High-fibre Breakfast Research Articles

Associations between an obesity-related dietary pattern and incidence of overall and site-specific cancers: a prospective cohort study

BackgroundA dietary pattern (DP) may impact on cancer incidence more strongly than individual foods, but this association remains uncertain. Here, we aimed to broadly explore the associations of an obesity-related DP with overall and 19 site-specific cancers.MethodsThis study included 114,289 cancer-free participants with at least two dietary assessments. A total of 210 food items were classified into 47 food groups, and the mean amount of each food group was used in reduced-rank regression to derive the obesity-related DP. Cox regressions were conducted to explore the associations of the obesity-related DP with overall and 19 site-specific cancers. The parallel mediation model was constructed to quantify the mediating roles of potential mediators.ResultsDuring a median follow-up period of 9.4 years, 10,145 (8.9%) incident cancer cases were documented. The derived-DP was characterized by a higher intake of beer and cider, processed meat, high sugar beverages, red meat, and artificial sweetener, and a lower intake of fresh vegetables, olive oil, tea, and high fiber breakfast cereals. Observational analysis showed that a higher obesity-related DP Z-score was linearly associated with an increased risk of overall cancer (adjusted hazard ratio (HR) = 1.02, 95% CI: 1.01, 1.04 per 1-SD increase, corrected P < 0.001). For site-specific cancer, positive linear associations for six cancer sites (oral, colorectal, liver, lung, endometrium, and thyroid) and nonlinear associations for six cancer sites (esophagus, malignant melanoma, prostate, kidney, bladder, and multiple myeloma) were observed. The paralleled mediation analysis suggested that the association between the obesity-related DP and overall cancer is mediated by the body mass index (BMI), the waist-to-hip ratio (WHR), C-reactive protein, high-density lipoproteins (HDLs), and triglycerides.ConclusionsThe developed obesity-related DP is strongly associated with overall and multiple cancer sites. Our findings highlight the complicated and diverse associations between an obesity-related DP and cancers and provide clues for future research directions.

The association of obesity-related dietary patterns and main food groups derived by reduced-rank regression with cardiovascular diseases incidence and all-cause mortality: findings from 116,711 adults.

Research about using reduced-rank regression (RRR) to simultaneously study the effects of both individual and combined consumption of foods on cardiovascular diseases (CVD) is scarce. This study included 116,711 CVD-free participants (a median of 11.8year follow-up) with 2 or more 24-h online dietary assessments. A total of 210 food items were classified into 45 food groups, and the mean amount of each food group was used in RRR to derive dietary patterns (DPs) explaining the maximum shared variation in obesity-related indicators. The associations of DPs and its main food groups (|factor loading| [Formula: see text] 0.2) with the incident CVD and all-cause mortality were examined by Cox model. In cross-sectional analyses, the associations of DP scores with cardiometabolic risk factors (biomarkers) were examined by linear regression. The derived DP was characterized by higher intakes of beer and cider, high-sugar beverages, processed meat, red meat, artificial sweetener, and crisps, chips and savory snacks, and lower intakes of olive oil, high fiber breakfast cereals, tea, and vegetable. Compared to the lowest dietary score quintile, those in the highest were associated with higher risks of total CVD (adjusted-HR: 1.45, 95% CI 1.33-1.57) and all-cause mortality (adjusted-HR 1.31, 95% CI 1.18-1.45). We observed consumption alone of these food groups had a consistent but limited health effect on total CVD and all-cause death incidence. These associations were modified by age and sex. Higher DP scores were related to adverse biomarkers profiles. We developed obesity-related DPs prospectively associated with increased risks of CVD and all-cause mortality.

