A recent study conducted at the University of Connecticut has provided further support to claims that an egg-based breakfast can promote weight loss.
Results of the study have shown a reduction in the feeling of hunger as well as in calorie consumption for lunch and the rest of the day.Â When the participants ate eggs for breakfast, they consumed fewer calories in an unlimited lunch buffet compared to those who had a carbohydrate-based breakfast of equivalent caloric content.
The egg-based, protein-rich breakfast that the participants ate consisted of three scrambled eggs and one-and-a-half pieces of white toast.Â The carbohydrate-based breakfast of identical caloric content to the egg-based breakfast consisted of one plain bagel, one-half tablespoon of low-fat cream cheese, and 6 oz of low-fat yogurt.
The researchers observed that the participants consumed about 112 fewer calories at the unlimited lunch buffet 3 hours following an egg-based breakfast and approximately 400 fewer calories during the 24-hr period following the egg-based breakfast. They also reported that the amount of ghrelin, the hormone that stimulates hunger when elevated, in the blood was higher when measured after the carbohydrate-based breakfast compared to the egg-based breakfast.
Previous research have also shown that eating eggs for breakfast as part of a reduced-calorie diet helped overweight dieters increase their weight loss by 65% and enhanced overall energetic feeling.
Eggs are nutrient-packed foods. It is an excellent source of choline, which is important for brain function and health and contains high quality protein and riboflavin.Â Most of its nutrients are found in the yolk, namely: choline, folate, lutein, zeaxanthin, vitamin D, as well as monounsaturated and polyunsaturated fatty acids. About half of the protein in eggs is also found in the yolk.