From scrambled to poached to fried, everyone enjoys their morning eggs prepared differently.
However, current research indicates that your favorite is irrelevant so long as you consume them five days per week.
According to a study, those who consume eggs virtually every day are thinner.
The findings do not prove that eggs are a fat-burning panacea, but they do imply that consuming more of them “may contribute to a healthier body composition.”
Doctors from Spain studied the body composition of 355 university students to determine if egg consumption had any effect.
All of the participants who participated in the study published in Clinical Nutrition were between the ages of 18 and 30.
The height and weight were recorded to generate a BMI score. Additionally, waist circumference was noted.
Les participants were divided into three groups based on the frequency with which they consumed eggs: less than once per week, one to four times, and at least five.
The research did not document how the eggs were produced.
Those who consumed eggs at least five times a day had much lower BMIs and fat percentages than the other two groups, according to an analysis.
For example, their BMI was approximately 22,5, compared to slightly under 23,5 in the one to four groups and 23,5 in the group that consumed fewer than one serving per day.
After correcting for age and gender, those who consumed the fewest eggs had a waist circumference-height ratio of just under five, compared to 0.45 for those who consumed eggs frequently. A lower grade is preferable.
Dietary questionnaires also allowed specialists to calculate participants’ usual protein and calorie consumption to evaluate whether this was the cause of the observed effects.
Comparisons between egg-eating groups were negligible, indicating that the benefits of eggs stem entirely from their protein content.
This indicated that the protein in the eggs was the primary cause of the greater gaps.
One big egg contains approximately 6g of protein, while a 250g steak contains approximately 62g.
According to the study’s lead author, Dr. Miriam Garrido-Miguel, eating eggs more than five times a week should be suggested for healthier communities.
“The link between egg consumption and body composition is mediated by protein intake,” they wrote in the journal.
This discovery is significant from a public health standpoint since it suggests that a higher egg consumption (5 eggs per week) may result in healthier body composition, particularly due to a higher protein intake.
The observational nature of the study, however, prevented researchers from concluding that egg consumption was the true cause of the variations in body composition.
