Change in Postprandial Level of Remnant Cholesterol After a Daily Breakfast in Chinese Patients With Hypertension

Figure 1. Changes in serum levels of blood lipids after a daily meal in the two groups. (A–F) Postprandial changes in serum levels of TC, HDL-C, non–HDL-C, LDL-C, TG, and RC after a daily meal in the HBP group (solid line) and CON group (dotted line). The bar represents standard error of the mean. (G) Comparison of AUC of blood lipids after a daily meal between the two groups. *P < 0.05 when compared with the CON group at the same time point. #P < 0.05 when compared with the fasting level in the same group.

Figure 2. Determination of the postprandial optimal cutoff point corresponding to fasting high RC. (A,B) ROC analysis and Youden index determined a cutoff point for postprandial HRC at 4 h (pRC4 h) or at both 2 and 4 h (pRC2+4 h) after a daily meal; the cutoff point was indicated by the solid arrow.

Figure 3. Comparisons of the percentages of HRC between the two groups at different states. (A,B) Comparisons of the percentages of fasting HRC only (fasting RC ≥0.8 mmol/L, fHRC), postprandial HRC only (postprandial RC ≥0.9 mmol/L, pHRC), either fasting or postprandial HRC (fasting RC ≥0.8 mmol/L or postprandial RC ≥0.9 mmol/L, f/pHRC) at 2 or 4 h after a daily breakfast. *P < 0.05 when compared with CON group. #P < 0.05 when compared with the percentage at fasting state in the HBP group. ∧P < 0.05 when compared with the percentage of pHRC in the HBP group.