Table 3: Risk factors of HTN determined by multiple logistics regression analysis
Variable	Adjusted OR (95% CI)
Age (yrs) 31–40 41–50 51–60 21–30	3.13 (1.15–8.47) 1.89 (0.67–5.45) 3.11 (1.02–9.48) 1.00
Sex Male Female	1.74 (0.67–4.49) 1.00
Occupation Managerial Official Clerical	1.101 (0.30–4.04) 1.263 (0.58–2.73) 1.00
BMI (kg/m2) <25 25–30 >30	0.46 (0.13–1.61) 0.43 (0.12–1.51) 1.00
Smoking Yes No	1.27 (0.28–5.79) 1.00
Alcohol use Yes No	1.40 (0.61–3.20) 1.00
Adding extra salt while eating food Yes No	2.49 (1.21–5.11) 1.00
Eating high-salt food Yes No	1.21 (0.55–2.70) 1.00
Eating junk food Yes No	0.76 (0.34–1.70) 1.00
Eating fruits ≥7 servings/wk <7 servings/wk	0.72 (0.34–1.53) 1.00
Eating vegetables ≥7 servings/week <7 servings/week	2.07 (0.87–4.94) 1.00
Moderate physical activity ≥2 hrs/wk <2 hrs/wk	0.21 (0.08–0.57) 1.00
Perceived stress level Low Average High Very high	0.66 (0.19–2.21) 0.80 (0.29–2.19) 0.73 (0.33–1.62) 1.00