Effect of an egg ovalbumin-derived protein hydrolysate on blood pressure and cardiovascular risk in adults with a mildly elevated blood pressure: a randomized placebo-controlled crossover trial.

Abstract

While animal and in vitro data demonstrate vasodilatory effects of egg white-derived peptides, human studies are lacking. We investigated for the first time the effects of an egg ovalbumin-derived protein hydrolysate on blood pressure (BP) and cardiovascular risk. A double-blind, placebo-controlled randomized crossover trial was implemented in 75 adults aged 50-70years with systolic BP (130-≤ 150mmHg). Participants were randomized to an egg ovalbumin-derived protein hydrolysate (3g/day) or placebo (3g/day). Participants completed two 6-week periods separated by a 3-week washout. Data from 65 participants with a mean systolic BP (135.1 ± 11mmHg) were included. Mean office and central BP and arterial stiffness (assessed by carotid-femoral pulse wave velocity (cfPWV) or pulse wave analysis (PWA)) did not change over time and no significant differences were observed between the egg protein hydrolysate and placebo groups (P > 0.05). Similarly, no significant effects of this egg ovalbumin-derived protein hydrolysate on blood lipid and glucose concentrations (P > 0.05) were observed. This is the first dietary intervention to investigate the effects of egg ovalbumin-derived protein hydrolysates on cardiovascular risk in humans. Despite promising findings from animal and in vitro studies, this RCT does not support the hypothesis that consumption of an egg ovalbumin-derived protein hydrolysate for 6weeks in adults with a high-normal BP results in a reduction in BP or the modification of cardiovascular risk.