Breakfast Type Research Articles

한국 청소년의 아침 식사 유형에 따른 영양소 섭취 상태 및 아침식사의 질 평가

Objectives This study is to evaluate the quality of breakfast and compare the nutritional intake by breakfast type of Korean adolescents. Methods This study analyzed data from 3,779 adolescents aged 12 to 18 who participated in the National Health and Nutrition Survey conducted from 2016 to 2019. Breakfast was classified as ‘rice’, ‘bread’, ‘noodles’, ‘cereal’, and ‘others’ based on the main food consumed. Differences in general characteristics by breakfast type were ana-lyzed, and nutrient intake and nutrient intake ratio relative to daily nutrient intake standards were used for the analysis. Additionally, the study derived the contribution rate and nutrient density of daily nutrient intake from breakfast. Results Regarding the type of breakfast consumed by adolescents, rice ranked first at about 45%, followed by bread, cereal, and noodles. The breakfast skipping rate was higher among female adolescents at 43.03% com-pared to males at 35.57%. Rice and bread tended to account for most of the energy and protein intake, and cereals accounted for the highest daily intake of vitamins and minerals. The contribution rate of breakfast to daily energy intake was about 23-24% for rice and noodles, about 18% for bread, and about 14% for cereal. Conclusions The results of this study suggest that rice is an excellent breakfast diet for Korean adolescents. However, the high rate of breakfast skipping among adolescents suggests the need for efficient and continuous nutritional education about regular breakfast.

Effect of skipping breakfast on cardiovascular risk factors: a grade-assessed systematic review and meta-analysis of randomized controlled trials and prospective cohort studies.

Skipping breakfast is one of the most prevalent irregular eating habits. Several pieces of evidence have reported the association between breakfast omission and a higher risk of cardiovascular diseases. Numerous publications have focused on the impact of skipping breakfast on various cardiovascular risk factors. Therefore, the current systematic review and meta-analysis aimed to assess this impact, especially with regard to anthropometric measurements, serum lipid profiles, blood pressure, and glycemic control indicators. A comprehensive search was performed in PubMed, Web of Science, Embase, Scopus, and the Cochrane Central Register of Controlled Trials up to 1 April 2023. A total of 11 eligible trials were identified to evaluate the combined effects of skipping breakfast. Final integrated results demonstrated that breakfast omission significantly decreased the body weight (mean difference = -0.66, 95% CI: -1.09 to -0.24, p = 0.002, I2 = 0.0) and increased the level of serum low-density lipoprotein cholesterol (LDL-C) (mean difference = 9.89, 95% CI: 5.14 to 14.63, p = 0.000, I2 = 17.3). Subgroup analysis also revealed potential factors that may affect the outcomes, for example, the physiological condition of participants, duration, gender, and type of breakfast. In conclusion, skipping breakfast may reduce body weight while increasing the level of serum LDL-C at the same time. In view of the limited trials, further studies are needed to expound the role of breakfast omission in cardiovascular diseases.

No food for thought-How important is breakfast to the health, educational attainment and wellbeing of school-aged children and young people?

There have been reports from teachers of pupils in the United Kingdom arriving at school hungry. Poor nutritional intake during childhood can increase the risk of developing both short- and long-term health problems. Breakfast consumption has been associated with several outcomes including better diet quality and healthier weight status. Nevertheless, skipping breakfast is a frequent behaviour in young people, particularly adolescents, and those from lower socio-economic groups, who are less likely to meet dietary recommendations and nutritional targets. The aim of this narrative review is to explore the contribution of breakfast consumption at home or at school and the impact of breakfast skipping on nutrient intakes in school-aged children (aged 4-18 years), and their effect on weight and cardiometabolic health. We will also summarise evidence for a link with cognitive function and educational attainment. A broadly positive effect of breakfast intake on diet quality, weight status and school-related outcomes was found in the literature, although inconsistencies in findings and methodological limitations within the evidence base are notable. Further research is warranted to better understand impact of breakfast intake and school breakfast provision on longer-term learning, educational attainment and health outcomes. This also needs to consider the cost benefit, type of breakfast and any unintended consequences such as encouraging multiple breakfasts. Breakfast consumption could improve the nutritional intakes of the most vulnerable young people and may help to address inequalities in educational outcomes at least in the short term.

