Table 2.
Relative composition of HDL in the study subjects
| T2D patients (n = 20) |
Controls (n = 25) |
P value | |
|---|---|---|---|
| Free cholesterol (% total weight) | 3.46 ± 0.75 | 4.88 ± 1.21 | 0.00008 |
| Esterified cholesterol (% total weight) | 14.2 ± 3.0 | 18.4 ± 2.8 | 0.00008 |
| Triglycerides (% total weight) | 5.20 ± 2.35 | 3.09 ± 0.88 | 0.012 |
| Phospholipids + sphingolipids (% total weight) | 29.3 ± 2.7 | 28.3 ± 3.8 | 0.41 |
| Proteins (% total weight) ApoAI (% total weight) |
47.8 ± 3.2 35.5 ± 3.6 |
45.3 ± 2.9 36.3 ± 3.3 |
0.011 0.53 |
| Esterified cholesterol/ triglycerides | 3.46 ± 1.54 | 6.37 ± 1.39 | 0.00008 |
| Fructosamines (µmol/g proteins) | 9.23 ± 1.94 | 6.99 ± 1.89 | 0.00064 |
Data are presented as mean ± SD. For triglycerides, free and esterified cholesterol, phospho- or sphingolipids and total proteins, differences were statistically significant when P < 0.01, according to Bonferroni adjustment.
Abbreviations: apoAI, apolipoprotein AI; BMI, body mass index.