Table 3

Sensitivity analyses for cooking salt score >0 versus 0 and outcomes

	Unadjusted			Adjusted model 1*			Adjusted model 2†
	HR	95% CI	P value	HR	95% CI	P value	HR	95% CI	P value
Patients after propensity score matching (n=1530)
Primary endpoint	0.791	0.658 to 0.951	0.013	0.786	0.654 to 0.945	0.011	0.822	0.683 to 0.989	0.038
All-cause death	0.915	0.739 to 1.134	0.418	0.920	0.743 to 1.140	0.447	0.960	0.774 to 1.191	0.711
Cardiovascular death	0.812	0.613 to 1.080	0.150	0.814	0.614 to 1.080	0.150	0.849	0.640 to 1.127	0.260
Heart failure hospitalisation	0.776	0.629 to 0.958	0.018	0.767	0.621 to 0.947	0.013	0.799	0.647 to 0.987	0.037
Patients almost prepared all noon and evening meals at home (n=1081)
Primary endpoint	0.735	0.586 to 0.921	0.007	0.713	0.568 to 0.896	0.004	0.790	0.627 to 0.996	0.046
All-cause death	0.842	0.651 to 1.088	0.189	0.854	0.659 to 1.105	0.229	0.935	0.720 to 1.214	0.615
Cardiovascular death	0.705	0.502 to 0.990	0.043	0.714	0.508 to 1.004	0.053	0.774	0.549 to 1.091	0.140
Heart failure hospitalisation	0.753	0.582 to 0.975	0.032	0.722	0.555 to 0.940	0.016	0.800	0.613 to 1.040	0.100

*Adjusted for randomisation group, age, gender and race.
†Adjusted for randomisation group, age, gender, race, previous heart failure hospitalisation, diuretics usage, estimated glomerular filtration rate, left ventricular ejection fraction and serum sodium.
HR, hazard ratio.;