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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/JMACTRE02₀4/JMACTRE02₀4. aspx? kbn=3&seqno=6530).
Matsuoka et al. (Tue,) studied this question.