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Table 4 Serum biochemical analysis

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

   Intake Period (Weeks)
   0 6 12  
Total Cholesterol Control 209 ± 6 210 ± 7 209 ± 8  
(mg/dL) LE 215 ± 6 210 ± 6 217 ± 6  
HDL-Cholesterol Control 55.8 ± 2.26 55.1 ± 2.60 54.8 ± 2.26  
(mg/dL) LE 58.1 ± 2.85 52.4 ± 2.02a 55.8 ± 2.51  
LDL-Cholesterol Control 133 ± 4 131 ± 5 131 ± 6  
(mg/dL) LE 132 ± 5 130 ± 6 135 ± 5  
Triglyceride Control 127 ± 16 150 ± 25 123 ± 15  
(mg/dL) LE 132 ± 18 150 ± 18 134 ± 12  
NEFA Control 496 ± 31 553 ± 36 515 ± 34  
(mEq/L) LE 481 ± 42 443 ± 37# 543 ± 49  
Phospholipid Control 218 ± 7 221 ± 8 215 ± 7  
(mg/dL) LE 224 ± 6 221 ± 5 222 ± 5  
Glucose Control 92.8 ± 2.0 91.7 ± 2.0 96.0 ± 3.0  
(mg/dL) LE 92.7 ± 1.8 94.4 ± 2.1 93.6 ± 2.6  
Insulin Control 6.65 ± 0.98 7.32 ± 0.95 6.93 ± 0.55  
(mg/mL) LE 6.26 ± 0.74 8.35 ± 1.33 7.50 ± 0.82  
HbA1c (NGSP) Control 5.53 ± 0.09 5.50 ± 0.08 5.51 ± 0.09  
(%) LE 5.56 ± 0.08 5.54 ± 0.10 5.56 ± 0.10  
RLP-Cholsterol Control 4.81 ± 0.66 6.25 ± 1.29 4.73 ± 0.49  
(mg/dL) LE 5.58 ± 0.93 6.73 ± 1.21 5.34 ± 0.54  
  1. Mean ± SE of 18 (control) and 19 (LE)
  2. ap < 0.05 vs. 0 weeks by Dunnett test、#p < 0.05 vs. Control group by Student’s t-test
  3. Control Control group, LE Lactic fermented egg white group