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Table 1 General Characteristics of Experimental Groups

From: Rehydration with fructose worsens dehydration-induced renal damage

Parameters

Control

Fructose

Heat

Heat+F

Anova p values

Body weight Basal (g)

29.5 ± 2.1

29.3 ± 2.0

30.0 ± 2.3

30.2 ± 2.1

NS

Body weight After 5 W (g)

31.3 ± 3.6

33.3 ± 2.1

28.8 ± 1.9

28.3 ± 1.2

< 0.001

Serum Osmolality (mOsm/Kg)

307 ± 6.1

312.2 ± 6

343.6 ± 16.8

340 ± 29.8

< 0.0001

Serum Copeptin (pg/ml)

10 ± 3.9

25.3 ± 1.4

18.4 ± 4.5

25 ± 4.2

< 0.0001

  1. Comparisons: The Fructose control group has a higher body weight at the end of the study compared to HEAT (p < 0.01) and HEAT+F groups (p < 0.001) by Bonferroni test. Controls have slower serum osmolality than HEAT (p < 0.001) and HEAT+F groups (p < 0.01) by Bonferroni. The Fructose group has lower serum osmolality than HEAT (p < 0.05). The Controls have lower serum copeptin than Fructose (p < 0.001), HEAT (p < 0.01) and HEAT+F groups (p < 0.001) by Bonferroni test. The Fructose group has higher copeptin levels than HEAT (p < 0.05). The HEAT group tends to have lower copeptin levels than the HEAT+F group (p = 0.08) by Bonferroni, and is significant by t-test (p = 0.049)