Table 5.

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

Parameter	Model	b	95% CI		β	R²	p
			Lower	Upper

BMI (kg m⁻²)	5	−0.10	−0.47	0.27	−0.14	0.26	0.59
Cholesterol (mg dL⁻¹)	5	−0.16	−2.14	1.82	−0.22	0.45	0.88
HDL (mg dL⁻¹)	5	−0.01	−0.04	0.01	−0.02	0.36	0.18
LDL (mg dL⁻¹)	5	0.00	−0.05	0.05	−0.00	0.22	0.89
Triglycerides (mg dL⁻¹)	5	−1.07	−5.71	3.57	−1.47	0.17	0.65
Glucose (mg dL⁻¹)	5	−1.19	−2.85	0.48	−1.62	0.40	0.16
tHCY (μmol L⁻¹)	5	−0.08	−0.31	0.16	−0.11	0.17	0.51

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); measures for BMI, HDL, triglycerides, glucose and tHCY not included in the model when the DV.