Table 3.

Cross-sectional associations between yogurt and blood pressure in sample of persons (n = 564) with hypertension. ^a

Parameter	Model	b	95% CI		β	R²	p
			Lower	Upper

Systolic blood pressure (mmHg)	1	−1.83	−3.09	−0.58	−2.51	0.01	<0.01
	2	−1.90	−3.18	−0.62	−2.60	0.02	<0.01
	3	−1.69	−2.97	−0.41	−2.32	0.08	<0.05
	4	−1.49	−2.83	−0.15	−2.05	0.09	<0.05
	5	−1.44	−2.71	−0.17	−1.98	0.21	<0.05
Diastolic blood pressure (mmHg)	1	−1.08	−1.68	−0.48	−1.48	0.02	<0.01
	2	−0.96	−1.57	−0.35	−1.31	0.03	<0.01
	3	−0.76	−1.37	−0.15	−1.04	0.08	<0.05
	4	−0.56	−1.20	0.08	−0.77	0.11	0.09
	5	−0.62	−1.25	0.01	−0.85	0.16	0.05
Pulse pressure (mmHg)	1	−0.75	−1.80	0.30	−1.03	0.00	0.16
	2	−0.94	−2.00	0.12	−1.29	0.02	0.08
	3	−0.93	−1.94	0.07	−1.28	0.17	0.07
	4	−0.93	−2.00	0.13	−1.28	0.18	0.08
	5	−0.83	−1.84	0.19	−1.13	0.26	0.11
Mean arterial pressure (mmHg)	1	−1.33	−2.05	−0.61	−1.83	0.02	<0.01
	2	−1.27	−2.01	−0.53	−1.74	0.03	<0.01
	3	1.07	−1.82	−0.32	−1.46	0.04	<0.05
	4	−0.87	−1.66	−0.08	−1.19	0.06	<0.05
	5	−0.89	−1.65	−0.14	−1.22	0.16	<0.05

Models are: 1, yogurt (never, < 1 time per week, 1 time per week, 2–4 times per week, 5–6 times per week, ≥ 1 time per day); 2, model 1 + cottage cheese (servings per day), cakes/pudding/pie (servings per day), ice cream (servings per day); 3, model 2 + age, gender, education; 4, model 3 + recommended food score (RFS), physical activity (MET hours), alcohol (g wk⁻¹), total intake (serves per day), cigarettes (per week); 5, model 4 + diabetes (yes/no), tHCY (μmol L⁻¹), antihypertensive medications (yes/no), triglycerides (mg dL⁻¹), glucose (mg dL⁻¹), HDL (mg dL⁻¹), BMI (kg m⁻²), cholesterol medication (yes/no). R² value represents overall model R²; p-value is for the effect of yogurt (not the overall model).