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Table 5 Results of hematological tests and hepatic and kidney function

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

   Intake Period (Weeks)
   0 6 12
WBC Control 5683 ± 334 6072 ± 382 5972 ± 327
(/μL) LE 5779 ± 310 5758 ± 301 5579 ± 290
RBC Control 473 ± 10 470 ± 9 476 ± 10
(/μL) LE 488 ± 11 480 ± 10 491 ± 9
Hb Control 14.7 ± 0.3 14.7 ± 0.3 14.6 ± 0.3
(g/dL) LE 14.8 ± 0.3 14.7 ± 0.3 14.7 ± 0.3
Ht Control 44.4 ± 0.9 44.9 ± 0.8 44.6 ± 0.8
(%) LE 45.0 ± 0.9 44.8 ± 0.8 45.0 ± 0.7
MCV Control 93.9 ± 0.6 95.7 ± 0.8a 93.9 ± 0.7
(fl) LE 92.3 ± 0.7 93.5 ± 0.8a 91.8 ± 0.7#
MCH Control 31.1 ± 0.3 31.2 ± 0.3 30.8 ± 0.3
(pg) LE 30.3 ± 0.3 30.6 ± 0.3a 30.1 ± 0.3*
MCHC Control 33.0 ± 0.2 32.6 ± 0.2a 32.8 ± 0.2
(%) LE 32.8 ± 0.2 32.7 ± 0.2 32.7 ± 0.1
Platelet Control 23.8 ± 1.4 23.0 ± 0.9 22.7 ± 0.9
(/μL) LE 23.7 ± 1.3 22.5 ± 1.2 22.7 ± 1.2
AST Control 21.9 ± 1.8 22.1 ± 2.0 24.4 ± 3.8
(IU/L) LE 22.1 ± 1.3 24.7 ± 1.9 24.9 ± 2.3
ALT Control 27.9 ± 4.2 27.2 ± 4.2 30.8 ± 7.1
(IU/L) LE 25.0 ± 2.1 39.8 ± 3.2 28.0 ± 2.5
γ-GTP Control 49.2 ± 12.2 48.0 ± 11.1 42.4 ± 9.1
(IU/L) LE 42.7 ± 9.2 44.3 ± 8.9 40.6 ± 7.3
BUN Control 14.6 ± 0.9 15.6 ± 0.7 14.5 ± 0.7
(mg/dL) LE 13.8 ± 0.9 15.9 ± 0.8a 15.2 ± 0.7
Cr Control 0.737 ± 0.024 0.758 ± 0.025 0.736 ± 0.027
(mg/dL) LE 0.839 ± 0.032# 0.849 ± 0.030# 0.853 ± 0.035#
UA Control 6.23 ± 0.28 6.56 ± 0.28 6.17 ± 0.30
(mg/dL) LE 6.32 ± 0.24 6.49 ± 0.23 6.18 ± 0.24
  1. Mean ± SE of 18 (control) and 19 (LE)
  2. ap < 0.05 vs. 0 weeks by Dunnett test、#p < 0.05 vs. Control by Student’s t-test
  3. Control Control group, LE Lactic fermented egg white group