SEARCH · PubMed Health

Results for “Breakfast”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 235 records · Page 13Linked to original sources

PubMed2007

A low glycaemic index breakfast cereal preferentially prevents children's cognitive performance from declining throughout the morning.

This study investigated whether the glycaemic index (GI) of breakfast cereal differentially affects children's attention and memory. Using a balanced cross-over design, on two consecutive mornings 64 children aged 6-11 years were given a high GI cereal and a low GI cereal in a counterbalanced order. They performed a series of computerised tests of attention and memory, once prior to breakfast and three times following breakfast at hourly intervals. The results indicate that children's performance declines throughout the morning and that this decline can be significantly reduced following the intake of a low GI cereal as compared with a high GI cereal on measures of accuracy of attention (M=-6.742 and -13.510, respectively, p<0.05) and secondary memory (M=-30.675 and -47.183, respectively, p<0.05).

Attention↗

PubMed2006

Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals.

The capability of different fibre preparations to protect the viability and stability of Lactobacillus rhamnosus during freeze-drying, storage in freeze-dried form and after formulation into apple juice and chocolate-coated breakfast cereals was studied. In freeze-drying trials wheat dextrin and polydextrose proved to be promising carriers for the L. rhamnosus strains: both freeze-drying survival and storage stability at 37 degrees C were comparable to the control carrier (sucrose). Using apple fibre and inulin carriers resulted in powders with fairly good initial freeze-drying survival but with poor storage stability at 37 degrees C. When fresh L. rhamnosus cells were added into apple juice (pH 3.5) together with oat flour with 20% beta-glucan the survival of the cells was much better at 4 degrees C and at 20 degrees C than with sucrose, wheat dextrin and polydextrose, whereas with freeze-dried cells no protective effect of oat flour could be seen. The stability of freeze-dried L. rhamnosus cells at 20 degrees C was higher in chocolate-coated breakfast cereals compared to low pH apple juice. Similar to freeze-drying stability, wheat dextrin and polydextrose proved to be better carriers than oat flour in chocolate-coated breakfast cereals. Regardless of their differing capability to adhere to fibre preparations the two L. rhamnosus strains studied gave parallel results in the stability studies with different carriers.

Beverages↗

PubMed2026

Supplementations of docosahexaenoic acid and blueberry suppress a high-fat breakfast-induced postprandial inflammation but only docosahexaenoic acid improves endothelial function in healthy adults: a randomized, double-blind, placebo-controlled crossover intervention study.

Blueberries and n - 3 polyunsaturated fatty acids each can provide protection against inflammation and cardiometabolic disorders. However, the underlying mechanisms are not fully understood. We hypothesized that blueberry and docosahexaenoic acid (DHA) can suppress high fat (HF) meal-induced postprandial inflammation and improve endothelial function. Sixty-two healthy participants (age: 26.8 ± 1.2 y; BMI: 22.1 ± 1.2 kg/m²) consumed an isoenergetic breakfast (850 kcal) containing 34.7 g mostly animal fat (36% kcal), 25.3 g protein, and 111 g carbohydrate, with or without either 42.2 g blueberry powder (BBP) or 1.76 g DHA in a randomized, double-blind, placebo-controlled crossover intervention study. Blood samples were collected before and 1 h, 3 h and 6 h after breakfast. Monocyte activation, proinflammatory gene expression, cytokine production and endothelial function were assessed. Compared with the placebo control, DHA supplementation suppressed the HF breakfast-induced: expression of IL-1β by 21.6% (P < .01) and prostaglandin-endoperoxide synthase 2 (PTGS2, i.e., cyclooxygenase 2) by 22.8% (P < .01) at 6 h; plasma IL-1β production by 40.1 to 49.8% (P < .01) at 1-6 h; lipoprotein lipase (LPL)-treated blood IL-1β production by 40.9% (P < .0001) at 6 h; and total cholesterol/HDL cholesterol ratio by 2.2% (P < .01) at 3 h and 3.5% (P < .0001) at 6 h. BBP supplementation suppressed LPL-treated blood IL-1β production by 23.1% (P < .05) at 6 h. BBP and DHA also induced postprandial increases in reactive hyperemia index (RHI) scores relative to the fasting baselines, with DHA producing a 13.3% increase compared with placebo at 6 h (P < .05). In conclusion, supplementation with BBP or DHA suppressed the HF meal-induced postprandial inflammation but only DHA improved postprandial endothelial function. This study was registered at clinicaltrails.gov (NCT02472171).

