Breakfast Patterns Research Articles

Dietary patterns and C-reactive protein in Japanese men and women

BackgroundInflammation may be involved in the pathogenesis of atherosclerosis, type 2 diabetes mellitus, and cancer. Many studies have reported the relation of specific foods and nutrients to inflammation, but few studies have examined the relation of dietary patterns to inflammatory markers. ObjectiveWe investigated the relation between dietary patterns and circulating high-sensitivity C-reactive protein (hs-CRP) in Japanese men and women. DesignThe subjects were participants in the baseline survey of an ongoing cohort study of lifestyle-related diseases between February 2004 and July 2006. We excluded persons with life-limiting or possible inflammation-related diseases and those using analgesics. After further exclusion of subjects with a CRP concentration > 3 mg/L, 7802 subjects remained in the analysis. The dietary patterns were derived from principal component analysis of the frequency of consumption of 49 food items ascertained by the food-frequency questionnaire. ResultsWe identified 4 dietary patterns: healthy, high-fat, seafood, and Westernized breakfast patterns. The healthy dietary pattern, characterized by high intakes of vegetables, fruit, soy products, and fish, was significantly and inversely related to hs-CRP concentrations, even after adjustment for age, body mass index, smoking, alcohol consumption, and physical activity in both men and women. Although hs-CRP concentrations were slightly elevated in persons with a high score for the seafood pattern, multivariate-adjusted means did not show a significant trend. Neither the high-fat dietary pattern nor the Westernized breakfast pattern was related to hs-CRP concentrations. ConclusionThe healthy dietary pattern may be related to suppression of inflammation.

Dietary Patterns and A1C in Japanese Men and Women

OBJECTIVE—Dietary patterns in Western populations have been linked to type 2 diabetes, but the role of diet in Japanese remains unclear. We investigated the association between major dietary patterns and glucose tolerance status as measured by A1C in Japanese adults.RESEARCH DESIGN AND METHODS—The groups of subjects were comprised of 3,243 men and 4,667 women who participated in the baseline survey of an ongoing cohort study on lifestyle-related diseases in Fukuoka, Japan. Dietary patterns were derived by using principal-component analysis of the consumption of 49 food items, ascertained by a food-frequency questionnaire. Logistic regression analysis was used to estimate sex-specific odds ratios (ORs) of elevated A1C (≥5.5%), with adjustment for potential confounding variables.RESULTS—The Westernized breakfast pattern characterized by frequent intake of bread but infrequent intake of rice was inversely related to A1C concentrations (Ptrend = 0.02 in both men and women); the multivariate-adjusted ORs for the highest versus lowest quintiles were 0.60 (95% CI 0.43–0.84) and 0.64 (0.46–0.90) for men and women, respectively. The seafood dietary pattern was positively associated with A1C concentrations in men only (Ptrend = 0.01). Neither the healthy nor high-fat dietary pattern was related to A1C.CONCLUSIONS—A dietary pattern featuring frequent intake of white rice may deteriorate glucose metabolism in Japanese men and women, and the salty seafood dietary pattern may have a similar effect in men.

Longitudinal Patterns of Breakfast Eating in Black and White Adolescent Girls

The objective was to describe the pattern of breakfast eating over time ("breakfast history") and examine its associations with BMI and physical activity. This longitudinal investigation of patterns of breakfast eating included 1,210 black and 1,161 white girls who participated in the 10-year, longitudinal National Heart, Lung, and Blood Institute Growth and Health Study (NGHS). Three-day food records were collected during annual visits beginning at ages 9 or 10 up to age 19. Linear regression and path analysis were used to estimate the associations between breakfast history, BMI, and physical activity. Among girls with a high BMI at baseline, those who ate breakfast more often had lower BMI at the end of the study (age 19), compared with those who ate breakfast less often. Path analysis indicated that energy intake and physical activity mediated the association between patterns of breakfast eating over time and BMI in late adolescence. The association between regular breakfast consumption over time and moderation of body weight among girls who began the study with relatively high BMI suggests that programs to address overweight in children and adolescents should emphasize the importance of physical activity and eating breakfast consistently.

Changes in dietary pattern in 15 year old adolescents following a 4 month dietary intervention with school breakfast – a pilot study

BackgroundFew studies on impact of meals served in school have been published. However, implications of school meals are an actual issue of both public and political concern in several countries. The objective of this study was to evaluate if breakfast served in a lower secondary school could improve dietary habits and school performance among the students.MethodsAll students in 10th grade in a lower secondary school, consisting of two school classes, were invited to participate in a controlled study. The students in one class were offered a free breakfast at the beginning of each school day for 4 months, while the students in the second class were controls. Both classes were educated in the importance of healthy eating, and a data program enabling them to evaluate dietary intake was introduced. The students answered two questionnaires, one on school performance and one short food frequency questionnaire, four weeks before study start and one week after. Body weight and height were measured by the school nurse at the beginning and end of the study. Because of few students in each group, non-parametrical statistic analyses were used.ResultsAll students in the intervention group had breakfast at school during the intervention. One week after the intervention the students in the class who received breakfast had returned to their normal breakfast pattern. In the control group the frequency of a lunch intake had increase, as compared to before study start (p < 0.01). An improved food pattern was seen among the male students in the intervention group, as measured by a healthy eating index after the intervention (p < 0.01). Body Mass Index increased statistically significant in both males and females in the control group (p < 0,01 for males and p < 0.05 for females), but not in the intervention group. Improvement in school performance following school breakfast was not found, but the males in the intervention group reported a significant increase in school contentment (p < 0.05).ConclusionIn a lower secondary school class served breakfast for 4 months, dietary intake changed to a more healthy profile and weight gain was reduced.

