Fig. 2From: Determination of optimal cut-off points after a high-fat meal corresponding to fasting elevations of triglyceride and remnant cholesterol in Chinese subjectsComparisons of the fasting and postprandial percentages of HTG and HRC between two groups according to the criteria recommended by the European Atherosclerosis Society (EAS) after a daily meal. a and b The percentages of HTG or HRC according to fasting and postprandially TG or RC level, respectively. c and d Comparisons of percentages of subjects reaching the peak value of TG or RC level at different time point after a high-fat meal. * P < 0.05 when compared with CON group at the same time point. # P < 0.05 when compared with the value in fasting state in the same group. ∧ P < 0.05 when compared with the postprandial percentage at 4 h in the same groupBack to article page