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Eggs for breakfast: Acute satiety responses and long-term impact on body weight

  • Organisation University of South Australia

Eggs for breakfast: Acute satiety responses and long-term impact on body weight

Eggs eaten for breakfast resulted in a lower energy intake at lunch. Subjective measures of satiety indicated that hunger was less during the morning after the egg breakfast and returned more quickly after the cereal breakfast.

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The aim of the study was to demonstrate the acute satiety effects of a breakfast meal of 2 eggs compared with a cereal breakfast in otherwise healthy overweight Australian adults in a randomized cross-over trial. The primary outcome of the acute study was energy intake at an ad libitum lunch meal 4 hours following a breakfast meal of either eggs with toast or cereal with milk and orange juice. Subjective satiety was measured using VAS before and after the breakfasts.



This was a randomised cross-over study of two breakfasts, either eggs with toast or a cereal breakfast. Both breakfasts had a similar energy content (~1800kJ).



One hundred and eighty-six potential participants expressed an interest in the study. Eighty-eight people returned questionnaires for assessment of eligibility and fifty-three people started the study. Participants attended the UniSA’s CTF in the morning having fasted overnight.   Fifty people completed the study.


Primary outcome: Energy intake at lunch

The energy intake following the egg breakfast was statistically significantly different, 4518kJ compared with the cereal breakfast 5283kJ (p=0.001). BMI and gender were unrelated to these effects.


Secondary outcomes: Satiety Measures

The sensation of hunger was less after the egg breakfast (p=0.028 for diet by time interaction) and returned more quickly after the cereal breakfast. There were no effects of gender or age.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people