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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)