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

BACKGROUND: 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). METHODS: Participants included 37 adult males and females aged ≥40 years (VFA at navel ≥100 cm(2)). They were divided into two groups: the control group and the LE group. The control and LE groups consumed drinks containing whey and LE, respectively, for 12 weeks (providing 8 g protein/day). VFA was measured at baseline and at week 12 of intake. Abdominal girth was measured at baseline and at weeks 6 and 12. RESULTS: LE intake decreased VFA significantly compared with baseline (−8.89 cm(2), p < 0.05), and VFA was significantly lower than that in the control group (+1.71 cm(2), p < 0.05). The LE group showed significant improvement in the ratio of visceral to subcutaneous fat area compared with baseline and the control group (p < 0.05). CONCLUSIONS: The results demonstrated that LE reduces VFA and improves the ratio of visceral to subcutaneous fat area. As other measurement items were not influenced, we concluded that LE improves visceral fat obesity. TRIAL REGISTRATION: This clinical trial was retrospectively registered with the University hospital Medical Information Network (UMIN) Center, (UMIN000026949; registered on 11/04/2017; http://www.umin.ac.jp/).