|
Variable
|
Egg (n = 40)
|
Sausage & Cheese (n = 40)
|
p-value
|
|---|
|
Baseline Brachial Artery Diameter (mm)
|
4.0 ± 0.8
|
4.0 ± 0.7
|
0.79*
|
|
Flow Mediated Dilatation (%)
| | | |
|
Baseline
|
5.9 ± 4.6
|
5.2 ± 3.6
|
0.45*
|
|
Post-prandial
|
6.3 ± 5.3
|
5.6 ± 4.5
| |
|
Change
|
0.4 ± 1.9 (P = 0.22)
|
0.4 ± 2.4 (P = 0.34)
|
0.99
|
|
Adjusted change†
|
0.3 ± 2.1 (P = 0.46)
|
0.4 ± 2.1 (P = 0.31)
|
0.84
|
|
Stimulus adjusted response measure
| | | |
|
Baseline
|
0.10 ± 0.12
|
0.06 ± 0.06
|
0.05*
|
|
Post-prandial
|
0.08 ± 0.09
|
0.07 ± 0.06
| |
|
Change
|
-0.02 ± 0.11 (P = 0.31)
|
0.00 ± 0.08 (P = 0.89)
|
0.35
|
- Values are mean ± SD; p-value obtained from ANOVA for repeated measurements except otherwise stated; Change = Post-prandial - Baseline; *p-value obtain from Student's t-test; p-values in parenthesis indicate within-group p-values; † obtained from generalized linear models, controlling for age, blood pressure, LDL and BMI