Blueberry↗

PubMed2005

The influence on cognition of the interaction between the macro-nutrient content of breakfast and glucose tolerance.

Previously it has been found that both missing breakfast and having poorer glucose tolerance were associated with better memory. The present study therefore examined the impact of eight breakfasts, in a factorial design, that contained either high or low levels of carbohydrate, fat or protein. The meals were designed to vary the rate of release of glucose into the blood stream. Memory, reaction times and vigilance were assessed 30, 75 and 120 min following breakfast. Using fasting blood glucose levels as a measure of glucose tolerance, better memory was found to be associated with better glucose tolerance and the consumption of meals that more slowly release glucose into the blood. The effects of the meals on reaction times and vigilance were opposite to those with memory in that higher levels of blood glucose tended to be associated with better performance. It was concluded that individual differences in glucose tolerance interact with the glycaemic load of a meal to influence cognitive functioning.

Adolescent↗

PubMed2003

Impact of the Pathways food service intervention on breakfast served in American-Indian schools.

BACKGROUND: Pathways was a multisite, multicomponent obesity prevention intervention for American-Indian schoolchildren. The goal of the school breakfast and lunch component was to reduce fat content of school meals to 30% or fewer calories from fat without compromising dietary quality. METHODS: An intensive 3-year intervention was implemented with school food service staff. Five consecutive days of school breakfast menu and recipe information was collected at 20 control and 19 intervention schools at four time intervals. Data were analyzed at nutrient and (in final year) food levels. RESULTS: Average total fat decreased in intervention schools from 16.0 grams at baseline to 13.6 grams by end of study, compared with 16.6 and 16.7 grams at baseline and final measurement in control schools (P<0.030). Percentage of calories from saturated fat were also significantly reduced from 12.0 to 8.9%, compared with 12.1 to 10.6% in control schools (P<0.014). There were no significant differences in total energy or other nutrients by treatment condition across four time points. Food-level data revealed a consistent pattern of more lower-fat items served in intervention schools compared to control schools. CONCLUSIONS: Pathways was successful in achieving its overall goal of reducing dietary fat in meals served for school breakfasts.

Child↗

PubMed1987

The "breakfast tolerance test": screening for gestational diabetes with a standardized mixed nutrient meal.

In a group of 50 presumed normal pregnant women and 20 known gestational diabetic women, all in the early third trimester, the function of a standard 50 gm, 1-hour screening test for gestational diabetes was compared with that of a plasma glucose level determined 1 hour after the ingestion of a standard 600 kcal mixed nutrient breakfast (breakfast tolerance test). The mean plus 2 SD for the breakfast tolerance test was 120 mg/dl. If this were used as the threshold for a screening test, 75% of cases of gestational diabetes would be identified (sensitivity), while 94% of normal pregnant women would be excluded (specificity). A threshold of 100 mg/dl yields a sensitivity of 96% and a specificity of 74%. These results are compared with those for the standard 50 gm glucose challenge.

Adult↗

PubMedDate not supplied

Which fourth-grade children participate in school breakfast and do their parents know it?

