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 tsp^a or less and 1 = more than 1 tsp^a).

	Adjusted OR 95% (CI)^b	^c	Adjusted OR 95% (CI)^b	^c
Sex
Women	Ref.(1)^d		Ref.(1)^d
Men	0.46 (0.12–1.79)	0.262	4.47 (1.21–16.57)	0.025
Age (year)
Under 33	Ref.(1)^d		Ref.(1)^d
34–43	0.29 (0.04–3.10	0.304	0.22 (0.03–1.88)	0.167
44–53	0.13 (0.02–1.21)	0.074	0.17 (0.03–1.18)	0.074
54–59	0.22 (0.02–2.49)	0.205	0.05 (0.01–.3.93)	0.005
60 and above	0.21 (0.02–1.91)	0.165	0.22 (0.03–1.54)	0.127
Education level (year)	1.04 (0.59–1.82)	0.902	0.87 (0.47–1.63)	0.673
Occupation
Employed	Ref.(1)^d		Ref.(1)^d
Unemployed	4.05 (1.04–15.78)	0.044	1.10 (0.26–3.50)	0.954
FAS (item)e
High level (15–23)	Ref.(1)^d		Ref.(1)^d
Low/moderate level (0–14)	1.10 (0.54–1.83)	0.987	1.32 (0.69–2.54)	0.398
BMI(kg/m2)^f
BMI (normal weight)	Ref.(1)^d		Ref.(1)^d
BMI (overweight)	1.57 (0.57–4.32)	0.383	.678 (0.23–1.91)	0.479
BMI (obese)	1.51 (0.54–4.24)	0.435	1.01 (0.51–2.15)	0.897
Blood pressure (systolic/diastolic)
Normotensive	Ref.(1)^d		Ref.(1)^d
Hypertensive (≥140/90)	2.76 (1.28–5.96)	0.010	1.02 (0.41–2.11)	0.839
Knowledge (general)	1.04 (0.98–1.10)	0.227	1.06 (0.99–1.13)	0.051
Attitude	1.02 (0.94–1.12)	0.884	1.08 (0.99–1.18)	0.105

^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.