Table 3.
Unadjusted and adjusted associations between various covariates and the risk of hypertension in Northern Colombia in 2015
| Characteristics | Unadjusted | Adjusted |
|---|---|---|
| OR (95% CI) | OR (95% CI) | |
| Ethnicity | ||
| Non-Afro-Colombian | Reference | Reference |
| Afro-Colombian | 0.90 (0.73–1.10) | 0.85 (0.66–1.09) |
| Age (yr) | ||
| 18–44 | 0.19 (0.15–0.26) | 0.22 (0.17–0.30) |
| 45–64 | Reference | Reference |
| ≥ 65 | 3.03 (2.35–3.90) | 3.59 (2.69–4.77) |
| Sex | ||
| Female | Reference | Reference |
| Male | 1.09 (0.90–1.33) | 1.17 (0.92–1.49) |
| Education | ||
| Uneducated | 2.58 (1.74–3.84) | 0.88 (0.55–1.41) |
| Primary | 2.17 (1.53–3.07) | 0.96 (0.64–1.43) |
| High school | 0.95 (0.65–1.39) | 0.78 (0.51–1.20) |
| Above high school | Reference | Reference |
| BMIa categories (kg/m2) | ||
| < 18.5 | 0.35 (0.15–0.83) | - |
| 18.5–24.9 | Reference | Reference |
| 25–29.9 | 1.76 (1.40–2.22) | 1.74 (1.34–2.25) |
| ≥ 30 | 2.71 (2.12–3.47) | 3.12 (2.35–4.16) |
| Physical activity | ||
| Low | 1.38 (1.03–1.84) | 1.15 (0.81–1.62) |
| Moderate | 1.52 (1.10–2.09) | 1.22 (0.84–1.77) |
| High | Reference | Reference |
| Smoking status | ||
| Never | Reference | Reference |
| Former | 1.97 (1.54–2.53) | 1.03 (0.76–1.40) |
| Current | 0.78 (0.53–1.15) | 0.55 (0.35–0.87) |
| Addition of salt when preparing food at home | ||
| Never | 1.93 (1.04–3.57) | 1.71 (0.83–3.54) |
| Sometimes | 0.97 (0.65–1.46) | 0.93 (0.58–1.50) |
| Always | Reference | Reference |
| Addition of salt to already cooked food | ||
| Never | Reference | Reference |
| Sometimes | 0.61 (0.41–0.92) | 0.69 (0.44–1.09) |
| Alwaysb | - | - |
| Fruits and vegetables consumption (frequency/wk) | ||
| At least 1 per day | Reference | Reference |
| Less than 1 per day | 0.84 (0.70–1.02) | 0.85 (0.68–1.06) |
| Diabetes mellitus | ||
| No | Reference | Reference |
| Yes | 1.41 (0.77–2.60) | 1.17 (0.59–2.33) |
OR odds ratio, CI confidence interval, BMI body mass index
aUnderweight category was not included, only 6 participants were underweight and reported hypertension. bNot included because only 8 participants selected the option: “always add salt to foods after the food was cooked or when they sit at the table”