Table 1.
Summary relative risks for subtypes of fruits and vegetables and hypertension, high vs. low and dose–response analyses
| High vs. low analysis | Dose–response analysis | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Subtype | n | RR (95% CI) | I2 | Ph | Egger | References | n | Increment | RR (95% CI) | I2 | Ph | Egger | References |
| Apples and pears | 4 | 0.92 (0.89–0.95) | 0 | 0.87 | 0.61 | [14, 25] | 4 | Per 100 g/d | 0.95 (0.93–0.97) | 0 | 0.99 | 0.88 | [14, 25] |
| Bananas | 4 | 1.00 (0.96–1.03) | 31.1 | 0.23 | 0.62 | [14, 25] | 4 | Per 100 g/d | 1.00 (0.98–1.03) | 0 | 0.45 | 0.17 | [14, 25] |
| Blueberries | 4 | 0.98 (0.92–1.06) | 16.5 | 0.31 | 0.30 | [14;25] | 4 | Per 100 g/d | 0.84 (0.73–0.98) | 38.6 | 0.18 | 0.12 | [14, 25] |
| Cantaloupe | 3 | 1.06 (0.97–1.15) | 50.2 | 0.13 | 0.26 | [14] | 3 | Per 100 g/d | 1.09 (1.04–1.14) | 16.2 | 0.30 | 0.39 | [14] |
| Oranges | 4 | 0.94 (0.89–1.00) | 66.1 | 0.03 | 0.02 | [14, 25] | 4 | Per 100 g/d | 0.96 (0.92–1.00) | 43.3 | 0.15 | 0.20 | [14, 25] |
| Peaches, apricots or plums | 3 | 1.01 (0.95–1.07) | 19.4 | 0.29 | 0.74 | [14] | 3 | Per 100 g/d | 1.03 (0.95–1.12) | 39.0 | 0.19 | 0.60 | [14] |
| Prunes | 3 | 0.98 (0.88–1.08) | 40.7 | 0.19 | 0.71 | [14] | 3 | Per 100 g/d | 0.91 (0.78–1.07) | 47.5 | 0.15 | 0.48 | [14] |
| Raisins or grapes | 4 | 0.91 (0.85–0.98) | 75.3 | 0.007 | 0.56 | [14, 25] | 4 | Per 100 g/d | 0.80 (0.69–0.94) | 83.9 | < 0.0001 | 0.50 | [14, 25] |
| Strawberries | 4 | 1.02 (0.98–1.07) | 0 | 0.54 | 0.26 | [14, 25] | 4 | Per 100 g/d | 1.06 (0.95–1.18) | 56.7 | 0.07 | 0.53 | [14, 25] |
| Avocado | 3 | 0.94 (0.77–1.14) | 0 | 0.63 | 0.60 | [14] | 3 | Per 100 g/d | 0.81 (0.70–0.94) | 50.7 | 0.13 | 0.40 | [14] |
| Broccoli | 3 | 0.94 (0.90–0.99) | 50.3 | 0.13 | 0.01 | [14] | 3 | Per 100 g/d | 0.88 (0.82–0.94) | 0 | 0.68 | 0.17 | [14] |
| Brussels sprouts | 3 | 0.99 (0.95–1.04) | 50.3 | 0.13 | 0.01 | [14] | 3 | Per 100 g/d | 1.25 (1.07–1.47) | 20.0 | 0.29 | 0.28 | [14] |
| Cabbage | 3 | 1.06 (0.98–1.15) | 0 | 0.95 | 0.86 | [14] | 3 | Per 100 g/d | 1.11 (1.00–1.23) | 0 | 0.95 | 0.52 | [14] |
| Carrots | 3 | 0.95 (0.91–1.00) | 0 | 0.80 | 0.61 | [14] | 3 | Per 100 g/d | 0.90 (0.85–0.96) | 0 | 0.98 | 0.79 | [14] |
| Cauliflower | 3 | 1.06 (0.99–1.14) | 0 | 0.66 | 0.29 | [14] | 3 | Per 100 g/d | 1.20 (0.98–1.48) | 69.7 | 0.04 | 0.21 | [14] |
| Corn | 3 | 1.05 (0.93–1.17) | 64.5 | 0.06 | 0.70 | [14] | 3 | Per 100 g/d | 1.10 (1.00–1.20) | 27.1 | 0.25 | 0.77 | [14] |
| Cruciferous vegetables | 2 | 0.94 (0.56–1.57) | 71.5 | 0.06 | NC | [14, 18] | 2 | Per 100 g/d | 1.11 (1.04–1.18) | 0 | 0.85 | NC | [14, 18] |
| Green leafy vegetables | 2 | 0.94 (0.88–1.01) | 0 | 0.42 | NC | [18, 25] | 2 | Per 100 g/d | 1.05 (0.78–1.42) | 72.3 | 0.06 | NC | [18, 25] |
| Green pepper | 3 | 1.00 (0.96–1.04) | 0 | 0.47 | 0.15 | [14] | 3 | Per 100 g/d | 1.01 (0.94–1.08) | 32.2 | 0.23 | 0.14 | [14] |
| Lettuce | 3 | 0.95 (0.84–1.07) | 59.8 | 0.08 | 0.21 | [14] | 3 | Per 100 g/d | 0.92 (0.87–0.98) | 0 | 0.46 | 0.85 | [14] |
| Onions | 4 | 0.99 (0.92–1.06) | 61.1 | 0.05 | 0.34 | [14, 25] | 4 | Per 100 g/d | 0.97 (0.86–1.09) | 69.3 | 0.02 | 0.25 | [14, 25] |
| Potatoes total | 5 | 1.10 (0.96–1.25) | 61.7 | 0.03 | 0.99 | [35–37] | 5 | Per 200 g/d | 1.12 (1.02–1.23) | 81.9 | 0.00 | 0.96 | [35–37] |
| Potatoes fried | 5 | 1.10 (1.02–1.19) | 20.2 | 0.29 | 0.48 | [35–37] | 5 | Per 200 g/d | 1.31 (1.21–1.42) | 11.5 | 0.34 | 0.13 | [35–37] |
| Potatoes non-fried | 5 | 1.25 (1.11–1.41) | 79.8 | 0.002 | 0.34 | [35–37] | 5 | Per 200 g/d | 1.09 (0.99–1.20) | 81.2 | 0.00 | 0.68 | [35–37] |
| Tomatoes | 4 | 1.01 (0.97–1.05) | 0 | 0.57 | 0.67 | [14, 25] | 4 | Per 100 g/d | 1.02 (1.00–1.04) | 0 | 0.74 | 0.44 | [14, 25] |
| Yams or sweet potatoes | 4 | 1.05 (0.96–1.14) | 46.7 | 0.13 | 0.70 | [14, 35] | 3 | Per 100 g/d | 1.04 (1.00–1.07) | 27.2 | 0.25 | 0.77 | [14] |
n = number of studies
Ph = P value for heterogeneity