Table 1 General and occupational characteristics of study participants (n = 86)
From: Salty taste test for a low-salt diet to control blood pressure
Characteristics | Salty taste test result | P-value | ||
|---|---|---|---|---|
Fresh (n = 20) | Normal (n = 31) | Salty (n = 35) | ||
Sex | 0.871 | |||
Male | 4 (20.0) | 8 (25.8) | 9 (25.7) | |
Female | 16 (80.0) | 23 (74.2) | 26 (74.3) | |
Age (yr) | 0.854 | |||
< 50 | 4 (20.0) | 8 (25.8) | 6 (17.1) | |
50–59 | 9 (45.0) | 13 (41.9) | 19 (54.3) | |
≥ 60 | 7 (35.0) | 10 (32.3) | 10 (28.6) | |
Hypertension | 0.978 | |||
No | 14 (70.0) | 22 (71.0) | 24 (68.6) | |
Yes | 6 (30.0) | 9 (29.0) | 11 (31.4) | |
Body mass index (kg/m2) | 0.475 | |||
< 23 | 8 (40.0) | 18 (58.1) | 14 (40.0) | |
23.0–24.9 | 6 (30.0) | 7 (22.6) | 8 (22.9) | |
≥ 25 | 6 (30.0) | 6 (19.4) | 13 (37.1) | |
Blood pressure | 0.997 | |||
Normal | 16 (80.0) | 25 (80.6) | 28 (80.0) | |
High | 4 (20.0) | 6 (19.4) | 7 (20.0) | |
Antihypertensive drug use | 0.620 | |||
No | 17 (85.0) | 25 (80.6) | 26 (74.3) | |
Yes | 3 (15.0) | 6 (19.4) | 9 (25.7) | |
Type of industry | 0.290 | |||
Manufacturing | 7 (35.0) | 16 (51.6) | 10 (28.6) | |
Service | 12 (60.0) | 13 (41.9) | 20 (57.1) | |
Other | 1 (5.0) | 2 (6.5) | 5 (14.3) | |
Employment status | 0.824 | |||
Full-time | 14 (70.0) | 20 (64.5) | 25 (71.4) | |
Temporary | 6 (30.0) | 11 (35.5) | 10 (28.6) | |
Shiftwork | 0.305 | |||
No | 20 (100) | 28 (90.3) | 31 (88.6) | |
Yes | 0 | 3 (9.7) | 4 (11.4) | |
Company size (no. of workers) | 0.137 | |||
< 30 | 11 (55.0) | 14 (45.2) | 22 (62.9) | |
30–99 | 6 (30.0) | 12 (38.7) | 4 (11.4) | |
≥ 100 | 3 (15.0) | 5 (16.1) | 9 (25.7) | |