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Table 3 Dietary composition during each phase of treatment

From: Impact of dairy consumption on essential hypertension: a clinical study

  Dairy Control Δ P
Dairy products (servings) 3.4 (2.9-3.9) 0.1 (0.0-0.1) 3.3 <0.0001
Fruits and vegetables (servings) 7.0 (6.2-7.8) 10.0 (9.1-11.0) -3.0 <0.0001
Meat and substitutes (servings) 2.5 (2.2-2.7) 2.8 (2.6-3.1) -0.3 0.001
Cereals (servings) 4.4 (4.0-4.9) 4.1 (3.7-4.5) 0.3 0.11
Energy (kcal) 2239 (2089-2401) 1985 (1827-2157) 254 0.0005
Alcohol (%) 0.6 (0.4-1.1) 0.8 (0.5-1.2) -0.2 0.35
Lipids (%) 32.1 (31.1-33.3) 32.5 (31.5-33.6) -0.4 0.54
SFA (%) 10.7 (10.3-11.1) 8.1 (7.8-8.4) 2.6 <0.0001
MUFA (%) 12.9 (12.4-13.5) 14.2 (13.6-14.8) -1.3 <0.0001
PUFA (%) 5.8 (5.5-6.2) 7.3 (7.0-7.6) -1.4 <0.0001
TFA (%) 1.1 (1.0-1.2) 1.1 (1.1-1.2) 0.0 0.61
Dietary cholesterol (mg) 254 (232–278) 204 (182-228) 50 <0.0001
Protein (%) 17.6 (17.0-18.1) 14.4 (13.8-15.0) 3.2 <0.0001
Carbohydrates (%) 50.4 (49.2-51.6) 54.2 (52.6-55.7) -3.8 <0.0001
Fiber (g) 24.9 (22.8-27.2) 26.1 (23.9-28.5) -1.2 0.21
Sodium (mg) 2729 (2533-2941) 2491 (2307-2691) 238 0.008
Calcium (mg) 1492 (1376-1617) 533 (481-591) 959 <0.0001
Magnesium (mg) 445 (415-477) 410 (379-444) 35 <0.0001
Potassium (mg) 4219 (3956-4500) 3830 (3548-4134) 389 0.01
Vitamin D (μg) 9.7 (8.9-10.6) 4.9 (4.2-5.9) 4.7 0.006
  1. 73 participants completed the FFQ after both treatment.
  2. Geometric mean (95% CI).
  3. Δ: Difference between Dairy and Control values.