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Mwesigwa CL, Naidoo S. Consumption frequency of ultra-processed foods and beverages among 6- to 36-month-olds in Kampala, Uganda. MATERNAL & CHILD NUTRITION 2024:e13724. [PMID: 39239673 DOI: 10.1111/mcn.13724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 07/25/2024] [Accepted: 08/21/2024] [Indexed: 09/07/2024]
Abstract
The nutrition transition in sub-Saharan Africa has led to increased consumption of ultra-processed foods in infancy, especially sweet foods. This has heightened the risk for nutrition-related non-communicable diseases, including dental caries and overweight/obesity, and promotes poor food choices later in life. The present study used a cross-sectional design to investigate the consumption frequency of ultra-processed foods and beverages among urban 6- to 36-month-olds attending four selected health facilities in Kampala using a standardised questionnaire and 24-h diet recall record. The primary outcome was the consumption of at least one ultra-processed food or beverage (UPFB) the previous day, and frequency of UPFB consumption of the week before was the secondary outcome. Four hundred and ten caregiver-child pairs were randomly recruited, 94% of caregivers being mothers with a mean age of 30.7 (±5.3) years. Fifty-nine per cent of mothers and 73% of fathers had attained a college education. The median age of children was 18 months and 51% were female. Most children (57%) consumed at least one UPFB the previous day. In the week before, 69% had consumed UPFB frequently (4-7 days) which was significantly positively associated with maternal education (odds ratio [OR] = 2.85, 95% confidence interval [CI]: 1.02-7.96, p = 0.045) and child's age ([OR = 2.87, 95% CI: 1.62-5.08, p < 0.001], [OR = 3.68, 95% CI: 1.88-7.20, p < 0.001]). In conclusion, the dietary habits of the surveyed Ugandan population were unhealthy, characterised by the frequent consumption of UPFB with added sugar. There is an urgent need to re-enforce existing Ugandan food regulation guidelines and policies and to build strong nutritional education programmes to enhance health-promoting environments in early childhood.
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Affiliation(s)
- Catherine L Mwesigwa
- School of Dentistry, College of Health Sciences, Makerere University, Kampala, Uganda
- Department of Community Dentistry, Faculty of Dentistry, University of the Western Cape, Cape Town, South Africa
| | - Sudeshni Naidoo
- Department of Community Dentistry, Faculty of Dentistry, University of the Western Cape, Cape Town, South Africa
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2
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Jung SM, Lee MR. Examining the association of breakfast skipping with sleep disturbance, mental health, and health-related quality of life: data from the 2018 Korean community health survey. Nutr Neurosci 2024:1-10. [PMID: 38462966 DOI: 10.1080/1028415x.2024.2324233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
Objectives: This study aimed to explore the relationship between breakfast skipping and its effects on sleep disorders, mental health, and health-related quality of life among Korean adults.Methods: Utilizing data from the 2018 Korea Community Health Survey, this cross-sectional analysis included 173,272 adults aged 19 years and older. Instruments used for assessment included the Patient Health Questionnaire-9 for depression, the EuroQol 5-dimension (EQ-5D) for health-related quality of life, and the Pittsburgh Sleep Quality Index for sleep disorders. The complex sample logistic regression analysis was employed to adjust for potential confounders.Results: Breakfast skipping was found to be significantly associated with delayed mid-sleep time, an increased propensity for daytime sleepiness, and a notable decline in sleep quality. Additionally, it was linked to a significant increase in depression risk, compromised health-related quality of life, and elevated stress levels across both genders. All five dimensions of the EQ-5D were negatively impacted by breakfast skipping.Discussion: The findings highlight the detrimental effects of skipping breakfast on sleep patterns, mental health, and overall quality of life, stressing the importance of regular breakfast consumption for enhancing these health outcomes. The study suggests the need for further research to uncover the mechanisms behind these associations and to devise targeted interventions to mitigate the negative impacts of breakfast skipping.
