Short-Term Effect of Eggs on Satiety in Overweight and Obese Subjects

Department of Psychology, Saint Louis University, Missouri, USA.
Journal of the American College of Nutrition (Impact Factor: 1.45). 01/2006; 24(6):510-5. DOI: 10.1080/07315724.2005.10719497
Source: PubMed


To test the hypotheses that among overweight and obese participants, a breakfast consisting of eggs, in comparison to an isocaloric equal-weight bagel-based breakfast, would induce greater satiety, reduce perceived cravings, and reduce subsequent short-term energy intake.
Thirty women with BMI's of at least 25 kg/M2 between the ages of 25 to 60 y were recruited to participate in a randomized crossover design study in an outpatient clinic setting.
Following an overnight fast, subjects consumed either an egg or bagel-based breakfast followed by lunch 3.5 h later, in random order two weeks apart. Food intake was weighed at breakfast and lunch and recorded via dietary recall up to 36 h post breakfast. Satiety was assessed using the Fullness Questionnaire and the State-Trait Food Cravings Questionnaire, state version.
During the pre-lunch period, participants had greater feelings of satiety after the egg breakfast, and consumed significantly less energy (kJ; 2405.6 +/- 550.0 vs 3091.3 +/- 445.5, Egg vs Bagel breakfasts, p < 0.0001), grams of protein (16.8 +/- 4.2 vs 22.3 +/- 3.4, Egg vs Bagel breakfasts, p < 0.0001), carbohydrate 83.1 +/- 20.2 vs 110.9 +/- 18.7, Egg vs Bagel breakfasts, p < 0.0001), and fat 19.4 +/- 5.1 vs 22.8 +/- 3.2, Egg vs Bagel breakfasts, p < 0.0001) for lunch. Energy intake following the egg breakfast remained lower for the entire day (p < 0.05) as well as for the next 36 hours (p < 0.001).
Compared to an isocaloric, equal weight bagel-based breakfast, the egg-breakfast induced greater satiety and significantly reduced short-term food intake. The potential role of a routine egg breakfast in producing a sustained caloric deficit and consequent weight loss, should be determined.

