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.