*3.3. Comparison of Nutrient and Dietary Intake among Normotensive, Hypertensive, and History of Hypertension Groups*

Table 3 shows the comparison between the nutrient and dietary intake among the three groups (Normotensive, Hypertensive, and History of hypertension). There were significant differences in sodium-to-potassium ratio, β-carotene, vitamin K, and meat intake. The sodium-to-potassium ratio of the Normotensive group was significantly lower than that of the other two groups, while intakes of β-carotene, Vitamin K, green and yellow vegetables, and meat were significantly lower in the History of hypertension group. Moreover, it was also found that the sodium-to-potassium ratio (1.80 ± 0.06) of males and the meat intake in the Hypertensive group was highest among the groups (Appendix A Table A3). In other words, participants in the History of hypertension group had a lower intake of green and yellow vegetables, β-carotene, and vitamin K, and higher sodium-to-potassium ratio.
