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Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
Another meta-analysis found that egg consumption may increase ovarian cancer risk. [41] A 2019 meta-analysis found an association between high egg consumption and risk of upper aero-digestive tract cancers in hospital-based case-control studies. [42] A 2021 review did not find a significant association between egg consumption and breast cancer ...
Ovalbumin is a storage protein in egg white (albumen). It is a serpin. Lactalbumin, or whey protein, is a protein fraction of milk. It is mainly Beta-lactoglobulin, although serum albumin also comprises a small part of it. Some plant seeds, including hemp, encode "2S albumins". These are named for their egg-like coagulation property. [11]
The U.S. Food and Drug Administration (FDA) now classifies eggs as a “healthy, nutrient-dense" food, according to a new proposed rule. Registered dietitians react to the change.
In addition to true allergic reactions, some people experience a food intolerance to egg whites. [105] Food labeling practices in most developed countries now include eggs, egg products, and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labels. [106]
Ovalbumin (abbreviated OVA [1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3]
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Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians and deposited in the whites of their eggs. Dimeric members of the avidin family are also found in some bacteria. [1] In chicken egg white, avidin makes up approximately 0.05% of total protein (approximately 1800 μg per egg).