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Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind

Body Composition Assessment
Matsuoka et al.
Used Parameters : BFM, PBF

Publication Year : 2017

Country : Japan

Journal : Lipids in Health and Disease

Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels. The study followed a double-blind, parallel-arm design and included 88 adult men with mild hypercholesterolemia (mean±standard error) serum TC levels, 229±1.6 mg/dL; range, 204–259 mg/dL). The subjects were randomly divided into three groups, which consumed LE containing 4, 6, or 8 …
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