Table 3 The association between vegetable, fruit, and dairy product consumption with BP classification in the adjusted model

Elevated vs. normal hypertension^*

Ref.

0.92 (0.68–1.26)

0.92 (0.68–1.26)

1.09 (0.78–1.53)

Stage I hypertension vs. normal hypertension

Ref.

0.99 (0.77–1.28)

0.99 (0.76–1.28)

1.11 (0.84–1.47)

Stage II hypertension vs. normal hypertension

Ref.

0.90 (0.70–1.16)

0.91 (0.71–1.17)

1.04 (0.79–1.38)

Fruit Intake

Variables

< 1 serving

1 serving

2 servings

> 2 servings

Elevated vs. normal hypertension

Ref.

0.90 (0.74–1.10)

0.88 (0.72–1.07)

0.89 (0.71–1.10)

Stage I hypertension vs. normal hypertension

Ref.

0.85 (0.73-1.00)

0.81 (0.69–0.95)

0.81 (0.68–0.96)

Stage II hypertension vs. normal hypertension

Ref.

0.93 (0.79–1.10)

0.90 (0.76–1.06)

0.97 (0.81–1.16)

Dairy Product Intake

Variables

< 1 serving

1 serving

2 servings

> 2 servings

Elevated vs. normal hypertension

Ref.

1.09 (0.88–1.36)

1.01 (0.81–1.25)

1.02 (0.81–1.29)

Stage I hypertension vs. normal hypertension

Ref.

1.03 (0.86–1.23)

0.97 (0.81–1.16)

1.00 (0.83–1.21)

Stage II hypertension vs. normal hypertension

Ref.

1.03 (0.86–1.23)

0.95 (0.80–1.14)

1.05 (0.87–1.27)