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Table 3 Types of cheeses in servings per day, and hypertension risk, mutually adjusted and adjusted for all other dairy sources. E3N Cohort, France 1993–2008 (N = 40,526)

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

Cheeses (servings/week)

Cases

Person-years

M1

M2

M3

HR [95% CI]

p

HR [95% CI]

p

HR [95% CI]

p

Soft cheese

 Q1 (<  0.4)

2330

122,759

Reference

0.54

Reference

0.68

Reference

0.65

 Q2 (0.4–0.8)

2319

123,613

1.01 [0.94; 1.08]

 

0.98 [0.91; 1.05]

 

0.98 [0.92; 1.05]

 

 Q3 (0.8–1.4)

2372

122,459

1.07 [0.99; 1.15]

 

1.04 [0.97; 1.12]

 

1.03 [0.96; 1.11]

 

 Q4 (>  1.4)

2319

124,478

1.04 [0.96; 1.12]

 

1.00 [0.92; 1.07]

 

0.98 [0.91; 1.06]

 

Processed cheese

 Q1 (0)

3982

223,391

Reference

< 0.0001

Reference

< 0.0001

Reference

< 0.0001

 Q2 (0–0.3)

1769

91,166

1.07 [1.01; 1.14]

 

1.08 [1.01; 1.15]

 

1.06 [0.96; 1.18]

 

 Q3 (0.3–0.6)

1760

88,328

1.12 [1.06; 1.14]

 

1.11 [1.05; 1.18]

 

1.10 [1.04; 1.16]

 

 Q4 (>  0.6)

1829

90,364

1.14 [1.06; 1.19]

 

1.12 [1.06; 1.19]

 

1.12 [1.06; 1.18]

 

Blue cheese

 Q1 (<  0.2)

2371

124,255

Reference

0.66

Reference

0.35

Reference

0.58

 Q2 (0.2–0.7)

2290

122,223

0.97 [0.91; 1.04]

 

0.98 [0.91; 1.04]

 

0.96 [0.90; 1.03]

 

 Q3 (0.7–1.4)

2367

124,194

1.01 [0.94; 1.08]

 

1.01 [0.94; 1.08]

 

0.99 [0.94; 1.06]

 

 Q4 (>  1.4)

2312

122,637

1.02 [0.95; 1.09]

 

1.03 [0.96; 1.10]

 

1.01 [0.96; 1.09]

 

Semi-hard cheese

 Q1 (<  0.6)

2385

123,455

Reference

0.11

Reference

0.21

Reference

0.19

 Q2 (0.6–1.3)

2373

122,593

0.99 [0.91; 1.06]

 

1.00 [0.93; 1.07]

 

1.00 [0.93; 1.06]

 

 Q3 (1.3–2.4)

2273

123,473

0.91 [0.85; 0.98]

 

0.92 [0.85; 0.98]

 

0.91 [0.90; 0.98]

 

 Q4 (>  2.4)

2309

123,789

0.94 [0.88; 1.02]

 

0.95 [0.89; 1.03]

 

0.95 [0.89; 1.03]

 

Hard cheese

 Q1 (<  1.4)

2314

122,959

Reference

0.83

Reference

0.97

Reference

0.64

 Q2 (1.4–2.5)

2338

123,572

1.05 [0.97; 1.11]

 

1.05 [0.98; 1.12]

 

1.04 [0.98; 1.11]

 

 Q3 (2.5–4.1)

2431

122,831

1.11 [1.04; 1.20]

 

1.11 [1.04; 1.19]

 

1.10 [1.02; 1.18]

 

 Q4 (>  4.1)

2257

123,948

1.00 [0.93; 1.10]

 

1.01 [0.94; 1.10]

 

1.00 [0.92; 1.08]

 

Goat cheese

 Q1 (<  0.1)

2407

123,340

Reference

0.07

Reference

0.20

Reference

0.34

 Q2 (0.1–0.2)

2390

123,660

0.97 [0.90; 1.04]

 

1.01 [0.94; 1.08]

 

1.01 [0.94; 1.08]

 

 Q3 (0.2–0.4)

2235

122,097

0.97 [0.89; 0.95]

 

0.93 [0.87; 0.99]

 

0.93 [0.87; 1.00]

 

 Q4 (>  0.4)

2308

124,213

0.97 [0.86; 1.08]

 

0.96 [0.90; 1.03]

 

0.98 [0.91; 1.05]

 
  1. M1: Adjusted for energy (energy without alcohol (kcal/d)),
  2. M2: M1+ smoking status (never, former, current), education (without high school diploma, with high school diploma), family history of hypertension (no, yes), and physical activity (mets/d))
  3. M3: M2+ alcohol (g/d)), processed meat(g/d)), fruits and vegetables(g/d))
  4. Bold indicates p-values reaching statistical significance (< 0.003)
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Nutrition Journal

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