薬理と治療

Abstract

Background Previously, we reported that lactic fermented egg white（LE）improves visceral fat obesity. Objective We excluded diagnosed patients with obesity, impaired glucose tolerance, dyslipidemia and hypertension in the previously published study1） and reanalysis was conducted for the purpose of prevention of metabolic syndrome. Methods Participants included 26 adult males and females aged ≥40 years（Visceral fat area （VFA）at navel ≥100 cm2）. They were divided into two groups: the control group（n＝13）and LE group（n＝13）. The control and LE groups consumed drinks containing whey and LE, respectively, for 12 weeks （providing 8 g protein╱day）. LE drink included 4.17 g╱day ovalbumin. VFA was measured at baseline and at week 12 of intake. Results Due to ingestion of LE, change in visceral fat area（Δcm2）around the umbilicus was －10.4 cm2, which was significantly lower than before ingestion. This value was significantly lower than that of the control group（＋0.2 cm2）（P＜0.05）. In the group which ingested LE, the ratio of visceral fat area to subcutaneous fat area was also significantly improved compared to both before ingestion and the control group（P＜0.05）. Conclusions We demonstrated that LE also decreased visceral fat area in healthy subjects and that the ratio of VFA to subcutaneous fat area also improved. These results indicate that LE could be used for the prevention of visceral fat obesity（. UMIN 000026949）