Effect of different food groups on energy intake within and between individuals

PurposeEnergy intake varies day-to-day because we select different foods, and different amounts of these foods. Energy balance is not tightly regulated over the short-term, and the variability in diet results in an energy surplus or deficit. The aim of this study was to explore how consuming more, or less, than usual amounts of foods contributed towards balancing of total energy intake (TEI) within a day.MethodsFour-day food records came from 6155 adult participants of the National Diet and Nutrition Survey to study these effects. Within-individual regression models of the energy from 60 food groups on TEI were calculated. Energy intake variation within-individuals was regressed separately on the variation in amounts of each food group. Regression models were also fitted to individual four day means.ResultsWithin-individual coefficients ranged from about 0 for high-fibre breakfast cereals to 1.7 for sugar preserves and spreads. Three food groups (e.g. low-calorie soft drinks) tended to reduce TEI, and 13 food groups (e.g. margarine and other spreads, and alcoholic drinks) tended to elevate TEI above the energy content of the food group when more than usual amounts were consumed. Foods groups of higher energy densities, or lower fibre content (e.g. typical “snack” foods, low-fibre bread, and processed meat) tended to promote greater TEI more so than did food groups of lower energy densities (e.g. meat, fish, high-fibre foods, and potatoes).ConclusionDifferent food groups vary considerably in the extent to which they affect TEI in free-living adults. The associations between consuming more, or less, than usual amounts of foods and the effects on TEI are consistent with those found in laboratory studies. Importantly, the present study found similar associations, but using a different methodology and in observational data, providing novel information on energy intake compensation.

Association between whole grain food intake in Canada and nutrient intake, food group intake and diet quality: Findings from the 2015 Canadian Community Health Survey.

Whole grains have been associated with numerous beneficial health outcomes and are recommended in Canada's Food Guide; however, there is little research on whole grains specific to Canada. Therefore, the objective of this study was to characterize the association between Canadians' WG intake and nutrients, food groups and diet quality and to understand top sources of WG in the diets of Canadians. We used data from the Canadian Community Health Survey 2015: a cross-sectional survey that collected information on diet (using a 24-hour recall) and health from 20,487 Canadians 1 year and older. We classified study participants according to their WG intake: non-WG (n = 10,883) and three groups based on age-specific tertiles of WG intake, low-WG (n = 3,322), mid-WG (n = 3,180), and high-WG (n = 3,102). Results were analyzed using population-based survey methods and were adjusted for energy, age, gender, overweight/obesity, income, and supplement use. We found differences in nutrients and food groups by WG group: there was a significant linear trend across groups of increasing WG for increased fiber (children and adults), vitamin B6 (children), thiamin (adults), potassium (children and adults), zinc (adults), calcium (children and adults), iron (children and adults), magnesium (children and adults), fruit (adults), and legumes, nuts and seeds (adults); and decreased total fat (adults), saturated fat (adults), folate (children and adults), refined grains (adults and children), and meat and poultry (adults) intake. We found that there were no differences in total sugar or sodium intake across WG intake groups. The high WG intake group for both children and adults had higher diet quality, measured by the Nutrient Rich Food Index 9.3, compared to non-WG eaters. The top 2 food sources of WG across WG intake groups for children and adults were whole grain oat and high fiber breakfast cereal and whole grain and whole wheat bread. Other top sources of WG included rice, bread products, other breakfast cereals, salty snacks, cereal grains and flours, pasta, and sweet snacks. This research supports recommendations to increase WG foods intake as a means to improve diet quality of Canadians.

Características físicas, fitoquímicas y sensoriales de cereales para desayuno altos en fibra producidos combinando subproductos de zanahoria con salvado de trigo y avena

High-fiber breakfast cereals are mainly produced by extrusion, and to improve its nutritional/nutraceutical properties, the addition of raw materials rich in bioactive compounds has been suggested. The aim of this study was to evaluate the physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals (HFB) prepared from carrot by-products and bran as affected by feed moisture (FM, 19.34–30.66%) and carrot pomace content (CPC, 5.51–22.49%), under a central composite rotatable experimental design. When FM was increased, flexural modulus (FMO, 54-89 MPa), soluble dietary fiber (SDF, 0.64-4.18%), bound phenolic compounds (BPC, 0.02-0.25 mg GAE/g), and DPPH antioxidant activity from BPC extracts (2.07-2.29 µmol TE/g) increased, whereas expansion index (1.09-0.89) diminished. Also, when CPC was elevated, FMO (54-83 MPa), water solubility index (14.21-18.84%), color b* (26.8-28.8), insoluble dietary fiber (19.43-24.71%), SDF (1.12-3.98%), free phenolic (0.56-0.71 mg GAE/g), and flavonoids compounds (0.05-0.31 mg QE/g) increased, whereas BPC decreased (0.25-0.14 mg GAE/g). The HFB presented good (≥ 69%) sensory acceptability. These extruded products presented appropriate physical, phytochemical, and sensory characteristics, whose consumption has potential nutraceutical benefits.

