The study and its comparison
Ten trained young men consumed whole eggs or egg whites after resistance exercise in a crossover experiment. Both provided 18 grams of protein, while whole eggs also supplied 17 grams of fat. [1]
Over five hours, myofibrillar protein synthesis was greater after whole eggs. Several whole-body or amino-acid availability measures did not differ in the same way. [1]
What the finding establishes
The meals were not energy-matched, and the study did not test egg-white powder or long-term training gains. It therefore cannot isolate one component of the egg or establish a universal product ranking. Funding and conflicts were not established from the abstract. [1]
A hypothetical distinction
Imagine protein grams match but total energy does not. Equal protein alone does not make the meals identical controls.
| Detail | Interpretation |
|---|---|
| Measured outcome | Keep the endpoint specific |
| Study preparation | Not every retail product |
| Remaining uncertainty | Not resolved by a mechanism |
Sources for this article
- Consumption of whole eggs promotes greater stimulation of postexercise muscle protein synthesis than consumption of isonitrogenous amounts of egg whites in young men.
Source consulted: 2026-09-19. This is a reference resource, not a claim that we conducted the studies or tested a product.