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Impact of Breakfasts (with or without Eggs) on Body Weight Regulation and Blood Lipids in University Students over a 14-Week Semester

Department of Nutrition and Food Science, Wayne State University, Detroit, MI 48202, USA
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Nutrients 2013, 5(12), 5097-5113; https://doi.org/10.3390/nu5125097
Received: 4 October 2013 / Revised: 7 November 2013 / Accepted: 25 November 2013 / Published: 16 December 2013
The effects of breakfast type on body weight and blood lipids were evaluated in university freshman. Seventy-three subjects were instructed to consume a breakfast with eggs (Egg Breakfast, EB, n = 39) or without (Non-Egg Breakfast, NEB, n = 34), five times/week for 14 weeks. Breakfast composition, anthropometric measurements and blood lipids were measured at multiple times. During the study, mean weight change was 1.6 ± 5.3 lbs (0.73 ± 2.41 kg), but there was no difference between groups. Both groups consumed similar calories for breakfast at all time-points. The EB group consumed significantly more calories at breakfast from protein, total fat and saturated fat, but significantly fewer calories from carbohydrate at every time-point. Cholesterol consumption at breakfast in the EB group was significantly higher than the NEB group at all time points. Breakfast food choices (other than eggs) were similar between groups. Blood lipids were similar between groups at all time points, indicating that the additional 400 mg/day of dietary cholesterol did not negatively impact blood lipids. View Full-Text
Keywords: college freshmen; breakfast; body weight; plasma lipids; eggs; dietary cholesterol college freshmen; breakfast; body weight; plasma lipids; eggs; dietary cholesterol
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Rueda, J.M.; Khosla, P. Impact of Breakfasts (with or without Eggs) on Body Weight Regulation and Blood Lipids in University Students over a 14-Week Semester. Nutrients 2013, 5, 5097-5113.

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