Table 7.
Relationship between the HEI- 2015 components and HTN incidence
| Components of HEI 2015 | Crude | Model 1 |
|---|---|---|
| HR (CI 95%) a | HR (CI 95%) a | |
| Total Fruits | 0.92 (0.85–0.99) | 0.93 (0.85–0.99) |
| Whole Fruits | 0.92 (0.84–1) | 0.94 (0.85–1.03) |
| Total Vegetables | 1.02 (0.93–1.12) | 1.02 (0.93–1.12) |
| Greens and Beans | 0.98 (0.91–1.07) | 0.96 (0.88–1.04) |
| Whole Grains | 1.07 (0.98–1.18) | 1.06 (0.96–1.17) |
| Dairy | 0.99 (0.95–1.02) | 0.99 (0.95–1.03) |
| Total Protein Foods | 0.95 (0.87–1.04) | 0.96 (0.87–1.06) |
| Seafood and Plant Proteins | 1.04 (0.9–1.21) | 1.13 (0.97–1.33) |
| Fatty Acids | 0.96 (0.93–0.99) | 0.96 (0.92–0.99) |
| Refined Grains | 0.93 (0.84–1.02) | 0.91 (0.83–1.01) |
| Sodium | 0.94 (0.91–0.98) | 0.96 (0.92–0.99) |
| Added Sugars | 0.98 (0.93–1.03) | 1 (0.95–1.05) |
| Saturated Fats | 1.00 (0.97–1.04) | 1.01 (0.97–1.05) |
aAdjusted for age, sex, SES, education level, physical activity, T2DM, BMI and energy intake