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. Author manuscript; available in PMC: 2011 Mar 12.
Published in final edited form as: Int J Body Compos Res. 2010;8(2):41–44.

Table 1. Relationship of lard thickness with measured BMD.

Thickness of individual Lard strips (cm) Measured BMD-DXR (g/cm2) SD
0 0.5420 0.0014
1.1 0.5443 0.0031
1.9 0.5444 0.0015
2.7 0.5444 0.0030

Thickness of each lard strip was measured 12 times

Strip 1 average: 0.7 cm SD 0.35

Strip 2 average: 0.7 cm SD 0.08

Strip 3 average: 0.8 cm SD 0.33

The large SDs reflect the relative unevenness of the lard strips (which were prepared by a butcher).

The difference between DXR-BMD with 1.1 cm of lard vs no lard was 0.42% p = 0.13

The difference between DXR-BMD with 1.9 cm of lard vs no lard was 0.44% p = 0.03

The difference between DXR-BMD with 2.7 cm of lard vs no lard was 0.44% p = 0.118