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

This project was conducted to investigate the impact of consuming 2 eggs for breakfast on 5 days per week over a 6- month period on body weight, body composition, glucose and lipids and Vitamin D status. Prior to conducting this study there was evidence to suggest that a higher protein diet helps people lose weight and maintain weight loss. However, few studies had examined the effects of an energy restricted diet with eggs for breakfast on weight loss. The primary outcome of this study was weight loss with secondary outcomes of fasting body composition, blood lipids, glucose and Vitamin D status.

Project date

1 Jan 2019-31 Dec 2020
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Principal investigator

Jennifer Keogh

Research organisations

University of South Australia (UniSA)

Project funded by


Australian Eggs

Australian Eggs is a member owned not-for-profit company providing marketing and research & development (R&D) services for the benefit of …

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  • Organisation type

    Research funding body

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