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

Table 5 The three-day food record in control and EWN groups during the study

Parameters	Group	Baseline^c	Week 3	Week 6	Follow-up
Energy (kcal)	Control	1413.4 ± 37.61 ^Aa	1355.1 ± 40.70 ^Aa	1311.99 ± 52.70 ^Ab	1313.34 ± 69.70 ^Aa
Energy (kcal)	EWN	1503.22 ± 35.21 ^Aa	1340.89 ± 52.38 ^Ab	1351.62 ± 48.60 ^Ab	1454.35 ± 82.87 ^Aa
Protein (g)	Control	56.82 ± 5.06 ^Aa	81.42 ± 2.93 ^Ab	75.06 ± 3.23 ^Ab	60.61 ± 3.32 ^Aa
Protein (g)	EWN	61.64 ± 6.03 ^Aa	74.99 ± 2.79 ^Ab	79.89 ± 3.43 ^Ab	72.26 ± 4.59 ^Ba
Carbohydrate (g)	Control	158.72 ± 5.29 ^Aa	154.28 ± 5.69 ^Aa	157.52 ± 7.71 ^Aa	156.6 ± 10.59 ^Aa
Carbohydrate (g)	EWN	167.06 ± 5.59 ^Aa	161.10 ± 6.81 ^Aa	159.4 ± 5.61 ^Aa	172.52 ± 10.07 ^Aa
Fat (g)	Control	48.42 ± 2.18 ^Aa	45.54 ± 2.26 ^Aa	42.11 ± 1.94 ^Ab	49.41 ± 3.21 ^Aa
Fat (g)	EWN	53.07 ± 1.75 ^Aa	44.41 ± 3.00 ^Ab	44.44 ± 3.23 ^Ab	52.77 ± 3.70 ^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)
^cBaseline food record was collected by 24-h recall
EWN egg white noodle

ISSN: 2661-8974