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Affiliation(s)
- Sung Min Jung
- Department of Surgery, Inje University, Ilsan Paik Hospital, Goyang-si, Republic of Korea
| | - Mee-Ri Lee
- Department of Preventive Medicine, Soonchunhyang University College of Medicine, Cheonan-si, Republic of Korea
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Cândido ACDO, Neves FS, Fontes VS, Melo AST, de Faria ER, Netto MP, Oliveira RMS, Machado-Coelho GLL, Cândido APC. Frequency of breakfast consumption and its associations with food consumption by degree of industrial processing and with indicators of overweight in Brazilian adolescents (EVA-JF Study). Nutrition 2024; 117:112226. [PMID: 37897985 DOI: 10.1016/j.nut.2023.112226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 09/09/2023] [Accepted: 09/16/2023] [Indexed: 10/30/2023]
Abstract
OBJECTIVE The aim of this study was to investigate the frequency of breakfast consumption and estimate its associations with the consumption of food at different degrees of industrial processing and with overweight indicators in Brazilian adolescents. METHODS This cross-sectional study involved a probabilistic sample of 14- to 19-y-old adolescents enrolled in 29 public schools in the municipality of Juiz de Fora, MG, Southeast Brazil (n = 805). The frequency of breakfast consumption was evaluated via a questionnaire (classified into "do not consume", "sometimes consume", and "regularly consume"). The evaluation of food consumption involved two 24-h dietary recalls, the items of which were analyzed according to the NOVA classification system. Overweight indicators (waist circumference, body mass index for age (BMI-for-age), and body fat percentage) were evaluated according to a standard protocol. Linear regression models were performed, first without and then with adjustments for sociodemographic characteristics. RESULTS We found that 20% of adolescents skipped breakfast, and ∼46% of the caloric intake came from ultra-processed foods. Breakfast omission was associated with a mean increase of 3.02% (95% confidence interval [CI], 0.52-5.53) in energy intake from ultra-processed foods, in addition to a mean increase of 0.28 z-score (95% CI, 0.05- 0.52) of BMI-for-age and of 1.64% (95% CI, 0.21-3.08) in body fat. CONCLUSIONS We verified that the omission of breakfast was associated with higher consumption of ultra-processed foods, as well as a higher BMI-for-age and higher percentage of body fat, reinforcing the importance of actions to encourage the consumption of this meal and the adoption of healthy eating practices in adolescents.
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Affiliation(s)
- Ainoã Cristina de Oliveira Cândido
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; Graduate Program in Public Health, Department of Public Health, School of Medicine, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil.
| | - Felipe Silva Neves
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; Graduate Program in Public Health, Department of Public Health, School of Medicine, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; General Coordination for Surveillance of Noncommunicable Diseases and Injuries - CGDANT, Department of Epidemiological Analysis and Surveillance of Noncommunicable Diseases - DAENT, Secretariat of Health and Environment Surveillance - SVSA, Ministry of Health - MS, Brasília, DF, Brazil
| | - Vanessa Sequeira Fontes
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; Graduate Program in Public Health, Department of Public Health, School of Medicine, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil
| | - Adriana Soares Torres Melo
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; Graduate Program in Public Health, Department of Public Health, School of Medicine, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil
| | - Eliane Rodrigues de Faria
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil
| | - Michele Pereira Netto
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; Graduate Program in Public Health, Department of Public Health, School of Medicine, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil
| | - Renata Maria Souza Oliveira
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; Graduate Program in Public Health, Department of Public Health, School of Medicine, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil
| | | | - Ana Paula Carlos Cândido
- Department of Nutrition, Institute of Biological Sciences, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil; Graduate Program in Public Health, Department of Public Health, School of Medicine, Federal University of Juiz de Fora - UFJF, Juiz de Fora, MG, Brazil
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Park SY, Love P, Zheng M, Campbell KJ, Lacy KE. Breakfast consumption trends among young Australian children aged up to 5 years: results from InFANT program. Front Endocrinol (Lausanne) 2023; 14:1154844. [PMID: 37635972 PMCID: PMC10448523 DOI: 10.3389/fendo.2023.1154844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 04/10/2023] [Indexed: 08/29/2023] Open
Abstract
Breakfast is considered a healthy dietary habit which can track over time from childhood to adulthood. The breakfast meal has the potential to improve daily dietary quality, particularly if it includes a range of food groups and adequate nutrient intakes. However, research on breakfast consumption trends among young Australian children aged up to 5 years is currently limited. This study assessed children's usual breakfast food group and nutrient intakes at ages 1.5 (n = 369), 3.5 (n = 242), and 5.0 (n =240) years using three 24-hour dietary recalls from the Melbourne InFANT program. Tracking of food groups at breakfast across the three ages was assessed by Pearson correlation of energy-adjusted food intake residuals. The main food groups consumed at breakfast were grains, milk/alternatives and discretionary items, with vegetables rarely consumed at any age. Our study found that while breakfast contributed about 20% of total daily energy, this provided 20%-29.1% of total daily intake across all ages for carbohydrates, total sugars, calcium and potassium. For the contribution to daily recommendations, breakfast contributed more than about a third of daily recommended intakes for some micronutrients (e.g., iron, calcium and zinc), and a large proportion (over 40%) of sodium intake. Children consumed 11.9% -15.2% of their energy at breakfast from saturated fat, which is higher than the recommended total energy contribution of saturated fat (no more than 10% from saturated fat). For tracking of most food groups and nutrients, tracking was found to be low or moderate over time. Given the contribution that breakfast can make to ensure children achieve their daily dietary intakes, early interventions for young Australian children should focus on practical strategies to increase vegetable intake while reducing sodium and saturated fat intake at breakfast.
