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Satiety / energy balance

A randomized crossover, pilot study examining the effects of a normal protein vs. high protein breakfast on food cravings and reward signals in overweight/obese “breakfast skipping”, late-adolescent girls

Background

This pilot study examined whether the addition of a normal protein (NP) vs. high protein (HP) breakfast leads to alterations in food cravings and plasma homovanillic acid (HVA), which is an index of central dopamine production, in overweight/obese ‘breakfast skipping’ late-adolescent young women.

Age-related and disease-related muscle loss: the effect of diabetes, obesity, and other diseases

The term sarcopenia refers to the loss of muscle mass that occurs with ageing. On the basis of study results showing that muscle mass is only moderately related to functional outcomes, international working groups have proposed that loss of muscle strength or physical function should also be included in the definition. Irrespective of how sarcopenia is defined, both low muscle mass and poor muscle strength are clearly highly prevalent and important risk factors for disability and potentially mortality in individuals as they age.

Dietary proteins in the regulation of food intake and body weight in humans

This review presents 4 lines of evidence supporting a role for proteins in the regulation of food intake and maintenance of healthy body weights. It is concluded that the protein content of food, and perhaps its source, is a strong determinant of short-term satiety and of how much food is eaten. Although the role of protein in the regulation of long-term food intake and body weight is less clear, the evidence reviewed suggests that further research to define its role is merited.

Short-term effect of eggs on satiety in overweight and obese subjects

Objective
To test the hypotheses that among overweight and obese participants, a breakfast consisting of eggs, in comparison to an isocaloric equal-weight bagel-based breakfast, would induce greater satiety, reduce perceived cravings, and reduce subsequent short-term energy intake.

Subjects
Thirty women with BMI’s of at least 25 kg/M2 between the ages of 25 to 60 y were recruited to participate in a randomized crossover design study in an outpatient clinic setting.

Eggs enhance the anti-inflammatory component of carbohydrate restricted diets

Carbohydrate restricted diets (CRD) have been shown to significantly decrease body fat and trunk fat and to decrease inflammatory cytokines. The purpose of this study was to evaluate the inclusion of eggs in a CRD on plasma anthropometrics, blood pressure, body composition and selected inflammatory markers in overweight/obese men (BMI = 25-37 kg/m2) aged 40-70 y undergoing a weight loss intervention.

Egg breakfast enhances weight loss

This randomized trial, a follow-up to a preliminary study documenting the satiety potential of eggs, examined the effect of egg breakfast on weight loss. Otherwise healthy overweight or obese subjects (n = 160) were assigned to Egg(E), Egg-Diet (ED), Bagel (B), or Bagel-Diet (BD) groups.

The two “egg groups” and the two “bagel groups” were prescribed egg breakfast containing 2 eggs (340 kcal) or a breakfast equal in kcal and weight but containing bagels, respectively, for > 5 d / wk.

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