Research
Egg White Protein
9 peer-reviewed studies curated from PubMed and Semantic Scholar.
Studies
Sorted by quality and recency
Protein supplementation delivered alone or in combination with presumptive azithromycin treatment for enteric pathogens did not improve linear growth in Bangladeshi infants: results of a cluster-randomized controlled trial.
Cluster-randomized controlled trial in Bangladesh assessing the effects of protein supplementation and antibiotic treatment on linear growth in infants aged 6-12 months. The study found that protein supplementation, with or without antibiotic treatment, did not significantly improve linear growth or reduce stunting compared to an isocaloric supplement.
Effect of Egg-White Protein Alone or Combined With Niacin on Nutritional Status, and Phosphorus Control in Maintenance Hemodialysis Patients: A Randomized Controlled Trial.
RCT of 98 maintenance hemodialysis patients comparing the effects of egg white protein, niacin, and their combination on serum phosphorus and nutritional biomarkers. Niacin significantly decreased serum phosphorus concentration more than egg-white protein or the combined intervention. Egg white protein improved some nutritional statuses without the side effects of niacin.
Effects of Protein Supplementation During High-Intensity Functional Training on Physical Performance in Recreationally Trained Males and Females: A Randomized Controlled Trial.
RCT with 30 recreationally trained individuals examining the effects of egg white and whey protein supplementation during high-intensity functional training. Protein supplementation did not affect exercise capacity, upper-body strength, or core endurance, despite improvements in these areas from the training itself.
Egg protein supplementation improved upper body muscle strength and protein intake in community-dwelling older adult females who attended congregate meal sites or adult learning centers: A pilot randomized controlled trial.
A double-blinded randomized controlled pilot study evaluated the impact of egg white protein supplementation on muscle mass, strength, and physical function in older adult females. The intervention group showed significant improvements in protein intake, handgrip strength, and the number of arm curls, although no significant between-group differences were found. The study faced challenges with under-recruitment and high dropout rates.
Minimal effective dose of lactic-fermented egg white on visceral fat in Japanese men: a double-blind parallel-armed pilot study.
This double-blind parallel-armed pilot study investigated the minimum effective intake of lactic-fermented egg white (LAFEW) for visceral fat reduction in Japanese males with mild obesity. The study found that consuming 8g of LAFEW significantly reduced visceral fat area compared to baseline and control, while 6g did not show significant effects.
Lactic-fermented egg white improves visceral fat obesity in Japanese subjects-double-blind, placebo-controlled study.
Double-blind, placebo-controlled study evaluating the effect of lactic-fermented egg white (LE) on visceral fat area (VFA) in 37 adults. LE intake significantly decreased VFA and improved the ratio of visceral to subcutaneous fat area compared to baseline and control group.
Effects of egg white protein supplementation on muscle strength and serum free amino acid concentrations.
RCT comparing the effects of egg white protein to carbohydrate intake on fat free mass, muscle strength, and blood biochemistry in 30 female collegiate athletes over 8 weeks. The protein group showed significant increases in serum urea and citrulline levels, but no significant changes in body composition or muscle strength compared to the carbohydrate group.
Randomized, open label, controlled clinical trial of oral administration of an egg albumin-based protein supplement to patients on continuous ambulatory peritoneal dialysis.
Randomized, open label, controlled clinical trial evaluating the effect of an egg albumin-based protein supplement on nutritional status in 28 CAPD patients. The study group showed significant improvements in serum albumin, calorie and protein intake, and nPNA compared to controls, with a trend towards improved anthropometric parameters and reduced malnutrition.
Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
The study developed a high-molecular-weight egg white hydrolysate and compared its absorption rate and nutritional value with egg white proteins and whey proteins in rats. Egg white hydrolysates were absorbed faster and had higher bioavailability than whey proteins, maintaining the nutritional value of egg whites.