI | |
| Education | ||||||||
| No formal education | 1 | 1 | 1 | |||||
| Primary | 0.276 | 0.06–1.24 | 0.284 | 0.06–1.27 | 0.503 | 0.18–1.41 | ||
| Secondary or higher | 0.704 | 0.19–2.62 | 0.711 | 0.19–2.64 | 0.455 | 0.17–1.21 | ||
| SES | ||||||||
| Lower | 1 | 1 | ||||||
| Middle | 1.432 | 0.67–3.05 | 1.025 | 0.60–1.75 | ||||
| Higher | 1.349 | 0.62–2.94 | 1.211 | 0.71–2.07 | ||||
| Physical activitya | ||||||||
| No | 1 | 1 | ||||||
| Yes | 1.303 | 0.70–2.42 | 1.023 | 0.65–1.60 | ||||
| Smoking history | ||||||||
| No | 1 | 1 | ||||||
| Yes | 0.887 | 0.48–1.64 | 1.104 | 0.71–1.71 | ||||
| Alcohol use | ||||||||
| No | 1 | 1 | ||||||
| Yes | 1.329 | 0.71–2.50 | 1.588* | 1.01–2.49 | ||||
| Salt use | ||||||||
| No | 1 | 1 | ||||||
| Yes | 0.993 | 0.54–1.84 | 1.624* | 1.04–2.54 | ||||
| Salty processed food | ||||||||
| No | 1 | 1 | 1 | |||||
| Yes | 0.672 | 0.36–1.26 | 2.248*** | 1.44–3.52 | 2.100* | 1.32–3.34 | ||
| Fruits consumption | ||||||||
| No | 1 | 1 | ||||||
| Yes | 1.040 | 0.53–2.06 | 0.688 | 0.43–1.10 | ||||
| Vegetables consumption | ||||||||
| No | 1 | 1 | 1 | |||||
| Yes | 0.941 | 0.40–2.20 | 0.368*** | 0.21–0.64 | 0.422* | 0.24–0.75 | ||
AOR Adjusted odds ratio; 95% CI, 95% Confidence interval; COR Crude odds ratio; SES Socio-economic status.
a Participants meet the WHO recommended physical activity per week.
*P < 0.05, **P < 0.001, ***P < 0.0001
Backward conditional.