OBJECTIVE: To explore fourth-graders' school breakfast participation by gender and race (black, white) and examine the extent to which parents' responses to "Does this child usually eat school breakfast?" reflected their children's participation. DESIGN: Parents answered "yes" or "no" to the questions printed on consent forms. Observers documented which children participated in school breakfast on 26 to 51 randomly selected days per school during 24 weeks in the 1999-2000 school year. SUBJECTS: 357 children recruited from all 22 fourth-grade classes from 6 schools in 1 public school district. VARIABLES MEASURED: Participation rate, participation rate grouping [usually participated (>or=50% of days observed), did not usually participate (< 50% of days observed)]. STATISTICAL ANALYSES PERFORMED: Komolgorov-Smirnov tests, McNemar's test. RESULTS: Median participation rate was 37.5% overall. Distribution of participation rates differed significantly by race (K-S test, P <.001) but not gender. There was a significant difference in the percentage of parents who said "yes" or "no" compared to children's usual participation grouping (McNemar test, P <.001). Of parents who said "yes," 66% of children usually participated; of parents who said "no," 92% of children did not usually participate. IMPLICATIONS: Children, not parents, must be the source for learning about what children eat at school.

Black or African American↗

PubMed2002

Dietary fibre content and nutrient claims relative to the faecal bulking efficacy of breakfast cereals.

The correspondence between the dietary fibre contents of 28 breakfast cereals and their faecal bulking efficacies was measured and used to assess criterion values controlling nutrient claims for dietary fibre. A valid, standardised rat assay was used to measure faecal bulking efficacy as the content of wheat bran equivalents for faecal bulk (WBEfb) in the cereals. Regression analysis of WBEfb content against dietary fibre content allowed the adequacy of criterion fibre values for claims of 'source of fibre,' 'high in fibre' and 'very high in fibre' to be assessed relative to a daily reference requirement of 63 WBEfb, based on human data. Faecal bulking by breakfast cereals was much lower than implied by the dietary fibre claims associated with them. Many more were claimed to be 'high' or 'very high' in dietary fibre (n = 13) than were 'high' or 'very high' in faecal bulking efficacy (n = 4). Conversely, dietary fibre requirements per serving predicted from WBEfb requirements, as necessary to maintain adequate faecal bulk in the current Australian diet, were much higher (4.4 g) than the criterion fibre content (1.5 g) for the most modest claim, 'source of fibre'. After removing four high-bran cereals (>15% dietary fibre) from the analysis, a modest correlation of r = 0.62 between dietary fibre content and faecal bulk was obtained. It is concluded that, with respect to breakfast cereals, fibre values specified for nutrient claims are too low, dietary fibre content is not a reliable guide to faecal bulking efficacy and direct measures of faecal bulking capacity would be more useful than dietary fibre content in describing faecal bulking efficacy for evidence-based food choice.

Colon↗

PubMed1990

Standard breakfast test: an alternative to glucagon testing for C-peptide reserve?

We measured C-peptide after glucagon and breakfast tests to compare the effectiveness of both tests in evaluating residual beta cell function in normal and diabetic subjects. A significantly higher C-peptide response was elicited after standard breakfast in patients with insulin-dependent diabetes mellitus of less than two years' evolution, ranging from 0.12 +/- 0.07 to 0.83 +/- 0.18 ng/ml (P less than 0.05). In nonobese noninsulin-dependent diabetes mellitus the response ranged from 0.86 +/- 0.02 to 1.89 +/- 0.48 ng/ml (P less than 0.0025); in obese NIDDM from 1.02 +/- 0.37 to 1.55 +/- 0.46 ng/ml (P less than 0.05), and in normal subjects from 0.77 +/- 0.23 to 2.11 +/- 1.22 ng/ml (P less than 0.0025). We conclude that the standard breakfast test is a useful and practical approach to the study of residual beta cell function.

Adolescent↗

PubMed2004

The use of glycaemic index tables to predict glycaemic index of composite breakfast meals.

