The effects of the combination of egg and fiber on appetite, glycemic response and food intake in normal weight adults – a randomized, controlled, crossover trial

Angela L. Bonnema, Deena K. Altschwager, William Thomas, Joanne L Slavin

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

This study evaluated appetite and glycemic effects of egg-based breakfasts, containing high and moderate protein (30 g protein and 20 g protein +7 g fiber, respectively) compared to a low-protein cereal breakfast (10 g protein) examined in healthy adults (N = 48; age 24 ± 1 yr; BMI 23 ± 1 kg/m2; mean ± SE). Meals provided 390 kcal/serving and equal fat content. Food intake was measured at an ad libitum lunch meal and blood glucose response was measured. Visual analog scales (VAS) were used to assess hunger, satisfaction, fullness, and prospective food intake. The egg-based breakfast meal with high protein produced greater overall satiety (p < 0.0001), and both high protein and moderate protein with fiber egg-based breakfasts reduced postprandial glycemic response (p < 0.005) and food intake (p < 0.05) at subsequent meal (by 135 kcal and 69 kcal; effect sizes 0.44 and 0.23, respectively) compared to a cereal-based breakfast with low protein and fiber.

Original languageEnglish (US)
Pages (from-to)723-731
Number of pages9
JournalInternational Journal of Food Sciences and Nutrition
Volume67
Issue number6
DOIs
StatePublished - Aug 17 2016

Fingerprint

Appetite
appetite
Cross-Over Studies
Ovum
food intake
dietary fiber
Randomized Controlled Trials
Eating
breakfast
Breakfast
Weights and Measures
meals (menu)
Proteins
Meals
proteins
glycemic effect
lunch
cross-over studies
grain protein
Lunch

Keywords

  • Glucose
  • hunger
  • protein
  • satiety

Cite this

The effects of the combination of egg and fiber on appetite, glycemic response and food intake in normal weight adults – a randomized, controlled, crossover trial. / Bonnema, Angela L.; Altschwager, Deena K.; Thomas, William; Slavin, Joanne L.

In: International Journal of Food Sciences and Nutrition, Vol. 67, No. 6, 17.08.2016, p. 723-731.

Research output: Contribution to journalArticle

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