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Randomized Controlled Trial
. 2017 May 30;16(1):101.
doi: 10.1186/s12944-017-0499-1.

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

Ryosuke Matsuoka  1 , Mika Usuda  2 , Yasunobu Masuda  2 , Masaaki Kunou  2 , Kazunori Utsunomiya  3
Affiliations
Randomized Controlled Trial

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

Ryosuke Matsuoka et al. Lipids Health Dis. .

Abstract

Background: 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.

Methods: 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 g of protein daily for 8 weeks. Blood samples were collected before starting LE consumption (baseline) and at 4 and 8 weeks to measure serum TC and low-density lipoprotein cholesterol (LDL-C) levels.

Results: After 8 weeks of consumption, serum TC levels in the 8 g group decreased by 11.0 ± 3.7 mg/dL, a significant decrease compared to baseline (p < 0.05) and a significantly greater decrease than for the 4 g group (3.1 ± 3.4 mg/dL; p < 0.05). Serum LDL-C levels in the 8 g group decreased by 13.7 ± 3.1 mg/dL, again a significant decrease compared with baseline (p < 0.05) and a significantly greater decrease than that for the 4 g group (2.1 ± 2.9 mg/dL; p < 0.05).

Conclusion: Consumption of LE for 8 weeks at a daily dose of 8 g of proteins reduced serum TC and LDL-C levels in men with mild hypercholesterolemia, suggesting this may be effective in helping to prevent arteriosclerotic diseases.

Trial registration: This clinical trial was retrospectively registered with the Japan Medical Association Center for Clinical Trials, (JMA-IIA00279; registered on 13/03/2017; https://dbcentre3.jmacct.med.or.jp/JMACTR/App/JMACTRE02_04/JMACTRE02_04.aspx?kbn=3&seqno=6530 ).

Keywords: Clinical trial; Egg white protein; Fermented; Hypercholesteroremia; Total cholesterol LDL-cholesterol.

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Figures

Fig. 1
Fig. 1
Flowchart of subject recruitment and assignment to the study groups
Fig. 2
Fig. 2
Change in serum total cholesterol (a), LDL-cholesterol (b), HDL-cholesterol (c), and triglyceride (d) levels in subjects who consumed preparations containing 4 g, 6 g, or 8 g of lactic-fermented egg white protein for 8 weeks. ■ 4 g group (n = 29) ▲ 6 g group (n = 31) ● 8 g group (n = 28). The values are mean ± SE
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