Effects of whole eggs combined with other cooked breakfast foods on postprandial metabolism in older, overweight adults

Abstract

Adverse postprandial metabolic changes may contribute to the pathogenesis of chronic diseases. Eggs provide highly digestible protein, unsaturated fatty acids, carotenoids and other antioxidants that may act synergistically to antagonize these effects when combined with unhealthy breakfast foods. To determine the postprandial metabolic effects of a typical cooked American breakfast high in glycemic load either with no eggs (N), 2 eggs (E), or a nutrient‐poor protein + cholesterol egg substitute (ES), we conducted a 3‐way crossover pilot study in 7 subjects (age 50–70 y, BMI 28–34) with a 2‐d low antioxidant diet run‐in and 1 wk washout for each intervention. Blood and urine were collected before and for 4 h after each isocaloric breakfast. Compared to baseline, GLP‐1 increased 135, 78 and 61% at 2 h with E, ES, and N, respectively (E vs. ES, P<0.05), while ghrelin decreased 6% for N (P>0.05 vs. E and ES, 16% for each). Plasma total thiols also increased at 2 h by 7.4, 5.5 and 0.5% with E, N, and ES, respectively (E vs. ES, P<0.05). At 2 and 4 h the increase in urinary isoprostanes was similar with each breakfast. Glucoregulation was better controlled with E compared to ES and N (HOMA‐IR: E<ES<N; AUCins/glu: E<ES<N; P>0.05). These data suggest the positive postprandial effects of eggs on satiety and endogenous antioxidant defenses may be attributed to the whole food. (Supported by USDA and the Egg Nutrition Center)