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Affiliation(s)
- Seon Y. Park
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences (SENS), Deakin University, Geelong, VIC, Australia
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Woods N, Seabrook JA, Haines J, Stranges S, Minaker L, O’Connor C, Doherty S, Gilliland J. Breakfast Consumption and Diet Quality of Teens in Southwestern Ontario. Curr Dev Nutr 2023; 7:100003. [PMID: 37180078 PMCID: PMC10111595 DOI: 10.1016/j.cdnut.2022.100003] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 09/27/2022] [Accepted: 10/06/2022] [Indexed: 12/24/2022] Open
Abstract
Background Breakfast skipping has previously been associated with worse diet quality among adolescents; the latter increases the risk of chronic disease. However, many studies do not consider diet quality as a function of calories, which is problematic as skippers tend to consume less energy than consumers. Additionally, due to the lack of one accepted definition of both breakfast skipping and diet quality, it is unclear how differences found may change when using varying definitions. Objectives We aimed to compare the Healthy Eating Index-2015 (HEI-2015) scores and nutrient intakes of teen breakfast skippers and consumers in Southwestern Ontario, Canada. Methods Cross-sectional, baseline data were used from SmartAPPetite, an ongoing nutrition intervention study. Singular 24-h dietary recalls and sociodemographic data from 512 adolescents aged 13-19 y were used to compare HEI-2015 scores and nutrient intakes via multivariable linear regression. Results Previous day breakfast skippers had significantly lower HEI-2015 scores (-4.4; 95% CI: -8.4, -0.4) and significantly lower intakes of calories, saturated fat, and vitamin C, as well as significantly higher intake of sodium and total fat. Conclusions Previous day breakfast consumers had significantly higher diet quality scores and better nutrient intakes than breakfast skippers, although, on average, both had poor diet quality. Consequently, it is unlikely that simply advising teens to consume breakfast will result in meaningful change in diet quality, and more effort should be placed on promoting nutritious breakfasts.
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Affiliation(s)
- Nicolas Woods
- Faculty of Health Sciences, The University of Western Ontario, London, Ontario, Canada
- Department of Epidemiology & Biostatistics, The University of Western Ontario, London, Ontario, Canada
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
| | - Jamie A. Seabrook
- Department of Epidemiology & Biostatistics, The University of Western Ontario, London, Ontario, Canada
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
- School of Food and Nutritional Sciences, Brescia University College, London, Ontario, Canada
- Children’s Health Research Institute, London, Ontario, Canada
- Lawson Health Research Institute, London, Ontario, Canada
- Department of Paediatrics, The University of Western Ontario, London, Ontario, Canada
| | - Jess Haines
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Ontario, Canada
| | - Saverio Stranges
- Department of Epidemiology & Biostatistics, The University of Western Ontario, London, Ontario, Canada
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
- Lawson Health Research Institute, London, Ontario, Canada
- Department of Family Medicine, The University of Western Ontario, London, Ontario, Canada
- Department of Medicine, The University of Western Ontario, London, Ontario, Canada
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
- Department of Precision Health, Luxembourg Institute of Health, Strassen, Luxembourg
| | - Leia Minaker
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
- School of Planning, University of Waterloo, Waterloo, Ontario, Canada
| | - Colleen O’Connor
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
- School of Food and Nutritional Sciences, Brescia University College, London, Ontario, Canada
| | - Sean Doherty
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
- Department of Geography and Environmental Studies, Wilfrid Laurier University, Waterloo, Ontario, Canada
| | - Jason Gilliland
- Faculty of Health Sciences, The University of Western Ontario, London, Ontario, Canada
- Department of Epidemiology & Biostatistics, The University of Western Ontario, London, Ontario, Canada
- Human Environments Analysis Laboratory, The University of Western Ontario, London, Ontario, Canada
- Children’s Health Research Institute, London, Ontario, Canada
- Lawson Health Research Institute, London, Ontario, Canada
- Department of Paediatrics, The University of Western Ontario, London, Ontario, Canada
- Department of Geography and Environment, The University of Western Ontario, London, Ontario, Canada
