Table 4.
High dietary-salt food consumption associated with hypertension.
| High Salt Food Consumption |
n (%) of Subjects Consumed High-Salt Foods in the Past Three Months |
Average Days per Week (Mean ± SD) |
||||||
|---|---|---|---|---|---|---|---|---|
| Overall (N = 376) |
NHG a (n = 116) |
HG b (n = 260) |
p-Value c | Overall | NHG a | HG b | p-Value d | |
| 1. Shrimp paste | 351 (93.35) | 112 (96.55) | 239 (91.92) | 0.096 | 5.00 ± 2.17 | 4.72 ± 2.21 | 5.13 ± 2.14 | 0.100 |
| 2. Food that contains soy sauce | 328 (87.23) | 100 (86.21) | 228 (87.69) | 0.690 | 3.66 ± 2.03 | 3.59 ± 1.98 | 3.69 ± 2.06 | 0.712 |
| 3. Food contains fish sauce | 297 (78.99) | 90 (77.59) | 207 (79.62) | 0.656 | 4.19 ± 2.35 | 4.13 ± 2.31 | 4.21 ± 2.38 | 0.791 |
| 4. Fermented Bean | 301 (80.05) | 99 (85.34) | 202 (77.69) | 0.086 | 3.99 ± 2.24 | 4.13 ± 2.28 | 3.93 ± 2.23 | 0.519 |
| 5. Fermented Fish | 294 (78.19) | 94 (81.03) | 200 (76.92) | 0.373 | 4.88 ± 2.29 | 4.65 ± 2.28 | 4.98 ± 2.29 | 0.284 |
| 6. Food that contains MSG | 290 (77.13) | 90 (77.59) | 200 (76.92) | 0.888 | 5.65 ± 2.02 | 5.30 ± 2.13 | 5.81 ± 1.96 | 0.050 * |
| 7. Food that contains oyster sauce | 266 (70.74) | 87 (75.00) | 179 (68.85) | 0.226 | 2.96 ± 1.76 | 3.05 ± 1.63 | 2.92 ± 1.83 | 0.642 |
| 8. Thai Sausage | 221 (58.78) | 66 (56.90) | 155 (59.62) | 0.621 | 1.55 ± 1.10 | 1.50 ± 0.86 | 1.58 ± 1.24 | 0.797 |
| 9. Canned Fish | 207 (55.05) | 71 (61.21) | 136 (52.31) | 0.100 | 1.39 ± 0.84 | 1.30 ± 0.76 | 1.47 ± 0.89 | 0.490 |
| 10. Bean Paste | 189 (50.27) | 57 (49.14) | 132 (50.77) | 0.770 | 1.67 ± 1.29 | 1.85 ± 1.46 | 1.57 ± 1.20 | 0.447 |
| 11. Salted Fish | 175 (46.54) | 57 (49.14) | 118 (45.38) | 0.500 ** | 1.86 ± 1.55 | 1.91 ± 1.68 | 1.83 ± 1.52 | 0.882 |
| 12. Fruits with chili and salt | 173 (46.01) | 64 (55.17) | 109 (41.92) | 0.017 ** | 2.80 ± 1.88 | 2.45 ± 1.78 | 3.05 ± 1.93 | 0.122 |
| 13. Instant Noodle | 168 (44.68) | 53 (45.69) | 115 (44.23) | 0.793 | 1.78 ± 1.22 | 1.88 ± 1.20 | 1.74 ± 1.23 | 0.709 |
| 14. Pickles | 167 (44.41) | 50 (43.10) | 117 (45.00) | 0.732 | 2.29 ± 2.09 | 2.50 ± 2.09 | 3.24± 2.38 | 0.240 |
| 15. Packaged snacks, i.e., chips | 137 (36.44) | 40 (34.48) | 97 (37.31) | 0.599 | 3.14 ± 2.20 | 3.76 ± 2.15 | 2.79 ± 2.18 | 0.050 * |
| 16. Dried Shrimp | 120 (32.00) | 39 (33.62) | 81 (31.27) | 0.653 | 2.20 ± 1.58 | 2.00 ± 1.66 | 2.33 ± 1.55 | 0.513 |
| 17. Salted Eggs | 89 (23.67) | 29 (25.00) | 60 (23.08) | 0.685 | 1.79 ± 1.44 | 2.14 ± 2.19 | 1.58± 0.79 | 0.429 |
| 18. Rice Porridge | 59 (15.69) | 20 (17.24) | 39 (15.0) | 0.581 | 2.00 ± 1.03 | 2.00 ± 1.07 | 2.00 ± 1.05 | 1.000 |
| Average days a week on high dietary-salt food consumption | - | - | - | 4.04 ± 1.45 | 3.85 ± 1.50 | 4.13 ±1.42 | 0.090 | |
| Average at least five days a week on high dietary-salt food consumption | 117 (31.12) | 27 (23.28) | 90 (34.62) | 0.028 * | ||||
a NHG (Non-Hypertensive Group): Systolic BP < 130 and Diastolic BP < 80. b HG (Hypertensive Group): Systolic BP ≥ 130 or Diastolic BP ≥ 80. c Chi-square test for differences between NHG and HG d Two-sample t-test for differences between NHG and HG * statistically significant for p ≤ 0.05; ** statistically significant for p ≤ 0.01.