Breakfast Type and Cardiovascular Mortality: The Japan Collaborative Cohort Study.

Little is known regarding the association between breakfast type and cardiovascular mortality. We examined the associations between breakfast type and risks of mortality from stroke, coronary heart disease (CHD), and total cardiovascular disease (CVD). A total of 85,319 males and females aged 40 to 79 years who were free from CVD and cancers at baseline were involved in this study. The participants were divided into five groups according to their self-reported breakfast types: Japanese breakfast, Western breakfast, mixed Japanese-Western breakfast, other breakfast, and skipping breakfast groups. All hazard ratios (HRs) were estimated using Cox proportional hazards regression models after adjusting for the potential confounding factors. During the median 19-year follow-up, we identified CVD deaths of 5,870 subjects. Compared to the Japanese breakfast, the multivariable HRs (95% CIs) of total CVD were 0.64 (0.52-0.79) for mixed Japanese-Western breakfast, 0.90 (0.77-1.04) for Western breakfast, 1.24 (0.95-1.61) for other breakfast, and 1.31 (1.00-1.71) for skipping breakfast. The corresponding HRs (95% CIs) of total stroke were 0.67 (0.49-0.91), 0.83 (0.66-1.05), 1.15 (0.76-1.74), and 1.25 (0.82-1.92), and those of CHD were 0.73 (0.48-1.12), 1.08 (0.81-1.44), 1.09 (0.60-1.98), and 1.77 (1.11-2.83). Compared to Japanese breakfast, mixed Japanese-Western breakfast may have a protective role in cardiovascular mortality whereas skipping breakfast may harm cardiovascular health.

Wild gibbons plan their travel pattern according to food types of breakfast.

Planning for the future is a complex skill that is often considered uniquely human. This cognitive ability has never been investigated in wild gibbons (Hylobatidae). Here we evaluated the movement patterns from sleeping trees to out-of-sight breakfast trees in two groups of endangered skywalker gibbons (Hoolock tianxing). These Asian apes inhabit a cold seasonal montane forest in southwestern China. After controlling for possible confounding variables including group size, sleeping pattern (sleep alone or huddle together), rainfall and temperature, we found that food type (fruits or leaves) of the breakfast tree was the most important factor affecting gibbon movement patterns. Fruit breakfast trees were more distant from sleeping trees compared with leaf trees. Gibbons left sleeping trees and arrived at breakfast trees earlier when they fed on fruits compared with leaves. They travelled fast when breakfast trees were located further away from the sleeping trees. Our study suggests that gibbons had foraging goals in mind and plan their departure times accordingly. This ability may reflect a capacity for route-planning, which would enable them to effectively exploit highly dispersed fruit resources in high-altitude montane forests.

Simplex method for profit maximization in Chinese breakfast food stall

Linear programming is an operational research technique widely used to identify action solutions for managers. The linear programming model explores the efficient use of available raw materials to produce different marketable products. Linear programming will encourage companies to increase production by taking full advantage of this opportunity. However, the trial-and-error approach is most often used by many organizations. As a result, firms find it challenging to allocate scarce resources in a profit-maximizing manner. This study focuses on implementing optimization principles to optimize manufacturing revenues through linear programming to measure production costs and determine their optimal benefits. The study uses data from Chinese food stall reports for five breakfast types: nasi lemak, fritters, curry puff, ear-eye cake, and popiah. The attribute has been identified as a linear programming problem, built mathematically and solved using Excel software. The results show that the food stall should concentrate more on producing curry puff and popiah. In comparison, other products should be produced less because their value becomes zero to reach the maximum monthly profit of RM28, 236. The analysis found that curry puff and popiah objectively contribute to the revenue. Therefore, more curry puff and popiah must be produced and sold to maximize profit.

Association between Breakfast Meal Categories and Timing of Physical Activity of Japanese Workers.

