Acute Thermotherapy Prevents Impairments in Cutaneous Microvascular Function Induced by a High Fat Meal

Table 4

Linear regression for the correlation between % and blood triglycerides and blood glucose for both the initial peak and plateau phase of cutaneous thermal hyperemia. HFM: high fat meal; HFM-TT: high fat meal + thermotherapy; TRG: blood triglycerides; GLU: blood glucose. indicates statistically significant Pearson correlation and standardized beta coefficient.

	Control		HFM		HFM-TT
	TRG	GLU	TRG	GLU	TRG	GLU
Initial peak
Pearson correlation	0.424	0.252	0.267	−0.145	−0.268	−0.433
P value	0.148	0.273	0.262	0.366	0.260	0.142
Standardized β coefficient	0.434	0.269	0.305	−0.203	−0.424	−0.552
P value	0.313	0.518	0.509	0.657	0.309	0.201
Plateau
Pearson correlation	0.542	0.162	−0.827	0.108	−0.739	0.540
P value	0.082	0.351		0.399		0.083
Standardized β coefficient	0.550	0.183	−0.879	0.275	−0.637	0.361
P value	0.195	0.639		0.275	0.064	0.238