Table 3.
Differences in blood circulation index before and after eating.
| Variables | 1–2 | 1–3 | 1–4 | 1–5 |
|---|---|---|---|---|
| Mean (SD) | Mean (SD) | Mean (SD) | Mean (SD) | |
| HR (beats/min) | 5.14 (4.04) | 2.19 (5.23) | 1.38 (6.68) | –0.57 (7.52) |
| t = 5.832, p = 0.000* | t = 1.919, p = 0.069 | t = 0.947, p = 0.355 | t = –0.348, p = 0.731 | |
| CMBP (mmHg) | 0.76 (8.37) | –0.24 (8.09) | 1.05 (7.11) | –1.76 (6.19) |
| z = –0.040, p = 0.968 | z = –0.296, p = 0.767 | z = –0.767, p = 0.443 | z = –1.114, p = 0.265 | |
| ESV (mL/beat) | –2.00 (5.37) | –1.10 (6.03) | –0.05 (6.58) | 0.91 (8.47) |
| t = –1.708, p = 0.103 | t = –0.832, p = 0.415 | t = –0.033, p = 0.974 | t = 0.489, p = 0.630 | |
| ESI (mL/beat/m2) | –1.10 (2.91) | –0.67 (3.37) | 0.05 (3.54) | 0.43 (4.61) |
| t = –1.722, p = 0.100 | t = –0.907, p = 0.375 | t = 0.062, p = 0.951 | t = 0.426, p = 0.675 | |
| ECO (L/min) | 0.27 (0.36) | 0.11 (0.39) | 0.14 (0.42) | 0.06 (0.46) |
| t = 3.425, p = 0.003* | t = 1.292, p = 0.211 | t = 1.558, p = 0.135 | t = 0.617, p = 0.544 | |
| ECI (L/min/m2) | 0.14 (0.19) | 0.06 (0.22) | 0.07 (0.25) | 0.03 (0.26) |
| t = 3.521, p = 0.002* | t = 1.263, p = 0.221 | t = 1.335, p = 0.197 | t = 0.593, p = 0.560 | |
| ECR (dyne s cm∧5) | –54.10 (95.66) | –27.81 (115.78) | –21.10 (98.79) | –37.52 (110.28) |
| t = –.592, p = 0.017* | t = –1.101, p = 0.284 | t = –0.979, p = 0.340 | t = –1.559, p = 0.135 | |
| ECRI (dyne s cm∧5) | –101.91 (176.91) | –54.48 (212.49) | –38.00 (180.19) | –71.86 (206.76) |
| t = –2.640, p = 0.016* | t = –1.175, p = 0.254 | t = –0.966, p = 0.345 | t = –1.593, p = 0.127 |
Variables: 1, before the meal; 2, just after the meal; 3, 30 minutes after the meal, 4, 1 hour after the meal; 5, 2 hours after the meal.
* Paired t test, p < 0.05.
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.