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The effects of consuming egg‐based versus bagel‐based breakfasts combined with resistance training on body composition and muscular strength
Author(s) -
Hernandez Lisa M.,
Hobb Kylee,
Clayton Zachary,
Shelechi Mahshid,
Barber Anjee,
Petrisko Yumi,
Hooshmand Shirin,
Kern Mark
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1142.55
Subject(s) - lean body mass , bench press , squat , resistance training , zoology , composition (language) , fat mass , body fat percentage , physical strength , medicine , chemistry , food science , endocrinology , physical therapy , biology , body mass index , body weight , linguistics , philosophy
Research has demonstrated that protein supplementation in combination with a regular resistance exercise program may improve body composition in adults by increasing lean body mass (LBM) and reducing fat mass (FM) and percent body fat (PBF). The purpose of this study was to determine if daily intake of two eggs/day as part of breakfast (EBB: 43% CHO; 25% protein; 32% fat) would enhance LBM accretion and strength when combined with resistance training (three times/week before breakfast) in comparison to a bagel‐based breakfast (BBB: 68% CHO; 17% protein; 15% fat) matched for energy content (~400kcal). Twenty‐six adult men and women (18–35 years old) participated in the randomized 12‐week study. Body composition was assessed by Bod Pod every 6 weeks and strength every 3 weeks. After 12 weeks, preliminary results suggest that LBM tended to increase within both groups, but no statistical differences were detected within or between groups. Squat 1RM increased (p<.05) for EBB (94%) and BBB (87%). Bench press 1RM increased for EBB (32%) and BBB (61%), but greater increases (p<.05) were detected for EBB. These data preliminarily suggest that when combined with regular resistance training exercise, consuming an EBB or BBB similarly influence body composition and that an EBB may offer a modest advantage for some measures of strength. Supported by the Egg Nutrition Center.