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Table 5 Food items consumed (in servings/week), in relation to hypertension status

From: Prevalence of self-reported hypertension and its relation to dietary habits, in adults; a nutrition & health survey in Greece

  Normotensive Hypertensive P
Red meat and products 1.63 ± 1.28 1.40 ± 1.13 < 0.001
Pork 1.26 ± 1.15 0.94 ± 0.92 < 0.001
Chicken 1.43 ± 1.10 1.39 ± 0.93 0.298
Fish 1.32 ± 1.09 1.56 ± 1.26 < 0.001
Egg 1.23 ± 1.63 0.87 ± 1.14 < 0.001
Bread and cereals 11.93 ± 8.83 12.79 ± 7.71 0.011
Pasta and rice 2.08 ± 1.47 1.61 ± 1.32 < 0.001
Potatoes 2.23 ± 1.71 1.81 ± 1.55 < 0.001
Vegetables 7.15 ± 3.81 7.31 ± 3.80 0.272
Fruits and juices 7.52 ± 6.26 8.34 ± 6.57 < 0.001
Milk and yogurt (Full Fat) 3.61 ± 4.98 2.53 ± 3.98 < 0.001
Milk and yogurt (Low Fat) 2.38 ± 4.22 3.28 ± 4.70 < 0.001
Yellow cheese 2.22 ± 2.50 1.80 ± 2.36 < 0.001
White cheese 4.99 ± 3.30 4.74 ± 3.18 0.055
Legumes 1.23 ± 0.93 1.16 ± 0.96 0.063
Dessert, ice cream 2.13 ± 2.69 1.41 ± 2.28 < 0.001