Skip to main content
. 2013 May 8;98(1):136–145. doi: 10.3945/ajcn.112.043000

TABLE 2.

Estimated mean differences in blood pressure and dietary glycine intake (percentage of total protein) from foods higher by 2 SDs by using multiple linear regression analyses by sex and age group1

Systolic blood pressure
 Diastolic blood pressure
Not adjusted for height and weight
 Adjusted for height and weight
 Not adjusted for height and weight
 Adjusted for height and weight
Models Difference z score Difference z score Difference z score Difference z score
mm Hg mm Hg mm Hg mm Hg
Men (n = 2359)
 5a (phosphorus) 2.53 3.73 1.77 2.71 1.08 2.20 0.51 1.08
 5b (magnesium) 2.55 3.84 1.86 2.92 1.10 2.28 0.58 1.24
 5c (calcium) 2.54 3.40 1.69 2.35 1.23 2.27 0.60 1.15
 5d (iron) 2.77 4.21 2.01 3.17 1.19 2.49 0.62 1.35
 5e (fiber) 2.64 3.99 1.93 3.03 1.17 2.43 0.65 1.39
 5f (animal protein) 2.59 3.72 1.99 2.98 0.99 1.96 0.56 1.16
 5g (vegetable protein) 2.60 3.75 2.00 2.99 0.98 1.95 0.55 1.13
 5i (glutamic acid) 2.97 3.81 2.04 2.72 0.95 1.68 0.28 0.52
 5j (red meat) 2.58 3.64 1.93 2.82 1.05 2.03 0.55 1.12
Women (n = 2321)
 5a (phosphorus) 2.692 3.82 1.81 2.68 1.702 3.70 1.252 2.80
 5b (magnesium) 2.862 4.17 2.012 3.05 1.942 4.33 1.502 3.44
 5c (calcium) 2.57 3.33 1.69 2.28 1.432 2.85 0.992 2.02
 5d (iron) 2.902 4.25 1.992 3.03 1.932 4.33 1.472 3.37
 5e (fiber 2.992 4.38 2.122 3.23 1.962 4.40 1.522 3.50
 5f (animal protein) 2.862 4.04 2.122 3.11 1.862 4.04 1.482 3.28
 5g (vegetable protein) 2.882 4.07 2.122 3.13 1.882 4.06 1.482 3.29
 5i (glutamic acid) 2.952 3.69 2.11 2.75 1.872 3.58 1.402 2.77
 5j (red meat) 2.902 3.99 2.04 2.92 1.832 3.87 1.362 2.96
40–49 y old (n = 2365)
 5a (phosphorus) 2.632 4.07 1.76 2.91 1.13 2.43 0.56 1.27
 5b (magnesium) 2.682 4.25 1.83 3.09 1.222 2.68 0.66 1.51
 5c (calcium) 2.452 3.44 1.65 2.47 1.112 2.16 0.57 1.16
 5d (iron) 2.762 4.39 1.81 3.05 1.20 2.65 0.59 1.35
 5e (fiber) 2.712 4.30 1.82 3.06 1.23 2.69 0.64 1.48
 5f (animal protein) 2.542 3.83 1.772 2.86 1.082 2.27 0.592 1.31
 5g (vegetable protein) 2.542 3.84 1.74 2.81 1.072 2.24 0.562 1.23
 5i (glutamic acid) 2.772 3.74 1.63 2.34 1.05 1.97 0.31 0.61
 5j (red meat) 2.43 3.61 1.55 2.46 0.93 1.93 0.37 0.80
50–59 y old (n = 2315)
 5a (phosphorus) 2.95 3.93 2.23 3.03 1.68 3.47 1.18 2.46
 5b (magnesium) 3.04 4.16 2.42 3.37 1.83 3.86 1.37 2.93
 5c (calcium) 3.06 3.73 2.21 2.74 1.58 2.98 1.00 1.92
 5d (iron) 3.17 4.38 2.51 3.52 1.92 4.09 1.43 3.09
 5e (fiber) 3.15 4.33 2.53 3.53 1.88 3.99 1.42 3.06
 5f (animal protein) 3.24 4.30 2.74 3.70 1.84 3.76 1.44 3.00
 5g (vegetable protein) 3.28 4.35 2.77 3.75 1.86 3.81 1.47 3.05
 5i (glutamic acid) 3.20 3.78 2.58 3.10 1.65 3.02 1.18 2.19
 5j (red meat) 3.28 4.21 2.69 3.52 1.98 3.93 1.50 3.03
1

Models 5a–5j were controlled for sample, age, sex, special diet (yes or no), supplement intake (yes or no), cardiovascular disease or diabetes diagnosis (yes or no), physical activity (medium plus heavy; h/d), family history of high blood pressure (yes, no, or unknown), urinary sodium and urinary potassium (mmol/24-h), 14-d alcohol (g/d), cholesterol (mg/1000 kJ), total SFA and total PUFA (percentage of kJ), and each stipulated nutrient (expressed per 1000 kJ or as the percentage of kJ). Two-SD higher glycine intake was 0.89% for the percentage of total protein, 2.39 for g/d, and 0.31% for the percentage of total kilocalories. z value = regression coefficient ÷ SE; z value ≥1.96: uncorrected P ≤ 0.05; z value ≥2.58: uncorrected P ≤ 0.01; z value ≥3.29: uncorrected P ≤ 0.001.

2

Test for cross-country heterogeneity was significant, P < 0.05