Quantitative and qualitative analysis of breakfast nutritional composition in French schoolchildren aged 9–11 years

Lepicard, Eve M.; Maillot, Matthieu; Vieux, Florent; Viltard, Mélanie; Bonnet, Fabrice

doi:10.1111/jhn.12412

Cited by 18 publications

(26 citation statements)

References 15 publications

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“…Compared with results from the last nationally representative nutrition survey among children and adolescents in Australia, the prevalence of breakfast skipping was higher in this 2011–2012 survey at 9% compared with 4% in the previous 2007 survey [ 5 ]. In both surveys, the prevalence of breakfast skipping increased with age, and was high among adolescents, a finding consistent across studies in Canada [ 7 ], the USA [ 19 ], New Zealand [ 20 ], and Europe [ 21 , 22 ]. In Australia, the prevalence of breakfast cereal consumption was lower in 2011–2012 at 45% compared with 66% in 2007; breakfast cereal consumption also decreased with age.…”

Section: Discussionsupporting

confidence: 80%

Breakfast and Breakfast Cereal Choice and Its Impact on Nutrient and Sugar Intakes and Anthropometric Measures among a Nationally Representative Sample of Australian Children and Adolescents

Fayet‐Moore¹,

McConnell²,

Tuck³

et al. 2017

Nutrients

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There is limited evidence in Australia that compares the nutritional impact of a breakfast cereal breakfast to a non-cereal breakfast, and includes the type of cereal. This study investigated the impact of breakfast choice and the total sugar content of breakfast cereal on nutrient intakes and anthropometric measures among Australian children and adolescents. Data from 2 to 18-year-old in the 2011–2012 National Nutrition and Physical Activity Survey were used (n = 2821). Participants were classified as breakfast cereal consumers (minimally pre-sweetened (MPS) or pre-sweetened (PS)), non-cereal breakfast consumers, or breakfast skippers. Foods consumed for breakfast, foods added to the cereal bowl, and the impact of breakfast choice on daily nutrient intakes and anthropometric measures were determined. Although only 9% of children skipped breakfast, 61% of skippers were aged 14–18 years. Among breakfast consumers, 49% had breakfast cereal, and 62% of these exclusively consumed MPS cereal. Breakfast skippers had a higher saturated fat intake than breakfast cereal consumers, and lower intakes of dietary fibre and most micronutrients (p < 0.001). Compared with non-cereal breakfast consumers, breakfast cereal consumers had similar added and free sugars intakes, lower sodium, and higher total sugars, carbohydrate, dietary fibre, and almost all other micronutrients (p < 0.001). The only difference in nutrient intakes between MPS and PS cereal consumers was higher folate among PS consumers. No associations between anthropometric measures and breakfast or breakfast cereal choice were found. The highest prevalence of breakfast skipping was among 14–18-year old. Breakfast cereal consumers had higher intakes of dietary fibre and most micronutrients compared with non-cereal breakfast consumers and skippers, and almost no differences were found between MPS and PS cereal consumers.

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Section: Discussionsupporting

confidence: 80%

Breakfast and Breakfast Cereal Choice and Its Impact on Nutrient and Sugar Intakes and Anthropometric Measures among a Nationally Representative Sample of Australian Children and Adolescents

Fayet‐Moore¹,

McConnell²,

Tuck³

et al. 2017

Nutrients

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“…France (2016): A study of 529 children aged 9–11 in the city of Rennes was used with cluster analysis to identify breakfast patterns in French children [ 27 ]. Four breakfast patterns were identified: Sweets breakfast (40%), traditional French breakfast (27%), ready-to-eat cereal with milk (18%) and dairy and juice breakfast (10%).…”

Section: Food Intake Patterns Among Breakfast Consumersmentioning

confidence: 99%

Breakfast in Human Nutrition: The International Breakfast Research Initiative

et al. 2018

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Breakfast is often referred to as the most important meal of the day and in recent years has been implicated in weight control, cardio-metabolic risk factors and cognitive performance although, at present, the literature remains inconclusive as to the precise health benefits of breakfast. There are extensive reports of breakfast’s contributions to daily food and nutrient intakes, as well as many studies that have compared daily food and nutrient intakes by breakfast consumers and skippers. However, significant variation exists in the definitions of breakfast and breakfast skippers, and in methods used to relate breakfast nutrient intakes to overall diet quality. The present review describes a novel and harmonised approach to the study of the nutritional impact of breakfast through The International Breakfast research Initiative involving national dietary survey data from Canada, Denmark, France, Spain, the UK and the USA. It is anticipated that the analysis of such data along harmonised lines, will allow the project to achieve its primary goal of exploring approaches to defining optimal breakfast food and nutrient intakes. Such data will be of value to public health nutrition policy-makers and food manufacturers and will also allow consistent messaging to help consumers to optimize food choices at breakfast.

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“…In some studies, the consumption of selected breakfast components (e.g., ready to eat or RTE cereals) was associated with higher-quality diets [ 16 , 17 , 18 , 19 ]. What food groups make for a healthy breakfast pattern across countries and consumer subgroups continues to be a topic of research interest [ 1 , 5 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Breakfast in the United States: Food and Nutrient Intakes in Relation to Diet Quality in National Health and Examination Survey 2011–2014. A Study from the International Breakfast Research Initiative

2018

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The contribution of breakfast to diet quality (DQ) can inform future dietary guidelines. This study examined breakfast nutrition in relation to overall DQ, using dietary data from the first reported day of the National Health and Examination Survey (NHANES) 2011–2014 (n = 14,488). Relative DQ was assessed using the Nutrient Rich Foods Index (NRF9.3) and the USDA Healthy Eating Index 2015 (HEI 2015). The sample was stratified by NRF9.3 tertiles and by age and socioeconomic groups. Four out of 5 NHANES participants had breakfast on the day of the interview. Breakfast provided 19–22% of dietary energy depending on age. Breakfast intakes of complex carbohydrates and total sugars were proportionately higher and intakes of protein and fats were lower relative to breakfast energy intakes. Breakfast provided more that 20% of daily intakes of B vitamins, vitamins A and D, folate, calcium, iron, potassium and magnesium. Eating breakfast was associated with higher NRF9.3 DQ scores. Breakfasts associated with the top tertile of NRF9.3 scores had less added sugars and fats than those associated with the bottom tertile. Such breakfasts had more fruit and juices, more whole grain products, more milk and yogurt and less meat and eggs. Breakfast patterns and food choices that favored fruit, whole grains and dairy were associated with healthiest diets.

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Quantitative and qualitative analysis of breakfast nutritional composition in French schoolchildren aged 9–11 years

Abstract: Although breakfast provided a substantial contribution to a range of nutrients, opportunity for improvement, particularly to less nutrient breakfast patterns, should not be overlooked.

Cited by 18 publications

References 15 publications

Breakfast and Breakfast Cereal Choice and Its Impact on Nutrient and Sugar Intakes and Anthropometric Measures among a Nationally Representative Sample of Australian Children and Adolescents

Breakfast and Breakfast Cereal Choice and Its Impact on Nutrient and Sugar Intakes and Anthropometric Measures among a Nationally Representative Sample of Australian Children and Adolescents

Breakfast in Human Nutrition: The International Breakfast Research Initiative

Breakfast in the United States: Food and Nutrient Intakes in Relation to Diet Quality in National Health and Examination Survey 2011–2014. A Study from the International Breakfast Research Initiative

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