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Tuesday, February 5, 2019

Lactic-fermented egg white improves visceral fat obesity in Japanese subjects.

PMID:  Lipids Health Dis. 2017 Dec 8 ;16(1):237. Epub 2017 Dec 8. PMID: 29216922 Abstract Title:  Lactic-fermented egg white improves visceral fat obesity in Japanese subjects-double-blind, placebo-controlled study. Abstract:  BACKGROUND: It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study their intake in humans. In this double-blind, placebo-controlled design, we evaluated the effect of LE on visceral fat area (VFA).METHODS: Participants included 37 adult males and females aged≥40 years (VFA at navel ≥100 cm). They were divided into two groups: the control group and the LE group. The control and LE groups consumed drinks containing whey and LE, respectively, for 12 weeks (providing 8 g protein/day). VFA was measured at baseline and at week 12 of intake. Abdominal girth was measured at baseline and at weeks 6 and 12.RESULTS: LE intake decreased VFA significantly compared with baseline (-8.89 cm, p 

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from GreenMedInfo http://bit.ly/2MQrAh9

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