Table 3 Comparison of dietary pattern in participants with and without hypertension (RaNCD cohort data, N = 5067)
From: Association between dietary total antioxidant capacity and hypertension in Iranian Kurdish women
Food parameters | Non-hypertension | Hypertension | P value* |
|---|---|---|---|
Mean ± SD | |||
Whole grains (gr/d) | 33.61 ± 0.84 | 39.45 ± 1.87 | 0.004 |
Refined grains (gr/d) | 526.40 ± 2.55 | 504.25 ± 5.73 | < 0.001 |
Legumes (gr/d) | 38.60 ± 0.44 | 35.40 ± 1.10 | 0.011 |
Dairy (gr/d) | 450.33 ± 5.45 | 419.21 ± 12.21 | 0.021 |
Fruit (gr/d) | 220.71 ± 2.97 | 234.64 ± 6.65 | 0.031 |
White meat (gr/d) | 19.41 ± 0.11 | 15.52 ± 0.25 | < 0.001 |
Red meat (gr/d) | 34.16 ± 0.47 | 34.61 ± 1.05 | 0.702 |
Sea food (gr/d) | 1.27 ± 0.05 | 1.23 ± 0.11 | 0.742 |
Egg (gr/d) | 3.59 ± 0.11 | 3.48 ± 0.24 | 0.664 |
Soda drink (gr/d) | 1.79 ± 0.06 | 1.42 ± 0.13 | 0.009 |
Leafy vegetables (gr/d) | 360.80 ± 3.50 | 370.58 ± 7.80 | 0.127 |
Carotene rich vegetables (gr/d) | 88.42 ± 1.36 | 91.36 ± 3.04 | 0.340 |
Starchy vegetables (gr/d) | 42.46 ± 0.71 | 43.90 ± 1.60 | 0.571 |
Nuts (gr/d) | 31.77 ± 0.48 | 29.02 ± 1.10 | 0.138 |
Tea & coffee (gr/d) | 3.20 ± 6.31 | 2.11 ± 5.19 | < 0.001 |
Olive oil (gr/d) | 0.56 ± 0.03 | 0.67 ± 0.07 | 0.157 |
Dried fruits (gr/d) | 26.35 ± 0.36 | 25.72 ± 0.82 | 0.562 |
Juices fruits (gr/d) | 0.55 ± 0.03 | 0.42 ± 0.07 | 0.067 |
Omega-3 (mcg) | 0.11 ± 0.08 | 0.10 ± 0.07 | 0.008 |
Omega- 6 (mcg) | 0.30 ± 0.04 | 0.28 ± 0.01 | 0.043 |
Vitamin A (mcg) | 622.10 ± 7.48 | 637 ± 16.76 | 0.407 |
Vitamin B1 (mg) | 0.61 ± 0.01 | 0.63 ± 0.01 | 0.112 |
Vitamin B2 (mg) | 0.81 ± 0.01 | 0.80 ± 0.01 | 0.815 |
Vitamin B6 (mg) | 1.06 ± 0.01 | 1.04 ± 0.01 | 0.201 |
Vitamin B12 (mcg) | 2.79 ± 0.04 | 2.87 ± 0.10 | 0.467 |
Vitamin C (mg) | 60.46 ± 0.06 | 63.10 ± 1.35 | 0.121 |
Vitamin D (mcg) | 0.92 ± 0.01 | 0.83 ± 0.02 | < 0.001 |
Vitamin E (mg) | 2.27 ± 0.02 | 2.34 ± 0.04 | 0.220 |