Table 2: Prevalence of HTN according to the studied risk factors (n=192).
Variable	No. of employees	No. of patients with HTN (%)	p value
BMI (kg/m2) <25 25–30 >30	97 78 17	39 (40) 35 (45) 11 (65)	0.170
Smoking Yes No	11 181	7 (64) 78 (43)	0.183
Alcohol use Yes No	58 134	33 (57) 52 (39)	0.020
Adding extra salt while eating food Yes No	79 113	42 (53) 43 (38)	0.038
Eating foods with high salt content Yes No	79 113	34 (43) 51 (45)	0.774
Eating junk food Yes No	79 113	38 (43) 47 (45)	0.780
Eating fruits ≥7 servings/week <7 servings/week	94 98	40 (43) 45 (46)	0.639
Eating vegetables ≥7 servings/week <7 servings/week	126 66	75 (60) 34 (52)	0.144
Moderate Physical activity Nil ≤2 hrs 2.1–4 hrs >4 hrs	62 80 30 20	37 (60) 38 (48) 3 (10) 7 (35)	<0.001
Perceived stress level Low Average High Very high	16 31 64 81	7 (44) 13 (42) 26 (41) 39 (48)	0.823
Diabetes Yes No	22 170	14 (64) 71 (42)	0.052