Background: Breakfast is the most important meal of the day and has been associated with longevity. Regular breakfast consumers often have a healthy lifestyle, including a healthy diet and regular physical activity. Methods: We examined the association between breakfast type, chronotype (morningness-eveningness), and physical activity in 3395 Japanese workers using a cross-sectional web survey. Results: Participants who ate Japanese breakfasts showed an early chronotype, while those who ate breakfast cereal exhibited a later chronotype. Physical activity was positively associated with adopting a Japanese breakfast style. Japanese breakfast eaters performed physical activities from 6:00–9:00 compared with other breakfast eaters. Conclusion: Our findings suggest that eating a Japanese breakfast is associated with an earlier chronotype (morningness) and higher physical activity.

Dependence of Body Mass Index on Some Dietary Habits: An Application of Classification and Regression Tree

The purpose of this study was to determine the influence of some eating habits on body mass index (BMI) using a regression model created via the classification and regression tree method (CART). The study was conducted using a questionnaire specially developed for the study, evaluated for reliability and validity. In addition to demographics (age and sex), the questions concern the timing of the meals and the type of food consumed. The data contains records for 533 people (322 women and 211 men) aged 18 to 65 years. The survey was conducted in the period 2019-2021 in Stara Zagora, Bulgaria. Data were processed using descriptive statistics, and regression and classification data mining method CART. A CART model with a dependent variable BMI and predictors Sex, Age, Breakfast type, Breakfast time, Lunchtime, Lunch type, Dinner time, Dinner type have been created. The obtained model is statistically significant at a significance level of P<0.0001 and a coefficient of determination R2 = 0.495. The normalized importance of the factors that affect the BMI is as follows: Sex (100%), Age (61.4%), Lunch type (26. 0%), Lunchtime (18.8%), Dinner time (13.9%), and Breakfast type (13.2%). Women have a lower BMI than men. BMI increases with age. The CART method allows to make a classification by the predictors used and gives opportunities for a more in-depth analysis of the reasons for the increase in BMI. The level of influence of diet and eating habits (type of food, time of consumption) on BMI was determined.

Concurrent Validity of a Continuous Glucose-Monitoring System at Rest and During and Following a High-Intensity Interval Training Session.

To assess the concurrent validity of a continuous blood-glucose-monitoring system (CGM) postbreakfast, preexercise, exercise, and postexercise, while assessing the impact of 2 different breakfasts on the observed level of validity. Eight nondiabetic recreational athletes (age = 30.8 [9.5]y; height = 173.6 [6.6]cm; body mass = 70.3 [8.1]kg) took part in the study. Blood glucose concentration was monitored every 10 minutes using both a CGM (FreeStyle Libre, Abbott, France) and finger-prick blood glucose measurements (FreeStyle Optimum) over 4 different periods (postbreakfast, preexercise, exercise, and postexercise). Two different breakfasts (carbohydrates [CHO] and protein oriented) over 2 days (2 × 2 d in total) were used. Statistical analyses included the Bland-Altman method, standardized mean bias (expressed in standardized units), median absolute relative difference, and the Clarke error grid analysis. Overall, mean bias was trivial to small at postbreakfast (effect size ± 90% confidence limits: -0.12 ± 0.08), preexercise (-0.08 ± 0.08), and postexercise (0.25 ± 0.14), while moderate during exercise (0.66 ± 0.09). A higher median absolute relative difference was observed during exercise (13.6% vs 7%-9.5% for the other conditions). While there was no effect of the breakfast type on the median absolute relative difference results, error grid analysis revealed a higher value in zone D (ie,clinically unsafe zone) during exercise for CHO (10.5%) compared with protein (1.6%). The CGM device examined in this study can only be validly used at rest, after both a CHO and protein-rich breakfast. Using CGM to monitor blood glucose concentration during exercise is not recommended. Moreover, the accuracy decreased when CHO were consumed before exercise.

