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In conclusion, we show that postexercise myofibrillar protein synthesis rates are stimulated to a greater extent after the consumption of whole eggs than after the consumption of egg whites in healthy young men, despite being matched for protein content.
Our work points to the concept that dietary protein may show differential anabolic properties on skeletal muscle tissue when consumed within its natural whole-food matrix. Hence, it seems that “extra” nutritional food constituents, and not simply a rapid aminoacidemia or leucinemia may also have a role in modulating the postprandial muscle protein synthetic response in healthy adults.
van Vliet, et al. (2017). Greater stimulation of postexercise muscle protein synthesis after consumption of whole eggs versus egg whites in healthy young men.