HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Abstract Full Text Full Text (PDF) Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Vander Wal, J. S. Articles by Dhurandhar, N. V. Search for Related Content PubMed PubMed Citation Articles by Vander Wal, J. S. Articles by Dhurandhar, N. V.

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

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

View larger version (18K): [in a new window]   Fig. 1. Difference in energy intakes after the egg or the bagel breakfasts. Twenty-eight overweight or obese women were offered isoenergetic and equal weight egg or bagel breakfasts on two days at least two weeks apart. Following the egg breakfast, mean energy intake was significantly lower for lunch (post-breakfast lunch, * p < 0.0001), for the entire day of the breakfasts including all meals (entire day of the breakfast, ** p < 0.05) and, for the day of the breakfast and the breakfast and lunch of the next day (Day of the breakfast + up to lunch the next day; *** p < 0.01).

View larger version (16K): [in a new window]   Fig. 2. Mean satiety rating scale scores over time. Twenty-eight overweight or obese women were offered isoenergetic and equal weight egg or bagel breakfasts on two days at least two weeks apart. Satiety scores were determined by the Fullness questionnaire at baseline (before eating breakfasts) and 15, 90 and 180 min following the breakfasts. A within subjects repeated measures ANOVA with food type and time showed a significant increase in satiety following consumption of the breakfast, followed by a gradual reduction, which was greater after the egg breakfast than the bagel breakfast (p < 0.001). Repeated measures contrasts showed that the egg breakfast promoted greater satiety from baseline to 15 minutes post-breakfast, (p < 0.01) and from 15 to 90 minutes post-breakfast (p < 0.0001). There was a non-significant trend for greater satiety from 90 to 180 minutes post-breakfast (p < .07).