Breakfast, glycaemic index and health in young people

Tolfrey, Keith; Zakrzewski, Julia

doi:10.1016/j.jshs.2012.09.001

Cited by 22 publications

(17 citation statements)

References 124 publications

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“…Chicken eggs contain high‐quality proteins, folate, unsaturated fats, various vitamins, and essential nutrients . Moreover, they are an important source of dietary cholesterol . Sterol, phospholipids, and triglycerides, which are internal egg quality traits, may influence the cholesterol of eggs .…”

Section: Introductionmentioning

confidence: 99%

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Consuming egg yolk decreases body weight and increases serum HDL and brain expression of TrkB in male SD rats

Chen

Boni

et al. 2019

J Sci Food Agric

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BACKGROUND Egg yolks contain large amounts of cholesterol and are suspected to be harmful after long‐term consumption. In this experiment, 63 rats were used to evaluate the effect of egg white (EW) and egg yolk (EY) supplementation on serum lipids and brain cognition. The feeding time lasted 4 weeks after a 1‐week acclimation. RESULTS Body weight was significantly higher in rats fed 132.0 g kg−1 EW and significantly lower when fed 40 g kg−1 EY (P < 0.05). Total cholesterol and low‐density lipoprotein increased in rats fed 72.0 g kg−1 EW compared with rats from NC and EY groups (P < 0.05). High‐density lipoprotein (HDL) was higher in rats fed 40 g kg−1 EY and decreased when fed 72.0 g kg−1 EW (P < 0.05). Rats fed a diet with EY exhibited abundant neurons in the CA1 hippocampus and complete subcellular structures. Rats fed 132 g kg−1 EW exhibited shrunken cells and swollen mitochondria. Brain‐derived neurotrophic factor had constitutively low expression among groups, while tyrosine kinase B (TrkB) exhibited higher expression levels in rats fed a diet containing EY compared with other groups (P < 0.05). CONCLUSION EY consumption reduced body weight and increased HDL levels. Diet containing EY could improve cognition through enhanced trkB expression. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

“…2,3 Moreover, they are an important source of dietary cholesterol. 4 Sterol, phospholipids, and triglycerides, which are internal egg quality traits, may influence the cholesterol of eggs. 5 Research recommends that cholesterol should be limited to less than 200 mg per day, one egg per day being sufficient for human health.…”

Section: Introductionmentioning

confidence: 99%

Consuming egg yolk decreases body weight and increases serum HDL and brain expression of TrkB in male SD rats

Chen

Boni

et al. 2019

J Sci Food Agric

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“…As the first meal of the day, breakfast plays an important role in supplying energy and nutrients [1]. After sleeping through the night, the human body needs to refresh and regain energy and nutrients in time to engage in physiological activities.…”

Section: Introductionmentioning

confidence: 99%

The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study

et al. 2017

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BackgroundAs the first meal of the day, breakfast plays an important role in supplying energy and nutrients, which are critical to working and learning activities. A three-phase crossover study was designed to investigate the effects of breakfast on cognitive function among Chinese white-collar workers. The planned study protocol is presented.MethodsA total of 264 participants aged 25–45 years will be recruited from Shenyang and Chongqing. Self-administered questionnaires will be used to collect information on age, gender, marital status, education level, occupation, smoking habits, drinking habits, and breakfast behaviours. The participants will be randomly assigned to 3 equal-sized groups (Groups A, B, and C) and will be provided with a nutrition-adequate breakfast, a nutrition-inadequate breakfast, or no breakfast, respectively. Each participant will receive the breakfast treatment on the basis of assignment to one of three sequences (ABC/BCA/CAB). Each participant will complete a battery of cognitive tests assessing short-term memory, attention, and working memory 120 minutes after breakfast. Mood will be measured through a self-administered questionnaire assessing the dimensions of positive and negative frames of mind. Additionally, fasting blood glucose and postprandial 2-hour blood glucose levels will be tested with a blood-glucose meter (Roche ACCU-CHEK®-Performa). All the participants will take all the tests in three successive weeks, and the order of presentation will be counter-balanced across groups.DiscussionThe present study will be the first investigation of the effect of breakfast food type and quality on cognitive function amongst white-collar workers in China. We predict that a nutrition-adequate breakfast, compared with a nutrition-inadequate breakfast and no breakfast, will significantly improve short-term cognitive function. The results of this study should provide scientific evidence of the effect of breakfast quality on cognitive function and provide scientific data to inform nutrition education strategies and promote a healthy lifestyle.Trial registrationChinese clinical trial registry (Primary registry in the WHO registry network) Registration number: ChiCTR-IPR-15007114. Date of registration: August 25, 2015.

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“…Additionally, there is now a large body of evidence demonstrating that regular breakfast consumption is associated with a variety of nutritional and lifestyle-related health outcomes in large diverse samples of adolescents, which may prevent weight gain, nutrient deficiency, and reduce risk factors for chronic disease. 20 Rosenkranz et al also found that eating breakfast is associated with positive outcomes for both school performance and protection from obesity.…”

Section: Childhood Overweight/obesitymentioning

confidence: 97%

“…Separate analyses were run for the Full FNPA version, as well for the Reduced and Proxy subscales and these are shown in Table 4. Youth Activity Profile Figure 4 shows the mean responses for the 20 To further explore the responses, frequency distributions were computed for each question (figure 5). For NUTR questions a response of 2 was most common for veggies, a 3 was most common for fruit, a 4 was most common for sugar drinks and fast food, and a 5 was most The overall mean for the NUTR subcategory was the highest at 3.65 and lowest for SA (2.17).…”

Section: Participantsmentioning

confidence: 99%

Associations between the Family Nutrition and Physical Activity screening tool and the Youth Activity Profile

Klimesh

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Childhood obesity affects one third of children and adolescents and is expected to increase in coming years. Obesity has been linked to both genetic and environmental factors with more recent research focusing on the role parents play in childhood obesity. The Family Nutrition and Physical Activity (FNPA) Screening tool was developed to provide practical ways to evaluate home obesogenic environments. However, no study to date has examined associations between FNPA scores and child behaviors. Therefore, the purpose of this study was to examine associations between FNPA scores from parents and child reported lifestyle behaviors as assessed by an established self-report tool called the Youth Activity Profile (YAP). There were 464 4 th and 5 th graders who successfully complete the YAP. Out of the 464 students, 64 parents successfully completely the FNPA with a corresponding student ID number. Correlations were computed to assess associations between parental practices and child's behaviors related to three distinct categories: physical activity (PA), sedentary activity (SA), and nutrition (NUTR). High scores for PA and NUTR parenting practices and low scores for the SA practices indicate healthier parenting practices. High scores for all categories of the YAP indicate healthier behaviors. Within the FNPA survey there was a moderate correlation between positive NUTR practices and positive SA practices (r = 0.51). Within the YAP survey there were

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Breakfast, glycaemic index and health in young people

Cited by 22 publications

References 124 publications

Consuming egg yolk decreases body weight and increases serum HDL and brain expression of TrkB in male SD rats

Consuming egg yolk decreases body weight and increases serum HDL and brain expression of TrkB in male SD rats

The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study

Associations between the Family Nutrition and Physical Activity screening tool and the Youth Activity Profile

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