Evaluating an Intervention to Increase Cereal Fiber Intake in Children: A Randomized Controlled Feasibility Trial

ABSTRACTBackgroundObservational studies have shown that higher cereal fiber intake is associated with reduced type 2 diabetes risk. However, it remains uncertain whether this association is causal.ObjectiveThis study evaluated the feasibility of an intervention to increase cereal fiber intake in children using breakfast cereals.MethodsThe study was a 2-arm parallel group randomized controlled trial in 9–10-y-old children, who received free supplies of high-fiber breakfast cereals (>3.5 g/portion) or low-fiber breakfast cereals (<1.0 g/portion) to eat daily for 1 mo with behavioral support to promote adherence. Children provided baseline and 1-mo fasting blood samples, physical measurements, and 24-h dietary recalls. The primary outcome was the group difference in change in plasma total alkylresorcinol (AR) concentration; secondary outcomes were group differences in nutrient intakes and adiposity indices. Analyses (complete case and multiple imputation) were conducted by regressing the final AR concentration on baseline AR in models adjusted for sex, ethnicity, age, and school (random effect).ResultsTwo-hundred seventy-two children were randomly assigned (137 receiving a low-fiber and 135 a high-fiber diet) and 193 (71%) provided fasting blood samples at baseline and follow-up. Among randomized participants, median (IQR) of baseline AR was 43.1 (24.6–85.5) nmol/L and of cereal fiber intake was 4.5 (2.7–6.4) g; 87% of participants reported consuming the cereal on most or all days. Compared with changes in the low-fiber group, the high-fiber group had greater increases in AR (40.7 nmol/L; 95% CI: 21.7, 59.8 nmol/L, P < 0.0001) and in reported cereal fiber intake (2.9g/d; 95% CI: 2.0, 3.7 g; P < 0.0001). There were no appreciable differences in other secondary outcomes.ConclusionsWe have developed a simple and acceptable nutritional intervention that increases markers of daily cereal fiber intake in children. This intervention could be used to test whether increases in cereal fiber intake in children might reduce insulin resistance. This trial was registered at www.isrctn.com as ISRCTN33260236.

Associations between consumption of ready to eat cereal and nutrient intake in the United Kingdom

AbstractIntroductionReady to eat cereal (RTEC) is a nutrient dense food in a typical western diet. Studies have reported better nutrient intake associated with RTEC consumption in other countries, however, little is known in the United Kingdom. The objective of the study was to examine consumption patterns of RTEC and to investigate associations between RTEC consumption and nutrient intake in a nationally representative sample in the United Kingdom.Materials and MethodsChildren aged 1.5–18 years old (N = 2564) and adults aged 19 years or older (N = 2705) from the National Diet and Nutrition Survey rolling programme 2012/13–2015/16 were included in the study. The average of four-day food diary data was used for analysis. RTEC included all food items from the high fiber breakfast cereals and other breakfast cereals, excluding porridge and instant hot oat cereals. Participants were classified as RTEC eaters if they reported consumption of RTEC at least once during the four days. Percentage contribution of RTEC to daily intake of nutrients in RTEC eaters was calculated. Differences in energy and nutrient intake between RTEC eaters and non-eaters were compared using multiple linear regression analyses for surveys, adjusting for age, gender, and equivalized income level. Energy intake was also included as a covariate in the analyses of nutrients intake.ResultsAbout 75% of children were RTEC eaters, whereas 52% of adults reported RTEC consumption. Their daily intake of RTEC were 35.1 g and 42.8 g, respectively. RTEC is a critical source of several key vitamins and minerals. For example, RTEC contributed to over 20% of daily intake of iron, folate, vitamin D, riboflavin, and thiamin in both children and adults who consumed RTEC. Compared to non-eaters, both child and adult RTEC eaters had significantly higher intake of total energy, carbohydrate, fiber, calcium, potassium, iron, phosphorus, magnesium, niacin, folate, riboflavin, thiamin, vitamin B6, vitamin B12, as well as significantly lower intake of sodium and total fat. Adult RTEC eaters also had higher intake of vitamin C and vitamin D. There was no difference in intake of non-milk extrinsic sugar by RTEC consumption status in both children and adults, although total sugar intake was higher in adult RTEC eaters.DiscussionRTEC is an important dietary source of key nutrients in the United Kingdom. Consumption of RTEC is associated with higher intake of nutrients to encourage and lower intake of nutrients to limit, in both children and adults in the United Kingdom.

