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KMID : 1239920120060060520
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Nutrition Research and Practice
2012 Volume.6 No. 6 p.520 ~ p.526
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Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
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Cha Youn-Soo
Yang Ji-Ae
Back Hyang-Im
Kim Soo-Ran
Kim Min-Gul
Jung Su-Jin
Song Won-O
Chae Soo-Wan
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Abstract
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Various forms of fermented soybean products are well documented for their health benefits. The efficacy of anti-obesogenic effect of Doenjang, one of the most commonly used seasonings in Korean cuisine, has been reported only in animal models; thus, an evaluation of Doenjang needs to be conducted in human studies. We aimed to test the hypothesis that Doenjang supplementation reduces body weight and changes body composition in overweight adults. A total of 51 overweight adults participated in this study. A group of males with BMI ≥ 23 kg/m2 and waist to hip ratio (WHR) ≥ 0.90, and a group of females with BMI ≥ 23 kg/m2 and WHR ≥ 0.85 were randomly assigned to either a Doenjang supplement (9.9 g dry/day) group or a placebo group for a 12-week randomized, double-blind and placebo-controlled study. Anthropometric parameters, abdominal fat distribution by computerized tomography (CT) and blood components were measured before and after the intervention period. After the 12-week study, the Doenjang supplementation group had significant reductions in body weight (kg), body fat mass (kg) and body fat (%) compared to the placebo group, the supplementation of Doenjang resulted in a significant reduction in visceral fat (cm2), although no changes were observed in total and subcutaneous fat are as (cm2), serum lipid profiles and dietary intakes. The present study demonstrated that daily supplementation of 9.9 g dry/day of Doenjang for 12 weeks reduces body weight and visceral fat in overweight adults.
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KEYWORD
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Doenjang, body weight, visceral fat, abdominal fat, overweight adults
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