TABLE 3.
Estimated mean difference in blood pressure associated with 2SD higher intakes of individual dairy products in Western INTERnational study on MAcro/micronutrients and blood Pressure participants (n = 2696)a
| SBP | DBP | |||
|---|---|---|---|---|
| Difference (95% Cl) | Difference (95% Cl) | |||
| Model | mmHg | P | mmHg | P |
| Whole−fat milk | ||||
| Model 1 | −1.05 (−3.01 to 0.92) | 0.30 | −0.55 (−1.86 to 0.77) | 0.42 |
| Model 2 | −0.63 (−2.51 to 1.24) | 0.51 | −0.24 (−1.52 to 1.05) | 0.72 |
| Model 3 | −1.33 (−3.32 to 0.64) | 0.19 | −0.53 (−1.89 to 0.83) | 0.45 |
| Model 3c | −1.35 (−3.54 to 0.84) | 0.23 | −0.57 (−2.08 to 0.93) | 0.46 |
| Low−fat milk | ||||
| Model 1 | −3.70 (−4.21 to −2.20) | <0.0001 | −2.69 (−4.05 to −1.34) | <0.0001 |
| Model 2 | −2.96 (−3.88 to −1.04) | 0.002 | −1.97 (−3.23 to −0.65) | 0.003 |
| Model 3 | −2.62 (−3.20 to −1.13) | 0.002 | −1.91 (−3.31 to −0.51) | 0.007 |
| Model 3a | −2.17 (−3.59 to −0.66) | 0.01 | −1.63 (−3.00 to −0.26) | 0.02 |
| Model 3b | −2.90 (−3.09 to −1.03) | 0.003 | −1.86 (−3.26 to −0.46) | 0.009 |
| Model 3c | −3.64 (−3.78 to −1.71) | 0.0003 | −2.22 (−3.61 to −0.82) | 0.002 |
| Model 3d | −2.76 (−3.85 to −0.66) | 0.01 | −1.66 (−3.10 to −0.22) | 0.02 |
| Model 3e | −3.11 (−3.16 to −1.08) | 0.003 | −1.83 (−3.23 to −0.43) | 0.01 |
| Model 3f | −2.39 (−3.15 to 0.36) | 0.09 | −1.93 (−3.83 to −0.04) | 0.05 |
| Model 3g | −2.20 (−3.65 to 0.25) | 0.08 | −0.99 (−2.68 to 0.68) | 0.24 |
| Model 3h | −1.52 (−3.92 to 1.88) | 0.38 | −0.85 (−3.18 to 1.49) | 0.48 |
| Model 3i | −2.05 (−3.08 to −1.02) | 0.003 | −1.88 (−3.28 to −0.48) | 0.008 |
| Model 3j | −2.71 (−3.80 to 1.35) | 0.19 | −1.21 (−4.01 to 1.60) | 0.40 |
| Model 3k | −2.05 (−3.88 to 0.78) | 0.16 | −1.45 (−3.39 to 0.49) | 0.14 |
| Model 31 | −1.20 (−3.94 to 2.54) | 0.53 | −0.35 (−2.91 to 2.22) | 0.79 |
| Model 3m | −2.37 (−3.50 to 1.80) | 0.26 | −0.88 (−3.72 to 1.95) | 0.54 |
| Model 3n | −2.74 (−3.78 to −0.70) | 0.009 | −1.64 (−3.04 to −0.23) | 0.02 |
| Whole−fat cheese | ||||
| Model 1 | 3.30 (−5.39 to −1.21) | 0.001 | −0.06 (−0.82 to 0.70) | 0.88 |
| Model 2 | 0.35 (−0.61 to 1.52) | 0.39 | −0.09 (−0.82 to 0.64) | 0.81 |
| Model 3 | 0.60 (−0.97 to 2.57) | 0.22 | −0.36 (−1.57 to 0.86) | 0.57 |
| Model 3g | 0.43 (−0.96 to 2.58) | 0.71 | −0.35 (−1.57 to 0.87) | 0.57 |
| Low−fat cheese | ||||
| Model 1 | −2.06 (−4.13 to 0.01) | 0.05 | −1.52 (−2.93 to −0.13) | 0.03 |
| Model 2 | −0.47 (−1.37 to 1.83) | 0.63 | −0.71 (−2.06 to 0.65) | 0.31 |
| Model 3 | −0.40 (−1.68 to 2.24) | 0.71 | −0.11 (−1.55 to 1.32) | 0.88 |
| Model 3g | −0.81 (−1.34 to 2.96) | 0.46 | −0.25 (−1.23 to 1.73) | 0.73 |
CI, confidence interval.
a
2SD (g/1000 kcal) whole-fat milk = 66, low-fat milk = 140, whole-fat cheese = 64, low-fat cheese = 100. Adjusted as footnote in Table 2, except Model 3, where it was adjusted variables in Model 2 with either (whole-fat milk or low-fat , milk, whole-fat or low-fat cheese, whole-fat or low-fat yogurt) (g/1000 kcal).