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Zhu Y, Jain N, Normington J, Holschuh N, Sanders LM. Ready-to-eat cereal is an affordable breakfast option associated with better nutrient intake and diet quality in the US population. Front Nutr 2023; 9:1088080. [PMID: 36698461 PMCID: PMC9868588 DOI: 10.3389/fnut.2022.1088080] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 12/20/2022] [Indexed: 01/11/2023] Open
Abstract
Background Results from observational studies have reported ready-to-eat cereal (RTEC) consumers have higher dietary quality and nutrient intake compared to consumers of non-RTEC breakfasts or those who do not eat breakfast. Yet, there have been few investigations on the relationship of RTEC to meal costs at breakfast and across the day, which may be one reason some consumers choose to not consume breakfast. Objective The objective of this study is to evaluate the contribution of RTEC consumed at breakfast to nutrient intake and adequacy, diet quality and meal costs in a nationally representative sample of children and adults in the US. Methods Dietary data from 2,259 children (2-18 years) and 4,776 adults (≥19 years) in the National Health and Nutrition Examination Survey (NHANES) 2017-2018 were evaluated to compare nutrient intake, adequacy, dietary quality, and food costs in RTEC breakfast consumers, non-RTEC breakfast consumers and those who did not consume breakfast. Results RTEC breakfast consumers made up 28% of children and 12% of adults. Children and adults consuming RTEC for breakfast had higher intakes of carbohydrate, dietary fiber, calcium, magnesium, iron, zinc, phosphorus, potassium, B vitamins, vitamins A and D, whole grains, and total dairy compared to consumers of non-RTEC breakfast or no breakfast. There were no differences by breakfast status for sodium, saturated fat, or added sugar, except adults consuming RTEC had lower added sugar intake compared to those who did not consume breakfast. RTEC breakfast consumers were also more likely to meet estimated average requirements (EAR) for intake of several nutrients and had overall higher dietary quality. For children, breakfast meal costs were less for RTEC breakfast compared to non-RTEC breakfast, but total daily meal costs were similar for consumers of RTEC and non-RTEC breakfasts. Conclusion RTEC breakfasts may contribute to greater nutrient intake and diet quality in children and adults in the US without increasing total daily meal costs.
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Affiliation(s)
- Yong Zhu
- Bell Institute of Health and Nutrition, General Mills, Golden Valley, MN, United States,*Correspondence: Yong Zhu,
| | - Neha Jain
- Statistics and Data Science, General Mills, Mississauga, ON, Canada
| | - James Normington
- Statistics and Data Science, General Mills, Golden Valley, MN, United States
| | - Norton Holschuh
- Statistics and Data Science, General Mills, Golden Valley, MN, United States
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Mulligan C, Vergeer L, Kent MP, L'Abbé MR. Child-appealing packaged food and beverage products in Canada-Prevalence, power, and nutritional quality. PLoS One 2023; 18:e0284350. [PMID: 37134046 PMCID: PMC10156002 DOI: 10.1371/journal.pone.0284350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 03/29/2023] [Indexed: 05/04/2023] Open
Abstract
BACKGROUND Children are frequently exposed to marketing on food packaging. This study evaluated the presence, type and power of child-appealing marketing and compared the nutritional quality of child-appealing vs. non-child-appealing Canadian packaged foods and examined the relationship between nutrient composition and marketing power. METHODS Child-relevant packaged foods (n = 5,850) were sampled from the Food Label Information Program 2017 database. The presence and power (# of techniques displayed) of child-appealing marketing were identified. Fisher's Exact test compared the proportion of products exceeding Health Canada's nutrient thresholds for advertising restrictions and Mann Whitney U tests compared nutrient composition between products with child- /non-child-appealing packaging. Pearson's correlation analyzed the relationship between nutrient composition and marketing power. RESULTS 13% (746/5850) of products displayed child-appealing marketing; the techniques used, and the power of the marketing varied ([Formula: see text] 2.2 techniques; range: 0-11). More products with child-appealing packaging than with non-child appealing packaging exceeded Health Canada's thresholds (98% vs. 94%; p < .001). Products with child-appealing packaging (vs. non-child-appealing) were higher in total sugars (median: 14.7 vs. 9 g/RA; p < .001) and free sugars (11.5 vs. 6.2 g/RA; p < .001), but lower in all other nutrients. There was weak overall correlation between marketing power and nutrient levels. Results varied by nutrient and food category. CONCLUSIONS Unhealthy products with powerful child-appealing marketing displayed on package are prevalent in the food supply. Implementing marketing restrictions that protect children should be a priority.
