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. 2018 Jul 18;18:85. doi: 10.1186/s12871-018-0554-0

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© The Author(s). 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — a. Latency to anesthesia induction measured by the time until immobility in Sprague-Dawley rats. In ketogenic diet (KD) and KS groups the latency to anesthesia was significantly longer (p < 0.0001 and p = 0.0337, respectively) compared to control (standard diet, SD); b. Blood βHB level was significantly elevated in all treatment groups, compared to control (ketogenic diet, KD: p < 0.0001, KE: p < 0.0001, KS: p < 0.0001) and compared to their baseline (ketogenic diet, KD: p = 0.0001, KE: p = 0.03, KS: p < 0.0001; interaction: F_3,80 = 14.12, p < 0.0001; time: F_1,80= 45.75, p < 0.0001; treatment: F_3,80= 33.6, p < 0.0001). Bar on left represents baseline value, bar on the right represents value after treatment in each group; c. There was a positive correlation between latency to anesthesia induction and blood βHB levels when all individual data point was considered (R² = 0.4481); d. There was a strong positive correlation between latency to anesthesia induction and blood βHB levels when the group means were considered (R² = 0.8164)