Differences in Food Patterns at Breakfast by Sociodemographic Characteristics among a Nationally Representative Sample of Adults in the United States

Background. Eating breakfast is considered an important determinant of a healthy lifestyle. This study explores the different food patterns of breakfast for adults aged 18–65 in the United States.Methods. Data are from the 1994–1996 Continuing Survey of Food Intake by Individuals, n = 15,641. Dietary assessment method used was the 24-h recall. Nutrient differences among the breakfast food patterns as well as the sociodemographic characteristics of individuals following each eating pattern are examined.Results. The primary food patterns were based on consumption of eggs (15.3% of adults), ready-to-eat cereals (17.4%), bread (21.7%), cooked cereal (4.4%), fruit and fruit juice (5.5%), and coffee, soft drinks, and high-fat desserts (15.1%). Seventeen and three-tenths percent of the adults skipped breakfast. These food patterns provide remarkably different nutrient profiles adjusting for energy intake. The egg pattern is highest in total fat, lowest in fiber density, and low in iron and calcium density. In contrast, the ready-to-eat cereal pattern is high in fiber, highest in calcium density, and very low in fat. Breakfast food patterns differ markedly by various sociodemographic factors such as gender, ethnicity, and educational level.Conclusion. Different segments of our population consume different types of foods at breakfast, contributing to differences in their nutrient intakes.

Morning Meals. North American and Mediterranean Breakfast Patterns. Part 3. Mediterranean Patterns and Summary

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Food patterns of two‐parent, two‐child households of urban South Louisiana

Food patterns of 105 two‐parent, two‐child households in South Louisiana were studied. A survey questionnaire was used for data collection. Age of youngest child was a highly significant factor in determining nutritional adequacy of family dietaries as measured by servings from the basic four food groups. Families with young children prepared more fruit and vegetables. Educational level of the spouse was an important factor in breakfast patterns; those with partial college educations served more meat. Part‐time employed homemakers served more breakfast meals and used more convience feeds.

Day care nutrition programs and children's home diets

Information on children's eating practices in both their homes and day care centers is reported and is discussed in relation to the degree of nutritional coordination that exists between home and day care centers. The sample consisted of 15 Pennsylvania day care operators and 94 mothers. Both operators and mothers were asked questions about food served to children, about children's eating patterns, and center-home communications. The study identified communications between the centers and the homes as a weakness of day care nutritional programs. Both operators and mothers were unfamiliar with children's breakfast patterns and use of nutritional supplements. Suggestions are made for informal gathering of information about children's home eating practices.

Protein Value of Selected Food Combinations Corresponding to Breakfast Patterns — Biological Evaluation

Evaluation of protein in meal combinations rather than in individual foods has the advantage of reflecting the supplementary value of component proteins in the meals. In this study of eight meal combinations corresponding to typical breakfast patterns, that containing egg, bread and milk had the highest value for NPU(st) (measuring protein quality) and ND-pCals % (reflecting protein quality and quantity). Meals with milk and bread alone or with oat cereals or shredded wheat had higher NPU(st) values than those with puffed wheat or corn cereals. In the ND-pCals % assay, the meal with bread and milk had a higher protein value than meals in which cereals were included with bread and milk. Among meals with breakfast cereals, those with rolled oats and shredded wheat were of better quality than those containing puffed oats, puffed wheat or corn cereals. Supplementation with lysine improved the protein value as ND-pCals % of puffed oat and puffed wheat meals, suggesting that puffing may have lowered the lysine content of the cereals. Addition of lysine did not improve the protein value of the other meals.

Dietary Behavior in Relation to Migration Behavior

1. Main objective of this report attempts to point out the close association between dietary behavior and migratory experience, based on the sample survey on migration conducted in the Hiroshima prefecture by the Institute of Population Problems in 1970.2. 3, 071 persons aged 15 years and over were drawn from the three stratified areas, namely urban, suburban and rural like mountain villages and islands on the basis of random sampling.3. Principal food pattern (carbohydrate source) was classified into six. Major categories were: (1) taking rice in three meals, (2) taking bread in breakfast only, (3) taking bread in lunch only, (4) taking noodles in lunch only, (5) breakfast without principal food, and (6) others. Of course, taking rice in three meals was dominant in the dietary life of the Japanese population. However, this traditional category had been fairly changing according to areas, age, occupation, education and migration experience.4. Overall change and difference in dietary custom in terms of principal food pattern was indicated by the proportion of the rice intake among all types of diets. For example, the proportion was lowest in the urban (61%), and highest in the rural area (86%), and intermediate in the suburban area (71%). Taking bread in breakfast pattern, on the contrary, was highest in frequency in the urban (17%), lowest in the rural (5%), and intermediate in the suburban area (14%). Areal differentials in principal food patterns may be explained by differentials in occupation and educational levels and also age factor and migration experience.5. Principal diet patterns were clearly distinguished among non-migrants and migrants. The latter tended to take more diversified patterns, and less rice intake and more bread intake in breakfast than the former. The same tendency was found among age groups of each category. However, it was very interesting to note that the dietary behavior was more marked in the age groups aged 30 and over. Higher frequency of taking bread in breakfast and less frequency of taking rice in three meals were characteristic of these age groups of migrants than those of non-migrants. There was not any significant difference of dietary pattern among the age groups aged less than 30 of non-migrants and migrants. It suggested that much more uniform pattern of principal food tended to be strengthened easily particularly among young generation because of the standardization of way of life. However, the youngest age group, 15-19, tended to be strongly influenced by dietary behavior of their parents who were migrants or non-migrants.6. Some conclusions are as follows. Firstly, remarkable difference among age groups of migrants and non-migrants may be important in view of drastic change of age composition of population in the 1970's. Secondly, urbanization which will be accelerated in this decade, may be another factor influencing dietary behavior of the Japanese population.