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

This study evaluated appetite and glycemic effects of egg-based breakfasts, containing high and moderate protein (30g protein and 20g protein +7g fiber, respectively) compared to a low-protein cereal breakfast (10g protein) examined in healthy adults (N=48; age 24 +/- 1yr; BMI 23 +/- 1kg/m(2); mean +/- SE). Meals provided 390kcal/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 135kcal and 69kcal; effect sizes 0.44 and 0.23, respectively) compared to a cereal-based breakfast with low protein and fiber.