The Relationship between Breakfast and Whole Diet Energy Profiles in a Group of Preschool Children

Navia, Beatriz; Requejo, Ana; Ortega, RM; Sobaler, Ana María López; Quintas, M E; Andrés, Pedro; Redondo, M. R.; Rivas, Trinidad

doi:10.1159/000177958

Cited by 6 publications

(3 citation statements)

References 9 publications

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“…decrease in the percentage of energy from fat is due to the breakfast composition, replacing a high-fat meal with a high-carbohydrate one (Nicklas et al 1993). Indeed, there is a signi®cant positive correlation between energy supplied at breakfast by macronutrients and the same variables in the whole diet in children (Navia et al 1997).…”

Section: Discussionmentioning

confidence: 97%

Is advice for breakfast consumption justified? Results from a short-term dietary and metabolic experiment in young healthy men

Martin

Normand²,

Sothier³

et al. 2000

Br J Nutr

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Short-term (2 weeks) effects of the consumption of a high-energy (2920 kJ (700 kcal)) or lowenergy (418 kJ (100 kcal)) breakfast on dietary patterns, blood variables and energy expenditure (indirect calorimetry) were compared in ten free-living healthy young men in a crossover study. During the high-energy breakfast, total energy intake was increased, the intake of protein and lipids was unchanged but the intake of carbohydrates was increased. Thus, 48 (SD 4) % of energy came from carbohydrates in the high-energy breakfast compared with 42 (SD 5) % in the lowenergy breakfast. Excluding breakfast, the macronutrient composition of the diet remained identical in the two situations. After the high-energy breakfast, fasting serum triacylglycerol concentration was higher and HDL-cholesterol concentration was lower than after the lowenergy breakfast. A high glycaemic response was observed in the morning after the high-energy breakfast period, while there was a peak of free fatty acids after the low-energy breakfast. The high-energy breakfast induced a strong inhibition of fat oxidation throughout the day. Although long-term adaptation to a high-energy breakfast cannot be excluded, the high-energy breakfast in this study did not appear to be favourable to health. Our results do not support the current advice to consume more energy at breakfast. Breakfast: Energy: Carbohydrate oxidation: Fat oxidation: Dietary recommendationsThe usefulness of breakfast consumption is well recognised by nutritionists. The omission of breakfast or consumption of a low-energy breakfast relates to dietary patterns which are unfavourable for health (Morgan et al. 1986a). Insuf®-ciency of micronutrient consumption which is not compensated for at other meals, a higher proportion of fat in the total diet and increased values of serum cholesterol in both children (Resnicow, 1991) and adults (Stanton & Keast, 1989) or trouble in cognition (Benton & Parker, 1998) have been observed. Many dietary surveys in developed countries indicate that the spontaneous average consumption of energy at breakfast in breakfast eaters is between 15 and 20 % of total daily energy intake (Hercberg et al. 1996 (France); Wrinkler et al. 1999 (Germany)). While the current recommendation in most developed countries is to increase the energy content of breakfast, little data support this recommendation. Moreover, nutritional surveys in the School Breakfast Program subjects raise questions about the pertinence of increasing breakfast energy content (Devaney et al. 1995).Thus, the purpose of the present study was to give greater insight into the in¯uence of the energy content of breakfast on dietary and metabolic patterns. Short-term (2 weeks) effects of the consumption of a high-energy (2920 kJ (700 kcal)) or low-energy (418 kJ (100 kcal)) breakfast on dietary patterns, blood variables and energy expenditure (indirect calorimetry) were compared in ten free-living healthy young men in a crossover study. Subjects and methods SubjectsTen healthy men (age 28 (SD 2) years, weig...

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Section: Discussionmentioning

confidence: 97%

Is advice for breakfast consumption justified? Results from a short-term dietary and metabolic experiment in young healthy men

Martin

Normand²,

Sothier³

et al. 2000

Br J Nutr

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“…Breakfast provides an ideal opportunity for adolescents to begin the day by eating bread, other cereals and fruit, which are all important elements of a healthy and balanced diet. The importance of breakfast consumption in relation to nutritional balance has been shown in different sub-populations 7 , 9 , 10 . Despite the benefits of consumption of breakfast, it is the meal most often skipped by adolescents 11 .…”

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confidence: 99%

Breakfast habits affect overall nutrient profiles in adolescents

Matthys

Henauw

Bellemans

et al. 2007

Public Health Nutr.