Effects of Low-Fat and High-Fat Meals, with and without Dietary Fiber, on Postprandial Endothelial Function, Triglyceridemia, and Glycemia in Adolescents.

The consumption of fiber-rich foods may negate the deleterious effects of high-fat meals on postprandial triglyceridemia and endothelial function. Despite supportive data in adults, little is known about the effects of high-fat and high-fiber foods on cardiovascular health parameters in pediatric populations. In this crossover trial, male and female adolescents (n = 10; 14.1 + 2.6 years; range 10–17 years) consumed (1) low-fat, low-fiber, (2) low-fat, high-fiber, (3) high-fat, low-fiber, and (4) high-fat, high-fiber breakfast meals in randomized order, each following an overnight fast. Baseline and 4 h post-meal blood was obtained for determination of glucose, insulin and triglyceride concentrations. Endothelial function was assessed via brachial artery flow-mediated dilation (FMD). Postprandial FMD was not significantly changed after any meal. However, regression analyses revealed a significant inverse relationship between the change in 4 h triglyceride concentration and change in 4 h FMD for the high-fat, low-fiber meal (β = −0.087; 95% CI = −0.138 to −0.037; p = 0.001) that was no longer significant in the high-fat, high-fiber meal (β = −0.044; 95% CI = −0.117 to 0.029; p = 0.227). Interpretation of these analyses must be qualified by acknowledging that between-meal comparison revealed that the two regression lines were not statistically different (p = 0.226). Addition of high-fiber cereal to the high-fat meal also reduced 4 h postprandial triglyceride increases by ~50% (p = 0.056). A high-fiber breakfast cereal did not attenuate postprandial glucose and insulin responses after consumption of a low-fat meal. While further work is needed to confirm these results in larger cohorts, our findings indicate the potential importance of cereal fiber in blunting the inverse relationship between postprandial hypertriglyceridemia and FMD after consumption of a high-fat meal in adolescents.

Development of a High Fiber Breakfast Porridge from Millet, Macadamia Nuts and Bananas

Many people, including Diabetics consume processed porridge as part of breakfast in their households, which is low in fiber. Maybe this is due to lack of knowledge about how fiber is of importance in their bodies or lack of commercially available local varieties of high fiber porridges. Therefore, the nutritional content of breakfast meals can be improved by including high fiber porridge. The aim of this study was to develop a high fiber porridge using millet, macadamia nuts and banana, to analyze the proximate composition of the porridge, microbiology quality and the sensory attributes. The high fiber porridge was analyzed for its microbiology quality, carbohydrate, moisture, energy, protein, fat, ash, metals and fiber, which showed that the porridge falls in the range of known porridges and cereals on the market. The sensory attributes were good, giving an overall acceptance of the flavor, colour, texture and taste. The research showed that millet, macadamia nuts and banana used in combination have a high possibility of increasing the fiber one requires per day to sustain a healthy life. In this research the raw materials were sterilized and the finished product was aseptically sealed to ensure food safety.

Bread Consumption Is Associated with Elevated Blood Pressure among Adults Living in Mexico City⁻A Sub-Analysis of the Tlalpan 2020 Study.

Excessive dietary sodium is associated with elevated blood pressure (EBP). Bread products are identified as one of the main sources of daily sodium intake. The objective of this cross-sectional study was to evaluate the association between bread and others cereal products consumption with EBP. Frequency intake of a standard serving of bread and other cereal products was recorded and categorized as: ≤3 times/month or never (reference category group) and ≥ once/week. EBP was defined as systolic blood pressure (SBP) ≥120 mmHg and/or diastolic blood pressure (DBP) ≥80 mmHg. Raw and adjusted odds ratios (OR) for the association between consumption of the studied food products and blood pressure status were estimated. Overall, 2011 participants aged 37.3 ± 9.1 years old were included. In the models adjusted for relevant covariates, consumption of one piece of bolillo or telera (OR = 1.39; 95% CI = 1.01–1.89) ≥ once/week was associated with an increased risk of EBP, compared to the reference category. Also, participants consuming one bowl of high-fiber breakfast cereal once/week were less likely to have EBP (OR = 0.73; 95% CI = 0.53–0.98). Initiatives to reduce sodium levels in bread products such as bolillo and telera are needed in Mexico to help manage the cardiovascular risk at the population level.

