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Search: authors:"Mika Usuda"

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Lactic-fermented egg white improves visceral fat obesity in Japanese subjects—double-blind, placebo-controlled study

It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study their intake in humans. In this double-blind, placebo-controlled design, we evaluated the effect of LE on visceral fat area (VFA). Participants included 37...