대두발효물 섭취가 비만 여성의 혈청 지질 농도와 체중 및 체지방 감소에 미치는 영향
Effects of Fermented Soybean on Body Weight, Body Fat and Serum Lipid in Obese Women
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Objectives: The purpose of this study was to examine the effects of fermentedsoybean on body weight, body fat, serum lipid profiles in obese women, especiallyspecific to menopausal woman. Methods: Sixty healthy obese volunteers who visited University OrientalHospital from May 20th, 2014 to September 25th, 2014 took part in clinical trial. They divided into 2 groups, 30 volunteers allocated to fermented soybean and other30 to placebo group. Body weight, BMI, waist and hip ratio, serum lipid were measured3 times, and fat percentage, leptin, adiponectin were evaluated 2 times. Results: All 60 volunteers completed 12-week trial. 5 men were excluded, and2 women against the clinical decision rule were excluded. In the end, 53 womenwere studied as clinical subjects. After 12 weeks intervention, there was no effectsin comparison of group by time interaction. Without considering time interaction,there was a significant difference in triglyceride level between soybean group andplacebo group (p=0.044). Treatment group were dividing by age 40, a group in age40 or over 40, and other group aged below 40. There was a significant difference ingroup by time interaction of total cholesterol level, and without considering timeinteraction, there was a significant change in waist-hip ratio between groups. Conclusions: There were no effects on weight and body fat decrease in 12-weektrial using fermented soybean as a supplement. But there were significant differencesin triglyceride change between the treatment and placebo groups, also cholesterol andwaist and hip ratio in soybean group divided by age 40. It seems that fermentedsoybean is effected on improving serum lipid profiles.
Abstract
Objectives: The purpose of this study was to examine the effects of fermentedsoybean on body weight, body fat, serum lipid profiles in obese women, especiallyspecific to menopausal woman. Methods: Sixty healthy obese volunteers who visited University OrientalHospital from May 20th, 2014 to September 25th, 2014 took part in clinical trial. They divided into 2 groups, 30 volunteers allocated to fermented soybean and other30 to placebo group. Body weight, BMI, waist and hip ratio, serum lipid were measured3 times, and fat percentage, leptin, adiponectin were evaluated 2 times. Results: All 60 volunteers completed 12-week trial. 5 men were excluded, and2 women against the clinical decision rule were excluded. In the end, 53 womenwere studied as clinical subjects. After 12 weeks intervention, there was no effectsin comparison of group by time interaction. Without considering time interaction,there was a significant difference in triglyceride level between soybean group andplacebo group (p=0.044). Treatment group were dividing by age 40, a group in age40 or over 40, and other group aged below 40. There was a significant difference ingroup by time interaction of total cholesterol level, and without considering timeinteraction, there was a significant change in waist-hip ratio between groups. Conclusions: There were no effects on weight and body fat decrease in 12-weektrial using fermented soybean as a supplement. But there were significant differencesin triglyceride change between the treatment and placebo groups, also cholesterol andwaist and hip ratio in soybean group divided by age 40. It seems that fermentedsoybean is effected on improving serum lipid profiles.
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