A significant association was found between the risk of hypertension and each variable of gender (χ2 = 6.71, p = 0.010), ethnicity (χ2 = 9.55, p = 0.002), body weight (χ2 = 136.49, p < 0.001), and the blood levels of albumin (χ2 = 14.00, p < 0.001), cholesterol (χ2 = 55.04, p < 0.001), triglycerides (χ2 = 6.03, p = 0.014), and glucose (χ2 = 54.25, p < 0.001), as well as the dietary levels of energy (χ2 = 4.78, p = 0.029), carbohydrates (χ2 = 14.91, p < 0.001), and thiamin (χ2 = 5.08, p = 0.024) (Table 2, Table 3 and Table 4). Here, ALB is linked to Hypertension.