Skip to main content
. 2022 Jan 11;14(2):298. doi: 10.3390/nu14020298

Table 4.

Modelled difference of the changes in blood pressure parameters when eating dry-cured ham minus when eating placebo-control product.

Variable Cooked Ham Dry-Cured Ham Dry-Cured—Cooked Ham Effect P-ori p-Value
BMI, (kg/m2) 0.08 (0.54) −0.09 (0.65) −0.15 (−0.39 to 0.09) 0.21470 0.39180
Fat content, % −0.07 (1.86) −0.40 (1.82) −0.22 (−0.89 to 0.45) 0.52420 0.89420
Mean 24 h-Systolic BP 0.65 (4.66) −1.62 (6.89) −2.41 (−4.39 to −0.43) 0.02190 0.03820
Day Systolic BP 0.06 (5.50) −1.58 (7.54) −2.05 (−4.33 to 0.23) 0.08630 0.05830
Night Systolic BP 2.00 (6.24) 0.02 (7.90) −1.83 (−4.46 to 0.79) 0.17810 0.27250
Mean 24 h-Diastolic BP 1.08 (4.04) −1.20 (5.35) −2.49 (−4.14 to −0.84) 0.00500 0.02330
Day Diastolic BP 0.81 (5.92) −1.06 (8.00) −2.09 (−4.66 to 0.48) 0.11810 0.38610
Night Diastolic BP 0.57 (9.14) −0.41 (12.29) −2.20 (−6.37 to 1.97) 0.30650 0.53660
MAP 0.94 (3.82) −1.34 (5.56) −2.47 (−4.10 to −0.85) 0.00480 0.02220
% High SBP 2.61 (7.76) −2.73 (8.67) −3.91 (−6.76 to −1.07) 0.01040 0.00700

Significant values appears in bold. Cooked ham = Effect (difference after−before) of eating cooked ham on the variable, dry-cured ham = Effect (difference after−before) of eating dry-cured ham on the variable. Dry-cured−cooked ham effect = effect difference (dry-cured effect−cooked ham effect) modelled with adjustment for order of consumption of each type of ham and for baseline value of the variable centred on the mean. P-ori = p-value of the difference of effects on the original scale, P-ran = p-value of the difference of effects on the scale of ranges.