People who consume their daily calories in this way can double weight loss.
Eating high quality proteins like eggs, Greek yogurt and lean meats for breakfast can boost weight loss, research finds.
Having more calories for breakfast has even been linked to more than doubling weight loss, one study has found.
Consuming more calories at breakfast is linked to a greater chance of losing weight and reducing the waistline.
Even having a desert at breakfast, such as a cookie or piece of chocolate cake, was linked by the previous study to lower levels of insulin later on and healthier triglyceride levels.
In general, people who consume their daily calories earlier in the day can double weight loss.
Despite this, more than half of young people skip breakfast, researchers find.
This is what inspired Dr Heather Leidy, co-author of the current study:
“This study examined if the type of breakfast consumed can improve weight management in young people who habitually skip breakfast.
Generally, people establish eating behaviors during their teen years.
If teens are able to develop good eating habits now, such as eating breakfast, it’s likely to continue the rest of their lives.”
The study included 28 overweight teens, half of whom were fed a high-protein breakfast (35g) and half a normal-protein breakfast (13g).
Normal protein breakfasts involved milk and cereal while high-protein breakfasts included eggs, dairy and lean pork.
All the teenagers in the study reported skipping breakfast almost every day of the week.
Dr Leidy explained the results:
“The group of teens who ate high-protein breakfasts reduced their daily food intake by 400 calories and lost body fat mass, while the groups who ate normal-protein breakfast or continued to skip breakfast gained additional body fat.
These results show that when individuals eat a high-protein breakfast, they voluntarily consume less food the rest of the day. In addition, teens who ate high-protein breakfast had more stable glucose levels than the other groups.”
The study was published in the International Journal of Obesity (Bauer et al., 2015).
