Table 4.
Lipid comparisons between diets and correlations with log HOMA.
| Red Meat | Dairy | Control | T-Test | T-Test | Correlation | Aus Diab Assn | |
|---|---|---|---|---|---|---|---|
| nmol/mL | nmol/mL | nmol/mL | RM/DD | DD/CD | Wi th Log HOMA |
with PreDiabetes 1 |
|
| (p value) | (p value) | (p value) | (0R) | ||||
| CE 14:0 | 14 (9–20) | 17 (13–24) | 13 (8–18) | 0.009 | <0.001 | 0.73 | 2.2 (1.4–3.3) |
| CE 15:0 | 21 (17–27) | 24 (22–33) | 18 (13–24) | 0.003 | <0.001 | 0.55 | 1.4 (0.9–2.1) |
| CE 16:1 | 86 (68–134) | 98 (72–135) | 85 (60–111) | 0.22 | 0.004 | 0.56 | 2.1 (1.4–3.1) |
| CE 16:2 | 3.8 (2.0–5.0) | 4.3 (3.1–5.5) | 3.6 (2.7–4.7) | 0.15 | 0.002 | 0.53 | 2.3 (1.5–3.5) |
| CE 17:0 | 179 (163–205) | 188 (172–205) | 177 (162–207) | 0.89 | 0.032 | 0.65 | 0.93 (0.6–1.4) |
| LPC 14:0 | 1.2 (0.9–1.5) | 1.4 (1.2–1.6) | 1.1 (0.9–1.3) | 0.004 | <0.001 | 0.004 | 1.7 (1.2–2.4) |
| LPC 15:0 | 0.7 (0.6–0.8) | 0.8 (0.6–0.9) | 0.6 (0.5–0.7) | 0.03 | <0.001 | 0.055 | 1.1 (0.7–1.6) |
| LPC 17.0 | 1.4 (1.1–1.8) | 1.4 (1.2–1.6) | 1.2 (0.9–1.4) | 0.092 | <0.001 | 0.46 | |
| PC 16:0/20:4 | 114 (102–140) | 112 (92–131) | 113 (96–138) | 0.003 | 0.002 | 0.62 | |
| PC 28:0 | 0.3 (0.1–0.4) | 0.4 (0.2–0.5) | 0.2 (0.1–0.3) | 0.002 | <0.001 | 0.005 | |
| PC 30:0 | 3.4 (2.4–4.1) | 4.3 (3.1–5.7) | 3.1 (2.2–3.9) | 0.003 | <0.001 | 0.010 | |
| PC 38:4 | 82 (67–93) | 75 (62–91) | 79 (66–95) | <0.001 | <0.001 | 0.30 | |
| PC(O-34:2) | 4.8 (3.8–5.7) | 3.8 (2.8–4.2) | 4.1 (3.6–4.6) | <0.001 | <0.001 | 0.73 | 0.60 (0.38–0.96) |
| PC(O-18:1/18:1) | 0.8 (0.6–0.9) | 0.6 (0.5–0.8) | 0.7 (0.5–0.9) | <0.001 | 0.012 | 0.080 | |
| PC(O-18:1/18:2) | 3.2 (2.9–3.7) | 2.8 (2.3–3.2) | 3.2 (2.8–3.5) | <0.001 | <0.001 | 0.47 | |
| PC(O-36:4) | 13 (11–15) | 10 (8–12) | 11 (10–13) | <0.001 | <0.001 | 0.22 | 0.63 (0.42–0.92) |
| PC(O-38:5) | 12 (11–15) | 11 (9–12) | 13 (11–14) | <0.001 | <0.001 | 0.20 | 0.58 (0.37–0.90) |
| PC(O-40:5) | 1.7 (1.4–2.0) | 1.4 (1.2–1.7) | 1.6 (1.3–1.8) | <0.001 | 0.004 | 0.022 | |
| PC(O-40:6) | 1.3 (1.1–1.7) | 1.1 (0.9–1.4) | 1.2 (1.0–1.5) | <0.001 | <0.001 | 0.093 | |
| PC(O-40:7) | 2.7 (2.1–3.3) | 2.3 (1.8–2.99) | 2.9 (2.3–3.7) | 0.001 | <0.001 | 0.50 | |
| PC(P-34:1) | 2.4 (1.9–2.9) | 2.0 (1.7–2.4) | 2.1 (1.8–2.6) | <0.001 | 0.006 | 0.076 | 0.57 (0.36–0.91) |
| PC(P-34:2) | 7.9 (6.6–9.6) | 6.0 (5.2–6.8) | 6.4 (5.5–7.4) | <0.001 | 0.002 | 0.29 | |
| PC(P-36:2) | 1.5 (1.1–2.1) | 0.8 (0.6–1.2) | 0.9 (0.8–1.2) | <0.001 | <0.001 | 0.29 | 0.53 (0.34–0.84) |
| PC(P-36:4) | 9.8 (8.3–11.0) | 6.6 (5.6–7.4) | 7.8 (6.3–9.1) | <0.001 | <0.001 | 0.082 | |
