Comparison of an Egg White vs. Toaster Pastry Breakfast on Dietary Intake and Quality in College‐Age Women

Although protein is not a shortfall nutrient for most young adults, some groups, such as young women, are more at risk for generally nutrient‐poor diets, and may benefit from increased protein intake. Consuming a high protein breakfast (BF) has been shown to have favorable effects on satiety and subsequent energy intake. To further explore the effect of a high protein BF on overall diet quality, this investigation compared the effect of an egg white (EW) BF to an isocaloric toaster pastry (TP) BF on energy, nutrient intake, and diet quality in college‐age women. Using a randomized, crossover design, 31 healthy, normal weight women (X age ± SD = 20±1 yr; BMI = 22.9±2.1 kg/m 2 ; weight = 62.1±7.4 kg) who regularly ate BF (≥5 x/wk) consumed two test BF for 5 days (Tues‐Sat) in a free‐living environment: EW (Egg Beaters ® Original) and two pieces of toast with spread (350 kcal) or 2 low‐fat strawberry TP (360 kcal). Dietary intake was assessed via three 24hr dietary recalls (ASA24 ® ) during each condition (two weekdays and one weekend) and compared to the Dietary Reference Intakes (DRI). Diet quality was assessed using the Healthy Eating Index 2010 (HEI) in conformance with the 2010 Dietary Guidelines for Americans (DGA). Differences (p < 0.05) in energy intake, dietary intake, and HEI total and component scores (X±SE) were identified using two‐tailed dependent t‐tests. During the EW BF, subjects consumed significantly more protein (72±3 g vs. 57±3 g), potassium (1825±84 mg vs. 1588±72 mg), and calcium (762±43 vs. 616±35 mg) and consumed less energy (1572±63 kcal vs. 1751±63 kcal) compared to TP. During TP BF, subjects consumed higher amounts of carbohydrates (231±9 g) and sugar (82±5 g) compared to EW (179±8 g and 66±4 g, respectively). Participants did not achieve the DRI for several nutrients of concern including fiber, calcium, iron, potassium, and vitamin D in either intervention. There was no significant difference between the total HEI scores (EW= 44.6±1.5; TP= 44.0±1.1); however, there were significant differences in the adequacy component scores (higher score = higher consumption) for total protein (EW = 4.8±0.1; TP = 3.4±0.2), dairy (EW = 6.1±0.3; TP = 4.5±0.3), and the fatty acid ratio (EW = 4.0±0.4; TP = 5.6±0.4). There was also a significant difference in the moderation component score (higher score = lower consumption) for sodium (EW = 3.3±0.4; TP = 1.6±0.3). Key recommendations of the DGA are to decrease sodium intake, control energy intake, reduce sugar consumption, and increase consumption of fruits, vegetables, whole grains, and fat‐free and low‐fat dairy products. Although the total HEI scores did not vary between conditions, the EW BF resulted in better adequacy and moderation scores for total protein, dairy, and sodium compared to TP. In addition, during the EW BF, participants consumed significantly less energy and sugar compared to TP, and higher intakes of the nutrients of public health concern, potassium and calcium. These findings support replacing a BF high in carbohydrates with egg‐based protein for an improved dietary profile. The results also suggest that additional strategies are needed to help college‐age women achieve dietary recommendations established by the DGA. Support or Funding Information Funded by ConAgra® Foods