Table 5.
High dietary-salt food sources associated with hypertension status.
| Food Sources e | n (%) of Subjects Consumed Food from These Sources 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. Buy ready-to-eat food | 248 (65.96) | 81 (69.83) | 167 (64.23) | 0.290 | 3.22 ± 2.13 | 2.90 ± 1.84 | 3.42 ± 2.27 | 0.100 |
| 2. Eat food away from home | 152 (40.53) | 49 (42.24) | 103 (39.77) | 0.652 | 2.97 ± 2.06 | 2.75 ± 2.07 | 3.13 ± 2.07 | 0.463 |
| 3. Cook or prepare food at home | 370 (98.40) | 114 (98.28) | 256 (98.46) | 0.894 | 6.65 ± 1.14 | 6.65 ± 1.14 | 6.65 ± 1.15 | 0.964 |
| 3.1 Use bouillon cube or seasoning in food preparation | 272 (73.12) | 84 (73.04%) | 188 (73.15) | 0.983 | 5.42 ± 2.09 | 5.22 ± 2.12 | 5.51 ± 2.07 | 0.304 |
| 3.2 Use MSG in food preparation | 271 (72.85) | 87 (76.65) | 184 (71.60) | 0.416 | 5.90 ± 1.88 | 5.42 ± 2.11 | 6.12 ± 1.72 | 0.005 ** |
| Average days a week on consuming food from these sources | - | - | - | 5.64 ± 1.35 | 5.32 ± 1.35 | 5.79 ± 1.35 | 0.002 ** | |
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 e Subjects were asked how often they practiced each of these habits in the past three months on a five-point Likert scale (1 = never, 2 = rarely, 3 = sometimes, 4 = often 5 = always). ** statistically significant for p ≤ 0.01.