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Table 4 Hazard ratios of hypertension according to dietary total antioxidant capacity of principal food groups. (N = 40,576). E3N Cohort, France 1993–2008

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

Coffee

  

0.02

 

0.03

 

0.14

 Q1 (< 2.46)

1820 (19.47)

Reference

 

Reference

 

Reference

 

 Q2 (2.46–9.15)

1861 (19.90)

0.99 [0.93; 1.06]

1.01 [0.94; 1.08]

0.98 [0.91; 1.05]

 Q3 (9.15–15.97)

1896 (20.28)

1.06 [0.99; 1.14]

1.07 [1.00; 1.14]

1.00 [0.93; 1.08]

 Q4 (15.97–24.99)

1925 (20.59)

1.08 [1.01; 1.16]

1.09 [1.01; 1.16]

0.99 [0.91; 1.09]

 Q5 (>  24.99)

1848 (19.76)

1.07 [0.99; 1.14]

 

1.07 [0.99; 1.15]

 

0.91 [0.80; 1.04]

 

Tea

  

0.02

 

0.12

 

0.73

 Q1 (0)

3814 (40.79)

Reference

 

Reference

 

Reference

 

 Q2 (0.01–0.36)

1412 (15.10)

0.95 [0.89; 1.02]

0.95 [0.89; 1.02]

0.97 [0.91; 1.03]

 Q3 (0.36–1.25)

1411 (15.09)

0.97 [0.91; 1.01]

0.97 [0.91; 1.03]

0.98 [0.92; 1.05]

 Q4 (1.25–2.22)

1385 (14.81)

0.97 [0.91; 1.03]

0.99 [0.92; 1.05]

1.01 [0.94; 1.08]

 Q5 (>  2.22)

1328 (14.20)

0.93 [0.87; 0.99]

 

0.95 [0.87; 1.01]

 

0.97 [0.91; 1.04]

 

Chocolate

  

0.18

 

0. 11

 

0.23

 Q1 (0)

4175 (47.30)

Reference

 

Reference

 

Reference

 

 Q2 (0.02–0.25)

1285 (14.56)

0.98 [0.92; 1.04]

0.96 [0.90; 1.02]

0.99 [0.90; 1.02]

 Q3 (0.26–0.53)

920 (10.42)

0.91 [0.85; 0.98]

0.90 [0.84; 0.97]

0.91 [0.85; 0.98]

 Q4 (0.54–1.30)

1151 (13.04)

0.96 [0.90; 1.03]

0.96 [0.89; 1.02]

0.96 [0.90; 1.03]

 Q5 (>  1.4)

1295 (14.67)

0.95 [0.89; 1.02]

 

0.94 [0.88; 1.00]

 

0.95 [0.89; 1.02]

 

Fruit and vegetables

  

0.001

 

0. 0003

 

< 0.0001

 Q1 (<  0.99)

1907 (20.40)

Reference

 

Reference

 

Reference

 

 Q2 (0.99–1.36)

1836 (19.64)

0.92 [0.86; 0.98]

0.91 [0.85; 0.98]

0.91 [0.85; 0.98]

 Q3 (1.36–1.71)

1869 (19.99)

0.92 [0.86; 0.99]

0.92 [0.86; 0.98]

0.91 [0.85; 0.97]

 Q4 (1.71–2.21)

1815 (19.41)

0.89 [0.83; 0.95]

0.87 [0.82; 0.93]

0.86 [0.80; 0.92]

 Q5 (>  2.21)

1923 (20.57)

0.88 [0.83; 0.95]

 

0.87 [0.82; 0.94]

 

0.84 [0.78; 0.91]

 

Wine

  

0.85

 

0.84

 

0.008

 Q1 (0)

2202 (23.55)

Reference

 

Reference

 

Reference

 

 Q2 (0.01–0.23)

1600 (17.11)

0.97 [0.90; 1.03]

0.96 [0.90; 1.03]

0.95 [0.89; 1.02]

 Q3 (0.23–0.71)

1805 (19.30)

0.95 [0.89; 1.02]

0.95 [0.89; 1.01]

0.92 [0.86; 0.99]

 Q4 (0.71–1.68)

1840 (19.68)

0.93 [0.87; 0.99]

0.93 [0.87; 0.99]

0.88 [0.82; 0.95]

 Q5 (>  1.68)

1903 (20.35)

0.97 [0.91; 1.04]

 

0.98 [0.92; 1.05]

 

0.86 [0.77; 0.95]

 

Other sources

  

0.002

 

0.006

 

0.01

 Q1 (<  0.46)

1994 (21.33)

Reference

 

Reference

 

Reference

 

 Q2 (0.46–0.63)

1913 (20.46)

0.96 [0.89; 1.02]

0.95 [0.89; 1.02]

0.96 [0.90; 1.03]

 Q3 (0.63–0.82)

1848 (19.76)

0.93 [0.87; 0.99]

0.94 [0.88; 1.01]

0.96 [0.89; 1.03]

 Q4 (0.82–1.09)

1748 (18.70)

0.86 [0.80; 0.92]

0.86 [0.80; 0.93]

0.89 [0.82; 0.95]

 Q5 (>  1.09)

1847 (19.75)

0.91 [0.85; 0.99]

 

0.92 [0.86; 1.00]

 

0.93 [0.86; 1.01]

 
  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)
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Nutrition Journal

ISSN: 1475-2891

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