Nutrient intakes among the ten most common breakfast food types (810.6)

Abstract

Prior research on nutrient intakes by breakfast habits often includes ‘Other breakfasts’ which encompass a wide variety of foods. The objective was to assess nutrient intakes among consumers of the ten most common breakfast food types. The USDA Food and Nutrition Database (4.1, 5.0) used to process NHANES dietary data intake was analyzed for mean nutrient intakes. The identified food types included: ready‐to‐eat cereal (RTEC); Egg‐based; Yeast Breads; Pastries; Cooked Cereal; Fruit‐based; Pancakes/Waffles; Meat‐based; Muffins/quick breads; or Other (coffee drinks, juice, or meal‐replacement shakes). In adults (19+ years), the predominant breakfasts were Other, RTEC, and Egg‐based representing 25.5, 21.8, and 17.6%, respectively. Egg‐based breakfasts were associated with higher total energy intakes than RTEC and Other (2233 versus 2030 and 1964 kcal). RTEC and Cooked Cereal consumers had the highest fiber and lowest cholesterol and fat intakes along with Fruit breakfasts. Compared to Egg‐based and Meat‐based breakfasts, RTEC breakfast was associated with greater intakes of vitamins A, B1, B2, B3, B6, B9, B12, C, D and minerals magnesium and iron. Egg‐based and Meat‐based breakfasts were lower in total sugar intakes than RTEC (105 and 107 vs 122g, respectively), but higher in total calories (2232 and 2293 vs 2030 kCal, respectively), protein, total fat, cholesterol, sat fat, MUFA, PUFA and sodium (P<0.05).Grant Funding Source: Funding by Kellogg Company