Table 3.

Multivariate linear regression model assessing the relationship of individual foods with systolic and diastolic blood pressure.

	Systolic Blood Pressure		Diastolic Blood Pressure
	ß-Coefficient	p-Value	ß-Coefficient	p-Value
Cereals (pasta, rice, bread)	−0.046	0.302	0.017	0.703
Wholegrain cereals (bread)	−0.004	0.863	−0.019	0.422
Potatoes	−0.004	0.853	0.016	0.508
Legumes	−0.087	<0.001	−0.061	0.014
Vegetables (salad, cooked vegetables)	−0.005	0.889	0.050	0.196
Fruits (all type)	−0.023	0.422	−0.003	0.905
Nuts	0.018	0.455	−0.013	0.572
Fish	0.036	0.122	0.025	0.551
Meat (red, white, and processed)	0.060	0.239	0.050	0.330
Eggs	0.010	0.688	0.005	0.844
Dairy products	0.043	0.127	0.016	0.566
Milk and yogurt	0.008	0.247	−0.039	0.242
Olive oil	0.008	0.848	−0.044	0.309
Animal fat (butter, cream, etc.)	0.044	0.079	0.052	0.057
Alcoholic beverages (wine, beer)	0.022	0.477	0.055	0.080
Sweetener beverages	0.024	0.342	0.049	0.062
Coffee and tea	0.027	0.265	−0.001	0.964
Cake and pastries	−0.012	0.733	0.035	0.305