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Fig. 2 | Lipids in Health and Disease

Fig. 2

From: Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design

Fig. 2

Change in serum total cholesterol (a), LDL-cholesterol (b), HDL-cholesterol (c), and triglyceride (d) levels in subjects who consumed preparations containing 4 g, 6 g, or 8 g of lactic-fermented egg white protein for 8 weeks. ■ 4 g group (n = 29) ▲ 6 g group (n = 31) 8 g group (n = 28). The values are mean ± SE

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