Does Higher Protein Quality Breakfast Reduce Energy Intake When Following a Weight Loss Diet Plan

Abstract

Quality of protein in eggs is superior to those in cereals. An egg breakfast (EB) matched for energy density to a cereal breakfast (CB), acutely induces greater satiety and, leads to greater weight loss on a reduced energy diet. When EB and CB were matched for macronutrient composition (but not for protein quality) in addition to energy density, EB acutely reduced markers of hunger and enhanced those of satiety, including acylated ghrelin and Peptide YY 3–36 (PYY 3–36), the hunger and satiety hormones, respectively. However, these effects in presence of calorie restriction are unknown. As a preliminary study, 10 women (BMI ≥ 25) were randomized to consume an EB or CB for one week, and then reversed to receive the opposite breakfast for an additional week. Baseline anthropometrics were measured and counseling on a reduced energy diet by a Registered Dietitian occurred on day 0. On days 7 and 14, ad libitum lunch and dinner were offered. Energy intake (EI), anthropometrics, blood, and subjective hunger and satiety scores were measured. Blood was assessed for hunger and satiety hormones, as well as glucose. Using linear mixed effects models, treatment effects and potential time and carryover effects were assessed. VAS measures used to assess hunger and satiety scores, as well as blood data, were converted into area‐under‐the‐curve (AUC). Blood data from 8 subjects were included in the final analysis. No significant effect of EB on EI at lunch (+29 kcal, p=0.581), dinner (−86 kcal, p=0.083) or on total EI (−57 kcal, p=0.45), was observed. A carryover effect, where EB induced less dinner consumption if consumed on second week as treatment, was noticed but not significant. Participants reported feeling less hungry and less capable of eating more after EB, but these were not significant. AUC values suggested increased fullness on EB week (p=0.056), compared to CB. There was no significant effect of EB on blood appetite hormones or glucose up to 120 minutes after ingestion (Active Ghrelin [pg/ml] AUC −209 (−911, 494); p=0.51; Glucagon‐like peptide‐1 [pM] AUC −86 (−325, 154); p=0.43; Glucose [mg/dl] AUC‐396 (−1457, 665); p=0.41; Insulin [μU/ml] AUC −568 (−1806, 670); p=0.32; PYY3–36 [pg/ml] AUC +662 (−1052, 2376); p=0.39). While none of the differences reached statistical significance, as predicted EB resulted in less feeling of hunger, reduced EI, less hunger hormone and greater satiety hormones profile. This suggested that a larger sample size and longer duration study would assist in accuracy of conclusions.Support or Funding InformationEgg Nutrition Center