An article posted the other day in the Washington Post, Consumer Reports Insights: Breakfast is important; tips for making it nutritious, discusses the importance of the breakfast meal. With respect to eggs, the author states, “…having (eggs) at breakfast helps dieters lose weight … possibly because they’re so filling that they reduce the chance of overeating later. People with normal levels of LDL (bad) cholesterol who limit their intake of saturated fat can safely eat up to seven eggs a week; those with high LDL should limit themselves to four, or use egg whites or an egg substitute.” Recent research conducted at the University of Connecticut and Louisiana State University, among other places, supports the author’s contentions.
In addition, newer data from the University of Illinois indicates not only the importance of eating breakfast, but also the importance of consuming adequate protein during the breakfast meal to support muscle growth and repair. The typical American eating pattern consists of marginal protein intake at breakfast and lunch, with the largest amount of protein consumed doing the dinner meal. Researchers suggest that protein intake should be spread more evenly throughout the day, with similar quantities (some say as much as 30g per meal) consumed at breakfast, lunch, and dinner. Eggs are a great way to ensure optimal protein intake during the breakfast meal.