Table 4. Gluten-free diet, aortic elastic properties and inflammatory parameters.
| Variable | GFD (+) (n=44) |
GFD (-) (n=37) |
p |
|---|---|---|---|
| Aortic DD (mm) | 24.5±2.7 | 24.5±3.5 | 0.986 |
| Aortic SD (mm) | 28.7±2.7 | 29.1±2.8 | 0.763 |
| Aortik strain (%) | 17.7±7.4 | 19.2±8.0 | 0.451 |
| Aortik distensibilite (10-6 cm2/dyn) |
6.9±2.7 | 7.5±3.2 | 0.454 |
| Aortik stiffness β index | 4.7±2.0 | 5.7±2.5 | 0.058 |
| Elastic modulus (kPa) | 34.7±17.0 | 32.6±17.2 | 0.441 |
| CRP (mg/L) | 3.0±3.2 | 4.5±3.6 | 0.715 |
| N/L ratio | 2.2±0.5 | 2.7±0.6 | 0.005 |
Data are expressed as mean±standard deviation for normally distributed data. Aortik stiffness β index: (BETA=ln [systolic/diastolic pressure]×2 blood viscosity/pulse pressure×PWV2). GFD: gluten-free diet, DD: diastolic diameter, SD: systolic diameter, CRP: C-reactive proteine, N/L: neutrophil/lymphocyte