@article{Tamura2026, 
author = {Aoi Tamura and Utano Nakamura and Saki Shirako and Tsuyoshi Takara and Yusuke Yamashita and Kenji Sato and Young-il Kim},
title = {Effects of egg white hydrolysate on facial swelling: a randomized, double-blind, placebo-controlled, crossover trial},
year = {2026},
journal = {Journal of Food Bioactives},
volume = {35},
pages = {81-89},
keywords = {Peptide, Egg white, Swelling, Edema, Clinical trial},
url = {https://www.sciopen.com/article/10.26599/JFB.2026.95035458},
doi = {10.26599/JFB.2026.95035458},
abstract = {This study evaluated whether egg white hydrolysate (EWH) reduces morning facial swelling in healthy adults who routinely experience this condition (UMIN000057170). Seventy-six participants were randomly assigned to an EWH-first or placebo-first sequence in a double-blind, placebo-controlled, crossover trial. Participants ingested 250 mg of EWH or placebo once daily before bedtime for one week, separated by a 2-week washout. The primary outcome was the morning Visual Analogue Scale (VAS) score for facial swelling after 1-week intervention. Secondary outcomes included other subjective swelling and coldness sensations, and calf and ankle circumferences. A total of 61 participants were included in the final analysis. EWH intake significantly reduced the VAS score for morning facial swelling compared with placebo after one week (VAS: 54.8 ± 2.6 vs. 58.8 ± 2.6; P = 0.037). Therefore, EWH has the potential to serve as a functional food ingredient that reduces transient facial swelling and improves quality of life in healthy adults.}
}