There is a proof of decrease in appetite is associated with increased intake of high protein-containing foods. A previous study reported that compared to an isocaloric bagel breakfast of equal weight, an egg breakfast had a greater satiating effect (reduced appetite), which translated into a lower caloric intake at lunch.

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.