Table 2.
| DASH diet (N=202) | Control diet (n=193) | |
|---|---|---|
| Age category, n (%) | ||
| 18-<30y | 6 (3.0) | 6 (3.1) |
| 31–55y | 158 (78.2) | 136 (70.4) |
| ≥56y | 38 (18.8) | 51 (26.4) |
| Women, n (%) | 119 (58.9) | 104 (53.9) |
| African Americans, n (%) | 115 (56.9) | 111 (57.5) |
| Income, n (%) | ||
| <$29,999 | 61 (30.8) | 64 (34.0) |
| $30,000-$59,999 | 66 (33.3) | 78 (41.5) |
| ≥$60,000 | 71 (35.9) | 46 (24.5) |
| Education, n (%) | ||
| High school graduate or less | 26 (12.9) | 38 (19.7) |
| Some college | 83 (41.3) | 62 (32.1) |
| College graduate | 47 (23.4) | 46 (23.8) |
| Post-graduate | 45 (22.4) | 47 (24.4) |
| Current smoker, n (%) | 21 (31.0) | 21 (27.0) |
| Total energy intake, kcal | 2614.7 (476.3) | 2634.3 (449.0) |
| BMI, kg/m2 | 28.9 (4.6) | 29.5 (4.9) |
| Weight, kg | 82.8 (14.6) | 85.6 (15.8) |
| SBP, mm Hg | 134.2 (9.6) | 135.3 (9.3) |
| DBP, mm Hg | 85.6 (4.8) | 85.7 (4.1) |
| Hypertension status2 | 92 (45.5) | 86 (44.6) |
| 24-hour urinary creatinine, g | 1.4 (0.5) | 1.5 (0.5) |
1
We compared baseline characteristics of participants according to randomly assigned dietary pattern (DASH diet vs. control diet). Values are n (%) for categorical variables and mean (standard deviation) for continuous variables.
2
P-value was >0.05 for all characteristics except for income.
3
SBP ≥140 mm Hg and/or DBP≥ 90 mmHg
BMI, body mass index; DASH, Dietary Approaches to Stop Hypertension; DBP, diastolic blood pressure; SBP, systolic blood pressure.