| PC(P-38:4) | 2.5 (2.0–3.3) | 1.4 (1.1–1.7) | 1.6 (1.3–2.1) | <0.001 | <0.001 | 0.10 | |
| PC(P-38:5) | 5.7 (4.7–6.9) | 4.6 (4.0–5.5) | 5.2 (4.7–6.5) | <0.001 | <0.001 | 0.26 | |
| PC(P-38:6) | 1.3 (1.1–1.8) | 0.9 (0.7–1.3) | 1.2 (0.9–1.6) | <0.001 | <0.001 | 0.21 | |
| PC(P-40:6) | 0.6 (0.5–0.9) | 0.4 (0.3–0.6) | 0.5 (0.4–0.6) | <0.001 | <0.001 | 0.15 | |
| PE 32:1 | 0.04 (0.02–0.08) | 0.07 (0.04–0.12) | 0.04 (0.03–0.07) | <0.001 | <0.001 | 0.027 | 1.5 (1.1–2.1) |
| PE(O-18:1/20:3) | 0.5 (0.4–0.6) | 0.3 (0.2–0.4) | 0.4 (0.3–0.6) | <0.001 | 0.001 | 0.20 | |
| PE(O-18:2/18:2) | 1.0 (0.8–1.3) | 0.9 (0.6–1.2) | 1.1 (0.9–1.3) | 0.002 | <0.001 | 0.59 | |
| PE(P-16:0/20:4) | 6.6 (5.2–7.7) | 5.4 (4.5–7.1) | 6.5 (5.5–8.0) | 0.005 | <0.001 | 0.76 | |
| PE(P-18:0/20:4) | 12 (9–14) | 7.4 (5.6–9.0) | 8.6 (7.5–10.8) | <0.001 | <0.001 | 0.37 | |
| PE(P-18:0/22:6) | 2.8 (2.2–4.0) | 2.2 (1.0–3.1) | 2.7 (2.2–3.4) | <0.001 | <0.001 | 0.26 | |
| PE(P-18:1/20:4) | 6.3 (5.2–7.4) | 4.8 (3.7–6.1) | 6.3 (5.3–7.3) | <0.001 | <0.001 | 0.57 | |
| PE(P-20:1/20:4) | 0.2 (0.1–0.2) | 0.3 (0.2–0.3) | 0.3 (0.2–0.4) | <0.001 | <0.001 | 0.45 | |
| PE(P-20:1/22:6) | 0.06 (0.04–0.09) | 0.08 (0.06–0.12) | 0.1 (0.08–0.16) | <0.001 | <0.001 | 0.77 | |
| PI 32:0 | 0.3 (0.2–0.5) | 0.4 (0.3–0.8) | 0.3 (0.2–0.6) | 0.02 | <0.001 | 0.009 | 1.5 (1.1–2.1) |
| PI 32:1 | 0.5 (0.3–1.0) | 0.8 (0.4–1.5) | 0.6 (0.3–1.0) | 0.002 | <0.001 | 0.070 | 1.9 (1.3–2.7) |
| PI 20:4/0:0 | 0.4 (0.3–0.5) | 0.4 (0.3–0.5) | 0.4 (0.4–0.5) | <0.001 | <0.001 | 0.23 | |
| SM 31:1 | 0.3 (0.2–0.4) | 0.4 (0.3–0.5) | 0.3 (0.2–0.4) | 0.002 | <0.001 | 0.20 | |
| SM 32:1 | 13 (10–15) | 14 (12–18) | 12 (10–16) | 0.003 | <0.001 | 0.34 | |
| PCO Class | 59 (528–68) | 48 (44–57) | 54 (48–58) | <0.001 | 0.005 | 0.52 | |
| PCP Class | 35 (30–44) | 26 (23–29) | 29 (26–32) | <0.001 | <0.001 | 0.26 | |
| PEP Class | 49 (44–63) | 41 (34–50) | 46 (41–52) | <0.001 | 0.006 | 0.71 |
1 Two separate paired t tests were completed to compare lipid values on the dairy diet (DD) and the red meat (RM) and control diet (CD) after log transformation. Values shown are medians and interquartile ranges. In the AusDiab study the odds ratio (OR) was derived from logistic regression of the prediabetes group (n = 64) versus the normal glucose tolerance group (n = 168) for an interquartile range increase in lipid predictor. The regression was adjusted for age, sex, waist circumference, and SBP. Relations with log HOMA were assessed by one way ANOVA with subject ID as a fixed factor and log lipid species as a covariate to perform intra-individual correlations.