Figure 8.

The relationship between Δtriglyceride or Δβ-hydroxybutyrate (level at 120 minutes - level at baseline) and background dietary %carbohydrate after the intake of HCM. Closed and open circles indicate subjects in the strict and moderate CARD groups, respectively. Background dietary %carbohydrate was strongly correlated with Δtriglyceride (Spearman's r = 0.484, P = 0.006) and was moderately correlated with Δβ-hydroxybutyrate (Spearman's r = 0.380, P = 0.035). Excluding the two subjects with a greatest decrease of serum triglycerides did not materially alter the association between Δtriglyceride and dietary %carbohydrate (Spearman's r = 0.487 [P = 0.007]).