Washington, DC Nine studies presented at this week's Experimental Biology 2007 meeting support the growing body of research on the nutritional benefits of egg consumption, including its promotion of weight loss and its role in providing choline, an essential nutrient often lacking in the diet that promotes brain and memory development and function.
Among the findings presented at Experimental Biology:
Eggs for Breakfast Help Promote Weight Loss (Embargo April 29, 2007)
A randomized control trial led by Nikhil V. Dhurandhar, Ph.D., associate professor in the department of infection and obesity at Louisiana State University's Pennington Biomedical Research Center found that overweight and obese women who consumed a breakfast of two eggs a day (for five days a week or more) for 8 weeks, as part of a low-fat diet with a 1,000 calorie deficit:
This study further substantiates the findings of a previous study, published in the Journal of the American College of Nutrition,2 which found that an egg breakfast induced greater satiety and significantly reduced short-term food intake compared to a calorically equivalent bagel breakfast. In both studies, the egg and bagel breakfasts not only provided the same amount of calories, but also the same weight mass, an important control factor in satiety and weight loss studies. Also of note, the study found no significant differences between the plasma total-, HDL- and LDL-cholesterol and triglyceride levels of either group.
Closing the Choline Gap with Eggs (Embargo May 2, 2007)
Researchers at Iowa State University assessed choline intake in the diets of specific subsets
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