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Ewp3.5
Egg White Protein Research
Too few graded studies
15 peer-reviewed studies
What the evidence says
Too few graded studies
Egg White Protein doesn't have enough studies with structured effect-size data yet to pool a verdict. Browse the studies below for individual findings.
Most evidence is from high-quality randomised trials published 1978–2025 with a typical study size of 48 participants.
Based on 15 studies · 13 RCTs · 84 total participants
Confidence
Moderate confidence
By outcome
Weight managementHigh satiety and fat-free profile support appetite control during dieting · Acute-weeks
Too few graded studies3 studies
Muscle strength & powerHigh-quality complete protein supporting lean-mass and strength gains with training · 8-12 weeks
Too few graded studies2 studies
Safety profile
Too few graded studies1 study
Steady research
3 studies in the last 5 years
197820012025
1Review2025
In plain English: 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.
In plain English: Short-term HIFT improved exercise capacity, upper-body strength, and core endurance.
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.
In plain English: Niacin decreases serum phosphorus concentration more than egg-white protein or a combined intervention.
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.
In plain English: 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%).
In plain English: 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
In plain English: 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