Department of Food Science and Human Nutrition, Obesity Research Center, Chonbuk National University, 664-1, 1-ga, Dukjin-dong, Jeonju, Jeonbuk 561-756, Korea. ; Clinical Trial Center for Functional Foods, Chonbuk National University Hospital, 634-18, Geumam-dong, Deokjin-gu, Jeonju, Jeonbuk 561-172, Korea.
Nutr Res Pract. 2012 Dec;6(6):520-6. doi: 10.4162/nrp.2012.6.6.520. Epub 2012 Dec 31.
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/m(2) and waist to hip ratio (WHR) ≥ 0.90, and a group of females with BMI ≥ 23 kg/m(2) 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 (cm(2)), although no changes were observed in total and subcutaneous fat are as (cm(2)), 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.
各种形式的发酵大豆制品因其对健康的益处而有充分的文献记载。在韩国烹饪中最常用的调味料之一——味噌的抗肥胖作用的功效仅在动物模型中得到了报道；因此，需要在人体研究中评估味噌。我们旨在检验味噌补充剂可降低超重成年人的体重并改变其身体成分这一假设。共有 51 名超重成年人参与了这项研究。一组男性的 BMI≥23kg/m²，腰臀比（WHR）≥0.90，以及一组女性的 BMI≥23kg/m²，WHR≥0.85，他们被随机分配到味噌补充剂（9.9g 干/天）组或安慰剂组，进行为期 12 周的随机、双盲和安慰剂对照研究。在干预期前后测量了人体测量参数、计算机断层扫描（CT）的腹部脂肪分布和血液成分。在 12 周的研究结束后，与安慰剂组相比，味噌补充组的体重（kg）、体脂肪量（kg）和体脂肪百分比（%）显著降低，味噌的补充导致内脏脂肪（cm²）显著减少，尽管总脂肪和皮下脂肪（cm²）、血脂谱和饮食摄入没有变化。本研究表明，每日补充 9.9g 干味噌 12 周可降低超重成年人的体重和内脏脂肪。
