TABLE 3.

Estimation of the relative importance of food attributes (Chiang Mai, Thailand, 2019).

Food attributes	Normotensive Group a				Hypertensive Group b
	Log-likelihood	Partial effect	Relative effect (%)	Relative importance	Log-likelihood	Partial effect	Relative effect (%)	Relative importance
Full model	−440.86				−564.86
Food Preparation	−694.91	−254.05	47.14	2	−907.53	−342.68	43.09	2
Price	−445.07	−4.21	0.78	4	−574.44	−9.58	1.21	3
Taste	−449.13	−8.27	1.53	3	−574.32	−9.46	1.19	4
Amount of salt	−731.28	−272.42	50.55	1	−998.46	−433.61	54.52	1

^aNormotensive Group: Systolic BP <130 and Diastolic BP <80.

^bHypertensive Group: Systolic BP ≥ 130 or Diastolic BP ≥80.