Table 2.
Effect of diet on metabolic, hemodynamic, and left ventricular indices.
| Variable | Combined baseline (n=26) | Lard diet (n=12) | Salmon oil diet (n=8) |
|---|---|---|---|
| Metabolic indices | |||
| Weight (kg) | 31.1±0.6 | 33.3±1.1* | 33.9±1.0* |
| Fasting glucose (mmol/l) | 5.3±0.1 | 5.2±0.6 | 5.3±0.1 |
| Fasting insulin (pmol/l) | 43.3±4.9 | 60.4±10.7* | 31.0±4.3 |
| SI ([mU/l]−1 min−1) | 6.9±0.6 | 3.9±0.3* | 7.0±0.8 |
| AIRg (mU/l × min) | 483.3±31.0 | 620.4±60.3† | 394.3±74.2*† |
| MRI fat compartmentalisation | |||
| Total body (cm3) | 801.9±19.0 | 879.9±37.3 | 838.9±26.5 |
| Visceral fat depot (cm3) | 89.3±6.5 | 148.8±15.2*† | 104.8±7.9*† |
| Subcutaneous fat depot (cm3) | 74.4±6.4 | 117.5±14.4* | 103.1±14.7* |
| Lean mass (cm3) | 638.2±11.5 | 611.7±17.5* | 631.0±15.7 |
| Hemodynamics | |||
| Systolic BP (mmHg) | 82±2 | 78±3 | 78±4 |
| Diastolic BP (mmHg) | 36±2 | 38±3 | 36±3 |
| Heart rate (beats/min) | 85±2 | 87±3 | 82±3 |
| Left ventricular morphology and global function | |||
| End-diastolic volume (ml) | 100.0±3.1 | 101.5±4.4 | 111.6±4.6 |
| Mass (g) | 91.8±2.7 | 86.2±3.0† | 108.2±6.3*† |
| Concentricity (g/ml) | 0.93±0.03 | 0.86±0.03 | 0.97±0.04 |
| Ejection fraction (%) | 43±1 | 39±2 | 42±1 |
| Circumferential strain and ventricular torsion | |||
| Peak circumferential strain (%) | −11.6±0.4 | −9.5±0.7* | −10.7±0.6 |
| Peak systolic strain rate (%/s) | −91.2±2.9 | −78.7±3.7 | −81.6±2.9 |
| Peak diastolic strain rate (%/s) | 118.1±4.7 | 105.2±7.3 | 110.1±5.5 |
| Peak torsion (°/cm) | 2.0±0.1 | 1.4±0.2* | 1.7±0.1 |
| Peak twisting rate (°/s) | 51.9±2.6 | 38.8±2.7* | 42.0±4.0 |
| Peak untwisting rate (°/s) | −66.2±4.8 | −59.9±8.1 | −75.7±10.0 |
| Myocardial triacylglycerola (%fat/H2O) | 0.15±0.03 | 0.15±0.06 | 0.01±0.01* |
Data are mean ± SEM
*
p<0.05 for diet vs baseline, effect of condition;
†
p<0.05 for lard vs salmon, pairwise comparison based on mixed effects model
a
By MRS
To convert SI values to SI units, multiply by 0.167. To convert AIRg to SI units, multiply by 6