Table 2.
The association between vegetable, fruit, and dairy product consumption with BP classification in the crude model
| Vegetable Intake | ||||
|---|---|---|---|---|
| Variables | < 2 servings | 2 servings | 3 servings | > 3 servings |
| Elevated vs. normal hypertension* | Ref. | 0.98 (0.74–1.29) | 1.00 (0.76–1.32) | 1.13 (0.84–1.54) |
| Stage I hypertension vs. normal hypertension | Ref. | 1.10 (0.87–1.38) | 1.11 (0.88–1.39) | 1.22 (0.95–1.57) |
| Stage II hypertension vs. normal hypertension | Ref. | 0.97 (0.78–1.21) | 1.00 (0.80–1.25) | 1.11 (0.87–1.42) |
| Fruit Intake | ||||
| Variables | < 1 serving | 1 serving | 2 servings | > 2 servings |
| Elevated vs. normal hypertension | Ref. | 0.85 (0.71–1.02) | 0.85 (0.71–1.02) | 0.88 (0.72–1.08) |
| Stage I hypertension vs. normal hypertension | Ref. | 0.82 (0.71–0.94) | 0.80 (0.69–0.93) | 0.80 (0.68–0.94) |
| Stage II hypertension vs. normal hypertension | Ref. | 0.88 (0.76–1.02) | 0.86 (0.74-1.00) | 0.94 (0.80–1.11) |
| Dairy Product Intake | ||||
| Variables | < 1 serving | 1 serving | 2 servings | > 2 servings |
| Elevated vs. normal hypertension | Ref. | 1.02 (0.84–1.24) | 0.92 (0.76–1.11) | 1.02 (0.83–1.25) |
| Stage I hypertension vs. normal hypertension | Ref. | 1.00 (0.86–1.17) | 0.96 (0.83–1.12) | 1.00 (0.85–1.18) |
| Stage II hypertension vs. normal hypertension | Ref. | 0.96 (0.82–1.12) | 0.91 (0.78–1.06) | 1.05 (0.89–1.23) |
SBP, systolic blood pressure; DBP, diastolic blood pressure; BP, blood pressure
BP category: normal (SBP < 120 mmHg and DBP < 80 mmHg), elevated BP (SBP 120 to 129 mmHg or DBP 80 to 84 mm Hg), stage I hypertension (SBP 130 to 139 mm Hg or DBP 85 to 89 mmHg), and stage II hypertension (SBP ≥ 140 mmHg or DBP ≥ 90 mmHg)
These values are odds ratio (95% CIs) and obtained from multinomial regression
* Reference category