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Table 7 Relationship between the HEI- 2015 components and HTN incidence

From: Healthy eating index 2015 and major dietary patterns in relation to incident hypertension; a prospective cohort study

Components of HEI 2015

Crude

Model 1

HR (CI 95%) a

HR (CI 95%) a

Total Fruits

0.92 (0.85–0.99)

0.93 (0.85–0.99)

Whole Fruits

0.92 (0.84–1)

0.94 (0.85–1.03)

Total Vegetables

1.02 (0.93–1.12)

1.02 (0.93–1.12)

Greens and Beans

0.98 (0.91–1.07)

0.96 (0.88–1.04)

Whole Grains

1.07 (0.98–1.18)

1.06 (0.96–1.17)

Dairy

0.99 (0.95–1.02)

0.99 (0.95–1.03)

Total Protein Foods

0.95 (0.87–1.04)

0.96 (0.87–1.06)

Seafood and Plant Proteins

1.04 (0.9–1.21)

1.13 (0.97–1.33)

Fatty Acids

0.96 (0.93–0.99)

0.96 (0.92–0.99)

Refined Grains

0.93 (0.84–1.02)

0.91 (0.83–1.01)

Sodium

0.94 (0.91–0.98)

0.96 (0.92–0.99)

Added Sugars

0.98 (0.93–1.03)

1 (0.95–1.05)

Saturated Fats

1.00 (0.97–1.04)

1.01 (0.97–1.05)

  1. aAdjusted for age, sex, SES, education level, physical activity, T2DM, BMI and energy intake
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BMC Public Health

ISSN: 1471-2458

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