Metabolic response to egg white and cottage cheese protein in normal subjects

Metabolism. 1990 Jul;39(7):749-55. doi: 10.1016/0026-0495(90)90112-p.


In type II diabetic subjects, we previously demonstrated differences in the serum insulin, C-peptide, and glucagon response to ingestion of seven different protein sources when administered with 50 g of glucose. The response was smallest with egg white and greatest with cottage cheese protein. In the present study, we compared the responses to 50 g of the above two proteins ingested without glucose in normal male subjects. We also determined the proportion of each ingested protein converted to urea nitrogen. The incremental area response integrated over 8 hours for serum insulin, C-peptide, glucagon, alpha-amino-nitrogen (AAN), and urea nitrogen were all approximately 50% less following egg white. This was associated with a 50% smaller conversion of protein to urea. Overall, 70% of the cottage cheese but only 47% of the egg white protein could be accounted for by urea formation. Most likely the smaller hormonal response to egg white is due to poor digestibility of this protein.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Adult
  • Aminoacetonitrile / blood
  • Blood Glucose / metabolism
  • Blood Urea Nitrogen
  • C-Peptide / blood
  • Dairy Products*
  • Dietary Proteins / pharmacology*
  • Egg Proteins / administration & dosage
  • Egg Proteins / pharmacology*
  • Fatty Acids, Nonesterified / blood
  • Glucagon / blood
  • Humans
  • Insulin / blood
  • Kinetics
  • Male
  • Starvation / blood
  • Urea / urine


  • Blood Glucose
  • C-Peptide
  • Dietary Proteins
  • Egg Proteins
  • Fatty Acids, Nonesterified
  • Insulin
  • Aminoacetonitrile
  • Urea
  • Glucagon