Wheat Bran Cereal, Human Gut Bacteria and Subjective Wellbeing

Research has shown that consumption of high fiber breakfast cereal is associated with improved subjective well-being, especially increased energy. One possible explanation of these results is through metabolism by gut bacteria and concomitant production of metabolites that influence psychological and gastrointestinal (GI) welfare. This was examined in the present study to determine whether consumption of wheat bran could modulate the composition of the GI microbiota. This human volunteer study (20 volunteers) involved the comparison of three breakfast cereals, All-Bran, Bran Flakes and Cornflakes (60 g/d). The study involved a 14-day baseline phase (no breakfast cereals) and an eight-week experimental phase. Each cereal was consumed for 14 days. A seven-day washout period (no cereals) was carried out between each successive cereal condition. Faecal samples were collected every seven days. Enumeration of predominant faecal bacterial populations (bacteroides, bifidobacteria, clostridia, lactobacilli and eubacteria) was carried out using the culture independent fluorescent in situ hybridisation (FISH) technique. Faecal short chain fatty acid content was also determined. The volunteers completed a battery of questionnaires to assess fatigue/energy, subjective mood, physical and mental health, bowel function and fiber intake. The results showed that in general there was no overall significant effect of breakfast cereal type on the faecal bacterial populations studied. There was also no major effect of breakfast type on short chain fatty acid content. The high-fiber conditions (All-Bran and Bran Flakes) were associated with less fatigue, a significant reduction in cognitive difficulties, looser stools, more motions and feeling more energised.

Effect of high fiber breakfast cereal consumption at suhur on satiety and digestive symptoms during the month of Ramadan

Introduction: Fasting during Ramadan involves large changes in daily eating patterns which strongly impacts the daily biorhythm, and challenges the regular function of the digestive tract. In the UAE, more than seven out of ten children and adolescents consume less fiber than recommended. A common problem reported during Ramadan is poor digestion health accompanied by an increase in the occurrence of constipation. Objective: To assess satiety, bowel habits, body composition, blood glycaemia, and blood lipidemia after the consumption of high fiber All Bran cereal at Suhur meal. Methodology: This research study is a controlled, randomized, parallel-design study. Subjects (n= 45) consumed either 90g of All Bran Raisins (11g/100g fiber) or 90g All Bran Flakes (15g/100g) at Suhur for 20 consecutive days compared with control group (n= 36). Results: After 20 days, significant differences were found for the intervention group for appetite, digestive symptoms and lipid outcomes. Fifteen minutes after Suhur, 100% of the high fiber intervention group (n=45) and 32% of the control group (n=36) experienced satisfaction after the meal. Eight hours later, 53% of the control group and 23% of the intervention group felt hungry. Bloating symptoms were significantly improved for intervention group compared to the control group and had improved bowel functioning (60.5%, 48.6%; P &lt; 0.001, respectively). The high fiber group had significant higher fiber intakes: the control group stayed at 18.5g fiber per day while in the intervention group fiber intake increased from 18 to 25.5g fiber/day. There were no significant changes in body weight, % body fat, and BMI after 20 days for both groups. Moreover, cholesterol and LDL levels have increased significantly in the control group but were maintained in intervention group. Finally, there was no significant increase in blood glucose and triglycerides for the control group. Conclusions: There is a clear positive effect of consuming high fiber breakfast cereal on health and wellbeing during Ramadan with better satiety, improved bowel functions, and blood lipids. Increasing the intake of dietary fiber/day in Ramadan would have many health benefits for the people in the Arab Gulf countries. This research was funded and supported by Kellogg EMEA.

