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. 2013 Oct 9;2(4):174–180. doi: 10.1016/j.imr.2013.10.002

Table 2.

Changes of blood circulation index according to passage of time.

Variables Before the meal Just after the meal 30 minutes after the meal 1 hour after the meal 2 hours after the meal F p
Mean (SD) Mean (SD) Mean (SD) Mean (SD) Mean (SD)
HR (beats/min) 76.67 (10.57) 79.81 (10.16) 76.86 (9.90) 76.05 (9.92) 74.10 (8.83) 11.394 0.000*
CMBP (mmHg) 100.10 (11.55) 100.86 (8.50) 99.86 (10.10) 101.14 (9.62) 98.33 (9.70) 2.178 0.115
ESV (mL/beat) 80.81 (13.50) 78.81 (12.49) 79.71 (13.08) 80.76 (10.62) 81.71 (11.61) 1.285 0.283
ESI (mL/beat/m2) 42.81 (6.10) 41.71 (5.37) 42.14 (6.17) 42.86 (4.95) 43.24 (5.21) 1.332 0.265
ECO (L/min) 5.91 (0.56) 6.18 (0.61) 6.02 (0.62) 6.06 (0.49) 5.98 (0.55) 3.519 0.011*
ECI (L/min/m2) 3.14 (0.22) 3.29 (0.24) 3.21 (0.26) 3.21 (0.25) 3.18 (0.22) 3.173 0.018*
ECR (dyne s cm∧5) 1390.14 (138.81) 1336.05 (117.98) 1362.33 (150.86) 1369.05 (112.20) 1352.62 (140.79) 1.619 0.178
ECRI (dyne s cm∧5) 2611.62 (246.06) 2509.71 (198.98) 2557.14 (245.45) 2573.62 (210.98) 2539.76 (230.45) 1.688 0.161

* Repeated measures ANOVA, p < 0.05.

ANOVA, analysis of variance; CMBP, calculated mean blood pressure; ECO, estimated cardiac output; ECR, estimated circulation resistance; ECRI, estimated circulation resistance index; ESI, estimated stroke index; ESV, estimated stroke volume; SD, standard deviation.