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Egg white powder supplementation improves protein intake, serum albumin levels, lipid control, and antioxidant capacity in diabetic hemodialysis patients without increasing phosphorus burden. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

June 9, 2026Health Science Reports0 citationsOpen Access

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Effects of Egg White Powder Supplementation on Nutritional Status, Biochemical Profile, and Oxidative Stress Markers in Diabetic Hemodialysis Patients; A Double‐Blind Randomized Controlled Trial

ABArvin BabaeiTabriz University of Medical Sciences HNHamta Abdollah NiyaTabriz University of Medical Sciences SHSoudabeh Hamedi-ShahrakiZabol University of Medical Sciences

Key Points

This study aimed to evaluate the impacts of egg white powder supplementation on nutritional status, biochemical parameters, and oxidative stress markers in diabetic hemodialysis patients.
Double-blind, placebo-controlled trial with 39 adult patients with type 2 diabetes mellitus on hemodialysis.
Participants received either egg white powder (30 g; 22 g protein; 3 days/week) or placebo for 8 weeks.
Primary outcomes included nutritional indicators, biochemical parameters, and oxidative stress markers, analyzed using ANCOVA.
Protein intake significantly increased in the egg white powder group, while phosphorus levels decreased.
Serum albumin rose from 3.65 to 4.15 g/dL (p < 0.001).
Antioxidant markers TAC and SOD increased (p = 0.01 and p = 0.003), and MDA decreased significantly.

Abstract

ABSTRACT Background and Aims Protein‐energy wasting (PEW) and oxidative stress (OS) frequently occur as complications in patients undergoing hemodialysis (HD), especially among those diagnosed with type 2 diabetes mellitus (T2DM). Egg white powder (EWP) is a low‐phosphorus, high‐ biological value protein source that may help improve nutritional and oxidative balance. This study aimed to evaluate the impacts of EWP supplementation on nutritional status, biochemical parameters, and OS markers in diabetic HD patients. Methods In this double‐blind, placebo‐controlled trial, 39 adult T2DM patients on HD were randomly assigned to receive either EWP (30 g; 22 g protein; 3 days/week) or a cocoa‐flavored placebo during HD sessions for 8 weeks. Primary outcomes included Nutritional indicators (BMI, dietary intake, serum albumin, phosphorus, and OS markers—total antioxidant capacity (TAC), superoxide dismutase (SOD), and malondialdehyde (MDA). ANCOVA adjusted for baseline values, body mass index, dietary intake, energy intake, and physical activity was used for group comparisons. Results Protein intake increased significantly in the EWP group, while phosphorus decreased. Serum albumin rose from 3.65 ± 0.62 to 4.15 ± 0.69 g/dL ( p < 0.001). The lipid profile showed a significant improvement, with total cholesterol and LDL‐c levels reduced. Fasting blood sugar significantly declined. TAC, and SOD increased ( p = 0.01 and p = 0.003), and MDA decreased markedly. Two deaths and one hospitalization occurred during the study; all were determined to be unrelated to the intervention. No intervention‐related adverse effects were reported. Conclusion EWP supplementation improved protein intake, albumin levels, lipid control, and antioxidant capacity in diabetic HD patients without increasing phosphorus burden. EWP may serve as a safe, functional nutritional supplement in renal nutrition therapy.

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Effects of Egg White Powder Supplementation on Nutritional Status, Biochemical Profile, and Oxidative Stress Markers in Diabetic Hemodialysis Patients; A Double‐Blind Randomized Controlled Trial

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