Eggs for breakfast linked with weight loss

January 10, 2006 in Nutrition Topics in the News, Weight Management

Eggs for breakfast linked with weight loss

Researchers at Louisiana’s Pennington Biomedical Research Centre have determined that starting the day with a breakfast that includes eggs, opposed to another breakfast food, is more likely to lead to weight loss.

In the study, researchers compared a breakfast that consisted of two scrambled eggs, two slices of toast and one tablespoon of reduced calorie fruit spread to a breakfast containing one bagel with two tablespoons of cream cheese and three ounces of low fat yogurt.  The two breakfasts contained the same number of calories and both weighed 188 grams.

Researchers found that the study participants who ate the egg breakfast reported a greater level of satiety and consumed 164 fewer calories at lunch and 400 fewer calories over the proceeding 36 hours.

Eggs are well known to have a 50 percent higher satiety index than regular breakfast cereals, which is partly believed to be a result of their high protein content.

These latest findings were published in the Journal of the American College of Nutrition.

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