Percepción de salud, de soledad, de felicidad e imagen corporal según el tipo de desayuno durante el confinamiento a causa de la Covid-19

The aim was to determine the relationship between the perception of health, loneliness, happiness and body image according to the type of breakfast during the state of alarm decreed by the COVID-19 in primary schoolchildren. For this purpose, a descriptive cross-sectional study was designed with a sample of 116 Spanish schoolchildren. Perceptions of health, loneliness, happiness and body image were assessed using four items from the Health Behavior in School-aged Children questionnaire. The items referring to breakfast were extracted from the Mediterranean Diet Quality Index in children and adolescents questionnaire. After inferential analysis, it was observed that eating a cereal or derivative for breakfast was associated with a higher perception of health (OR = 1.45; p = 0.021), happiness (OR = 1.57; p = 0.002), body image (OR = 1.70; p = 0.006), and lower perception of loneliness (OR = 1.74; p = 0.002). This association was maintained after adjustment for body image with the exception of health perception (OR = 1.53, p = 0.156). In conclusion, eating a cereal or derivative for breakfast may be related to a higher perception of health, happiness, body image, and lower perception of loneliness in primary school children.

Breakfast Preferences in Urban India: A Sensory and Consumer Perspective

Breakfast is the most important meal of the day. The consumption of a good breakfast is considered to kick metabolism and boosts energy levels in the body. In Urban India the socio-cultural situation is in a transit mode where people are not thinking about just having a breakfast but a healthier and wellfortified nutritious breakfast which is preferred. The study of this project is to analyse the type and preferences of breakfast that an Urban Indian familyhaves owing to the paucity of time, health benefits and many other factors. This study additionally aims at analysing the choices of ready to eat food productsover traditional home made food. It highlights the use of branded ready to eat food products like MTR foods, its availability, its marketing standards, public reviews about its variety of food products and some suggestive measures for improving on some of the marketing strategies

Cross-sectional associations of schoolchildren’s fruit and vegetable consumption, and meal choices, with their mental well-being: a cross-sectional study

BackgroundPoor mental well-being is a major issue for young people and is likely to have long-term negative consequences. The contribution of nutrition is underexplored. We, therefore, investigated the association between...

Nutrition education on obesity and diabetes to medical students.

It is important for medical students to understand the relationship between nutrition, obesity, and diabetes to educate their patients in the future. However, medical training does not always include nutritional education. An experiential learning project was incorporated into the medical school curriculum as an effort to implement nutrition in the physiology course. First-year medical students (n = 140) received lectures on the regulation of blood glucose levels and their relationship to carbohydrates with different glycemic indexes (GI), obesity, and diabetes. Lectures were followed by a laboratory exercise where students calculated their body mass index (BMI), percentage body fat, and percentage muscle using a Bioelectrical Impedance Commercial Scale. While 63% of students had normal BMI, 31% were overweight or obese and 5% were underweight. A subgroup of 54 students tested different types of breakfasts with varying GI and provided blood samples at 0, 30, 60, 90, and 120 min. Their glucose responses were plotted based on the breakfast GI. Pre- and posttests were conducted to assess the teaching intervention where the Wilcoxon signed ranks test indicated that posttest ranks were significantly higher than pretest ranks (Z = -6.6, P < 0.001), suggesting the intervention was beneficial to students.

Postprandial effects of a whey protein-based multi-ingredient nutritional drink compared with a normal breakfast on glucose, insulin, and active GLP-1 response among type 2 diabetic subjects: a crossover randomised controlled trial.

Postprandial hyperglycaemia is recognised as an important target in type 2 diabetes management. Dietary pattern, meal composition, and amount of food intake are major factors for maintaining postprandial blood glucose levels. The aim of this study was to investigate the effect of consuming a whey protein-based multi-ingredient nutritional drink (WD) on postprandial glycaemic, insulinaemic, and active glucagon-like peptide-1 (GLP-1) responses in comparison to a typical breakfast, which is boiled white rice with chicken (BC) in patients with type 2 diabetes mellitus (T2DM). Fifteen subjects with T2DM participated in a randomised, controlled, cross-over study. Two isocaloric diets with similar nutrient composition were randomly tested with at least 7 d in between. Glucose, insulin, and active GLP-1 were measured by standard methods with blood samples collected with a venous catheter for 240 min during a kinetic test. The incremental area under the curve (iAUC0-240 min) for plasma glucose was significantly lower after the consumption of WD (WD: 3551 ± 546; BC: 9610 ± 848 mg min/dl; P < 0⋅01), while insulinaemic response tended to be lesser (iAUC0-240 min) than those of BC. In addition, higher iAUC0-240 min for active GLP-1 was obtained with WD diet (WD: 2230 ± 441; BC: 925 ± 183 pM min/ml; P < 0⋅01). This study showed that WD can be used to replace a regular breakfast for improving postprandial glucose response and active GLP-1 levels in people with T2DM. Further studies are required to elucidate the clinical efficacy of WD on long-term glycaemic control in people with T2DM.

