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Tuesday, February 5, 2019

Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men.

PMID:  Lipids Health Dis. 2017 May 30 ;16(1):101. Epub 2017 May 30. PMID: 28558718 Abstract Title:  Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design. Abstract:  BACKGROUND: Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels.METHODS: The study followed a double-blind, parallel-arm design and included 88 adult men with mild hypercholesterolemia (mean ± standard error) serum TC levels, 229 ± 1.6 mg/dL; range, 204-259 mg/dL). The subjects were randomly divided into three groups, which consumed LE containing 4, 6, or 8 g of protein daily for 8 weeks. Blood samples were collected before starting LE consumption (baseline) and at 4 and 8 weeks to measure serum TC and low-density lipoprotein cholesterol (LDL-C) levels.RESULTS: After 8 weeks of consumption, serum TC levels in the 8 g group decreased by 11.0 ± 3.7 mg/dL, a significant decrease compared to baseline (p 

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

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