Estimated net endogenous acid production and risk of prevalent and incident hypertension in community-dwelling older people

Table 2 Spearman’s correlation between estimated net endogenous acid production and selected nutrients and main food groups (n = 3956)

Energy adjusted nutrients/	Energy adjusted estimated NEAP (g/mEq)
main food groups	rs	P
Total protein (g)	0.27	< 0.001
Vitamin C (mg)	-0.27	< 0.001
Calcium (mg)	0.04	0.015
Phosphorus (mg)	0.16	< 0.001
Fiber (g)	-0.23	< 0.001
Magnesium (mg)	-0.20	< 0.001
Vitamin K (mcg)	-0.17	< 0.001
Potassium (mg)	-0.68	< 0.001
Sodium (mg)	-0.10	< 0.001
Cereals (g)	-0.03	0.063
Egg and egg products (g)	0.03	0.034
Fish and shellfish (g)	0.07	< 0.001
Fruits and dried fruits (g)	-0.31	< 0.001
Legumes, seeds and nuts (g)	0.01	0.678
Meat and poultry (g)	0.13	< 0.001
Milk and milk products (g)	0.03	0.041
Vegetables (g)	-0.18	< 0.001

NEAP: Net endogenous acid production.