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Ewp3.5
Egg White Protein – Forschung
Überwiegend Mechanismus / Beobachtung
15 begutachtete Studien
Was die Evidenz sagt
Überwiegend Mechanismus / Beobachtung
Die meisten Studien zu Egg White Protein sind mechanistisch oder beobachtend statt RCTs, die einen klinischen Effekt messen — betrachte die Ergebnisse als vorläufig.
Die meiste Evidenz stammt aus hochwertigen randomisierten Studien, veröffentlicht 1978–2025 mit einer typischen Studiengröße von 48 Teilnehmenden.
Basierend auf 15 Studien · 13 RCTs · 182 Teilnehmende insgesamt
Konfidenz
Mittlere Konfidenz
Nach Outcome
Weight managementHohe Sättigung und fettfreies Profil unterstützen die Appetitkontrolle während einer Diät · Akut-Wochen
Überwiegend Mechanismus / Beobachtung3 Studien
Muscle strength & powerHochwertiges vollständiges Protein zur Unterstützung von Muskelmasse- und Kraftzuwächsen bei Training · 8-12 Wochen
Zu wenige bewertete Studien2 Studien
Safety profile
Zu wenige bewertete Studien1 Studie
Stetige Forschung
3 Studien in den letzten 5 Jahren
197820012025
1Übersicht2025
Einfach gesagt: Research on the effect of molecular modifications on the functional properties of egg white proteins is greatly promising.
Rafiq SM, Majumder R, Joshi D, Bag S, Dar AH, Dash KK, Sidiqi US. · Food science and biotechnology (2025)
It may become a novel method of protein modification in the food sector due to its abundant source, low cost, eco-friendliness.
This work presents a comprehensive review of supercritical fluid technologies, focussing on their application in the innovative area of supercritical fluid therapy, specifically examining the modification of egg white protein.
Although this technique offers several advantages, there are multiple issues to be taken forward which includes scalability, cost-effectiveness, safety considerations and regulatory aspects when applying commercially especially food and medical uses.
Einfach gesagt: However, increasing protein intake from 1.0 to 1.6 g/kg/day did not further enhance performance.
Karpouzi C, Kosmidis I, Petridou A, Voulgaridou G, Papadopoulou SK, Bogdanis GC, Mougios V. · Nutrients (2025)
Results : The duration, energy expenditure, training load score, and cardio load of each training session increased from the beginning to the end of each training period by 2-11% ( p < 0.05).
The 1 RM of shoulder press and strength endurance of core muscles increased by 3-6% ( p < 0.001).
Protein supplementation did not affect any of these outcomes.
Einfach gesagt: Egg white protein supplementation has beneficial effects on some nutritional statuses other than phosphorus control without the side effects of niacin.
Javadian P, Nematollahi N, Ghaedi E, Tahmasebian S, Saedi E. · Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation (2024)
In this regard, albumin increased in egg white and egg white with niacin supplementation, while albumin did not change significantly in the niacin group.
Urea reduction ratio and Kt/V rose only in the egg-white group, while aspartate aminotransferase increased only in the niacin and control groups.
Conclusion Niacin decreases serum phosphorus concentration more than egg-white protein or a combined intervention.
Einfach gesagt: EAA contents of plant-based protein isolates such as oat (21%), lupin (21%), and wheat (22%) were lower than animal-based proteins (whey 43%, milk 39%, casein 34%, and egg 32%) and muscle protein (38%).
Einfach gesagt: Resistance training increased lean mass and decreased fat mass, but moderately higher egg-based protein intake did not further influence body-composition responses.
Iglay HB, Apolzan JW, Gerrard DE, et al. · J Nutr Health Aging (2009)
12-week resistance-training trial in 36 older adults at 0.9 vs 1.2 g/kg/day protein, higher intake from eggs
Lean mass rose and fat mass fell with training; total/LDL cholesterol decreased
Higher egg-based protein did not differentially enhance lean mass or fiber size at these intakes
Einfach gesagt: A high-protein egg-based breakfast produced greater overall satiety and reduced food intake at the subsequent meal compared with a low-protein cereal breakfast.
Bonnema AL, Altschwager DK, Thomas W, Slavin JL · Int J Food Sci Nutr (2016)
Randomized crossover trial in 48 healthy adults comparing egg-based breakfasts to a low-protein cereal breakfast
High-protein egg breakfast (30g) increased satiety and lowered postprandial glucose and later food intake
Supports egg protein's strong satiety and appetite-control effects