Preference for Stronger Taste Associated with a Higher Risk of Hypertension: Evidence from a Cross-Sectional Study in Northwest China

Table 2

Odds ratios (95% CIs) of hypertension across taste scores for all participants.

Variables	Mean (SD)/case (%)	Crude model^a	P value^b	Adjusted model^c	P value^b
All population
Taste score (per increase for 1 point)	7.11 (1.73)	1.05 (1.03,1.06)	<0.001	1.06 (1.03,1.09)	<0.001
Taste group					0.002
Bland taste	513 (29.30)	Reference	<0.001	Reference
Moderate taste	6698 (34.08)	1.29 (1.15,1.44)		1.25 (1.06,1.49)
Strong taste	2105 (36.12)	1.40 (1.24,1.59)		1.41 (1.15,1.71)
Male participants
Taste score (per increase for 1 point)	7.08 (1.73)	1.03 (1.00,1.05)	0.063	1.02 (0.97,1.07)	0.380
Taste group
Bland taste	191 (33.82)	Reference	0.129	Reference	0.805
Moderate taste	2336 (36.71)	1.08 (0.90,1.31)		0.89 (0.66,1.20)
Strong taste	792 (38.39)	1.16 (0.94,1.43)		0.96 (0.68,1.35)
Female participants
Taste score (per increase for 1 point)	7.17 (1.74)	1.05 (1.03,1.07)	<0.001	1.05 (1.03,1.07)	<0.001
Taste group
Bland taste	322 (27.15)	Reference	<0.001	Reference	<0.001
Moderate taste	4362 (32.82)	1.39 (1.21,1.60)		1.43 (1.24,1.66)
Strong taste	1313 (34.88)	1.51 (1.30,1.76)		1.55 (1.32,1.83)

^aCrude model without covariate adjustments. ^bFor categorical taste preference groups, the value represents trend .^cFully adjusted for age, sex, educational attainment, current drinking, current smoking, household income, meat intake frequency, cardiovascular disease history, gastrointestinal disease history, mental disorder history, chronic kidney disease history, and estimated total energy intake.