ABSTRACT
Background@#This study aimed to evaluate whether the effect of tachycardia varies according to the degree of tissue perfusion in septic shock. @*Methods@#Patients with septic shock admitted to the intensive care units were categorized into the tachycardia (heart rate > 100 beats/min) and non-tachycardia (≤ 100 beats/min) groups. The association of tachycardia with hospital mortality was evaluated in each subgroup with low and high lactate levels, which were identified through a subpopulation treatment effect pattern plot analysis. @*Results@#In overall patients, hospital mortality did not differ between the two groups (44.6% vs. 41.8%, P = 0.441), however, tachycardia was associated with reduced hospital mortality rates in patients with a lactate level ≥ 5.3 mmol/L (48.7% vs. 60.3%, P = 0.030; adjusted odds ratio [OR], 0.59, 95% confidence interval [CI], 0.35–0.99, P = 0.045), not in patients with a lactate level < 5.3 mmol/L (36.5% vs. 29.7%, P = 0.156; adjusted OR, 1.39, 95% CI, 0.82–2.35, P = 0.227). @*Conclusion@#In septic shock patients, the effect of tachycardia on hospital mortality differed by serum lactate level. Tachycardia was associated with better survival in patients with significantly elevated lactate levels.
ABSTRACT
Purpose@#This study compared the effects of a high glycemic load (high GL) diet and low glycemic load (low GL) diet on the body weight, body fat, blood pressure, and blood lipid indicators. @*Methods@#Twenty-one young adults aged between 21 and 28 years who were overweighted or obese (body mass index [BMI] between 23 and 33.5 kg/㎡ ) before the study and after calorie reduction diets with either low GL or high GL for 2 weeks each were examined.The study was a randomized crossover design with a 2-week washout period between the 2 types of diet. The order of the low GL and high GL diet periods was randomized. The body weight, body fat, blood pressure, levels of blood lipids, fasting glucose, insulin, homeostatic model assessment (HOMA) insulin, C-peptide, and HOMA C-peptide were measured at the baseline, as well as 2, 4, and 6 weeks after starting the experiment. @*Results@#When subjects were on the low GL diet, they lost more weight than those eating the high GL diet (mean ± SD, −2.77 ± 1.09 vs. −1.56 ± 0.78 kg; p < 0.001); there were greater decreases in body fat mass (−1.62 ± 1.19 vs. −0.88 ± 0.91 kg; p = 0.024) and BMI (−0.95 ± 0.32 vs. −0.56 ± 1.08 kg/㎡ ; p < 0.001). On the other hand, there were no significant differences in changes in biochemical parameters, such as blood lipids and fasting glucose levels, and blood pressure. The body weight, body fat mass, BMI, percent body fat, blood pressure, cholesterol (total, low-density lipoprotein, and high-density lipoprotein), fasting glucose, C-peptide, HOMA-insulin resistance-C-peptide levels were decreased significantly at 6 weeks. @*Conclusion@#The low GL diet may be more effective in losing body weight, body fat mass, and BMI than the high GL diet for 2 weeks in healthy young overweight or obese adults.
ABSTRACT
PURPOSE: The aim of study was to determine the effects of carbohydrate, fat, protein, and fiber contents on glycemic responses in a single food item or meal. METHODS: Glycemic responses were measured in 30 healthy young adults (17 males and 13 females) with various test foods, including rice, egg whites, bean sprouts, olive oil, noodles, prune, broccoli, Korean dishes, Western dishes, and salad dishes, etc. Test foods were designed to contain various carbohydrate, fat, protein, and fiber contents in single or mixed foods or dishes. After 12 hours of fasting, participants consumed test foods, and the glycemic response was measured for a subsequent 120 min (0, 15, 30, 60, 90, and 120 min). Three hundred and fifty three glycemic responses from 62 foods were collected. The incremental area under the curve (AUC) was calculated for each test food for each subject to examine glycemic responses. Statistical analysis was conducted to identify which macronutrient (carbohydrate, fat, protein and fiber) affected the AUC using a mixed model. RESULTS: Carbohydrates (β= 37.18, p < 0.0001) significantly increased while fat (β= −32.70, p = 0.0054) and fiber (β= −32.01, p = 0.0486) significantly reduced the glycemic response. CONCLUSION: It can be concluded that the glycemic response of a meal can be modified depending on the fat and fiber contents of ingredient foods, even though carbohydrate content is maintained.