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

Nutrition Journal

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

Dietary TAC (mmol/day)		M1		M2		M3
Dietary TAC (mmol/day)	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]

M1: Age as the time scale + energy without alcohol
M2: M1 + (Diabetes, treated hypercholesterolemia, education, family history of hypertension, smoking, physical activity, body mass index)
M3: M2 + Na (mg), K (mg), Mg (mg), AGPIw3 (mg), alcohol (g)

ISSN: 1475-2891