. 2019 Apr 1;7(5):1668–1676. doi: 10.1002/fsn3.1001

Table 2.

Urinary 3‐HPMA levels in three human studies after consumption of fried food from three commercial restaurants

	Creatinine mean ± SD (mg/dl)	3‐HPMA mean ± SD (ng/ml)	3‐HPMA/Cre. mean ± SD (µmole/g)
Study 1
Before intake	150.94 ± 118.57	185.65 ± 172.25	0.67 ± 0.52
After intake 6 hr	80.77 ± 47.29^**	114.69 ± 67.98	0.78 ± 0.38
After intake 12 hr	61.96 ± 44.84***	154.75 ± 114.85	1.47 ± 1.38^a
After intake 24 hr	127.92 ± 78.40	194.69 ± 136.00	0.77 ± 0.36
Study 2
Before intake	147.59 ± 107.42	160.97 ± 124.53	0.63 ± 0.57
After intake 6 hr	120.00 ± 69.51	304.18 ± 245.27	1.05 ± 0.44^a
After intake 12 hr	89.14 ± 35.24	277.31 ± 124.56	1.45 ± 0.54^a
After intake 24 hr	147.52 ± 60.36	232.87 ± 86.84	0.79 ± 0.26
Study 3
Before intake	98.93 ± 54.73	114.47 ± 71.57	0.53 ± 0.26
After intake 2 hr	120.12 ± 60.54	191.34 ± 160.30	0.69 ± 0.32
After intake 4 hr	123.26 ± 53.13	249.12 ± 160.52^a	0.89 ± 0.30^a
After intake 6 hr	76.11 ± 43.66	147.83 ± 110.99	0.84 ± 0.40
After intake 8 hr	123.54 ± 44.67	263.79 ± 143.98***	0.95 ± 0.37^a
After intake 12 hr	93.65 ± 50.33	244.93 ± 217.97	1.16 ± 0.66^a
After intake 24 hr	138.80 ± 54.05	216.34 ± 162.24	0.89 ± 1.08

p < 0.05, **p < 0.01, **p < 0.005, Student's t tests were used to determine statistical significance between before intake and after intake, and two‐tailed p‐values are shown.