Lipids in Health and Disease

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
Body weight (kg)	LE	78.4	±	2.2	78.5	±	2.2
BMI	Control	27.5	±	0.7	27.4	±	0.7
BMI	LE	28.0	±	0.7	28.1	±	0.7
Waist (cm)	Control	100	±	2	99.8	±	2.0^a
Waist (cm)	LE	99.3	±	1.9	98.4	±	2.2
Total fat area (cm²)	Control	391	±	22	391	±	27
Total fat area (cm²)	LE	386	±	27	390	±	28
Subcutaneous fat area (cm²)	Control	249	±	20	246	±	24
Subcutaneous fat area (cm²)	LE	240	±	24	254	±	23^a
Visceral fat area (cm²)	Control	143	±	7	144	±	8
Visceral fat area (cm²)	LE	145	±	9	136	±	9^a
Visceral/Subcutaneous	Control	0.766	±	0.078	0.597	±	0.052
Visceral/Subcutaneous	LE	0.656	±	0.048	0.546	±	0.041*

Mean ± SE of 18 (control) and 19 (LE)
^ap < 0.05 vs. 0 weeks by paired t-test
Control Control group, LE Lactic fermented egg white group

Back to article page

ISSN: 1476-511X

Contact us

General enquiries: journalsubmissions@springernature.com