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. 2013 Nov 21;28(6):353–359. doi: 10.1038/jhh.2013.115

Table 2. Estimated average differences and 95% confidence intervals in BP, intake of raw vegetables and cooked vegetables higher by two s.d., US INTERMAP participants (N=2195).

All raw vegetables: 2 s.d.=67.9 g per 1000 kcal
Model Systolic BP
 Diastolic BP
      Adjusted for BMI
     Adjusted for BMI
  ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value
1 −2.27 (−3.41,−1.12) 1.0 × 10−4 −1.61 (−2.69, −0.53) 0.003 −1.16 (−1.94, −0.39) 0.003 −0.81 (−1.56, −0.06) 0.033
2 −2.11 (−3.25, −0.98) 2.5 × 10−4 −1.44 (−2.53, −0.36) 0.009 −1.19 (−1.97, −0.42) 0.002 −0.81 (−1.56, −0.06) 0.034
3 −1.92 (−3.07, −0.77) 0.001 −1.32 (−2.43, −0.22) 0.019 −1.03 (−1.81, −0.24) 0.011 −0.69 (−1.45, 0.08) 0.079
4 −1.83 (−2.99, −0.68) 0.002 −1.25 (−2.36, −0.15) 0.027 −1.05 (−1.85, −0.26) 0.009 −0.72 (−1.49, 0.05) 0.066
Individual raw vegetable intakea, g per 1000 kcal
Model 3 for all participants Systolic BP
 Diastolic BP
      Adjusted for BMI
     Adjusted for BMI
  ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value
Raw carrot (2 s.d.=18.46) −1.51 (−2.63, −0.40) 0.008 −1.29 (−2.36, −0.23) 0.017 −0.48 (−1.24, 0.29) 0.221 −0.35 (−1.09, 0.39) 0.354
Raw scallion (2 s.d.=2.72) −1.14 (−2.25, −0.03) 0.043 −1.02 (−2.08, 0.04) 0.060 −0.37 (−1.12, 0.39) 0.344 −0.30 (−1.03, 0.44) 0.431
Raw tomato (2 s.d.=31.79) −1.02 (−2.13, 0.09) 0.072 −0.68 (−1.74, 0.38) 0.207 −0.87 (−1.62, −0.11) 0.025 −0.67 (−1.41, 0.06) 0.072
All cooked vegetables: 2 s.d. = 92.3 g per 1000 kcal
Model Systolic BP
 Diastolic BP
      Adjusted for BMI
     Adjusted for BMI
  ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value
1 −1.62 (−2.76, −0.47) 0.006 −1.18 (−2.26, −0.09) 0.033 −0.62 (−1.40, 0.15) 0.115 −0.38 (−1.13, 0.36) 0.314
2 −1.56 (−2.69, −0.42) 0.007 −1.01 (−2.10, 0.07) 0.067 −0.60 (−1.37, 0.18) 0.132 −0.28 (−1.04, 0.47) 0.460
3 −1.31 (−2.47, −0.16) 0.026 −0.90 (−2.01, 0.20) 0.108 −0.40 (−1.19, 0.39) 0.315 −0.17 (−0.94, 0.60) 0.664
4 −1.29 (−2.45, −0.14) 0.028 −0.89 (−1.99, 0.21) 0.114 −0.41 (−1.20, 0.38) 0.311 −0.17 (−0.94, 0.60) 0.655
Individual cooked vegetable intakeb, g per 1000 kcal
Model 3 for all participants Systolic BP
 Diastolic BP
      Adjusted for BMI
     Adjusted for BMI
  ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value ΔBP (95% CI) P-value
Cooked celery (2 s.d.=6.02) −1.73 (−2.83, −0.62) 0.002 −1.47 (−2.52, −0.41) 0.006 −0.70 (−1.45, 0.06) 0.071 −0.55 (−1.28, 0.18) 0.141
Cooked pea (2 s.d.=9.26) −0.45 (−1.56, 0.66) 0.427 −0.33 (−1.39, 0.73) 0.546 −1.03 (−1.79, −0.28) 0.008 −0.96 (−1.70, −0.23) 0.010
Cooked scallion (2 s.d.=3.24) −1.23 (−2.35, −0.12) 0.030 −0.82 (−1.88, 0.25) 0.132 −0.83 (−1.59, −0.06) 0.033 −0.59 (−1.33, 0.15) 0.120
Cooked tomato (2 s.d.=14.60) −1.13 (−2.23, −0.03) 0.044 −0.84 (−1.89, 0.22) 0.119 −0.54 (−1.30, 0.21) 0.156 −0.38 (−1.11, 0.35) 0.313

Abbreviations: BMI, body mass index; BP, blood pressure; CI, confidence interval; INTERMAP, International Study of Macro/Micronutrients and Blood Pressure.

Model 1: adjusted for age, gender, sample.

Model 2: adjusted for Model 1 variables plus education, physical activity, smoking status, history of cardiovascular disease or diabetes mellitus, family history of high BP, use of special diet, use of dietary supplement, urinary sodium, and alcohol.

Model 3: adjusted for Model 2 variables plus polyunsaturated fatty acids, saturated fatty acids, and cholesterol.

Model 4: adjusted for Model 3 variables plus total fruit.

a

Other individual raw vegetables not statistically significantly related to BP.

b

Other individual cooked vegetables not statistically significantly related to BP.