Egg White Protein / Egg Protein for Exercise Recovery
Verdict: Published with Warning
Across 3 PubMed studies, the evidence for Egg White Protein / Egg Protein in Exercise Recovery grades Tier C — weak evidence. Effective, but with safety or population caveats.
C 🟠 C Weak Evidence Published with Warning
Why this grade7-layer evidence engine
⚖️
Scoring transparency
All scores computed by a 7-layer evidence engine — fully auditableRaw score 0.63
D
C
B
A
S
← counter-evidence / ineffectiveeffective / strong evidence →
Final grade
C · Published with Warning
Confidence
67%
Broadly consistent
Evidence level
E3
Single high-quality meta-analysis
▸View the full decision path (audit trail)
- compute_raw_score — 加權公式: L2×0.30 + L3×0.25 + L5×0.25 + L11×0.10 + L1×0.10 = 0.625
- tier_from_score — 依分數區間映射至 tier letter
- apply_hec_rules — 高階證據未達主導 (0 positive vs 1 negative)，由 raw_score 決定
- tier_strict_requirement_check — Tier 條件達標，未降階
- detect_disputes — 偵測到 0 個 hard + 0 個 soft dispute
- decide_status — 依 tier + dispute 結果決定 status
PubMed studies (3)L2 · primary research & systematic reviews
Raw Eggs To Support Postexercise Recovery in Healthy Young Men: Did Rocky Get It Right or Wrong?
Finding: Both raw and boiled egg groups showed ~18-20% higher myofibrillar protein synthesis vs. control; no significant difference between raw and boiled (time × group P = 0.077). Boiled eggs produced 20% higher peak plasma EAA concentrations than raw.
View on PubMed Consumption of whole eggs promotes greater stimulation of postexercise muscle protein synthesis than consumption of isonitrogenous amounts of egg whites in young men
Finding: Whole egg ingestion stimulated myofibrillar protein synthesis significantly more than isonitrogenous egg whites (P = 0.04), despite comparable total leucine availability.
View on PubMed The impact of dietary protein supplementation on recovery from resistance exercise-induced muscle damage: A systematic review with meta-analysis
Finding: Peri-exercise protein reduces MVC strength decrements (SMD ~0.56–0.64) and CK elevation (SMD ~0.84–1.34) but not muscle soreness. Egg protein analyzed in only 1 study (Hasegawa et al.; egg white vs. soy — no significant difference in CK or soreness).
View on PubMed Regulatory & authoritative positionsL4/L5 · FDA / EMA / NIH ODS / Cochrane / Mayo …
L4a US FDA
Neutral
a 'major food allergen' is one of eight foods or food groups (milk, eggs, fish, Crustacean shellfish, tree nuts, wheat, peanuts, and soybeans) or an ingredient that contains protein derived from one of the eight source↗
L4b EU EFSA
Supportive
L4d TW TFDA / 衛福部
Neutral
(五)蛋及其製品。 source↗
L4e WHO
Not addressed
the Joint FAO/WHO Expert Group on Protein Requirements decided to adopt the essential amino acid pattern of either egg or human milk for reference purposes (1963/1965). WHO guiding principles for feeding breastfed and non-breastfed children: "meat, poultry, fish or eggs should be eaten daily, or as often as possible." source↗
L5b Mayo Clinic
Neutral
Manufacturers use egg whites — the part of the egg with the highest protein content — to make egg protein powder. Research that looked at people between 60 and 75 found no difference between whey and various types of plant proteins, and the same is likely true of egg protein. source↗
L5e Specialty Society (condition-mapped)
Supportive