Research Article
Prevalence and Risk Factors of Hypertension among Male Occupational Bus Drivers in North Kerala, South India: A Cross-Sectional Study
Table 5
Association between occupational and dietary characteristics an HTN.
| | Risk factor | Number of subjects, (%) | Number of hypertensives, (%) | Test statistic () | value |
| | Self-reported rash driving | | No | 53 (29.6%) | 20 (37.7%) | 0.403 | 0.321 | | Yes | 126 (70.4%) | 54 (42.9%) |
| | Past history of accident | | No | 144 (80.4%) | 59 (41.0%) | 0.041 | 0.850 | | Yes |
35 (919.6%) | 15 (42.9%) |
| | Taking main meals from restaurants on working days | | Occasionally or never | 67 (37.4%) | 20 (29.9%) | 5.830 | 0.019 | | On most days | 112 (62.6%) | 54 (48.2%) |
| | Snacks taken between working hours | | ≤2 | 122 (68.2%) | 48 (39.3%) | 0.630 | 0.515 | | >2 | 57 (31.8%) | 26 (45.6%) |
| | Taking fish on most days | | Yes | 160 (89.4%) | 66 (41.3%) | 0.005 | 1.000 | | No | 19 (10.6%) | 8 (42.1%) |
| | Taking red meat on most days | | Yes | 91 (50.8%) | 32 (35.2%) | 2.911 | 0.097 | | No | 88 (49.2%) | 42 (47.7%) |
| | Taking egg on most days | | Yes | 97 (54.2%) | 33 (34.0%) | 4.679 | 0.034 | | No | 82 (45.8%) | 41 (50.0%) |
| | Taking chicken on most days | | Yes | 93 (52.0%) | 35 (19.6%) | 1.097 | 0.362 | | No | 86 (48.0%) | 39 (21.8%) |
| | Taking oily and fried items and junk food on most days | | Yes | 98 (54.7%) | 40 (40.8%) | 0.025 | 0.880 | | No | 86 (48.0%) | 34 (42.0%) |
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