Research has apparently shown that the perfect way to
kick start your new diet regime is with eggs.
According British Lion eggs, US researchers have discovered that eating
eggs at breakfast time is a great slimming aid. Two studies have reportedly
shown that eggs can help cut calorie intake and increase weight loss.
Research published by the Journal of the American College of Nutrition*
followed overweight and obese women to see whether what they ate for breakfast
had a bearing on the amount of calories they ate for the rest of the day. The
researchers from the Wayne State University, Detroit, found that when the women
were given either an egg or bagel-based-breakfast, of equal calories, the women
eating the eggs felt fuller and had less desire to eat other foods within the
following 24 hours.
In a second study**, a research team from the Louisiana State University
found that by giving two eggs a day for breakfast, overweight and obese women
lost more weight than women eating a similar breakfast without eggs. The women
in the study were asked to follow a low calorie diet while eating either a bagel
or egg-based breakfast, each containing equal calories.
According to the researchers, this is a testament to the satiating quality
of eggs that led the egg-eating women to lose 65% more weight than the bagel
group. Additionally, the egg-eating group felt more energetic, too.
Most nutritionists advise that the best diet is to eat plenty of natural,
fresh foods. According to British Lion, eggs are a healthy, natural food
packed with protein and essential vitamins and minerals and contain 80 calories
* Short-Term Effect of Eggs on Satiety in Overweight and Obese
Subjects, Jillon S. Vander Wal, PhD, Jorene M. Marth, MA, RD, Pramod Khosla,
PhD, K-L Catherine Jen, PhD and Nikhil V. Dhurandhar, PhD, FACN, Journal of the
American College of Nutrition, Vol. 24, No. 6, 510-515 (December
** Egg breakfast enhances weight loss, Nikhil Vinod Dhurandhar, Alok K
Gupta, Natalie Currier (Pennington Biomedical Research Center, Louisiana State
University System), Jillon S Vander Wal (Saint Louis University), and Pramod
Khosla (Nutrition and Food Science, Wayne State University)