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PubMed1991

Effects of breakfast-size on short-term memory, concentration, mood and blood glucose.

Effects of breakfast size on blood glucose, mood, short-term memory and concentration were assessed in 319 adolescents (age 13-20 years) in real-life setting. Mean energy increase of 63% over habitual breakfast had no effect on blood glucose or late morning mood. High energy intake from breakfast had a beneficial effect on immediate recall in short-term memory evaluated on the whole sample. However, concentration appeared to be impaired by a high caloric breakfast. There were no differences in the studied parameters according to energy supplement size. The present results are consistent with suggestions that meal size supplement has an effect on cognitive function.

Adolescent↗

PubMed2005

Eating patterns and breakfast consumption in obese patients with binge eating disorder.

This study examined eating patterns and breakfast consumption, and their relationships to weight and binge eating, in obese individuals with binge eating disorder (BED). One-hundred seventy-three consecutively evaluated men (n=46) and women (n=127) with BED were administered semi-structured interviews and self-report measures to assess the frequency of meals and snacks eaten, as well as binge eating and eating disorder features. Overall, those who consumed more frequent meals, particularly breakfast, and snacks, weighed less. Breakfast, which was eaten on a daily basis by less than half of participants (n=74; 43%), was the least frequently eaten meal of the day. Participants (n=56; 32%) who ate three meals per day weighed significantly less, and had significantly fewer binges, than participants (n=117; 68%) who did not regularly eat three meals per day. Thus, eating more frequently, having breakfast and consuming three meals every day, have potentially important clinical applications for the treatment of BED given that the effectiveness of specific interventions within treatments for BED are unknown, and that weight loss outcome for BED has been poor.

Adolescent↗

PubMed2004

Breakfast and lunch meal skipping patterns among fourth-grade children from selected public schools in urban, suburban, and rural maryland.

The objective of this study was to describe breakfast and lunch consumption patterns of fourth-grade students from selected public schools in Maryland and how they differ by geographic location. Data were collected from a sample of 540 fourth-grade public school children (46% male, 62% white; mean age=9 years) from three geographically distinct regions of Maryland (30% rural, 30% suburban, and 40% urban). Data on breakfast and lunch consumption were collected using an in-classroom questionnaire. chi(2) tests were used to compare skipping meal behavior by geographic location. Twenty percent of fourth-grade students reported skipping breakfast and/or lunch at least three times per week. Urban students were more than twice as likely to skip breakfast and to eat school-prepared meals compared with suburban and rural students. Dietitians in all regions need to explore new ways to encourage regular meal consumption among students in their schools.

Child↗

PubMed2006

The role of breakfast and a mid-morning snack on the ability of children to concentrate at school.

The effect on the ability of children to attend to their school work, of the size of breakfast and whether a mid-morning snack had been consumed, was considered. Nine year old children were studied for four days. They reported what they had eaten for breakfast and days when they either had or had not eaten a mid-morning snack were contrasted. For an hour in the late morning, while performing individual work, activity sampling was used to establish the time spent on task. Those who had eaten a small breakfast, on average 61 kcal, spent significantly less time attending to their work than those who had eaten larger meals. The adverse effect of a small breakfast was reversed by the consumption of a mid-morning snack.

Analysis of Variance↗

PubMedDate not supplied

Accuracy of fourth-graders' dietary recalls of school breakfast and school lunch validated with observations: in-person versus telephone interviews.