Breakfast Characteristics and Its Association with Daily Micronutrients Intake in Children and Adolescents-A Systematic Review and Meta-Analysis.

Breakfast is an important source of key nutrients in the diet. For this reason, the aim of this review was to investigate the associations between breakfast consumption and daily micronutrients intake in both children and adolescents (aged 2–18 years). A peer-reviewed systematic search was conducted in three datasets (PubMed, Scopus and Cochrane Library) in February 2020 in English and Spanish. Two independent reviewers evaluated 3188 studies considering the AXIS critical appraisal and PRISMA methodologies. Meta-analysis was carried out comparing results according to type of breakfast consumed (Ready to eat cereals (RTEC) breakfast or other types of breakfast) and breakfast skipping. Thirty-three articles were included in the systematic review (SR) and 7 in the meta-analysis. In the SR, we observed that those children and adolescents who usually consume RTEC at breakfast had a higher consumption of B-vitamins than those not consuming RTEC at breakfast. Breakfast consumers had a higher mineral intake (iron, calcium, magnesium, potassium, zinc, and iodine) than breakfast skippers. In the Meta-Analysis, RTEC consumers had significantly higher vitamin C intake than breakfast skippers (Standard Mean Difference (SMD), −4.12; 95% confidence intervals (CI): −5.09, −3.16). Furthermore, those children who usually consume breakfast had significantly higher daily intake of calcium than breakfast skippers (SMD, −7.03; 95%CI: −9.02, −5.04). Our review proposes that breakfast consumption seems to be associated with higher daily micronutrients intake than breakfast skippers.

Breakfast Characteristics and Their Association with Energy, Macronutrients, and Food Intake in Children and Adolescents: A Systematic Review and Meta-Analysis.

Breakfast plays an important role in health because it has been associated with overall health, which includes a high daily nutrient intake and a low risk of chronic diseases. For this reason, we investigated the associations between breakfast consumption and daily energy, macronutrients, and food and beverage consumption. We systematically searched peer-reviewed articles in three datasets (Pubmed, Scopus, and Cochrane). Two independent reviewers evaluated 3188 studies against the inclusion criteria using the Appraisal tool for Cross-Sectional Studies (AXIS) critical appraisal and Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) methodologies. The meta-analysis was performed by comparing results based on type of breakfast consumed (ready to eat cereal breakfasts or other types of breakfasts). Ultimately, 38 studies were included in the review and 7 of them in the energy and macronutrients intake meta-analysis. In the Systematic Review, breakfast consumers had higher energy intake (EI), fibre intake, and higher consumption of fruits and vegetables and lower consumption of soft drinks than breakfast skippers. In the Meta-Analysis, breakfast consumers had a higher carbohydrates intake (MD, −8.21; 95%CI: −11.37, −5.05) and fibre intake (MD, −8.43; 95%CI: −12.63, −4.23) than breakfast skippers. However, breakfast consumers had a lower fat intake (MD, 4.59; 95%CI: 2.04, 7.15). Our review suggests that breakfast consumption is associated with better macronutrient intake and healthier food and beverage consumption.

Eating rate and food intake are reduced when a food is presented in an ‘unusual’ meal context

