Research Article
The Predictors of High Dietary Salt Intake among Hypertensive Patients in Iran
Table 6
Results of logistic regression analysis for adding salt during cooking and eating food (0 = 1 tspa or less and 1 = more than 1 tspa).
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aOne teaspoon, bodds ratio 95% (confidence interval) for adding salt more than one teaspoon during food preparation, bodds ratio 95% (confidence interval) for adding salt more than one teaspoon during eating (adjusted for age, sex, occupation, FAS, BMI, blood pressure levels, knowledge, and attitude), c value derived from logistic regression method, dreference group, eFamily Affluence Scale, and fbody mass index. |