OBJECTIVE: To investigate the accuracy of children's dietary recalls of school breakfast and school lunch validated with observations and obtained during in-person versus telephone interviews. DESIGN: Each child was observed eating school breakfast and school lunch and was interviewed that evening about that day's intake. SETTING: Ten elementary schools. PARTICIPANTS: A sample of fourth-graders was randomly selected within race (black, white) and gender strata, observed, and interviewed in person (n = 33) or by telephone (n = 36). MAIN OUTCOMES MEASURED: Rates for omissions (items observed but not reported) and intrusions (items reported but not observed) were calculated to determine accuracy for reporting items. A measure of total inaccuracy was calculated to determine inaccuracy for reporting items and amounts combined. ANALYSIS: Analysis of variance; chi-square. RESULTS: Interview type (in person, telephone) did not significantly affect recall accuracy. For omission rate, intrusion rate, and total inaccuracy, means were 34%, 19%, and 4.6 servings for in-person recalls and 32%, 16%, and 4.3 servings for telephone recalls of school breakfast and school lunch. CONCLUSIONS AND IMPLICATIONS: The accuracy of children's recalls of school breakfast and school lunch is not significantly different whether obtained in person or by telephone. Whether interviewed in person or by telephone, children reported only 67% of items observed; furthermore, 17% of items reported were not observed.

Child↗

PubMed2000

Breakfast cereal consumption in young children: associations with non-milk extrinsic sugars and caries experience: further analysis of data from the UK National Diet and Nutrition Survey of children aged 1.5-4.5 years.

OBJECTIVE: This study examined the relationship between breakfast cereal consumption and non-milk extrinsic sugars (NMES) intake and the possible implications of this for caries in preschool children. METHODS: Data from the 1995 UK National Diet and Nutrition Survey (NDNS) of children aged 1.5-4.5 years were reanalysed. Four-day weighed food records and dental examinations were available on 1450 children living in private households in Britain. Children were classified by tertiles (age-adjusted) according to the proportion of energy derived from breakfast cereals, and the amount of NME sugar from cereals. There were no significant differences in social class background between any of the groups. RESULTS: Children with diets high in breakfast cereals as a proportion of total energy (top third) had lower proportional intakes of NMES, compared with low consumers of cereals (lowest third). Consumption of sweetened cereals was positively associated with NMES intake. However, caries experience was unrelated to breakfast cereal consumption, whether presweetened or not. CONCLUSIONS: Although presweetened cereals are relatively high in NMES, their cariogenic potential is probably minimal in the circumstances in which they are normally consumed.

Chi-Square Distribution↗

PubMed2003

Determination of the chromium content in commercial breakfast cereals in Spain.

Chromium (Cr) is an essential element, but the content of this element in many foodstuffs, including breakfast cereals, is still unknown. For this reason, the Cr content in different types of commercially available breakfast cereals in Spain (n = 36) was determined by GFAAS following acid mineralization using HNO(3)-H(2)SO(4)-HClO(4). On validation, the method yielded a recovery rate of 99 +/- 1.08%. Results indicated that breakfast cereals are rich in Cr, with contents ranging between 0.09 +/- 0.04 and 0.55 +/- 0.08 microg.g(-)(1) and a mean content of 0.23 +/- 0.12 microg.g(-)(1). Consumption of breakfast cereals by children and adolescents in Spain could supply a Cr intake of 6.9 microg/d, i.e., 3.45-13.8% of the ESSADI and 19.72% of the RDI.

Acids↗

PubMed1999

Breakfast glycaemic response in patients with type 2 diabetes: effects of bedtime dietary carbohydrates.

OBJECTIVES: Bedtime carbohydrate (CHO) intake in patients with type-2 diabetes may improve glucose tolerance at breakfast the next morning. We examined the 'overnight second-meal effect' of bedtime supplements containing 'rapid' or 'slow' CHOs. DESIGN: Randomized cross-over study with three test-periods, each consisting of two days on a standardized diet, followed by a breakfast tolerance test on the third morning. SETTING: The Lundberg Laboratory for Diabetes Research, Sahlgrenska University Hospital, Göteborg, Sweden. SUBJECTS: Sixteen patients with type 2 diabetes on oral agents and/or diet. INTERVENTIONS: Two different bedtime (22.00 h) CHO supplements (0.46 g available CHO/kg body weight) were compared to a starch-free placebo ('normal' food regimen). The CHOs were provided as uncooked cornstarch (slow-release CHOs) or white bread (rapid CHOs). RESULTS: On the mornings after different bedtime meals we found similar fasting glucose, insulin, free fatty acid and lactate levels. However, the glycaemic response after breakfast was 21% less after uncooked cornstarch compared to placebo ingestion at bedtime (406 +/- 46 vs 511 +/- 61 mmol min l(-1), P < 0.01). In contrast, it did not differ when the evening meal consisted of white bread (451 +/- 57 mmol min l(-1)) compared to placebo. According to an in vitro analysis, uncooked cornstarch contained approximately 4 times more slowly digestible starch as compared to white bread. CONCLUSIONS: A bedtime meal providing uncooked cornstarch improved breakfast tolerance the next morning while, in contrast, this was not found following a bedtime meal of white bread. The results are consistent, therefore, with the concept that an increased intake of slowly digestible carbohydrates exert an overnight second-meal effect in patients with type 2 diabetes.

