Table 5

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

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

Pitsavos et al. BMC Public Health 2006 6:206   doi:10.1186/1471-2458-6-206