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 led by
Related research projectsSearch all research projects
Find out how we can help you.
Find answers to our most frequently asked questions on research projects, commercial opportunities, organisations and more.
Still have questions or have feedback on the site? Please get in touch by completing our enquiry form.