According to a study, having eggs for breakfast is good for losing weight, as it keeps people satiated for a longer time. We eggsplores…
Barring vegetarians, who doesn’t love having eggs for breakfast? Whether they’re sunny side-up, scrambled, in the form of omelette or our good ol’ anda bhurji. Some of us egg lovers even revelled in the slogan ‘Sunday ho ya Monday, roz khao ande’. However, in recent times, eggs have gained notoriety owing to their cholesterol content. As a result, health-conscious people, especially celebs, only consume egg whites, and some have even gone to the extent of banishing eggs completely. But now, a study conducted in the UK says eggs are the best way to cut the flab. That’s because eggs can keep people fuller for a longer duration of time, compared to the other food options consumed for breakfast. And this, in turn, helps people who are desperate to munch on snacks such as biscuits, chips and other junk food. We asked experts in the city, if the study holds true.
Keeps you fuller
Anything that contains high protein gives a stomach-filling effect. Eating protein-rich eggs for breakfast reduces hunger and decreases calorie consumption throughout the day. A study has claimed that the leucine that is found in eggs plays a unique role in the regulation of muscle protein synthesis and Insulin signalling. So, the introduction of food which is rich in protein — for example, eggs — in the diet, while reducing the consumption of complex carbohydrates in the body, also helps to burn the body fat. This, in turn, helps in controlling your hunger and food cravings, explains consulting dietician Dr Sunita Dube. Egg whites, she says, are low in calories and helps in losing weight.
Agrees consultant nutritionist Niti Desai. She says eggs contain protein and fat, which give the feeling of a full stomach for a much longer time. Also, eggs have definite calories — so, the caloric intake at breakfast is more or less fixed and restricted. On the other hand, the quantity of other popular breakfast options such as upma/poha can range from half katori to two katoris. All these factors make eggs an excellent breakfast option.
What about cholesterol?
Health consultant Dr Parul R. Sheth says, “An egg contains about 212 mg of cholesterol, all of which is present in the yolk. And the recommended amount of cholesterol is about 300 mg per day. It is true, therefore, that eating too many eggs can increase your cholesterol level. But studies have pointed out that eating four or fewer egg yolks each week does not increase your risk of heart disease.” She adds, “To be on the safer side, you can eat only the egg whites; these have no cholesterol.”
Don’t avoid them completely
Egg yolks contain a hefty dose of cholesterol compared to egg whites. However, they are also a source of unsaturated fat and protein, as well as vitamins and minerals. And so, you should not avoid them completely. Consume them occasionally because they also contain food sources of natural vitamin D. Egg yolks contain 23 per cent of your daily choline recommendations and meets 6 per cent of your daily folate needs. Half of the protein found in egg yolks have an orange colour because of plant pigments Lutein and Zeaxanthin. Both these pigments support eye and muscle health and helps in easy absorption, opines Dr Dube.
How much to have?
Dr Sheth says, “You can eat as many egg whites as you wish since they contain almost no fat and cholesterol. Boiled, scrambled, poached or omelettes — without butter — in moderation (one egg with yolk per day) is fine.” Your age, sex, body weight, and level of physical activity determine your calorie intake. A normal adult with a sedentary lifestyle should not consume more than four to five eggs a week, advises Dr Dube.