Eggs are a naturally occurring source of high quality, complete protein and they are rich in the essential amino acid leucine. Inclusion of eggs in breakfast leads to greater satiety and reductions in short-term food intake over a 24-hour period. Importantly, eggs enhance weight loss when incorporated into a weight reducing diet, potentially by increasing compliance to reduced energy diets. Eggs may reduce food intake through several mechanisms. They are an excellent source of high quality protein, and high protein diets are known to promote satiety, reduce spontaneous food intake, and aid in weight loss. Some evidence suggests the high quality of egg protein may be key to their effectiveness for reducing food intake. In addition, eggs are a rich source of leucine, which is known to influence hypothalamic regulation of food intake and insulin and glucose metabolism. Recent evidence suggests that contrary to previous safety recommendations, eggs do not increase cardiovascular risk profile. Some epidemiological evidence suggests egg consumption may be associated with diabetes, but this has not been confirmed experimentally, and experimental studies suggest eggs may be beneficial for insulin sensitivity. Eggs also may be a promising food for promoting weight maintenance. Future research should determine the mechanism for egg-induced reductions in food intake, the dose needed to produce these effects, and more long-term outcomes to confirm their effects on weight management and safety.
Handbook of eggs in human function
EditorsRonald Ross Watson and Fabien De Meester
Published:
eISBN: 978-90-8686-804-9 | ISBN: 978-90-8686-254-2
Book Type: Edited Collection
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