The decrease in energy consumption lasted for at least 24 hours after the egg breakfast.
Researchers at Pennington Biomedical Research Center wanted to find out if the acute appetite-suppressing effects of an egg breakfast led to greater weight loss if extended over several weeks.
The study had overweight subjects eat a breakfast that consisted of two eggs or a bagel of equal calories for five days a week in conjunction with a low-calorie diet.
At the end of eight weeks, in comparison to the bagel group, the egg group showed a 61 percent greater reduction in Body Mass Index, a 65 percent greater weight loss, a 34 percent greater reduction in waist circumference and a 16 percent greater reduction in percent body fat.
They found that eggs enhanced weight loss by reducing hunger, which led to overall greater compliance to the low-calorie diet.