Starting the day with an egg breakfast instead of another food with the same calorie count is more likely to lead to weight loss in overweight people, suggests new research.
Eggs are well known to have a 50 per cent higher satiety index than regular breakfast cereals, which is generally believed to be due to the high protein content of the eggs.
Their research examined the impact of egg-breakfasts on perceived cravings over the subsequent 36 hours on 30 overweight and obese women.
But authors of the new study, concluded that the protein content was not the sole factor responsible for the satiating effect of eggs.
The women with a body mass index greater than 25, were randomized and the effects of the breakfast (bagel or egg) tested two weeks apart.
For the energy reducing effects of egg breakfasts to be relevant, it was appropriate to test the responses of a group of subjects who may potentially benefit from such a satiating effect.
The egg breakfast consisted of two eggs scrambled, two slices of toast, and one tablespoon of reduced calorie fruit spread. The bagel breakfast consisted of one bagel, two tablespoons of cream cheese and three ounces of low fat yoghurt.
The breakfasts contained the same number of calories and both weighed in at around 188 grams.
Satiety was measured using the Fullness Questionnaire and the State-Trait Food Cravings Questionnaire.
The volunteers who ate the egg breakfast reported greater levels of satiety and consumed 164 calories less for lunch, and 400 calories less over the next 36 hours.
The researchers reject the proposal that the higher protein content of the egg breakfast (5 grams more than the bagel breakfast) is the sole reason for the increased sensation of satiety, since the fat content of the egg breakfast was also higher.
Calories from fat have been linked to increased feelings of hunger and greater food intake.
According to researchers, eating one egg every day substantially increases the risk of developing type 2 diabetes.
Whereas limited and inconsistent findings have been reported on the relation between dietary cholesterol or egg consumption and fasting glucose, no previous studies have examined the association between egg consumption and type 2 diabetes.
This study sought to examine the relation between egg intake and the risk of type 2 diabetes in two large prospective cohorts.
Data was used from two completed randomized trials: 20,703 men from the Physicians' Health Study I (1982-2007) and 36,295 women from the Women's Health Study (1992-2007). Egg consumption was ascertained using questionnaires, and the Cox proportional hazard model was useed to estimate relative risks of type 2 diabetes.
Eating an egg every day was found to increase the overall risk of type 2 diabetes by about 60 per cent. For women the risk of type 2 diabetes increased by 77 per cent. Eating just one egg a week carried no increased risk of type 2 diabetes.