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Nitrogen Balance in Men Consuming Raw or Heated Egg White as a Supplemental Source of Dietary Protein¹

U. S. Army Medical Nutrition Laboratory, Chicago, Illinois

G. H. Berryman, L. E. Gordon, H. D. Lightbody and H. L. Fevold

Quartermaster Food and Container Institute for the Armed Forces, Chicago, Illinois

1. A study was conducted of the effects of ingested antitryptic factor upon nitrogen balance in man.

2. Two subjects living in a well-standardized hospital environment consumed daily a standard diet containing 2,500 Cal. and approximately 50 gm of protein. About 40% of the protein intake was comprised of a test protein during each of 5 periods, as follows: Period 1, lacalbumin (9 days); period 2, unheated commercial egg white powder (9 days); period 3, heated commercial egg white powder; period 4, as in period 3, plus a small quantity of chemically isolated ovomucoid, the egg white anti-tryptic factor (9 days); period 5, lactalbumin (6 days).

3. There were only minor differences in the amounts of nitrogen absorbed during these periods. Nitrogen retention was least favorable in the lactalbumin periods, and it appeared that chemically prepared ovomucoid had no unfavorable effect upon nitrogen utilization. Unheated commercial egg white, while less well utilized than the heated form, was nevertheless better than lactalbumin in this respect. It was concluded that egg white anti-trypsin exerts very little deleterious effect upon nitrogen balance in man under the conditions of the present experiment.

Manuscript received 3 June 1949.