Eggs for breakfast could help in weight control- study

02/01/06 Eating eggs for breakfast instead of a bagel can reduce hunger and caloric intake both at lunchtime and over the next 24 hours, according to a new study published in the latest issue of the Journal of the American College of Nutrition.

The study compared the effects on hunger of two calorically-identical breakfasts, one consisting of two scrambled eggs and two slices of toast with low-calorie jelly, and the other a 3 1/2-inch bagel with cream cheese plus a 3-ounce nonfat yogurt.  The study was carried out in 28 overweight individuals, because previous research that found greater satiety from a high-protein breakfast had only tested normal weight individuals.

Subjects were randomly assigned to eat one of the two different breakfasts two weeks apart.  Meals were prepared and eaten at the research facility to ensure complete control of the amounts consumed.  Satiety and hunger after breakfast were evaluated by questionnaire and by measuring calories eaten at lunch, and from study subject diet diaries kept the following 24-hour period.

The researchers found that when participants had eaten the egg breakfast they consumed significantly less energy not only at lunch on that day, but also throughout the day and the next morning as compared to the bagel breakfast.  On average they ate about 163 fewer calories for lunch, 263 fewer calories that day, and 418 fewer calories over a 24-hour period.

The findings from this study build upon earlier studies showing that protein-based breakfasts improved weight loss better than carbohydrate-focused breakfasts.  One recent study from the University of Illinois, Urbana, found that a high protein breakfast increased loss of body fat and preserved lean muscle mass better than a high carbohydrate breakfast.  The effects were increased when the dietary regime was combined with exercise.

In the current study, the researchers note that the sensation of satiety is multi-faceted, and eggs seem to have an impact on the psychological desire for food as well as the biochemical responses of the body to different types of nutrients.  Dr. Dhurandhar and colleagues are currently carrying out longer-term studies to see the increased satiety and decreased energy intake translates into significant weight loss.

The study was a collaborative effort among researchers from Saint Louis University, Wayne State University (Detroit), the Rochester Center for Obesity Research and Treatment (Michigan) and the Pennington Biomedical Research Center (Baton Rouge).  It was funded by the Egg Nutrition Center and the U.S. Department of Agriculture.

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