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Fig. 2 | Lipids in Health and Disease

Fig. 2

From: Determination of optimal cut-off points after a high-fat meal corresponding to fasting elevations of triglyceride and remnant cholesterol in Chinese subjects

Fig. 2

Comparisons 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 group

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