Table 5.
Number of risk factors in relation with the presence of DISH and CAC.
| Number of risk factorsa | |||||
|---|---|---|---|---|---|
| 0 (n=834) | 1 (n=821) | 2 (n=620) | 3 (n=350) | 4 (n=103) | |
| CAC present; n (%) | 324 (38.8%) | 375 (45.7%) * | 381 (61.5%) # | 203 (58.0%) # | 68 (66.0%)# |
| DISH present; n (%) | 58 (7.0%) | 74 (9.0%)NS | 106 (17.1%) # | 86 (24.6%)# | 37 (35.9%)# |
p-value:
#
< 0.001;
*
< 0.05; NS > 0.05. Compared with no risk factors (one-way ANOVA with least significance difference testing for multiple comparisons).
a
Risk factors: hypertension, high cholesterol, diabetes, BMI > 30.