Research has shown that 1) the slower a food is eaten the less food is consumed overall, and 2) context affects portion selection. This study aimed to explore whether eating rate and food intake are influenced by consuming food in ‘usual’ vs ‘unusual’ mealtime contexts. Furthermore, this study aimed to identify whether mealtime-specific appropriateness and previous consumption frequency corresponded with differences in eating rate and food intake between contexts. Seventy-eight participants were served either cheese and tomato pasta (a typical lunch food) or porridge with milk and honey (a typical breakfast food) ad libitum at both breakfast and lunch on separate days. Results showed that eating rate was slower (60.7 vs 71.2 g/min, p < 0.001) and less food was consumed (404.1 vs 543.2 g, p < 0.001) when participants ate cheese and tomato pasta at breakfast compared to at lunch. However, no significant differences in eating rate (54.6 vs 56.4 g/min, p = 0.75) or food intake (423.7 vs 437.7 g, p = 0.88) were found between mealtimes for porridge with milk and honey. Furthermore, differences in eating rate and food intake between contexts were not associated with differences in mealtime-specific appropriateness or previous consumption frequency. These results suggest that eating rate and ad libitum food intake are influenced by the congruency of the food-to-mealtime context; however, this effect is not associated with mealtime-specific appropriateness or previous consumption of the food. Further research should explore the implications of introducing foods at unusual mealtimes in relation to strategies for weight management.

What should we eat for breakfast? American and Chinese children’s prescriptive judgments about breakfast foods

Despite the numerous positive benefits of consuming nutritious food, American breakfasts are notoriously unhealthy. Recent research with U.S. adults found that the resistance to include nutritious foods at breakfast is due in part to misconceptions about what “breakfast” should be. Here, we assessed the development of these misconceptions in 4- and 5-year-old children. Similar to American adults, U.S. children perceive typical breakfast foods as especially appropriate for breakfast and believe that alternatives typically consumed at lunch or dinner are less suitable for breakfast. This leads them to be unwilling to add nutritious alternatives to their breakfast repertoire. Unlike U.S. children, Chinese children are not as likely to hold these mistaken beliefs and are more motivated to try healthy alternatives at breakfast. Our findings cast light on the developmental roots of Americans’ tendency to consume unhealthy breakfasts and have implications for interventions to boost healthy eating behaviors from early on.

Public Market Breakfast: a Food Tradition

public markets are integral spaces in the history of cities and neighborhoods that preserve local culture, surrounding customs and attractive practices. This study aimed to characterize the traditional typical breakfast preparations of public market restaurants. Study with a qualitative approach, conducted in a public market, an historical and cultural heritage of a northeastern Brazilian capital, being a reference point in food and gastronomy, popularly frequented by residents of the region and tourists seeking to know the regional food. The daily demand for meals in this place starts at dawn, from 4:00 am, with varied breakfast options of typical dishes, such as rice couscous, corn couscous, tapioca, fried cake, panelada and cozidao. These typical dishes are made with fresh and/or minimally processed regional ingredients purchased on the market, contributing to the sustainability of the place. New ingredients were incorporated in meals preparations, with improvement in the way of cooking, directed to the cultural context. However, it is necessary to apply techniques that can improve the nutritional quality of typical breakfast meals. At the public market can be found typical meals preparations, who identify and preserve the habits, customs and traditions of the regional food culture.

Breakfast consumption habits of Australian men participating in the \u201cTypical Aussie Bloke\u201d study

BackgroundBreakfast is often regarded as “the most important meal of the day” but there is limited reporting of the foods/beverages currently constituting a typical breakfast. This study investigated current breakfast habits of Australian men.MethodsMen aged 18-44y were recruited from metropolitan and regional NSW Australia and completed an online survey investigating breakfast consumption habits and other lifestyle parameters including demographic characteristics and waking habits.Results112 men participated. Most (83.5%) ate breakfast ≥5 times/week and consumed this meal before 8 am (84.0%). Breakfast for habitual breakfast eaters consisted of one or more of the following foods or beverages eaten ≥5 times/week: breakfast cereal (50.0%), milk for cereal (51.1%), fruit (28.7%), toast (13.8%), spreads (11.7%), yogurt (12.8%), and/or coffee (40.4%). Breakfast may also include the following foods 1–4 times/week: eggs (58.5%), bacon (30.9%), juice (19.1%), and/or tea (17.0%).ConclusionA majority of Australian men younger than 45 years old were found to eat breakfast most days of the week. Cereal, milk and fruit were the most common foods consumed for breakfast. Breakfast is considered to be an important meal among health professionals and we found a majority of Australian men do eat breakfast regularly. Approximately half of the young men in the study reported consuming cereal and milk for breakfast most of the time, a breakfast option that is linked to higher daily wholegrain, fibre and micro-nutrient intakes.