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Table 2 Dietary intake of subjects

From: Lactic-fermented egg white improves visceral fat obesity in Japanese subjects—double-blind, placebo-controlled study

   Intake Period (Weeks)
   0 6 12
Energy (kcal) Control 1956 ± 109 2073 ± 163 1976 ± 112
  LE 2163 ± 175 1978 ± 93 2012 ± 77
Protein (g) Control 71.9 ± 5.3 75.1 ± 5.2 73.4 ± 5.0
  LE 80.1 ± 6.9 73.0 ± 3.3 74.2 ± 3.3
Lipids (g) Control 64.9 ± 4.9 68.6 ± 7.2 68.0 ± 4.6
  LE 68.7 ± 8.5 61.0 ± 4.2 66.8 ± 5.2
Carbohydrate (g) Control 251 ± 15 266 ± 21 250 ± 15
  LE 276 ± 20 244 ± 13 251 ± 11
Cholesterol (mg) Control 388 ± 47 396 ± 42 391 ± 37
  LE 330 ± 33 335 ± 27 351 ± 36
Dietary fiber (g) Control 11.5 ± 0.9 12.4 ± 1.1 11.8 ± 0.9
  LE 13.6 ± 1.3 12.1 ± 1.3 12.7 ± 0.8
  1. Mean ± SE of 18 (control) and 19 (LE)
  2. Control Control group, LE Lactic fermented egg white group