The benefits of eggs
Several studies presented at the conference specifically looked at the role of whole egg consumption in high-risk groups.
At Experimental Biology (EB) 2013, scientists from around the world come together to share research on various topics. Including nutrition and health. Given the increasing global burden of chronic diseases, there is particular interest in the important role of diet and nutrition in overall health. Several studies presented at the conference specifically looked at the role of whole egg consumption in high-risk groups. Like people with metabolic syndrome and heart diseases. As well as the satiating effects of consuming a high protein breakfast for overweight adolescents.
The evidence to support eggs as part of a heart-healthy diet
Research from Yale University explored the impact of consuming whole eggs every day on men and women with coronary heart disease. Subjects were randomly assigned to consume either two eggs, ½ cup of egg substitute, or a high-carbohydrate breakfast. This lasted for six weeks as part of their typical diet. Subjects who ate either the whole egg or egg substitute experienced no negative effects on total cholesterol, blood pressure, body weight, or endothelial function. Researchers concluded that whole eggs can be a part of a heart-healthy diet. Even in those with existing coronary heart disease.
Whole egg consumption promotes favorable lipid changes in people with metabolic syndrome
Research from the University of Connecticut suggests that daily whole egg consumption may have a positive effect on HDL cholesterol composition and function in adults with metabolic syndrome. Subjects followed a carbohydrate-restricted diet. They consumed three eggs per day or an equivalent amount of egg substitute. After 12 weeks, subjects who consumed whole eggs experienced improvements in HDL (good cholesterol). Also in the composition and ability to remove cholesterol from the blood. Those who ate three whole eggs daily also had HDL that was lower in triacylglycerol. And superior in a beneficial component of egg yolks (phosphatidylethanolaime). “Taken together with the previously established benefits of egg intake on HDL profiles, these results further support the idea that eggs serve as a functional food to reduce the risk of cardiovascular disease in people with metabolic syndrome,” says Catherine Andersen. Lead author of the study and doctoral student at the University of Connecticut.
High protein breakfast results in a decrease in daily caloric intake
Researchers from the University of Missouri presented data comparing the effects of a regular protein cereal** breakfast (15% of calories from meals), high protein egg, and breakfast pork (40% of calories from food). There was no change in satiety in overweight/obese adolescents who typically skip breakfast. The group that consumed the high protein egg and pork breakfast reported a decrease in hunger. They also reported increased fullness. Compared to regular protein and group skip breakfast. People who eat a high-protein breakfast also voluntarily reduced their consumption by more than 400 calories per day during the 12-week study. No significant differences in weight were observed between the groups. However, skipping breakfast was found to have a significant increase in body fat percentage. Compared to those who ate the normal and high protein breakfast. This study supports the benefits of a high protein breakfast as a weight control strategy in overweight and obese adolescents. “This year’s EB program featured cutting-edge nutrition research with far-reaching public health implications,” says Mitch Kante PhD. Executive Director of the Egg Nutrition Center. “Moreover, many studies highlight a positive role for eggs in the current chronic disease challenges we face.”
