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Egg Protein

Uses

Egg protein is derived primarily from egg whites and is a complete protein, providing adequate proportions of all of the body’s required (essential) amino acids.1 It is highly ranked for protein quality and digestibility,2 and is relatively high in branched-chain amino acids, which are used primarily to make and repair muscle tissue. Egg protein is sometimes used in protein supplements and protein-enriched foods.

Egg protein contains a compound called avidin, which is well known to interfere with the absorption of biotin, a B-complex vitamin.3 Ordinarily, people who eat eggs are not exposed to enough avidin to have a significant impact, and avidin is also neutralized with heat. However, those who eat raw egg whites on a daily basis or people using large amounts of egg protein supplements might need to be concerned. Because of this issue, some egg protein supplements are heated during processing and are promoted as “avidin-neutralized.”

What Are Star Ratings?

This supplement has been used in connection with the following health conditions:

Used for Why
1 Star
Athletic Performance
Refer to label instructions
Egg protein may help build muscle and improve post-exercise recovery in athletes.

Some protein supplements (particularly from whey) have been linked to increased muscle building in athletes and more efficient repair of muscle injuries after exercise. The branched-chain amino acids in egg protein appear to be well used by muscle tissue after exercise, but researchers found that athletes taking 20 grams of egg protein or more after a workout were not able to use all of the protein and instead increased the excretion of protein breakdown products by the kidneys. In another study, supplementing with 15 grams of egg protein per day for 8 weeks did not have any effect on muscle mass or function in adult female athletes. A preliminary study found that post-exercise fatigue was unaffected by up to 20 grams of egg protein prior to exercise in long-distance runners.

1 Star
Hypertension
2 to 5 grams of hydrolyzed egg protein per day
People with high blood pressure might be able to lower their blood pressure by using egg protein.
Egg protein is broken down into short amino acid chains via enzymatic action in the digestive tract or during processing through hydrolysis. Some of these small peptides (short amino acid chanis) have been found to inhibit angiotensin I-converting enzyme (ACE), an enzyme involved in blood vessel constriction, while others act as antioxidants in the blood vessels. Hydrolyzed egg white protein has been found to lower blood pressure in animal models of hypertension. However, findings from clinical trials has been mixed. A dose-finding trial was performed in 92 subjects with normal, high-normal, or mildly elevated blood pressure and found 2 grams of hydrolyzed egg protein per day for seven days reduced daytime systolic and diastolic blood pressures, and 5 grams per day reduced nighttime blood pressures, in those with mild hypertension. In a randomized, placebo-controlled, crossover trial (in which subjects participate in treatment and placebo phases, in random order) that included 75 subjects with mild hypertension, taking 3 grams of hydrolyzed egg protein per day for six weeks had no effect on arterial stiffness or blood pressure.

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