Minimal effective dose of lactic-fermented egg white on visceral fat in Japanese men: a double-blind parallel-armed pilot study

Abstract

Background We previously reported that the consumption of 8 g of protein per day in the form of lactic-fermented egg white (LAFEW) improves visceral fat obesity. In this study, we investigated the minimum effective intake of LAFEW for visceral fat reduction in the Japanese males with mild obesity. Methods Twenty-two Japanese adult males with a Body mass index (BMI) ≥24 and a waist circumference ≥ 85 cm were included in this study. The subjects were divided into three groups, that is, control group, LAFEW 6 g group, and LAFEW 8 g group. The LAFEW 6 and 8 g groups consumed 6 and 8 g, respectively, of egg white protein (EWP) in a drink at breakfast for 8 weeks, whereas the control group consumed a drink containing 8 g of milk whey protein. Body weight, body fat percentage, abdominal circumference, and visceral fat (VF) area around the navel were measured at 0 and 8 weeks after initiating the consumption. Results No changes in body weight or body fat percentage were observed in any of the groups. No significant differences between the pre- and posttreatment measurements were found in the VF area around the navel in the control group and the LAFEW 6 g group. In the LAFEW 8 g group, the VF area had decreased significantly after 8 weeks of consumption, when compared to that before consumption, and the average observed decrease (Δcm 2 ) was 13.2 ± 4.7 cm 2 . Among the subjects with an initial BMI > 25, the VF area was significantly smaller in the LAFEW 8 group, when compared to the week 0 values and those in the control group. Visceral fat/subcutaneous fat values in the LAFEW 8 group were also significantly smaller than those in the control group or at week 0. Conclusion The results suggested that the minimum effective intake of EWP in the LAFEW to reduce the VF area in the Japanese men is 8 g. Trial registration This clinical trial was retrospectively registered with the University hospital Medical Information Network (UMIN) Center, ( UMIN000031681 ; registered on 12/03/2018).

Heated egg white has no effect, but lactic fermented and unheated egg white reduces abdominal fat in rats

“…If they were not, the FLE group would have received a lower amount of dietary protein and shown a weaker effect of visceral fat reduction. In a previous study, we evaluated the lowest effective dose of egg white protein in humans, and have reported that 8 g of egg white protein reduced more visceral fat than 6 g of egg white [24].…”

Can dietary proteins selectively reduce either the visceral or subcutaneous adipose tissues?

“…In comparison to intake of soy protein or carbohydrates, a similar dose of whey proteins reduced waist circumference, 8 suggesting an effect on the sWAT because of the stronger correlation between waist circumference and the sWAT than vWAT 102,103 (Table 1). Switching the protein quality to one of the nine individual proteins that constitute whey, notably lactoferrin (Lf), 101 and using the enteric‐coated form of the protein (E‐Lf) to protect it from digestion in the upper digestive tract, also switched the effect, which reduced vWAT, 9 similar to intake of fermented egg white, 13 whereas intake of soy proteins reduced only the sWAT 12 (Table 1). The specificity of soy proteins to affect one depot was not seen using the peptide β‐conglycin, derived from soy protein 11 .…”