125

129

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Objective: To describe breakfast consumption patterns, on a nutrient and food item level, in Belgian adolescents. Design: A 7-day estimated food record was administered in a cross-sectional survey. Setting: Secondary schools in Ghent, Belgium. Subjects: A total of 341 adolescents (13-18 years old), multistage clustered sampling. Results: The energy contribution of breakfast to daily energy intake was on average 15.7% in boys and 14.9% in girls. Significantly more overweight girls and significantly more girls following vocational training were categorised as eating a low-quality breakfast. In boys, the energy contribution of polysaccharides was significantly higher in consumers of good-quality breakfasts. The intake of all selected micronutrients was significantly higher in consumers of good-quality breakfasts. In girls, the total energy intake and the proportional intake of proteins and polysaccharides were significantly higher in consumers of good-quality breakfasts, while the proportional contribution of total fat, monounsaturated and polyunsaturated fatty acids was significantly lower in these girls. The intake of all micronutrients was significantly higher in girls consuming a good-quality breakfast. In all adolescents, consumers of a good-quality breakfast had significantly higher intakes of bread, fruit, vegetables, milk and milk products, and fruit juice, while intake of soft drinks was significantly lower than in consumers of low-quality breakfasts. Conclusions: Consumers of a good-quality breakfast had a better overall dietary pattern -on a nutrient and food group level -than consumers of a low-quality breakfast. A daily breakfast, including whole-grain products, fruit and (semi-) skimmed milk products or an alternative source of calcium, is recommended. Keywords Adolescents Breakfast habits Dietary intake Nutritional surveyBreakfast is widely being promoted as essential for the nutritional well-being of children. Skipping breakfast is associated with health-compromising behaviours in adults and adolescents 1 . Breakfast consumers tend to have higher intakes of micronutrients and lower intake of fat, and are more likely to have a better overall diet quality 2,3 . The consumption of breakfast has been positively associated with enhanced cognitive and academic performance, psychosocial function and school attendance 4,5 . However, other studies indicate that cognitive performance is relatively robust to short-term fasting in relatively well-nourished children 6 . Aranceta and co-workers stated that it is not clear to what extent breakfast contributes to a better cognitive performance in school. Learning is a complex process resulting from multiple interactions 7 . However, a recent review stated that breakfast may possibly benefit cognitive function, but the interpretation of the results can be complicated by confounding factors such as social and educational variables 3 .It has been reported that routinely eating breakfast may lead to more regular eating habits and exercise patterns, healthy food...

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“…Interest in the effects of this behaviour is growing. Already it is known that omitting breakfast, or having an inadequate breakfast, is related to following poorer food habits in general (Frost Andersen et al, 1995;Pollitt, 1995;Navia et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Relationship between habitual breakfast and intellectual performance (logical reasoning) in well-nourished schoolchildren of Madrid (Spain)

et al. 2003

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Objective: To determine the relationships between habitual breakfast habits and performance in verbal aptitude, logical reasoning and mathematical tests in a group of well-nourished scholars from Madrid. Design: The study subjects were 180 children between 9 and 13 y of age. A dietetic study was undertaken using a 7-day food record. Scholastic aptitude was examined using the scholastic aptitude test (SAT-1) test. Results: Breakfast made up 19.1% of total daily intake. No differences were found between subjects in terms of personal data or total diet with respect to whether they habitually took adequate breakfasts (AB) (ie, more than 20% of daily energy being provided by this meal) or inadequate breakfasts (IB) (less than 20%). However, AB subjects achieved better reasoning scores in the SAT-1 test. Conclusions: The normal breakfast habits of schoolchildren should be taken into account when studying diet-mental function relationships, even when studying well-nourished populations. Sponsorship: This study was performed with help from Danone España S.A.

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The Relationship between Breakfast and Whole Diet Energy Profiles in a Group of Preschool Children

Cited by 6 publications

References 9 publications

Is advice for breakfast consumption justified? Results from a short-term dietary and metabolic experiment in young healthy men

Is advice for breakfast consumption justified? Results from a short-term dietary and metabolic experiment in young healthy men

Breakfast habits affect overall nutrient profiles in adolescents

Relationship between habitual breakfast and intellectual performance (logical reasoning) in well-nourished schoolchildren of Madrid (Spain)

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