2007年實(shí)驗(yàn)生物學(xué)(Experimental Biology)的研討會(huì)中,，有九份研究特別針對(duì)蛋的攝取對(duì)人體健康的影響進(jìn)行評(píng)估,，結(jié)果顯示：適當(dāng)攝取蛋能減輕體重，并對(duì)于腦部發(fā)育及記憶功能也有幫助,。資料來源為愛德曼公共關(guān)系部（Edelman Public Relations）,。
其中一份研究由美國路易斯安那州立大學(xué)(Louisiana State University)芬妮頓生醫(yī)研究中心(Pennington Biomedical Research Center)的Nikhil V. Dhurandhar教授發(fā)表，兩組體重過重或肥胖的婦女,，其中一組每天給予兩顆蛋作為早餐,，另一組則給予相同熱量份量的貝果(bagel)，兩組人員每天的攝食熱量皆為低脂餐,，熱量大約為一千卡左右,。結(jié)果顯示：攝取蛋為早餐的那組婦女，在過重的體重中大約下降了65%,，腰圍也減少了83%,。此研究先前已發(fā)表于Journal of the American College of Nutrition期刊,。研究中證明以蛋作為早餐，能使食用者具有飽足感,，并明顯降低其攝取其它食物的欲望,。
另一份研究由美國愛荷華州立大學(xué)(Iowa State University)的研究人員發(fā)表，他們?cè)u(píng)估在美國的兒童,、男性,、女性以及懷孕婦女，對(duì)于膽堿(choline)的攝取遠(yuǎn)低于人體需求的標(biāo)準(zhǔn),。這些族群中大約只有10%的人能攝取到足夠的膽堿需求量,，然而膽堿卻是人體所有細(xì)胞或維護(hù)腦部功能的必需營養(yǎng)素，因此,，營養(yǎng)不均衡的問題十分嚴(yán)重,。國家科學(xué)院(The National Academy of Sciences，簡稱TNAS)甚至建議懷孕或喂母奶的婦女每天分別應(yīng)增加550及450毫克的膽堿需求量,。此外,，另一項(xiàng)調(diào)查也顯示：年紀(jì)愈大膽堿的攝取量愈少，平均攝取量大約為264毫克,，只有TNAS建議值的一半,。研究人員強(qiáng)烈的建議應(yīng)從食物中獲得足量的膽堿，而兩顆蛋就含有大約250毫克的膽堿,，應(yīng)該是極佳的營養(yǎng)來源,。
華盛頓的科學(xué)顧問進(jìn)行的研究調(diào)查顯示：蛋雖然也含有膽固醇及飽和脂肪酸，但造成心臟疾病的風(fēng)險(xiǎn)并不顯著,，對(duì)于男性及女性罹患的冠狀動(dòng)脈心臟病的風(fēng)險(xiǎn),，分別只有0.6%及0.4%。研究人員表示：蛋具有正面營養(yǎng)價(jià)值的貢獻(xiàn)大過于其可能會(huì)引發(fā)心臟病的風(fēng)險(xiǎn),，因?yàn)榈昂懈哔|(zhì)量的蛋白質(zhì),、膽堿、葉酸,、鐵離子及鋅離子,，且每顆蛋大約只有75卡的熱量，此外,，蛋也含有少量的黃體素(lutein)及玉米黃素(zeaxanthin),，這些營養(yǎng)素都能夠預(yù)防因年紀(jì)增長而導(dǎo)致的眼睛老化。
（編譯/陳瑞娟） (資料來源 : Bio.com)
原始出處:
Journal of the American College of Nutrition, Vol. 24, No. 6, 510-515 (2005)
Published by the American College of Nutrition
Short-Term Effect of Eggs on Satiety in Overweight and Obese Subjects
Jillon S. Vander Wal, PhD, Jorene M. Marth, MA, RD, Pramod Khosla, PhD, K-L Catherine Jen, PhD and Nikhil V. Dhurandhar, PhD, FACN
Department of Psychology, Saint Louis University, St. Louis, Missouri (J.S.V.W.)
Department of Nutrition and Food Science, Wayne State University, Detroit (P.K., K.-L.C.J., N.V.D.)
Rochester Center for Obesity Research & Treatment, Rochester Hills (J.M.M., N.V.D.), Michigan
Address reprint requests to: Nikhil V. Dhurandhar, PhD, Associate Professor, Pennington Biomedical Research Center, 6400 Perkins Road, Baton Rouge, LA 70808. E-mail: [email protected]
Objective: To test the hypotheses that among overweight and obese participants, a breakfast consisting of eggs, in comparison to an isocaloric equal-weight bagel-based breakfast, would induce greater satiety, reduce perceived cravings, and reduce subsequent short-term energy intake.
Subjects: Thirty women with BMI’s of at least 25 kg/M2 between the ages of 25 to 60 y were recruited to participate in a randomized crossover design study in an outpatient clinic setting.
Design: Following an overnight fast, subjects consumed either an egg or bagel-based breakfast followed by lunch 3.5 h later, in random order two weeks apart. Food intake was weighed at breakfast and lunch and recorded via dietary recall up to 36 h post breakfast. Satiety was assessed using the Fullness Questionnaire and the State-Trait Food Cravings Questionnaire, state version.
Results: During the pre-lunch period, participants had greater feelings of satiety after the egg breakfast, and consumed significantly less energy (kJ; 2405.6 ± 550.0 vs 3091.3 ± 445.5, Egg vs Bagel breakfasts, p < 0.0001), grams of protein (16.8 ± 4.2 vs 22.3 ± 3.4, Egg vs Bagel breakfasts, p < 0.0001), carbohydrate 83.1 ± 20.2 vs 110.9 ± 18.7, Egg vs Bagel breakfasts, p < 0.0001), and fat 19.4 ± 5.1 vs 22.8 ± 3.2, Egg vs Bagel breakfasts, p < 0.0001) for lunch. Energy intake following the egg breakfast remained lower for the entire day (p < 0.05) as well as for the next 36 hours (p < 0.001).
Conclusions: Compared to an isocaloric, equal weight bagel-based breakfast, the egg-breakfast induced greater satiety and significantly reduced short-term food intake. The potential role of a routine egg breakfast in producing a sustained caloric deficit and consequent weight loss, should be determined.
Key words: obesity, eggs, satiety, weight loss, hunger, breakfast