Adult↗

PubMed2003

The extent to which breakfast covers the morning energy expenditure of adolescents with varying levels of physical activity.

BACKGROUND: Energy intake at breakfast affects the performance of creativity tests, memory recall and voluntary physical endurance in children before lunch, and food craving during the whole day. OBJECTIVES: To assess the adequacy of breakfast energy supply (BES) and energy expenditure (EE) in adolescents during a schoolday without or with 2 h of physical education lesson (PEL) in the morning. DESIGN: Sixty adolescents (four groups of 14-16 boys and girls aged 12-16 y) participated in a cross-sectional study. Activity patterns and EE were determined by whole-body calorimetry during 36 h and in free-living conditions during 5 days using both a diary and the validated heart rate recording method. BES was determined by weighing individual foods. The pyloric energy flow was assessed using a model of fractional stomach emptying. RESULTS: BES averaged 24.9% (s.d.=6.1) of daily EE in the four groups of subjects. It covered the mean morning EE on a schoolday without PEL, but not in a schoolday with 2 h of PEL in any group. When PEL took place from 8-10 am the cumulative EE exceeded the cumulative pyloric energy flow after 105-150 min, that is during the PEL session, and the energy deficit increased until lunch. With a light breakfast (BES-1 s.d.) energy deficiency happened after 90 min. CONCLUSION: The results stress the need for a heavy breakfast for children and adolescents on the days with PEL in the morning, and a carbohydrate rich snack at 10 am to improve attention, memory and willing participation in physical activities.

Adolescent↗

PubMed2000

Effect of soy-based breakfast cereal on blood lipids and oxidized low-density lipoprotein.

Consumption of soy protein may reduce the risk of cardiovascular disease both through reduction in serum lipids and by the antioxidant properties of protein-associated soy isoflavones. However, the effect that processing required for the manufacture of breakfast cereals may have on the lipid lowering and antioxidant activities of soy has not been studied. We have therefore assessed the health benefits of soy incorporation into breakfast cereals. Twenty-five hyperlipidemic men and women took soy (providing 36 g/d soy protein and 168 mg/d isoflavones) and control breakfast cereals, each for 3 weeks in a randomized crossover study with a 2-week washout period between treatments. Fasting blood samples were obtained pretreatment and at weeks 2 and 3 of each treatment. No significant difference was seen in serum lipids between treatments at week 3 apart from a 3.8% +/- 1.5% higher apolipoprotein A-1 level on control versus soy (P = .021). However, oxidized low-density lipoprotein (LDL) was reduced on the test compared with the control both as total dienes in LDL and as the ratio of conjugated dienes to cholesterol in the LDL fraction by 9.2% +/- 4.3% (P = .042) and 8.7% +/- 4.2% (P = .050), respectively. High isoflavone intakes in soy breakfast cereals may decrease the risk of cardiovascular disease by reducing oxidized LDL, while having no significant effect on the absolute concentration of LDL cholesterol.

Adult↗

PubMed1988

[The early breakfast--an unknown pitfall in the treatment of type-I diabetes mellitus].

