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Objectives The objective of this study was to determine the lowest dose of whole egg-based diets to effectively attenuate the obese phenotype in type 2 diabetic (T2D) rats using a dose-response experimental design. Methods Male Zucker diabetic fatty (ZDF) rats (n = 8) and their lean controls (n = 8) were obtained at 6 weeks of age. Following one week of acclimation, animals were randomly assigned to one of 5 treatment groups: a casein-based diet (20% protein, w/w) or a whole-egg based diet provided at either 20, 10, 5, or 2.5% egg protein (w/w). Animals were fed their respective diets for 8 weeks with weight gain and food intake measured daily. At 14 weeks of age, body composition was analyzed by dual X-ray absorptiometry and statistical differences were measured between groups using a 2-way ANOVA at P < 0.05. Results Whole egg-based diets exerted a dose-dependent decrease in cumulative body weight gain and final body weight; increased in food intake; decreased total body fat; and increased lean body mass. Interestingly, the 20% whole egg protein diet decreased body fat and increased lean body mass in the ZDF rats and their lean controls. Conclusions Together, these data support the hypothesis that dietary consumption of whole eggs may decrease weight gain, reduce body fat, and increase lean body mass in a dose-dependent manner in ZDF rats. These results suggest the need to modify dietary recommendations during T2D and obesity to potentially consume more whole egg. Funding Sources This work was supported by the Egg Nutrition Center and in part by a National Science Foundation Graduate Research Fellowship. Supporting Tables Images and/or Graphs