Skip to main content

Table 2 Hazard ratios of hypertension according to dietary total antioxidant capacity intake including coffee. E3N Cohort, France 1993–2008 (N = 40,576)

From: High dietary total antioxidant capacity is associated with a reduced risk of hypertension in French women

Dietary TAC (mmol/day)   M1 M2 M3
N (%) cases HR [95% CI] p-trend HR [95% CI] p-trend HR [95% CI] p-trend
Q1 (<  8.2) 1832 (19.6) Reference 0.008 Reference 0.21 Reference 0.02
Q2 (8.2–14.4) 1864 (19.9) 1.01 [0.94; 1.07]   1.00 [0.94; 1.07]   0.98 [0.91; 1.04]  
Q3 (14.4–21.1) 1893 (20.2) 1.05 [0.99; 1.12]   1.02 [0.96; 1.09]   0.96 [0.89; 1.03]  
Q4 (21.1–29.9) 1920 (20.5) 1.09 [1.02; 1.16]   1.05 [0.99; 1.12]   0.95 [0.87; 1.04]  
Q5 (>  29.9) 1841 (19.7) 1.08 [1.01; 1.15]   1.01 [0.94; 1.08]   0.85 [0.74; 0.95]  
  1. M1: Age as the time scale + energy without alcohol
  2. M2: M1 + (Diabetes, treated hypercholesterolemia, education, family history of hypertension, smoking, physical activity, body mass index)
  3. M3: M2 + Na (mg), K (mg), Mg (mg), AGPIw3 (mg), alcohol (g)