Health fads and fashions come and go. Thus, it is important to take the time to review the science behind the various health assertions and claims before making significant dietary changes. When comparing bee pollen protein and egg protein, consider a variety of factors, including the bioavailability of the protein present in each. Not all forms of protein are equally usable by humans.
Bioavailability of Bee Pollen Protein
According to a report in the "Journal of Apicultural Science in 2006," bee pollen protein is a potentially rich source of "easily digestible protein and essential amino acids for humans." However, as noted by a study prepared by School of Community Health, Western Australian Institute of Technology and published in the "Journal of Nutrition," not all sources of bee pollen protein are alike. Some varieties have a significantly lower "net protein utilization," despite being high in proteins and amino acids. That is because, as explained by the report, of a lower level of digestibility, which is "a limiting factor in their usefulness as a food for humans and mono-gastric animals."
Bioavailability of Egg Protein
Egg protein, according to a detailed study published by the "Journal of Nutrition" and conducted by the Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, at Leuven, Belgium's University Hospital, enjoys a high degree of human bioavailability. However, egg protein is best able to be used when the eggs are cooked, as research found raw eggs were less digestible, rendering their protein less able to be used by the human body.
Factors Affecting Bee Pollen Protein Quality
The most important factor affecting the quality of bee pollen protein is the variety of pollens collected by the bees. As explained by the study in the "Journal of Apicultural Science," "the concentration of amino acids and crude protein content was dependent on the floral origin of pollen." While bee pollen protein has the potential to be beneficial to humans, the variables that determine the degree of usefulness can be difficult to control.
Factors Affecting Egg Protein Quality
In contrast, the primary factors affecting egg protein quality are better able to be controlled. Among these variables are the daily diet of the chickens and a variety of poultry quality-of-life issues, including clean, comfortable surroundings and space for proper exercise. Because the major factors affecting egg protein quality can be controlled, egg protein could be considered a more reliable protein source.
Cautions
With both types of proteins, egg and bee pollen, caution must be taken by those with allergies. Those allergic to bees could have a serious reaction to bee pollen protein, even if taking it in capsule form. Egg sensitivity can vary strongly in persons with this type of allergy. Products with egg protein can be dangerous to those highly allergic to eggs.
References
- Journal of Nutrition: Composition and Protein Quality of Honeybee-Collected Pollen of Eucalyptus marginata and Eucalyptus calophylla
- Journal of Apicultural Science: Protein Content and Amino Acid Composition of Bee-Collected Pollen From Selected Botanical Origins
- Journal of Nutrition: Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques
Member Comments