Effect of twelve week training program in blood pressure and heart rate at rest in older hypertensive and normotensive women

Introduction: Fasting during Ramadan involves large changes in daily eating patterns which strongly impacts the daily biorhythm and challenges the regular function of the digestive tract. In the UAE more than seven out of ten children and adolescents consume less fiber than recommended. A common problem reported during Ramadan is poor digestion health accompanied by an increase in the occurrence of constipation. Objective: To assess satiety bowel habits body composition blood glycaemia and blood lipidemia after the consumption of high fiber All Bran cereal at Suhur meal. Methodology: This research study is a controlled randomized parallel-design study. Subjects (n= 45) consumed either 90g of All Bran Raisins (11g/100g fiber) or 90g All Bran Flakes (15g/100g) at Suhur for 20 consecutive days compared with control group (n= 36). RESULTS: After 20 days significant differences were found for the intervention group for appetite digestive symptoms and lipid outcomes. Fifteen minutes after Suhur 100% of the high fiber intervention group (n=45) and 32% of the control group (n=36) experienced satisfaction after the meal. Eight hours later 53% of the control group and 23% of the intervention group felt hungry. Bloating symptoms were significantly improved for intervention group compared to the control group and had improved bowel functioning (60.5% 48.6%; P &lt; 0.001 respectively). The high fiber group had significant higher fiber intakes: the control group stayed at 18.5g fiber per day while in the intervention group fiber intake increased from 18 to 25.5g fiber/day. There were no significant changes in body weight % body fat and BMI after 20 days for both groups. Moreover cholesterol and LDL levels have increased significantly in the control group but were maintained in intervention group. Finally, there was no significant increase in blood glucose and triglycerides for the control group. Conclusions: There is a clear positive effect of consuming high fiber breakfast cereal on health and wellbeing during Ramadan with better satiety improved bowel functions and blood lipids. Increasing the intake of dietary fiber/day in Ramadan would have many health benefits for the people in the Arab Gulf countries. This research was funded and supported by Kellogg EMEA.

High-Protein and High–Dietary Fiber Breakfasts Result in Equal Feelings of Fullness and Better Diet Quality in Low-Income Preschoolers Compared with Their Usual Breakfast

Background: In the United States, 17% of children are currently obese. Increasing feelings of fullness may prevent excessive energy intake, lead to better diet quality, and promote long-term maintenance of healthy weight.Objective: The purpose of this study was to develop a fullness-rating tool (aim 1) and to determine whether a high-protein (HP), high-fiber (HF), and combined HP and HF (HPHF) breakfast increases preschoolers' feelings of fullness before (pre) and after (post) breakfast and pre-lunch, as well as their diet quality, as measured by using a composite diet quality assessment tool, the Revised Children's Diet Quality Index (aim 2).Methods: Children aged 4 and 5 y (n = 41; 22 girls and 19 boys) from local Head Start centers participated in this randomized intervention trial. Sixteen percent of boys and 32% of girls were overweight or obese. After the baseline week, children rotated through four 1-wk periods of consuming ad libitum HP (19-20 g protein), HF (10-11 g fiber), HPHF (19-21 g protein, 10-12 g fiber), or usual (control) breakfasts. Food intake at breakfast was estimated daily, and for breakfast, lunch, and snack on day 3 of each study week Student's t tests and ANOVA were used to determine statistical differences.Results: Children's post-breakfast and pre-lunch fullness ratings were ≥1 point higher than those of pre-breakfast (aim 1). Although children consumed, on average, 65 kcal less energy during the intervention breakfasts (P < 0.007) than during the control breakfast, fullness ratings did not differ (P = 0.76). Relative to the control breakfast, improved diet quality (12%) was calculated for the HP and HF breakfasts (P < 0.027) but not for the HPHF breakfast (aim 2).Conclusions: Post-breakfast fullness ratings were not affected by the intervention breakfasts relative to the control breakfast. HP and HF breakfasts resulted in higher diet quality. Serving HP or HF breakfasts may be valuable in improving diet quality without lowering feelings of satiation or satiety. This trial was registered at clinicaltrials.gov as NCT02122224.

Is there an association between food portion size and BMI among British adolescents?

