egg white protein
Eggs
Is egg white protein high in polyols?
Find out whether egg white protein is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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Sensitivity notes
Why polyols food checker matters
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
- Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- Stone fruits are naturally high in polyols
- Cooking doesn't reduce polyol content
Triggers
Diets
Serving size, prep, and portion notes for egg white protein
Egg white protein is dried albumen, and it earns its place as the carb-free whey alternative: no dairy protein, no lactose, no FODMAPs, no gluten, and next to nothing on oxalate, nickel, salicylates or glutamates. Its one distinctive flag is easy to miss. Raw egg white is a classic histamine liberator, and the gentle pasteurisation used on dried albumen deliberately keeps the proteins functionally raw so the powder still whips, which is why this row grades C where the cooked egg white on your plate does not. The bigger exclusions are structural: egg is a major allergen, one of the six foods removed for EoE (E), and the whole egg family is off the table during an AIP elimination.
Watch for
A histamine liberator in shake form (C). A scoop concentrates the albumen of about seven egg whites and a shake never cooks it, so flushing or itching can appear even though the powder contains almost no histamine itself. / Baking with it is different: the liberating proteins are heat sensitive, so a fully cooked muffin behaves more like a cooked egg than a raw shake. / Egg is a declarable allergen and one of the six foods in an EoE elimination diet. This powder is the most concentrated form of the specific egg fraction most allergies target. / Excluded on AIP, where egg white in particular is a late reintroduction because of lysozyme. / Vegetarian but not vegan, and flavoured tubs can add sweeteners the plain grades do not include.
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Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is egg white protein high in Polyols?
Polyols: low signal for most people.
Can I still eat egg white protein if I'm sensitive to Polyols?
Usually fine in normal portions.
What else should I check?
Check Inflammation, Vegan, and Paleo AIP next for a fuller picture.