Effect of the Consumption of an Enriched Surimi in Abdominal Visceral Adiposity

"The bioactive compounds used to obtain the surimi product are:~* Inulin (3.4 grams per 100 grams of surimi, 1.7 grams per 50 grams of surimi): Obtained from Chicory originating in Europe.~* EPA + DHA (740 mg per 100 g of surimi, therefore 370 mg per 50 g): Obtained from sardine and anchovy fish oil, encapsulated in tilapia gelatine, originating in the United States.~* Probiotic BPL1~It was a 3 months nutritional intervention. Volunteers will eat 50g per day of enriched surimi."

"Conventional surimi~It was a 3 months nutritional intervention. Volunteers will eat 50g per day of conventional surimi."