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Research: eat eggs and lose weight

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 each.
* 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 2005)
** 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)
 

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