Greater protein quality of an egg breakfast may be inadequate to induce satiety during weight loss, compared with a cereal breakfast of equal protein quantity

Zhu, Yaqiong; Bailey, Dylan; Childress, Allison; Dawson, John A.; Binks, Martin; Dhurandhar, Nikhil V.

doi:10.1080/09637486.2022.2133097

Cited by 1 publication

(2 citation statements)

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“…It is unclear whether these effects on satiety/energy intake relate to the amino acid composition of eggs or another nutritional factor. A 7-day study [ 84 ] with protein-matched breakfasts found no differences in energy intake, hormone levels or reported satiety when comparing eggs with cereal. In contrast, a 3-month study [ 81 ] found reduced hunger and increased satiety in people with T2D after protein-matched breakfasts which were high or low in eggs.…”

Section: Results: Benefits Assessmentmentioning

confidence: 99%

“…The finding in one study that including eggs in a diet helped to maintain lean body mass, probably due to their high protein content, is relevant for weight management, since lean body mass is metabolically active [ 93 ]. In the four studies that found no significant differences for satiety or energy intake, two were in children/adolescents and one involved dietary energy restriction [ 80 , 83 , 84 ]. Further studies should examine the effects of including eggs in weight management diets to determine the long-term weight and health consequences of the satiating effects of eggs.…”

Section: Discussion Of Benefits Vs Risksmentioning

confidence: 99%

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Eggs: Healthy or Risky? A Review of Evidence from High Quality Studies on Hen’s Eggs

Myers¹,

Ruxton²

2023

Nutrients

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Hen’s eggs (from Gallus gallus domesticus) provide choline, folate, vitamin D, iodine, B vitamins and high-quality protein and are no longer viewed by national bodies as a risk factor for hypercholesterolaemia and cardiovascular disease (CVD). Yet, questions remain about the benefits and risks of eating eggs regularly. This review evaluates recent high-quality evidence from randomised controlled trials (RCT) and meta-analyses of observational studies and considers new areas of interest, such as weight management, protein metabolism, allergy risk and sustainability. In several RCT, eggs increased muscle protein synthesis and lowered fat mass, which could support optimal body composition. Eggs within a meal improved satiety, which could translate into lower energy intakes, although more RCT are needed. In observational studies, higher egg consumption was associated with a null effect or a modest reduced risk of CVD. For type 2 diabetes (T2D) incidence and risk of CVD in people with T2D, there were inconsistencies between observational and RCT data, with the former noting positive associations and the latter seeing no effect of higher egg intake on markers of T2D and CVD. Sustainability metrics suggest that eggs have the lowest planetary impact amongst animal proteins. To lower allergy risk, earlier introduction of eggs into weaning diets is warranted. In conclusion, the balance of evidence points to eggs being a nutritious food suggesting there are broad health benefits from including eggs in the diet at intakes higher than that currently consumed by European populations.

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Section: Results: Benefits Assessmentmentioning

confidence: 99%