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Fig. 3 | Lipids in Health and Disease

Fig. 3

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. 3

Comparisons of the fasting and postprandial percentages of HTG and HRC between two groups according to the cut-off points via ROC analysis after a high-fat meal. a and b ROC analysis and Youden’s index determined a cut-off point for postprandial TG or RC level at 4 h (pTG4h or pRC4h) after a high-fat meal, the cut-off point was indicated by the solid arrow. c and d Comparisons of postprandial percentages of HTG or HRC at different time point according to new cut-off points. e and f Comparison of percentage of postprandial HTG or HRC according to different postprandial criteria in two group. g and h Comparison of omissive diagnosis rates according to different postprandial criteria of HTG and HRC between two groups. * P < 0.05 when compared with CON group according to a same criteria. P < 0.05 when compared with the percentage at 4 h in the same group. & P < 0.05 when compared with omissive diagnosis rates according to EAS criteria in the same group

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