The applicability of the glycaemic index (GI) in the context of mixed meals and diets is still debatable. The objective of the present study was to investigate the predictability of measured GI in composite breakfast meals when calculated from table values, and to develop prediction equations using meal components. Furthermore, we aimed to study the relationship between GI and insulinaemic index (II). The study was a randomised cross-over meal test including twenty-eight healthy young men. Thirteen breakfast meals and a reference meal were tested. All meals contained 50 g available carbohydrate, but differed considerably in energy and macronutrient composition. Venous blood was sampled for 2 h and analysed for glucose and insulin. Prediction equations were made by regression analysis. No association was found between predicted and measured GI. The meal content of energy and fat was inversely associated with GI (R(2) 0.93 and 0.88, respectively; P<0.001). Carbohydrate content (expressed as percentage of energy) was positively related to GI (R(2) 0.80; P<0.001). Using multivariate analysis the GI of meals was best predicted by fat and protein contents (R(2) 0.93; P<0.001). There was no association between GI and II. In conclusion, the present results show that the GI of mixed meals calculated by table values does not predict the measured GI and furthermore that carbohydrates do not play the most important role for GI in mixed breakfast meals. Our prediction models show that the GI of mixed meals is more strongly correlated either with fat and protein content, or with energy content, than with carbohydrate content alone. Furthermore, GI was not correlated with II.

Adult↗

PubMed2005

Why do adolescents eat what they eat? Personal and social environmental predictors of fruit, snack and breakfast consumption among 12-14-year-old Dutch students.

OBJECTIVE: The aim of the study was to investigate the relative importance of personal and social environmental predictors of the consumption of fruit, high-fat snacks and breakfast. DESIGN: A school-based cross-sectional survey. Data were collected through written questionnaires. SETTING: Students from eight schools in the southern part of The Netherlands. SUBJECTS: Six hundred and one students from preparatory secondary vocational education schools. RESULTS: About a quarter of the variation in actual behaviours and intentions to change the behaviours could be explained. Stepwise multiple regression analysis revealed that, for all three behaviours, higher intention to change was especially associated with a more positive attitude and subjective norm, and higher intentions to increase fruit intake with more positive self-efficacy expectations. With regard to actual consumption, a more positive attitude towards eating fruit was the only significant correlate of a higher consumption of fruit. A more positive attitude towards eating high-fat snacks, perceived lower intake of the mother, and higher food availability and accessibility were associated with consumption of high-fat snacks, and a more positive attitude to breakfast more frequently was associated with more frequent breakfast consumption. CONCLUSION: The results indicate that adolescents' attitudes are the most important determinants of different health-related eating behaviours and intentions to change. Interventions promoting a healthy diet for adolescents should include creative strategies to achieve positive associations with healthy dietary changes.

Adolescent↗

PubMed1999

Breakfast cereal consumption and subjective reports of health.

The aim of the present study was to attempt to replicate and extend a recent result which showed that breakfast cereal consumption was associated with better mental health. The general population sample studied here (262 volunteers aged between 21 and 85 years, mean age: 60.9 years) was older than the sample in the previous study. The results showed that those who consumed breakfast cereal every day reported better mental and physical health than those who consumed it less frequently. This association was still present when demographic factors, indicators of lifestyle, such as smoking, or other aspects of diet were covaried. Further research is now required to elucidate the mechanisms underlying this robust association between daily breakfast cereal consumption and well-being.

Adult↗

PubMedDate not supplied

The effect of the interaction between glucose tolerance and breakfasts varying in carbohydrate and fibre on mood and cognition.

As a glucose containing drink has been reported to improve memory, and missing breakfast has been reported to adversely influence memory late in the morning, meals designed to differ in their ability to release glucose into the blood stream were contrasted. Using a factorial design, breakfasts containing 15, 30 or 50 g of carbohydrate and 1.5, 6 or 13 g of fibre were compared. The glucose tolerance of participants proved to be an important factor. Those with better tolerance reported better mood. Those eating breakfasts containing greater amounts of carbohydrate reported feeling tired rather than energetic. The amount of carbohydrate did not negatively affect memory in those with better glucose tolerance, however, the consumption of more carbohydrate resulted in more forgetting in those with poorer glucose tolerance. The effect with reactions times differed from memory in that a greater intake of carbohydrate resulted in faster responses later in the morning.

Adolescent↗

PubMed1988

Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response.

