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Egg Whites Pack Protein, but Leave the Calories Behind

Egg Whites Pack Protein, but Leave the Calories Behind 
Experimental Biology Research Preview  
OMAHA, NE  -- (Marketwired) -- 04/18/13 --   More than 66 percent of
Americans eat eggs for breakfast at least once per week[1], and new
research presented by ConAgra Foods, Inc., (NYSE: CAG) one of North
America's leading food makers, at the 2013 Experimental Biology
Conference provides good reason to keep making this breakfast choice
-- especially when it comes to egg whites. 
Researchers found that a portion of egg whites that had half the
calories of two whole eggs was just as filling. In fact, those who
ate 70 calories-worth of egg whites -- in the form of Egg Beaters --
as part of their breakfast instead of 140 calories worth of whole
eggs actually kept the calorie savings through lunch. . 
"Previous studies have shown that whole eggs are more filling than a
high carbohydrate breakfast food, like a bagel," says Kristin
Reimers, PhD, RD, Nutrition Manager of ConAgra Foods. "This new
research shows that egg whites at half the calories are just as
filling as whole eggs, which suggests that egg whites are an
excellent choice for a light breakfast that will keep you just as
full as a higher calorie whole egg or bagel breakfast." 
As much protein and volume, fewer calories  
The egg whites were a filling food choice because even at half the
calories they provided as much protein and volume as the whole eggs.
Since egg whites provide fewer calories per serving than whole eggs,
swapping egg whites for whole eggs at breakfast can lead to a lower
total calorie intake throughout the day. In the study: 


 
--  53 men and women were asked to eat a breakfast containing scrambled egg
    whites (70 calories) or two large scrambled eggs (140 calories). Both
    breakfasts were served with toast and a beverage too.
 

 
--  Throughout the morning, participants were asked to rate their level of
    fullness, hunger, satisfaction and desire to eat. Three hours after
    breakfast they were served lunch and invited to eat as much as they
    wanted. The amount of calories consumed during lunch was measured. They
    found that there was no difference between groups in the amount of
    calories eaten at lunch.
 

 
--  The study found that t
he Egg Beaters breakfast, containing Egg Beaters
    with half the calories of the portion of whole eggs, was just as filling
    and satisfying throughout the morning as the whole egg breakfast.
    Because the participants eating the lower calorie breakfast didn't eat
    any more at lunch, the lower calorie benefit of Egg Beaters stuck with
    them even after lunch.

 
"This research confirms the advice I have been giving my clients for
years," says Tara Gidus, Registered Dietitian and Nutritionist. "Egg
whites provide the perfect breakfast option for those trying to
manage their weight. You can eat the same portion, for less calories
than whole eggs, and the protein helps to ward off hunger pangs until
your next meal." 
A serving of lycopene  
In addition to the egg white study, a second healthy lifestyle study
was presented at the Experimental Biology conference that extends
beyond the breakfast hour. It suggests practical implications for
those who want to increase their consumption of lycopene. This red
pigment is found mainly in tomatoes, and has been studied extensively
for its role in maintaining heart health. The study found that: 


 
--  People who increased their tomato intake to include one cup of canned
    tomatoes, sauce or paste every day for six weeks saw an increase in the
    amount of lycopene in their bodies.
 

 
--  This serving size of tomatoes is consistent with the United States
    Department of Agriculture's (USDA) MyPlate recommendations, and shows
    that eating in accordance to the recommended levels leads to increased
    levels of lycopene.

 
"Tomatoes are the main source of lycopene in the diet," says Reimers.
"The results of this study indicate that eating the equivalent of one
cup of canned tomatoes per day will not only help you to meet the
USDA's dietary recommendations for red and orange vegetables, but
also provides a significant amount of lycopene to the body. Examples
of this amount include 1 cup of pasta sauce, a bowl of tomato soup
made with 1 cup sauce, or a bowl of chili with ¼ cup tomato paste
plus ½ cup diced tomatoes. Research indicates that higher levels of
lycopene are related to heart health in men and women, so this very
simple (and delicious) habit can go a long way in terms of health
promotion." 
This research was supported by ConAgra Foods, Inc., and abstracts are
available as of April 20, 2013, via WEBSITE HERE 
[1] Egg Beaters commissioned a survey among a nationally
representative sample of 1,000 Americans from Feb. 1-4, 2008 with a
+/- 3 percent margin of error at the 95 percent confidence level. 
ABOUT CONAGRA FOODS
ConAgra Foods, Inc., (NYSE: CAG) is one of North America's largest
packaged food companies. Its balanced portfolio includes consumer
brands found in 97 percent of America's households, the largest
private brand packaged food business in North America, and a strong
commercial and foodservice business. Consumers can find recognized
brands such as Banquet®, Chef Boyardee®, Egg Beaters®, Healthy
Choice®, Hebrew National®, Hunt's®, Marie Callender's®, Orville
Redenbacher's® popcorn, PAM®, Peter Pan®, Reddi-wip®, Slim Jim® beef
jerky, Snack Pack® and many other ConAgra Foods brands, plus food
sold under private brand labels, in grocery, convenience, mass
merchandise, club and drug stores. ConAgra Foods also has a strong
commercial foods presence, supplying frozen potato and sweet potato
products as well as other vegetable, spice, bakery and grain products
to a variety of well-known restaurants, foodservice operators and
commercial customers. ConAgra Foods operates ReadySetEat.com, an
interactive recipe website that provides consumers with dinner ideas
and more. For more information, please visit us at
www.conagrafoods.com. 
CONTACT
Amber Wilson, MS, RD
Ketchum
(312) 228-6826
amber.wilson@ketchum.com 
 
 
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