Nutrition Clinical Trial
Official title:
Effect of Eggs and Egg Components on Cognitive Performance and Appetite in School-aged Children
The purpose of the present study is to determine the effects of eggs and egg components on cognitive performance and appetite in children aged 9-14 years, as well as to identify the underlying physiological mechanisms in this relationship.
Children will be asked to refrain from exercising the morning of their test day and inform
researchers of any illness. Following a 12-hour overnight fast, children will consume a
standardized breakfast of a cereal bar, fruit cup and orange juice at home (total 330 kcal).
Children will be asked to avoid consumption of any other food, with the exception of water,
until arrival at the laboratory 3 hours later.
At the laboratory, five treatments of: (a) 2 whole eggs, (b) 2 egg whites, (c) 2 egg yolks,
(d) full fat yogurt isocaloric to the 2 whole eggs, and (e) snack skipping will be provided
to children 9-14 years on separate days at least 7 days apart. Cognitive performance,
subjective emotion/mood, and subjective appetite will be measured for 90-minutes following
snack consumption (n=25). Cognitive performance assessments will include learning and memory,
spatial memory, attention and processing speed, and executive functions. In a subgroup of
individuals (n=10), glucose, insulin, incretin hormones (glucagon like peptide1(GLP1) and
gastric inhibitory polypeptide (GIP)),dipeptidyl peptidase 4 (DPP4), amino acids, fatty
acids, and choline will be measured for 90-minutes following snack consumption.
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