The effects of the glycemic index (GI) of carbohydrate eaten the previous night on the glycemic response to a standard test meal eaten subsequently in the morning (breakfast) was studied. On separate evenings normal subjects ate low- or high-GI test meals of the same nutrient composition. The dinners consisted of single foods in two experiments and mixed meals containing several foods in the third. The differences between the observed glycemic responses to low- and high-GI dinners were predicted by their GIs. The glycemic responses to breakfast were significantly lower on mornings after low-GI dinners than after high-GI dinners. Eating, at dinner, foods with different fiber contents but the same GI had no effect on postbreakfast glycemia. We conclude that the GI predicts the difference between glycemic responses of mixed dinner meals; breakfast carbohydrate tolerance is improved when low-GI foods are eaten the previous evening.

Adult↗

PubMed1990

Ingestion of different types of fat in the evening meal does not affect metabolic responses to a standard breakfast.

High-fat diets produce insulin resistance, but it is not known how quickly changes become evident or whether different types of fat produce different responses. The aim of this study was to determine whether a high-fat evening meal affected glucose response to a standard breakfast 12 h later. On six occasions eight weight-stable subjects consumed a standard evening meal (109 g carbohydrate, 27 g protein, 6 g fat, and 10.6 g fiber) that was either unsupplemented or supplemented with 41 g fat (safflower oil, olive oil, butter, or medium-chain triglyceride) or 75 g carbohydrate followed by a standard breakfast. Glucose, insulin, and free fatty acid responses were measured over 3 h. There were no differences in metabolic responses to the standard breakfast after the different evening meals, indicating that a single high-fat meal has no deleterious effects on carbohydrate metabolism 12 h later, regardless of the type of fat ingested.

Adult↗

PubMed1993

Effects of the amylose content of breakfast and lunch on postprandial variables in male volunteers.

The impact of the amylose content of breakfast and lunch on postprandial variables was investigated in 22 normal-weight healthy males. Areas under the curve for insulin but not glucose were significantly smaller after the high-amylose breakfasts. Areas under the curve for both glucose and insulin were significantly smaller after the high-amylose lunches. Breath-hydrogen excretion over 14 h after breakfast indicated good digestibility of both types of meals. No systematic effect of amylose content on appetite or fullness ratings was observed. The amylose content of meals affects postprandial responses, but the effects are small and depend on meal size or composition.

Adult↗

PubMed1995

Meals offered in the National School Lunch Program and the School Breakfast Program.

This paper presents findings from the School Nutrition Dietary Assessment Study on the meals offered to students under the National School Lunch Program (NSLP) and the School Breakfast Program (SBP). On average, NSLP lunches provide the program goal of at least one-third of the recommended dietary allowance (RDA) for most nutrients. The average amounts of total fat and saturated fat as a percentage of food energy in NSLP lunches, however, exceed the Dietary Guidelines' goals. The amount of sodium exceeds National Research Council (NRC) recommendations, but the amount of cholesterol is within the recommended range. With the exception of food energy, SBP breakfasts on average provide the program goal of at least one-fourth of the RDA. They are close to the Dietary Guidelines' goal for total fat, but exceed it for saturated fat. SBP breakfasts provide amounts of cholesterol that exceed the recommendations.

Adolescent↗

PubMed1995

Dietary effects of the National School Lunch Program and the School Breakfast Program.

In this paper we use 24-h dietary recall data to assess the dietary effects of participation in the National School Lunch Program (NSLP) and the School Breakfast Program (SBP). After adjustment for differences in characteristics between NSLP participants and nonparticipants, NSLP participation is associated with higher lunch intakes of vitamin A, calcium, and magnesium, and a lower intake of vitamin C. Although mean intakes of other key dietary components such as food energy, iron, cholesterol, and sodium are higher for NSLP participants than for nonparticipants, these differences appear to be due to underlying differences in unobserved characteristics (eg, food preferences, appetites, or food energy needs) rather than to the NSLP. Both at lunch and over 24 h, NSLP participation is associated with consumption of a higher percentage of food energy from fat and saturated fat. SBP participation is associated with higher breakfast intakes of food energy, calcium, riboflavin, phosphorus, and magnesium, and with a higher percentage of breakfast food energy from fat and saturated fat, and a lower percentage of food energy from carbohydrate.

Adolescent↗