Table 2.
Relationships between HOMA-IR values and (a) percent changes in plasma leptin levels and taste recognition thresholds for (b) sucrose, (c) glucose, (d) saccharin, (e) NaCl, (f) citric acid, (g) QHCl, and (h) MSG at 10:00 p.m. compared with the basal values collected at 8:00 a.m. (control = 100%) in all the individuals tested.
| HOMA-IR | |||
|---|---|---|---|
| β | Adjusted R2 | p | |
| a. plasma leptin | −0.379 | 0.12 | <0.05 |
| b. sucrose | −0.360 | 0.10 | <0.05 |
| c. glucose | −0.350 | 0.10 | <0.05 |
| d. saccharin | −0.367 | 0.11 | <0.05 |
| e. NaCl | −0.101 | −0.02 | NS |
| f. citric acid | −0.041 | −0.03 | NS |
| g. QHCl | −0.005 | −0.03 | NS |
| h. MSG | −0.269 | 0.05 | NS |
Linear regression analysis was used to assess the relationships; β: standardized partial regression coefficient, NS: not significant, n = 36; QHCl: quinine HCl; MSG: monosodium glutamate.