Table 3.
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* |
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