Effect of encapsulated egg white noodles as a meat substitute on weight management in overweight and obese participants: a controlled trial

Abstract High-protein diets have gained popularity for weight management; however, concerns persist regarding increased meat protein intake. This study explored the potential of egg white noodles (EWN) as a novel meat substitute, utilizing advanced encapsulation techniques to enhance their functional properties. An isocaloric diet with a high protein proportion including a 30% meat replacement by EWN was provided to overweight and obese participants for 6-week intervention period, and 2-week follow-up period without test meals. The results demonstrated significant reductions in body weight, Body Mass Index (BMI), waist and hip circumferences, and fat mass in the EWN group while maintaining muscle mass compared to baseline. However, these effects did not significantly differ from those observed in the control group. By week 6, the change in body weight was notably greater in the EWN group (-2.64 ± 0.45 kg) than in the control group (-1.48 ± 0.26 kg). The waist-to-hip ratio in the EWN group was significantly lower than the control group in week 3. Additionally, at week 6, the EWN group had significantly lower total cholesterol (201.82 ± 6.46 mg/dL) and LDL cholesterol (127.18 ± 6.59 mg/dL) levels compared to the control group (220.05 ± 6.98 mg/dL and 148.55 ± 6.58 mg/dL, respectively). Despite these benefits, inflammatory markers (IL-1, IL-6, and TNF-α) and antioxidant parameters (MDA, thiol, and FRAP) showed no significant changes. These findings suggest that replacing meat with EWN in an isocaloric, high-protein proportion diet can yield effects comparable to those of meat protein consumption. This indicates that EWN may present a promising and sustainable alternative for weight management. This study contributes to our understanding of weight management strategies and addresses consumer concerns regarding high meat protein intake. Trial registration Identifier TCTR20230427004 (27 April 2023). Graphical Abstract