Table 2 The association between vegetable, fruit, and dairy product consumption with BP classification in the crude model

Elevated vs. normal hypertension^*

Ref.

0.98 (0.74–1.29)

1.00 (0.76–1.32)

1.13 (0.84–1.54)

Stage I hypertension vs. normal hypertension

Ref.

1.10 (0.87–1.38)

1.11 (0.88–1.39)

1.22 (0.95–1.57)

Stage II hypertension vs. normal hypertension

Ref.

0.97 (0.78–1.21)

1.00 (0.80–1.25)

1.11 (0.87–1.42)

Fruit Intake

Variables

< 1 serving

1 serving

2 servings

> 2 servings

Elevated vs. normal hypertension

Ref.

0.85 (0.71–1.02)

0.85 (0.71–1.02)

0.88 (0.72–1.08)

Stage I hypertension vs. normal hypertension

Ref.

0.82 (0.71–0.94)

0.80 (0.69–0.93)

0.80 (0.68–0.94)

Stage II hypertension vs. normal hypertension

Ref.

0.88 (0.76–1.02)

0.86 (0.74-1.00)

0.94 (0.80–1.11)

Dairy Product Intake

Variables

< 1 serving

1 serving

2 servings

> 2 servings

Elevated vs. normal hypertension

Ref.

1.02 (0.84–1.24)

0.92 (0.76–1.11)

1.02 (0.83–1.25)

Stage I hypertension vs. normal hypertension

Ref.

1.00 (0.86–1.17)

0.96 (0.83–1.12)

1.00 (0.85–1.18)

Stage II hypertension vs. normal hypertension

Ref.

0.96 (0.82–1.12)

0.91 (0.78–1.06)

1.05 (0.89–1.23)