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. 2019 Apr 22;18:102. doi: 10.1186/s12944-019-1047-y

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© The Author(s). 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 3 — Representative CT scans demonstrating the change in visceral fat area (VFA) of the subjects fed lactic-fermented egg white (8 g as protein) for 8 weeks. Red: Visceral fat, Pink: Subcutaneous fat. a: Pre-intake (VF area = 107 cm²), b: Post-intake (VF area = 89 cm²)