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Table 1 Population characteristics according to total dairy products consumption. E3N Cohort, 1993–2008 (N = 40,526)

From: Dairy product consumption and hypertension risk in a prospective French cohort of women

Median weekly dairy servings (range)Q1 (N = 8106) 7.1 (< 9.1)Q2 (N = 8105) 11.1 (9.1–12.6)Q3 (N = 8105) 14.3 (12.6–16.1)Q4 (N = 8105) 18.3 (16.1–21.0)Q5 (N = 8105) 25.5 (> 21.0)
Risk factors (mean (sd))
 Age (years)51.8 (6.3)51.7 (6.3)51.6 (6.3)51.4 (6.1)51.5 (6.1)
 Family history of hypertension (%)28.829.028.329.727.7
 Body mass index22.0 (2.7)22.1 (2.6)22.2 (2.7)22.4 (2.7)22.5 (2.8)
 Diabetes (%)0.40.350.60.40.5
 Hypercholesterolemia (%)5.24.85.04.14.3
Smoking status (%)
 Never51.150.952.652.652.4
 Former32.034.334.534.234.1
 Current16.914.812.913.213.5
Physical activity (Mets/week)53.1 (30.0)54.0 (29.4)54.8 (29.6)54.7 (29.9)55.3 (30.0)
With high school diploma (%)90.090.690.8890.289.6
Dietary Factors (median (sd))
 Energy without alcohol (kcal/d)1803.5 (453.3)1953.3 (458.2)2071.5 (474.7)2196.4 (503.8)2432.5 (557.7)
 Alcohol (g/d)7.4 (14.8)7.2 (13.8)7.2 (13.0)6.9 (13.2)6.2 (13.1)
 Processed meat (g/d)20.3 (18.2)22.7 (18.6)23.7 (19.0)24.6 (20.4)25.7 (23.2)
 Fruits and vegetables (g/d)560.5 (256.2)599.2 (246.1)625.5 (259.2)648.9 (265.5)681.3 (300.4)
 Sodium (mg/d)2275.3 (755.7)2531.5 (750.2)2716.7 (798.4)2926.0 (844.4)3311.1 (959.7)
 Potassium (mg/d)3257.8 (884.0)3478.8 (881.3)3691.9 (895.1)3915.6 (951.0)4342.2 (1129.3)
 Magnesium (mg/d)380.6 (133.3)400.4 (130.3)417.1 (133.6)434.3 (139.1)468.8 (153.3)
 Milk (servings/week)0 (1.0)0 (1.3)1.0 (1.4)3.0 (1.6)6.5 (1.9)
 Cheese (servings/week)3.4 (2.2)5.2 (2.7)6.7 (3.4)8.4 (4.3)12.0 (7.4)
 Yoghurt (servings/week)1.4 (1.8)2.9 (2.5)3.6 (2.8)4.3 (3.1)5.0 (4.1)
 Cottage cheese (servings/week)0.3 (1.0)0.6 (1.3)0.7 (1.4)0.8 (1.6)1.0 (1.9)
 Mediterranean diet score−0.12 (0.85)−0.06 (0.88)−0.01 (0.89)0.02 (0.93)0.08 (1.00)