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Abstract Title:Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men:双盲，平行臂设计。
摘要来源：
脂质健康疾病。 2017年5月30日； 16（1）：101。 EPUB 2017年5月30日。PMID： 28558718 28558718 Yasunobu Masuda, Masaaki Kunou, Kazunori Utsunomiya
Article Affiliation:Ryosuke Matsuoka
Abstract:BACKGROUND: Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an蛋清的易于收集的形式。在这里，我们评估了LE每天消耗8周对血清总胆固醇（TC）水平的影响。
方法： 该研究遵循双盲，平行臂设计，包括88名患有轻度高胆固醇血症的成年男性（平均±标准误差）血清TC水平，229±1.6 mg/dl；范围为204-259 mg/dl）。这些受试者被随机分为三组，每天含有4、6或8 g蛋白质，持续8周。 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与基线相比（p <0.05）显着下降，比4 g组（3.1±3.4 mg/dl; p <0.05）明显更大。 8 g组的血清LDL-C水平降低13.7±3.1 mg/dl，与基线相比（p <0.05）和DE明显更高crease 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预防动脉粥样硬化疾病。
试验注册： 该临床试验在日本医疗协会临床试验中心进行了回顾性注册，（JMA-IIA00279；注册在13/03/03/03/2017/2017; https://dbcentre3.jmacct.med.or.jp/jmactr/app/jmactre02_04/jmactre02_044.aspx？