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.