지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.12
- 수록면
- 520 - 526 (7page)
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초록· 키워드
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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/㎡ and waist to hip ratio (WHR) ≥ 0.90, and a group of females with BMI ≥ 23 kg/㎡ and WHR ≥ 0.85 were randomly assigned to either a Doenjang supplement (9.9g 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 (㎠), although no changes were observed in total and subcutaneous fat are as (㎠), serum lipid profiles and dietary intakes. The present study demonstrated that daily supplementation of 9.9g dry/day of Doenjang for 12 weeks reduces body weight and visceral fat in overweight adults.
목차
Abstract
Introduction
Subjects and Methods
Results
Discussion
References
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UCI(KEPA) : I410-ECN-0101-2014-594-000594410