The prevalence of obesity has increased simultaneously with the increase in the consumption of large food portion sizes (FPS). Studies investigating this association among adolescents are limited; fewer have addressed energy-dense foods as a potential risk factor. In the present study, the association between the portion size of the most energy-dense foods and BMI was investigated. A representative sample of 636 British adolescents (11-18 years) was used from the 2008-2011 UK National Diet and Nutrition Survey. FPS were estimated for the most energy-dense foods (those containing above 10·5 kJ/g (2·5 kcal/g)). Regression models with BMI as the outcome variable were adjusted for age, sex and misreporting energy intake (EI). A positive association was observed between total EI and BMI. For each 418 kJ (100 kcal) increase in EI, BMI increased by 0·19 kg/m2 (95 % CI 0·10, 0·28; P< 0·001) for the whole sample. This association remained significant after stratifying the sample by misreporting. The portion sizes of a limited number of high-energy-dense foods (high-fibre breakfast cereals, cream and high-energy soft drinks (carbonated)) were found to be positively associated with a higher BMI among all adolescents after adjusting for misreporting. When eliminating the effect of under-reporting, larger portion sizes of a number of high-energy-dense foods (biscuits, cheese, cream and cakes) were found to be positively associated with BMI among normal reporters. The portion sizes of only high-fibre breakfast cereals and high-energy soft drinks (carbonated) were found to be positively associated with BMI among under-reporters. These findings emphasise the importance of considering under-reporting when analysing adolescents' dietary intake data. Also, there is a need to address adolescents' awareness of portion sizes of energy-dense foods to improve their food choice and future health outcomes.

Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

This study aims to develop high fiber breakfast food rich in nutritional and functional components (β-glucan, antioxidants, and insoluble fiber) and identify the future possibilities of commercial product. Based on the 15 days survey carried out on Kathmandu, an optimum formulation (86% cereal, 5% nuts, 7% dried fruits and 2% pumpkin seed) of product was found at first 3 trails. Formulated sample was found to be superior in terms of nutritional qualities (protein %- 13.82±0.67, crude fiber %- 7.8±0.96, β-glucan%- 3.13±0.35, total polyphenol GAE- 458.33±10.4) and sensory qualities (color, flavor, size, shape, texture, overall acceptance) than market sample (Protein%- 12.39±1.54, crude fiber%- 5.18±0.9, β-glucan%- 1.18±0.07, total polyphenol GAE- 163.3±58.6). The product was further developed by varying processing methods (germinating, non-germinating wheat and instant (60°C) and gradual drying (50°C, 55°C, 60°C, 70°C)). Formulation having germinated wheat and instant dried (60°C) was found to be superior in terms of color, texture,  avor and overall acceptance. The product was further subjected to chemical and functional analysis, cost analysis (Rs.42), microbiological analysis (TPC-1.8x103, Yeast count- 400cfu/g, Mold count- 300cfu/g), storage stability test (aw=0.113). Statistical analysis showed no significance difference among products of varying drying pattern but difference among germinated and non-germinated products. Consumer perceptibility test showed 64% of the consumer accepted muesli as the best product than commercial breakfast cereals. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10612 J. Food Sci. Technol. Nepal, Vol. 7 (76-80), 2012

Breakfast eating patterns and the metabolic syndrome: the Korea National Health and Nutrition Examination Survey (KNHANES) 2007-2009.

The purpose of this study is to find out the association between eating breakfast, breakfast patterns, and the metabolic syndrome. We used the fourth Korean National Health and Nutrition Examination Survey from 2007 to 2009. A total of 16,734 subjects were included. Breakfast dietary patterns were extracted by factor analysis. Multiple logistic regression was used to assess the relationship between breakfast consumption, breakfast dietary patterns, and the metabolic syndrome. We found that breakfast consumption itself reduced the risk of the metabolic syndrome (odds ratio=0.82, 95% confidence interval=0.69-0.98). We identified two breakfast dietary patterns: the traditional Korean pattern and the dairy-cereal pattern. The dairy-cereal pattern was associated with a reduction in the risk of the metabolic syndrome among breakfast consumers. Compared to no breakfast consumption, the strongest traditional Korean pattern and the highest quartiles for the dairy-cereal pattern were associated with a reduced risk of the metabolic syndrome. Breakfast consumption is associated with the metabolic syndrome. Not all breakfast consumption patterns are associated with a reduced risk of having the metabolic syndrome. In particular, eating either a dairy-cereal breakfast or high energy and fiber breakfast are associated with a reduced risk of the metabolic syndrome.

