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

Table 4 Effects of EWN replacement in an isocaloric diet with a high protein proportion on inflammatory and antioxidant parameters

Parameters	Group	Baseline	Week3	Week6
Inflammatory markers
IL-1 (pg/mL)	Control	100.03 ± 1.76 ^Aa	97.44 ± 2.05 ^Aa	97.92 ± 1.26 ^Aa
IL-1 (pg/mL)	EWN	97.07 ± 0.83 ^Aa	96.5 ± 1.71 ^Aa	96.32 ± 1.53 ^Aa
IL-6 (pg/mL)	Control	32.59 ± 0.62 ^Aa	30.38 ± 0.60 ^Aa	32.43 ± 0.70 ^Aa
IL-6 (pg/mL)	EWN	31.35 ± 0.32 ^Aa	30.17 ± 0.38 ^Ab	32.39 ± 0.39 ^Aa
TNF-α (pg/mL)	Control	97.16 ± 2.35 ^Aa	102.95 ± 3.35 ^Aa	106.09 ± 3.59 ^Aa
TNF-α (pg/mL)	EWN	95.82 ± 1.23 ^Aa	99.96 ± 2.17 ^Aa	107.98 ± 2.43 ^Aa
Antioxidant parameters
MDA (µM)	Control	1.28 ± 0.17 ^Aa	3.09 ± 0.51 ^Ab	1.55 ± 0.34 ^Aa
MDA (µM)	EWN	1.37 ± 0.15 ^Aa	3.13 ± 0.24 ^Ab	1.79 ± 0.45 ^Aa
Thiol (µM)	Control	659.41 ± 9.18 ^Aa	622.01 ± 9.36 ^Ab	644.49 ± 8.58 ^Ab
Thiol (µM)	EWN	652.71 ± 7.03 ^Aa	606.64 ± 6.99 ^Ab	634.90 ± 6.75 ^Ab
FRAP (mM FeSO₄equivalent)	Control	0.45 ± 0.05 ^Aa	0.55 ± 0.04 ^Ab	0.65 ± 0.05 ^Ab
FRAP (mM FeSO₄equivalent)	EWN	0.48 ± 0.04 ^Aa	0.52 ± 0.03 ^Aa	0.70 ± 0.04 ^Ab

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, FRAP ferric ion reducing antioxidant power, IL-1 interleukin 1, IL-6 interleukin 6, MDA malondialdehyde, TNF-α tumor necrosis factor alpha

ISSN: 2661-8974