In 15 type I diabetics the mean postprandial rise in blood glucose levels, 90 min after breakfast at about 8 a.m. (the customary time for this meal in hospitals), was 62.2 +/- 34.3 mg/dl, but 90 min after a breakfast which had been put forward by about 1 1/2 hours it was only 2.6 +/- 18.6 mg/dl (P less than 0.001). Seven patients developed hypoglycaemia after the early breakfast, none after the late one. This finding suggests that, to avoid hypoglycaemia after an early breakfast, an additional small meal should be given at about 8:30 a.m. or the insulin content of the morning injection should be changed. The clear connection between the time of the morning insulin injection and the insulin action during the morning explains why, in uninstructed patients who--under their usual daily conditions of starting school or work--are forced to inject insulin early or to eat early, a state of hypoglycaemia may occur.

Adult↗

PubMed1982

Breakfast and performance in school children.

The results from two studies are reported of the effects on mental performance of omitting breakfast. The objective of the first study was to compare the performances of schoolchildren who habitually ate or did not eat breakfast. In the second study the effects of omitting breakfast by those accustomed to eating the morning meal were investigated. 2. Mental performance was assessed by two short-term memory tests (a simple cancellation test in which paired letters were marked on a page or random letters) and a memory-search test in which lines containing a group of specified letters were marked, a series of numerical additions, and an attention-demanding test (in which specified statements had to be verified). 3. Neither study revealed differences attributable to the omission or consumption of breakfast.

Adolescent↗

PubMed2001

Breakfast and performance.

Evidence suggests that the effect of fasting on performance is not uniform, but it is dependent on the basal nutritional status of the subject. Breakfast consumption has a short-term effect in improving selected learning skills, especially work memory. School breakfast programmes have a positive effect on the nutritional status of children, on school attendance and probably on dropout rates. The effect of breakfast consumption on school performance depends on the interaction between the programme, student characteristics (malnutrition) and school organisation. Unless the school setting guarantees a minimum quality standard, the benefits of breakfast consumption will not be evident in performance in complex areas like language or maths.

Child↗

PubMed2003

Micronutrient intakes, micronutrient status and lipid profiles among young people consuming different amounts of breakfast cereals: further analysis of data from the National Diet and Nutrition Survey of Young People aged 4 to 18 years.

OBJECTIVE: To examine associations between breakfast cereal consumption and the dietary habits, nutrient intakes and nutritional status of young people, considering both nutrient adequacy and safety issues (fortification). METHODS: Using archived data from 1688 children in the (British) National Diet and Nutrition Survey of Young People aged 4 to 18 years, nutrient intakes and status were compared across thirds of breakfast cereal consumption (T1 to T3), adjusted for age and energy intake. Cereals provided on average 2%, 6% and 12% of energy in T1, T2 and T3, respectively, for boys; 1%, 4% and 10%, respectively, for girls. RESULTS: Intakes of iron, B vitamins and vitamin D were around 20-60% higher in T3 compared with T1, with significant linear relationships observed for iron, thiamin, riboflavin and folate (T1<T2<T3). After excluding low energy reporters and the unwell, 14% of girls had iron intakes below the Lower Reference Nutrient Intake and this varied fivefold between T1 and T3 (27%, 12% and 5%; P=0.0001). High consumers of breakfast cereals (T3) had better folate, vitamin B12 and riboflavin status and lower total and low-density lipoprotein cholesterol. There was also an association with thiamin and vitamin B6 status in girls. However, iron status (haemoglobin, ferritin and transferrin saturation) was not significantly different between groups, possibly due to lower meat intakes in T3. Total iron intakes were within tolerable levels (maximum of 32 mg day(-1) in one girl taking supplements). CONCLUSIONS: The nutritional benefits of breakfast cereals are demonstrated in status measurements as well as in nutrient intakes in this study. Concerns about excessive iron intakes from fortification appear unjustified.

Adolescent↗

PubMed2006

Survey of breakfast and infant cereals for aflatoxins B1, B2, G1 and G2.