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    • "Omega-3 enriched eggs through their increased amounts of omega-3 fatty acids could confer benefits similar to that observed on consuming fish oil supplements. Satiety levels are increased on consumption of eggs (Vander Wal, 2005) thereby decreasing the risk for metabolic disorders in overweight individuals according to a study byMutungi et al. (1991). Large population studies (Hu et al., 1999;Kritchevsky and Kritchevsky, 2000;Kritchevsky, 2004), show that consumption of one egg per day does no harm in increasing cholesterol levels in humans and poses no risk of CVD in non-diabetic subjects. "
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    ABSTRACT: Health consciousness has increased the desire of people around the world to consume functional foods. Omega-3 essential fatty acids are one amongst these beneficial and important health supplements without which a general predisposition to degenerative and stress related disorders can occur. Saudi Arabia has shown an alarming increase in obesity(Al-Nozha, Al-Mazrou et al., 2005),diabetes(Alqurashi, Aljabri et al., 2011), and cardiovascular disease (Al-Nozha, Arafah et al., 2004) in the last few decades mainly due to nutritional transitions and lifestyle alterations (Amuna and Zotor, 2008). Lack of nutrient dense foods and the prevailing food related disorder of obesity(Popkin, 2001; Prentice, 2014) especially render egg as a choice food to be value-added for attaining nutritional security in Saudi Arabia and in effect reverse the increasing incidences of lifestyle diseases. Nutritional intervention through a commonly consumed food product would be an important step in improving the health of the people, and reducing health care costs. As eggs are a frequently consumed food item in Saudi Arabia, enriching them with omega-3 fatty acids would be an excellent way to alleviate the existing problems. A significant deposition of omega-3 fatty acids in the eggs was observed when the diet of hens was supplemented with omega-3 fatty acids from either flaxseed or fish oil source. Inadequacy of omega-3 fatty acids could thus be rectified by producing omega-3 enriched eggs from chicken supplemented with flaxseed or fish oil source, and thus contribute towards better health choice to the consumer.
    Full-text · Article · Nov 2015 · Saudi Journal of Biological Sciences
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    • "Eggs are a good source of proteins. Recently, eggs have been shown to enhance satiety and decrease energy intake when consumed for breakfast [10] resulting in higher weight loss during energy restriction [11]. There is limited and inconsistent evidence on the effect of egg proteins on appetite regulation. "
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    ABSTRACT: Because the source of protein may play a role in its satiating effect, we investigated the effect of different proteins on satiation and short-term satiety. Two randomized single-blind cross-over studies were completed. In the first study, we investigated the effect of a preload containing 20 g of casein, whey, pea protein, egg albumin or maltodextrin vs. water control on food intake 30 min later in 32 male volunteers (25 ± 4 yrs, BMI 24 ± 0.4 kg/m(2)). Subjective appetite was assessed using visual analogue scales at 10 min intervals after the preload. Capillary blood glucose was measured every 30 min during 2 hrs before and after the ad libitum meal. In the second study, we compared the effect of 20 g of casein, pea protein or whey vs. water control on satiation in 32 male volunteers (25 ± 0.6 yrs, BMI 24 ± 0.5 kg/m(2)). The preload was consumed as a starter during an ad libitum meal and food intake was measured. The preloads in both studies were in the form of a beverage. In the first study, food intake was significantly lower only after casein and pea protein compared to water control (P = 0.02; 0.04 respectively). Caloric compensation was 110, 103, 62, 56 and 51% after casein, pea protein, whey, albumin and maltodextrin, respectively. Feelings of satiety were significantly higher after casein and pea protein compared to other preloads (P < 0.05). Blood glucose response to the meal was significantly lower when whey protein was consumed as a preload compared to other groups (P < 0.001). In the second study, results showed no difference between preloads on ad libitum intake. Total intake was significantly higher after caloric preloads compared to water control (P < 0.05). Casein and pea protein showed a stronger effect on food intake compared to whey when consumed as a preload. However, consuming the protein preload as a starter of a meal decreased its impact on food intake as opposed to consuming it 30 min before the meal.
    Full-text · Article · Dec 2011 · Nutrition Journal
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    • "Research over the past decade has shown no correlation between cholesterol consumption and risk of coronary heart disease or stroke, and this is no longer considered to be a causative factor in coronary heart disease through its association with serum cholesterol (Hu et al. 1999, Nakamura et al. 2006, Gray and Griffin 2009). In relation to satiety, consumption of eggs at breakfast has previously been shown to correlate with greater satiety scores and reduction of short-term energy intake (Holt et al. 1995, Vander Wal et al. 2005, 2008, Ratliff et al. 2010). Although the effects of eggs consumed at breakfast on satiety have been investigated, equivalent studies investigating consumption at lunch have not been conducted. "
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    ABSTRACT: The aim of the present work was to investigate the effects of eggs consumed for lunch on satiety, satiation and subsequent energy intake at the next meal. Thirty-one healthy male and female subjects participated in a randomized, three-way, crossover study. Following consumption of a standard breakfast, participants were asked to consume three isocaloric test lunches: omelette, jacket potato and chicken sandwich. Subjective measures of satiety were recorded using visual analog scales at regular intervals throughout the day. Energy intake at the next meal was assessed 4 h after lunch with an ad libitum meal. The egg lunch showed a significantly stronger satiating effect compared with the jacket potato meal. No effect on energy intake was seen. These data indicate that consumption of an omelette meal consumed at lunch could increase satiety to a greater extent than a carbohydrate meal and may facilitate reduction of energy consumption between meals.
    Full-text · Article · Apr 2011 · International Journal of Food Sciences and Nutrition
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