title: Comparisin of low energy breakfast based on special egg white spread product with a standard breakfast.
abstract: OBJECTIVE
  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.
  
  
  CONCLUSIONS
  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.
authors: Charles University in Prague, First Faculty of Medicine and General Teaching Hospital, Third Medical Department, Department of Endocrinology and Metabolism, Prague, Czech Republic.
authors: J
authors: J
authors: Housová
authors: M
authors: M
authors: Matoulek
authors: S
authors: S
authors: Svacina
authors: K
authors: K
authors: Kýhos
authors: S
authors: S
authors: Slabá
authors: S
authors: S
authors: Vavrejnová
authors: B
authors: B
authors: Ricarová
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000032:analysis; D002096:C-Peptide / Q000097:blood; D018752:Diet, Fat-Restricted; D004529:Egg White; D002149:Energy Intake; D005260:Female; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male
chemical_list: D001786:Blood Glucose; D002096:C-Peptide; D007328:Insulin