Do Quail Eggs Cause Inflammation? What the Science Says

January 3, 2026 •

4 min read

Traditional Chinese and Eastern European folk medicine have long used quail eggs to calm inflammation-related symptoms like asthma and skin rashes. Contrary to causing inflammation, emerging scientific evidence suggests that components within quail eggs may actually possess anti-inflammatory and immune-modulating properties.

Quick Summary

Scientific and traditional sources suggest quail eggs have potential anti-inflammatory properties, with compounds like ovomucoid possibly helping to alleviate allergic and inflammatory symptoms.

Key Points

Anti-Allergic Properties: Quail egg albumen contains ovomucoid, a protein that can inhibit the release of histamine from mast cells, helping to alleviate allergy-related inflammation.
Antioxidant Power: Rich in antioxidants like selenium and vitamin E, quail eggs help fight oxidative stress, a key factor in chronic inflammation.
Beneficial for Allergies: Studies on quail egg-based supplements combined with zinc have shown effectiveness in reducing symptoms of allergic rhinitis by managing the immune response.
High Nutrient Density: Quail eggs are more nutrient-dense per gram than chicken eggs, offering more protein, iron, and specific B vitamins.
Allergy Risk: Individuals with a chicken egg allergy should exercise caution and consult a healthcare provider before consuming quail eggs due to potential cross-reactivity.
Food Safety: As most quail eggs are unpasteurized, they must be fully cooked to prevent foodborne illness, especially for at-risk populations.
Supports Immune Function: The combination of vitamins, minerals, and antioxidants in quail eggs bolsters immune defenses and helps regulate immune activity.

Debunking the Myth: The Anti-Inflammatory Potential of Quail Eggs

For many, eggs are a staple food, but when it comes to specific types like quail eggs, misinformation can circulate. A common concern is whether these small eggs might trigger or contribute to inflammation in the body. The evidence suggests the opposite is true. Research into quail egg components points toward potential anti-inflammatory benefits, particularly for allergic conditions. The key lies in understanding the unique proteins, antioxidants, and fatty acids found within them.

The Anti-Inflammatory Compounds in Quail Eggs

Quail eggs are more than just a novelty food; they are a concentrated source of nutrients and bioactive compounds. Several specific components have been identified as having anti-inflammatory potential:

Ovomucoid Protein: Quail egg whites contain a high concentration of ovomucoid, a protein known for its anti-allergenic properties. Ovomucoid acts as a powerful inhibitor of trypsin, an enzyme that can lead to histamine production and trigger allergic inflammatory responses. By blocking this process, ovomucoid helps to stabilize mast cells, which are critical white blood cells involved in allergic reactions. This effect can help regulate the immune system and limit histamine release, reducing inflammation associated with allergies.
Antioxidants: Quail eggs are rich in antioxidants, including selenium and vitamin E. These compounds combat oxidative stress, which is a key driver of inflammation. By neutralizing free radicals, antioxidants help protect cells from damage and support overall immune health.
Omega-3 Fatty Acids: Some research indicates that quail eggs contain beneficial fatty acids like omega-3, which are well-known for their anti-inflammatory effects. These fatty acids can help improve joint health and reduce pain associated with arthritis by lowering inflammatory markers.

Scientific Research on Quail Egg Supplements

Recent clinical and in vitro studies have focused on quail egg-based supplements (QES), particularly those combined with zinc, to treat allergic rhinitis. A systematic review published in MDPI analyzed five clinical reports and found that QES, often combined with zinc, significantly improved symptoms such as nasal congestion, sneezing, and itching in patients with allergic rhinitis. The studies suggest that QES works by reducing mast cell activation and suppressing pro-inflammatory cytokines, directly mitigating allergy-induced inflammation. While the evidence is still emerging and mostly focused on allergies, these findings support the anti-inflammatory potential of quail egg components in a human context.

Quail Eggs vs. Chicken Eggs: A Nutritional Comparison

While similar in taste, quail eggs offer a distinct nutritional profile compared to chicken eggs, being more nutrient-dense per gram. Here is a side-by-side comparison of some key nutrients:


Nutrient (per 100g)	Quail Eggs	Chicken Eggs
Protein	15.29 g	12.76 g
Fat	13.15 g	13.22 g
Iron	Significantly Higher	Lower
Riboflavin (B2)	Double the amount	Standard amount
Vitamin B12	~33% More	Standard amount
Antioxidants	Higher Concentration	Standard Concentration

This table illustrates that, proportionally, quail eggs offer higher concentrations of several key nutrients, including iron and B vitamins, which are crucial for overall health and immune function.

Potential Risks and Precautions

While quail eggs offer potential anti-inflammatory benefits, certain precautions are necessary:

Egg Allergies: The most significant risk is an allergic reaction, which can be severe. Individuals with chicken egg allergies should consult a healthcare provider before trying quail eggs, as cross-reactivity is possible. It's also possible to be allergic to quail eggs even without a chicken egg allergy.
Food Safety: The majority of quail eggs sold are unpasteurized. Therefore, it is crucial to cook them thoroughly to kill bacteria like Salmonella. Raw or undercooked quail eggs should be avoided, especially by pregnant women, young children, and immunocompromised individuals.
Moderation: Despite their nutritional density, quail eggs are also higher in fat and cholesterol than chicken eggs by weight. However, studies suggest that they can increase beneficial HDL cholesterol, so moderation is key for maintaining a balanced diet.

Conclusion

Far from causing inflammation, the available evidence suggests that quail eggs may offer anti-inflammatory and immune-modulating benefits, particularly through their ovomucoid protein and antioxidant content. This makes them a potentially beneficial dietary addition for managing conditions like allergic rhinitis. However, a significant portion of the scientific research on their anti-inflammatory effects is still emerging and based on animal or in vitro studies. Larger-scale human trials are needed to fully confirm these effects. For those without an egg allergy, incorporating thoroughly cooked quail eggs into a balanced diet is a safe and nutritious choice. As with any dietary change, consulting a healthcare professional is recommended, especially for individuals with pre-existing health conditions or allergies. For more detailed insights into quail egg health benefits, you can review research on reputable platforms like the National Institutes of Health.

Frequently Asked Questions

No, quail eggs are not inherently inflammatory for most people. In fact, they contain compounds with potential anti-inflammatory effects. However, they can cause an inflammatory allergic reaction in individuals with a pre-existing egg allergy.

Ovomucoid is a protein found in quail egg whites that acts as a protease inhibitor. It helps to regulate immune responses by inhibiting enzymes like trypsin, which reduces histamine production and stabilizes mast cells, thereby limiting allergic inflammation.

Yes, some studies on quail egg-based supplements, often combined with zinc, have shown they can help alleviate symptoms of allergic rhinitis by reducing mast cell activation and suppressing inflammatory cytokines.

The main risks include potential allergic reactions, particularly for those with existing egg allergies, and foodborne illness if the eggs are not fully cooked. Most commercial quail eggs are unpasteurized, so they must be thoroughly cooked.

Gram for gram, quail eggs are more nutrient-dense. They contain higher levels of iron, riboflavin, and vitamin B12, along with more protein and antioxidants. However, they are also higher in fat and cholesterol by weight.

Pregnant women, like all consumers, should only eat fully cooked quail eggs. Because most are unpasteurized, there is a risk of bacterial contamination like Salmonella if consumed raw or undercooked.

While quail eggs contain cholesterol, some studies suggest they may increase beneficial HDL ('good') cholesterol while reducing LDL ('bad') cholesterol, promoting better cardiovascular health.