A research paper in Nutrition Research, a peer-reviewed journal, found that subjects who consumed eggs for breakfast ate fewer calories throughout the day than subjects who ate a breakfast of bagels and cream cheese, even though both breakfasts contained about the same amount of calories.
University of Connecticut researchers compared the physiological effect of the two dietary treatments on 21 men from the ages of 20 to the age of 70. Subjects who ate a breakfast of three scrambled eggs and a small piece of white toast ate 400 fewer calories in the 24-hour period following the breakfast, compared with subjects consuming the bagel breakfast. Subjects were allowed a free-choice lunch buffet three hours following breakfast, and those who ate eggs for breakfast consumed 112 calories fewer than the subjects who had the bagel breakfast.
The reduction in caloric intake is associated with the suppression of ghrelin, a hormone that stimulates hunger. The bagel breakfast was associated with increased insulin secretion and higher plasma glucose. This research supports previous studies sponsored by the American Egg Board that demonstrated that consumption of eggs at breakfast was associated with satiety.