Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Albumen (egg white) has been used as a protein source for individuals suffering from “wasting” conditions, which include states of malnutrition, cachexia, or muscle loss due to chronic illness. The rationale for its use is primarily scientific: albumen is rich in high-quality, easily digestible protein and contains all essential amino acids. Clinical nutrition guidelines recognize the importance of adequate protein intake for the prevention and treatment of wasting, especially in patients with protein-energy malnutrition, severe illness, or after surgery.

While there is limited direct research specifically on albumen supplementation in wasting syndromes, egg whites are often recommended as part of high-protein diets for such patients due to their low fat and cholesterol content, and because they are readily absorbed. Studies have shown that increased dietary protein, including from egg whites, can help preserve lean body mass and support recovery in malnourished or catabolic patients. However, albumen is not superior to other high-quality protein sources, and its use is generally a matter of availability, digestibility, and tolerance.

In summary, the use of albumen in treating wasting is supported by nutritional science regarding protein needs in malnutrition, but direct clinical evidence specifically evaluating albumen for this purpose is modest, leading to a moderate evidence rating.

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