Effect of encapsulated egg white noodles as a meat substitute on weight management in overweight and obese participants: a controlled trial

Table 3 Effects of EWN replacement in an isocaloric diet with a high protein proportion on blood biochemical profiles

Parameters	Group	Baseline	Week 3	Week 6
Glucose (mg/dL)	Control	90.95 ± 1.19 ^Aa	88.95 ± 1.29 ^Ab	89.09 ± 1.31 ^Ab
Glucose (mg/dL)	EWN	95.91 ± 4.68 ^Aa	90.00 ± 4.35 ^Ab	91.73 ± 3.69 ^Ab
Triacylglycerol (mg/dL)	Control	118.36 ± 9.32 ^Aa	98.05 ± 9.37 ^Ab	111.64 ± 8.31 ^Aa
Triacylglycerol (mg/dL)	EWN	101.86 ± 6.98 ^Aa	91.09 ± 6.54 ^Aa	99.23 ± 7.03 ^Aa
Cholesterol (mg/dL)	Control	226.86 ± 5.93 ^Aa	217.73 ± 7.58 ^Aa	220.05 ± 6.98 ^Aa
Cholesterol (mg/dL)	EWN	216.91 ± 6.71 ^Aa	202.5 ± 7.99 ^Ab	201.82 ± 6.46 ^Bb
HDL cholesterol (mg/dL)	Control	50.45 ± 1.64 ^Aa	48.95 ± 1.49 ^Aa	51.45 ± 1.68 ^Aa
HDL cholesterol (mg/dL)	EWN	52.77 ± 1.59 ^Aa	48.68 ± 1.60 ^Ab	52.18 ± 1.81 ^Aa
LDL cholesterol (mg/dL)	Control	156.86 ± 5.74 ^Aa	151.14 ± 7.38 ^Aa	148.55 ± 6.58 ^Aa
LDL cholesterol (mg/dL)	EWN	142.41 ± 6.64 ^Aa	131.14 ± 7.37 ^Bb	127.18 ± 6.59 ^Bb
BUN (mg/dL)	Control	12.82 ± 0.56 ^Aa	13.14 ± 0.51 ^Aa	12.64 ± 0.46 ^Aa
BUN (mg/dL)	EWN	10.91 ± 0.63 ^Aa	11.82 ± 0.55 ^Aa	12.41 ± 0.61 ^Aa
Creatinine (mg/dL)	Control	0.83 ± 0.04 ^Aa	0.81 ± 0.03 ^Aa	0.78 ± 0.03 ^Aa
Creatinine (mg/dL)	EWN	0.77 ± 0.03 ^Aa	0.75 ± 0.03 ^Aa	0.78 ± 0.03 ^Aa
eGFR (ml/min/1.73m²)	Control	97.23 ± 2.93 ^Aa	97.27 ± 2.72 ^Aa	101.41 ± 2.46 ^Ab
eGFR (ml/min/1.73m²)	EWN	98.50 ± 2.82 ^Aa	101.50 ± 2.20 ^Aa	99.14 ± 2.31 ^Aa
Uric acid (mg/dL)	Control	6.75 ± 0.33 ^Aa	6.16 ± 0.31 ^Aa	6.26 ± 0.36 ^Aa
Uric acid (mg/dL)	EWN	6.20 ± 0.23 ^Aa	5.73 ± 0.26 ^Aa	6.05 ± 0.23 ^Aa

Data are expressed as Mean ± SEM. Means with different uppercase letters at the same time point (A-B: treatment effects) and lowercase letters at the same treatment (a-b: time effects) are significantly different (p < 0.05)
EWN egg white noodle, BUN blood urea nitrogen, ALT alanine aminotransferase, AST aspartate aminotransferase

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