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Table 3 Results of body composition at the navel level

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

   Intake Periods (Weeks)
   0 12
Body weight (kg) Control 76.1 ± 2.5 76.0 ± 2.5
LE 78.4 ± 2.2 78.5 ± 2.2
BMI Control 27.5 ± 0.7 27.4 ± 0.7
LE 28.0 ± 0.7 28.1 ± 0.7
Waist (cm) Control 100 ± 2 99.8 ± 2.0a
LE 99.3 ± 1.9 98.4 ± 2.2
Total fat area (cm2) Control 391 ± 22 391 ± 27
LE 386 ± 27 390 ± 28
Subcutaneous fat area (cm2) Control 249 ± 20 246 ± 24
LE 240 ± 24 254 ± 23a
Visceral fat area (cm2) Control 143 ± 7 144 ± 8
LE 145 ± 9 136 ± 9a
Visceral/Subcutaneous Control 0.766 ± 0.078 0.597 ± 0.052
LE 0.656 ± 0.048 0.546 ± 0.041*
  1. Mean ± SE of 18 (control) and 19 (LE)
  2. ap < 0.05 vs. 0 weeks by paired t-test
  3. Control Control group, LE Lactic fermented egg white group