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Journal of the American College of Nutrition, Vol. 24, No. 6, 510-515 (2005)
Published by the American College of Nutrition

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

Jillon S. Vander Wal, PhD, Jorene M. Marth, MA, RD, Pramod Khosla, PhD, K-L Catherine Jen, PhD and Nikhil V. Dhurandhar, PhD, FACN

Department of Psychology, Saint Louis University, St. Louis, Missouri (J.S.V.W.)
Department of Nutrition and Food Science, Wayne State University, Detroit (P.K., K.-L.C.J., N.V.D.)
Rochester Center for Obesity Research & Treatment, Rochester Hills (J.M.M., N.V.D.), Michigan

Address reprint requests to: Nikhil V. Dhurandhar, PhD, Associate Professor, Pennington Biomedical Research Center, 6400 Perkins Road, Baton Rouge, LA 70808. E-mail: Nikhil.Dhurandhar{at}pbrc.edu

Objective: 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.

Subjects: 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.

Design: 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.

Results: 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).

Conclusions: 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.

Key words: obesity, eggs, satiety, weight loss, hunger, breakfast






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Copyright © 2005 by the American College of Nutrition.