Evaluation of boiled vs raw eggs for stimulating post-exercise muscle protein synthesis

Eggs are considered as a conventional “high-quality” dietary protein source as they contain all of the essential amino acids (EAA) and are highly digestible. Hence, the ingestion of eggs has been shown to stimulate skeletal muscle protein synthesis and is therefore considered as an optimal protein source to ingest after exercise. Eggs are generally boiled before consumption. However, they can also be ingested in other ways (e.g., raw). There is a lack of information in the way eggs might differ in their potential to stimulate skeletal muscle protein synthesis when ingested either boiled or raw. Therefore, the aim of the present study is to assess the capacity of egg protein either boiled or raw in stimulating post-exercise skeletal muscle protein synthesis and support protein anabolism in vivo in humans.

We hypothesize that the ingestion of boiled eggs will lead to significant higher rates of muscle protein synthesis compared to raw egg ingestion or a low-protein control meal.

Muscle biopsies will be taken at timepoints: 0, 2, 5 h after ingestion of the eggs or control meal

Effect of raw vs boiled eggs ingestion vs low-protein control meal after exercise on muscle protein synthesis