Lucey AJ, et al. – Given the animal and in vitro data demonstrating vasodilatory effects of egg white-derived peptides, researchers performed this study to determine the effects of an egg ovalbumin-derived protein hydrolysate on blood pressure (BP) and cardiovascular risk in humans. They randomized 75 adults aged 50–70 years (with a systolic BP level of 130 to ≤ 150 mmHg) to an egg ovalbumin-derived protein hydrolysate (3 g/day) or placebo (3 g/day). Findings revealed no reduction in BP or the modification of cardiovascular risk in correlation with the consumption of an egg ovalbumin-derived protein hydrolysate for 6 weeks in adults with a high-normal BP.