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

Wal, Jillon S. Vander; Marth, Jorene; Khosla, Pramod; Jen, K-L. Catherine; Dhurandhar, Nikhil V.

doi:10.1080/07315724.2005.10719497

Cited by 106 publications

(59 citation statements)

References 19 publications

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“…Another interesting healthful attribute of eggs is their ability to suppress appetite [46]. A recent study compared two different breakfasts, a bagelbased and an egg-based breakfast in a crossover design in male participants [47 & ].…”

Section: Eggs and Dietary Cholesterolmentioning

confidence: 99%

Rethinking dietary cholesterol

Fernández

2012

Current Opinion in Clinical Nutrition and Metabolic Care

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Section: Eggs and Dietary Cholesterolmentioning

confidence: 99%

Rethinking dietary cholesterol

Fernández

2012

Current Opinion in Clinical Nutrition and Metabolic Care

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“…The amino acid profile of egg protein (approximately 6·5 g/egg) is similar to that of beef steak, but has greater bioavailability, as indicated by its higher protein digestibility corrected amino acid score (egg 118, beef steak 92, milk 121, soya 9, wheat 42) (21) . Dietary protein has long been associated with increased satiety, and there is evidence to suggest that the high protein content of eggs may contribute to this effect (22,23) . Eggs have also been shown to promote weight loss in overweight and obese subjects by increasing feelings of satiety and reducing short-term energy intake (24) .…”

Section: Egg: Nutrient Compositionmentioning

confidence: 99%

Eggs: good or bad?

Griffin

2016

Proc. Nutr. Soc.

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Eggs have one of the lowest energy to nutrient density ratios of any food, and contain a quality of protein that is superior to beef steak and similar to dairy. From a nutritional perspective, this must qualify eggs as 'good'. The greater burden of proof has been to establish that eggs are not 'bad', by increasing awareness of the difference between dietary and blood cholesterol, and accumulating sufficient evidence to exonerate eggs from their associations with CVD and diabetes. After 60 years of research, a general consensus has now been reached that dietary cholesterol, chiefly from eggs, exerts a relatively small effect on serum LDL-cholesterol and CVD risk, in comparison with other diet and lifestyle factors. While dietary guidelines have been revised worldwide to reflect this view, associations between egg intake and the incidence of diabetes, and increased CVD risk in diabetes, prevail. These associations may be explained, in part, by residual confounding produced by other dietary components. The strength of evidence that links egg intake to increased CVD risk in diabetes is also complicated by variation in the response of serum LDL-cholesterol to eggs and dietary cholesterol in types 1 and 2 diabetes. On balance, the answer to the question as to whether eggs are 'bad', is probably 'no', but we do need to gain a better understanding of the effects of dietary cholesterol and its association with CVD risk in diabetes. Eggs: Dietary: Cholesterol: CVD: DiabetesAn egg is equipped to support life, with a profile of essential micronutrients that is unparalleled by any other food. Eggs are relatively low in energy (326·35 kJ (78 kcal)/medium egg) and saturated fat (1·7 g/medium egg) in comparison with other animal products, and can boast the highest quality of dietary protein, with certain dairy foods (1) . Eggs also represent the principal source of dietary cholesterol, which has been a major barrier to egg consumption, primarily because of the outdated, but popular misconception that egg cholesterol converts directly into serum cholesterol, and thus increased risk of CVD. While dietary and serum cholesterol are the same chemical entity, the concentration of serum cholesterol (LDL-cholesterol) falls under the physiological control of whole-body cholesterol homeostasis. This process can be influenced by numerous dietary factors, including dietary cholesterol and fatty acids, but depends ultimately on the essential requirement of cells for cholesterol, and reciprocal interplay between the biosynthesis of cholesterol in tissues, and absorption of cholesterol and bile acids in the gut.A growing body of evidence from prospective cohort studies (2)(3)(4) , systematic reviews and meta-analyses (5)(6)(7)(8) have culminated in a consensus that eggs, and dietary cholesterol derived from eggs, exert a relatively small and clinically insignificant effect on serum LDL-cholesterol in comparison with other lifestyle factors. In one study, modifiable lifestyle factors accounted for <40 % of CHD mortality, to which eating one eg...

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“…Research over the past decade has shown no correlation between cholesterol consumption and risk of coronary heart disease or stroke, and this is no longer considered to be a causative factor in coronary heart disease through its association with serum cholesterol (Hu et al 1999, Nakamura et al 2006, Gray and Griffin 2009. In relation to satiety, consumption of eggs at breakfast has previously been shown to correlate with greater satiety scores and reduction of short-term energy intake (Holt et al 1995, Vander Wal et al 2005, Ratliff et al 2010. Although the effects of eggs consumed at breakfast on satiety have been investigated, equivalent studies investigating consumption at lunch have not been conducted.…”

Section: Introductionmentioning

confidence: 94%

The effects of consuming eggs for lunch on satiety and subsequent food intake

Pombo-Rodrigues

Calame

2011

International Journal of Food Sciences and Nutrition

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The aim of the present work was to investigate the effects of eggs consumed for lunch on satiety, satiation and subsequent energy intake at the next meal. Thirty-one healthy male and female subjects participated in a randomized, three-way, crossover study. Following consumption of a standard breakfast, participants were asked to consume three isocaloric test lunches: omelette, jacket potato and chicken sandwich. Subjective measures of satiety were recorded using visual analog scales at regular intervals throughout the day. Energy intake at the next meal was assessed 4 h after lunch with an ad libitum meal. The egg lunch showed a significantly stronger satiating effect compared with the jacket potato meal. No effect on energy intake was seen. These data indicate that consumption of an omelette meal consumed at lunch could increase satiety to a greater extent than a carbohydrate meal and may facilitate reduction of energy consumption between meals.

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

Cited by 106 publications

References 19 publications

Rethinking dietary cholesterol

Rethinking dietary cholesterol

Eggs: good or bad?

The effects of consuming eggs for lunch on satiety and subsequent food intake

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