Three hundred and forty-nine breakfast and infant cereal samples were collected at retail level across Canada from 2002 to 2005. They included rice-, soy-, barley-based and mixed-grain infant cereals, corn-, wheat-, rice-based and mixed-grain breakfast cereals, and were analysed for aflatoxins B1, B2, G1 and G2 using a modified AOAC International official method. An immunoaffinity column was used for the cleanup and purification of extracts. Determination of aflatoxins was by LC using post-column derivatization with pyridinium hydrobromide perbromide and fluorescence detection. Results indicated that 50% of both breakfast and infant cereals had detectable levels (limit of detection = 0.002 ng g-1) of aflatoxin B1, which is the most toxic of the four toxins. The levels found varied from 0.002 to 1.00 ng g-1 for aflatoxin B1, from 0.002 to 0.14 ng g-1 for aflatoxin B2, from 0.008 to 0.27 ng g-1 for aflatoxin G1, and from 0.008 to 0.048 ng g-1 for aflatoxin G2. Only 4% of the breakfast cereals and 1% of the infant cereals had aflatoxin B1 levels exceeding 0.1 ng g-1, which is the European Union maximum limit for aflatoxin B1 in baby foods and processed cereal-based foods for infants and young children.

Aflatoxin B1↗

PubMed1989

Serum cholesterol, fat intake, and breakfast consumption in the United States adult population.

Morgan et al demonstrated that adults who consumed ready-to-eat cereals had significantly lower fat and cholesterol intakes than those who ate other foods at breakfast. Not discussed in that study was the effect of breakfast consumption habits on serum cholesterol levels. The NHANES II study of 11,864 adults was used to both verify the Morgan et al results with a different sample and to extend that research by including serum cholesterol. The analysis disclosed that serum cholesterol levels are lowest among adults eating a breakfast that includes ready-to-eat cereal and highest among breakfast skippers.

Adult↗

PubMed2000

Antioxidant content of whole grain breakfast cereals, fruits and vegetables.

BACKGROUND: Considerable scientific evidence suggests that whole grains, as commonly consumed in the United States and Europe, reduce risk for chronic disease including cancer and heart disease. Whole grains provide a wide range of nutrients and phytochemicals that may work synergistically to optimize human health. Fruits and vegetables provide protection against age related diseases. It is believed their high content of antioxidant compounds is key to such protection. OBJECTIVE: This research compares the antioxidant activity of whole grain, ready-to-eat (RTE) breakfast cereals to that of fruits and vegetables. METHOD: Antioxidant activity was determined by dispersing finely ground samples in a 50% aqueous methanol solution of the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). DPPH, which forms a deep purple solution, reacts with antioxidants and color loss at 515 nm correlates to antioxidant content, which is expressed as Trolox equivalents/100 grams (TE). RESULTS: Whole grain breakfast cereals analyzed in this study contained from 2,200-3,500 TE. By comparison, fruits generally ranged from 600-1,700 TE, with a high of 2,200 TE for red plums. Berries averaged 3,700 TE and. vegetables averaged 450 TE with a high of 1,400 TE for red cabbage. A 41 gram average serving of RTE breakfast cereal provides 1,120 TE, while an average 85 gram serving of vegetables or fruits provides 380 and 1,020 TE, respectively. CONCLUSION: Whole grain breakfast cereals, fruits and vegetables are all important dietary sources of antioxidants.

Antioxidants↗

PubMed2003

Breakfast cereal consumption and subjective reports of health by young adults.

The aim of the present research was to extend previous research which has shown that consumption of breakfast is associated with reports of better health. Previous research has confirmed this in samples in the age ranges from mid-twenties to early eighties. The present study considered young adults (189 volunteers, aged between 19-21 years, mean age 19.6 years) living at home. The results showed that skipping breakfast is associated with reports of poorer health and that regular breakfast cereal consumption is associated with better reported health. The effects of breakfast could not be explained by other health-related behaviours or other aspects of diet. Further research is now required to determine the mechanisms underlying this robust association to examine whether it is observed with objective indicators of health and specific diseases.

Adult↗