Comparisin of Low Energy Breakfast Based on Special Egg White Spread Product With a Standard Breakfast

AIM: The aim of the study was to evaluate the influence of a new form of low calorie breakfast in comparison to standard low fat cheese breakfast. A special spread based on egg white was used (Energy content per 100 g: 319 kJ versus 802 kJ, fat content 1.15 g versus 15 g). Egg white derived products are widely used for weight reduction in Czech Republic. METHODS: 12 non-diabetic patients were included into the study (7 men and 5 women), mean age 38.5+/-10.7 years, and mean BMI 24.6 kg/m2. Standard breakfast was served first in a time interval of 1 week (Krajanka cheese) and after a week wash-out period low energy breakfast based on egg white was served for the same time. Glucose level, insulinaemia and C peptide were evaluated in 0, 60, 120 minute after breakfast. Psychological questionnaire was used to evaluate the taste and satiety. RESULTS: Standard breakfast: insulinaemia 6.3...34.6...11.0 IU, C peptide 0.6...1.6...1.0 pmol/l, glucose 5.0...5.4...4.8 mmol/I Low energy breakfast: insulinaemia 6.6...24.6...10.7 IU, C peptide 0.6...1.4...1.0 pmol/I, glucose 4.8...5.1...5.0 mmol/l. Paired t-test was used for evaluation. No difference in blood glucose level was found, borderline significances of insulinaemia in 60 minute (p= 0.056) and in C peptide (p= 0.089). Significant difference in decrease of insulinaemia between 60 and 120 minute (p=0.03) and borderline significant decrease in C peptide (p=0.055) shows shorter insulin secretion after low calorie breakfast and good insulin sensitivity in this group of lean subjects. Higher satiety and less-worthier taste were found using low energy breakfast. CONCLUSION: Low calorie breakfast induces lower and shorter insulin secretion and has a good metabolic effect in lean subjects. Testing in obese subjects will follow. Egg white derived low calorie products have a beneficial effect on insulin response without any difference in ingested carbohydrate quantity.