Egg Nutrition Center Blog

ENC at FNCE 2014

 Almost a month has passed since the 2014 Academy of Nutrition & Dietetics’ Food & Nutrition Conference & Expo (FNCE®), the world’s largest gathering of registered dietitian nutritionists (RDNs), held on October 18-21 in Atlanta, GA, and the month after gives practitioners time to digest what they’ve learned and put it into practice. As a registered dietitian nutritionist, I enjoyed seeing the emerging science, food, and practice come together, helping practitioners to think outside the box and coming away with evidence-based, yet practical tips for their clients.

ENC team members had the opportunity to share credible science and practical nutrition solutions with members of the Academy by sponsoring the Weight Management Dietetic Practice Group (WM DPG) member breakfast, featuring an educational session and a breakfast for WM DPG members and other invited DPGs including Healthy Aging, Diabetes Care and Education, Nutrition Education for the Public, Women’s Health and Medical Nutrition Practice Group. The educational session featured a presentation on the “Strategic Use of Protein Quality and Quantity to Enhance Satiety and Weight Management,” by Nikhil Dhurandhar, PhD, Professor at Pennington Biomedical Research Center and President-Elect of The Obesity Society.

Dr. Dhurandhar provided an overview of a series of studies that have testing the satiating properties of a number of different protein sources under acute conditions, and suggest a distinct satiating property of high-quality protein sources, such as eggs, that may promote body weight management. Aimed at providing advice on how to help their clients manage weight effectively with protein, Dr. Dhurandhar reminded the audience that obesity is not caused by just eating one big meal, nor is it combatted by just one small meal, and that long term voluntary control of food intake to treat or prevent obesity is highly challenging. Thus, one strategy may be to harness the satiating properties of foods, particularly protein.

Current evidence shows that that the satiating effect of proteins can be maximized by including protein as part of a reduced-energy diet for weight loss.1 Including a high-quality protein source at the breakfast meal may promote satiety during the day, increase dietary adherence, and enhance weight loss.2,3 His current evidence suggests that the quality of the protein may enhance its satiating effect without a significant increase in the amount of food/calories consumed. In addition, his studies have demonstrated that a breakfast containing eggs may enhance weight loss by prolonging satiety, decreasing energy intake and reducing body weight and waist circumference.4-6

FNCE-placemat

To help attendees translate the science provided by Dr. Dhurandhar, we created a handout summarizing the session.

See everyone next year in Nashville, TN.

 
 

 
 
References

  1. Layman DK. Protein quantity and quality at levels above RDA improves adult weight loss. J Am Coll Nutr 2004; 23(6):631S-636S.
  2. Layman DK. Dietary Guidelines should reflect new understandings about adult protein needs. Nutr Metab (Lond). 2009 Mar 13;6:12. doi: 10.1186/1743-7075-6-12.
  3. Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA. Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation in overweight/obese, “breakfast-skipping,” late-adolescent girls. Am J Clin Nutr. 2013 Apr;97(4):677-88.
  4. Vander Wal JS, Marth JM, Khosla P, Jen KL, Dhurandhar NV. Short-term effect of eggs on satiety in overweight and obese subjects. J Am Coll Nutr. 2005;24(6):510-5.
  5. Vander Wal JS, Gupta A, Khosla P, Dhurandhar NV. Egg breakfast enhances weight loss. Int J Obes (Lond). 2008;32(10):1545-51.
  6. Bayham BE, Greenway FL, Johnson WD, Dhurandhar NV. A randomized trial to manipulate the quality instead of quantity of dietary proteins to influence the markers of satiety. J Diabetes Complications. 2014; E-pub ahead of print.

Author: Anna Shlachter MS, RDN, LDN