Skipping breakfast leads to weight loss but also elevated cholesterol compared with consuming daily breakfasts of oat porridge or frosted cornflakes in overweight individuals: a randomised controlled trial.

Eating breakfast may reduce appetite, body weight and CVD risk factors, but the breakfast type that produces the greatest health benefits remains unclear. We compared the effects of consuming a high-fibre breakfast, a non-fibre breakfast, or no-breakfast control on body weight, CVD risk factors and appetite. A total of thirty-six overweight participants (eighteen men and eighteen women) (mean age 33·9 (sd 7·5) years, mean BMI 32·8 (sd 4·7) kg/m(2)) were randomly assigned to consume oat porridge (n=12), frosted cornflakes (n=12) or a water control (n=12) breakfast daily for 4 weeks. Appetite ratings were collected on the first day and weekly thereafter. Before and after the intervention, body weight, composition, blood pressure and resting energy expenditure (REE) were measured and a fasting blood sample was collected. Across the 4 weeks, fullness was higher and hunger was lower in the oat porridge group compared with the control group (P<0·05). Mean weight change over the intervention was significantly different in the control group (-1·18 (sd 1·16) kg) compared with both the cornflakes (-0·12 (sd 1·34) kg) and oat porridge (+0·26 (sd 0·91) kg) groups (P<0·05). However, the control group also showed elevated total cholesterol concentrations relative to the cornflakes and oat porridge groups (P<0·05). There were no differences between groups in changes in body composition, blood pressure, REE or other CVD risk factors. In conclusion, although skipping breakfast led to weight loss, it also resulted in increased total cholesterol concentrations compared with eating either oat porridge or frosted cornflakes for breakfast.

Tracking a dietary pattern associated with increased adiposity in childhood and adolescence

ObjectiveUnderstanding dietary tracking may help to inform interventions to improve dietary intakes and health outcomes. We investigated how a dietary pattern (DP) associated with increased adiposity in childhood, tracked from 7 to 13 y of age in the Avon Longitudinal Study of Parents and Children (ALSPAC).Design and MethodsThree-day food diaries were collected at 7, 10 and 13 y. Reduced rank regression was used to score respondents for an energy-dense, high fat, low fibre DP at each age. Tracking coefficients were estimated for the DP and its key foods using data from 7,027 children.ResultsThe DP tracking coefficient was 0.48 (95% CI: 0.44-0.52) for boys and 0.38 (95% CI: 0.35-0.41) for girls. Of ten key food groups, fruit, vegetables, high fibre bread, high fibre breakfast cereals and full fat milk intakes exhibited the strongest tracking, particularly among low consumers. Lower maternal education and greater prepregnancy maternal BMI predicted higher DP z-scores and lower fruit and vegetable intakes.ConclusionsA dietary pattern associated with increased adiposity tracks moderately from 7 to 13 y of age in this large UK cohort. Specific groups of families may require additional support to foster lifelong healthy dietary habits in their children.

Effect of skipping breakfast on subsequent energy intake

The objective was to examine the effect of consuming breakfast on subsequent energy intake.Participants who habitually ate breakfast and those who skipped breakfast were recruited for two studies. Using a randomized crossover design, the first study examined the effect of having participants consume either (a) no breakfast, (b) a high carbohydrate breakfast (335kcals), or (c) a high fiber breakfast (360 kcals) on three occasions and measured ad libitum intake at lunch. The second study again used a randomized crossover design but with a larger, normal carbohydrate breakfast consumed ad libtum. Intake averaged 624kcals and subsequent food intake was measured throughout the day. Participants ate only foods served from the Cornell Human Metabolic Research Unit where all foods were weighed before and after consumption.In the first study, neither eating breakfast nor the kind of breakfast consumed had an effect on the amount consumed at lunch despite a reduction in hunger ratings. In the second study, intake at lunch as well as hunger ratings were significantly increased after skipping breakfast (by 144kcal), leaving a net caloric deficit of 408kcal by the end of the day. These data are consistent with published literature demonstrating that skipping a meal does not result in accurate energy compensation at subsequent meals and suggests that skipping breakfast may be an effective means to reduce daily energy intake in some adults.