Table 1 Baseline characteristics of the study sample by ethnicity (Afro-Colombian vs. non-Afro-Colombians) in Northern Colombia, 2015
From: Association between ethnicity and hypertension in Northern Colombia in 2015
Ethnicity, n (%) | |||
|---|---|---|---|
Characteristics | Afro-Colombian | Non-Afro-Colombian | P-value |
Age (yr) | 0.087 | ||
18–44 | 261 (40.9) | 540 (38.0) | |
45–64 | 257 (40.3) | 646 (45.4) | |
≥ 65 | 120 (18.8) | 236 (16.6) | |
Sex | 0.303 | ||
Male | 253 (39.7) | 530 (37.3) | |
Female | 385 (60.3) | 892 (62.7) | |
Education | 0.296 | ||
Uneducated | 97 (15.2) | 197 (13.3) | |
Primary | 304 (47.6) | 634 (44.6) | |
High school | 174 (27.3) | 425 (29.9) | |
Above high school | 63 (9.9) | 165 (11.6) | |
BMI categories (kg/m2) | 0.086 | ||
< 18.5 | 28 (4.4) | 39 (2.7) | |
18.5–24.9 | 248 (39.0) | 542 (38.1) | |
25–29.9 | 203 (31.9) | 514 (36.1) | |
≥ 30 | 157 (24.7) | 327 (23.0) | |
Physical activity | < 0.001 | ||
High | 265 (45.1) | 399 (31.7) | |
Moderate | 167 (28.4) | 579 (46.0) | |
Low | 156 (26.5) | 281 (22.3) | |
Smoking status | < 0.001 | ||
Current | 62 (9.7) | 87 (6.7) | |
Former | 150 (23.5) | 161 (11.3) | |
Never | 426 (66.8) | 1172 (82.5) | |
Addition of salt when preparing food at home | < 0.001 | ||
Never | 30 (4.7) | 12 (0.8) | |
Sometimes | 87(13.6) | 32 (2.3) | |
Always | 521 (81.7) | 1378 (96.9) | |
Addition of salt to already cooked food | < 0.001 | ||
Never | 570 (89.3) | 1334 (93.8) | |
Sometimes | 67 (10.5) | 81 (5.7) | |
Always | 1 (0.2) | 7 (0.5) | |
Fruits and vegetables consumption (frequency/wk) | < 0.001 | ||
At least 1 per day | 298 (46.7) | 532 (37.4) | |
Less than 1 per day | 340 (53.3) | 890 (62.6) | |
Hypertensiona (%) | 183 (28.7) | 440 (30.9) | 0.302 |
Diabetes mellitus (%) | 13 (2.0) | 32 (2.3) | 0.758 |
Systolic blood pressure (mmHg), median (IQR) | 115 (100–120) | 120 (110–120) | < 0.001 |
Diastolic blood pressure (mmHg), median (IQR) | 80 (70–80) | 80 (70–80) | < 0.001 |