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Affiliation(s)
- Christine Mulligan
- Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
| | - Laura Vergeer
- Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
| | - Monique Potvin Kent
- School of Epidemiology and Public Health, Faculty of Medicine, University of Ottawa, Ottawa, Canada
| | - Mary R L'Abbé
- Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
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Jaeger V, Koletzko B, Luque V, Gispert-Llauradó M, Gruszfeld D, Socha P, Verduci E, Zuccotti GV, Etienne L, Grote V. Time of Dietary Energy and Nutrient Intake and Body Mass Index in Children: Compositional Data Analysis from the Childhood Obesity Project (CHOP) Trial. Nutrients 2022; 14:4356. [PMID: 36297040 PMCID: PMC9610148 DOI: 10.3390/nu14204356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/03/2022] [Accepted: 10/13/2022] [Indexed: 10/22/2023] Open
Abstract
Meal timing is suggested to influence the obesity risk in children. Our aim was to analyse the effect of energy and nutrient distributions at eating occasions (EO), including breakfast, lunch, supper, and snacks, on the BMI z-score (zBMI) during childhood in 729 healthy children. BMI and three-day dietary protocols were obtained at 3, 4, 5, 6, and 8 years of age, and dietary data were analysed as the percentage of the mean total energy intake (TEI; %E). Intakes at EOs were transformed via an isometric log-ratio transformation and added as exposure variables to linear mixed-effects models. Stratified analyses by country and recategorization of EOs by adding intake from snacks to respective meals for further analyses were performed. The exclusion of subjects with less than three observations and the exclusion of subjects who skipped one EO or consumed 5% energy or less at one EO were examined in sensitivity analyses. Around 23% of the children were overweight at a given time point. Overweight and normal-weight children showed different distributions of dietary intakes over the day; overweight children consumed higher intakes at lunch and lower intakes of snacks. However, no significant effects of timing of EOs on zBMI were found in regression analyses.
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Affiliation(s)
- Vanessa Jaeger
- Division of Metabolic and Nutritional Medicine, Department of Pediatrics, Dr. von Hauner Children’s Hospital, University Hospital, LMU Munich, 80337 Munich, Germany
| | - Berthold Koletzko
- Division of Metabolic and Nutritional Medicine, Department of Pediatrics, Dr. von Hauner Children’s Hospital, University Hospital, LMU Munich, 80337 Munich, Germany
| | - Veronica Luque
- Paediatrics Research Unit, Universitat Rovira I Virgili-IISPV, 43201 Reus, Spain
- Serra Hunter Fellow, Universitat Rovira I Virgili-IISPV, 43201 Reus, Spain
| | | | - Dariusz Gruszfeld
- Neonatal Department and Neonatal Intensive Care Unit, Children’s Memorial Health Institute, 04-730 Warsaw, Poland
| | - Piotr Socha
- Department of Gastroenterology, Hepatology, Nutritional Disorders and Pediatrics, Children’s Memorial Health Institute, 04-730 Warsaw, Poland
| | - Elvira Verduci
- Department of Paediatrics, Vittore Buzzi Children’s Hospital, University of Milan, 2012 Milan, Italy
| | - Gian Vincenzo Zuccotti
- Department of Paediatrics, Vittore Buzzi Children’s Hospital, University of Milan, 2012 Milan, Italy
| | - Louise Etienne
- Groupe Santé CHC, Bd. Patience et Beaujonc 2—(B), 4000 Liège, Belgium
| | - Veit Grote
- Division of Metabolic and Nutritional Medicine, Department of Pediatrics, Dr. von Hauner Children’s Hospital, University Hospital, LMU Munich, 80337 Munich, Germany
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Angeles-Agdeppa I, Custodio MRS, Toledo MB. Breakfast in the Philippines: food and diet quality as analyzed from the 2018 Expanded National Nutrition Survey. Nutr J 2022; 21:52. [PMID: 35953807 PMCID: PMC9373515 DOI: 10.1186/s12937-022-00804-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 08/04/2022] [Indexed: 11/12/2022] Open
Abstract
Background The quality of foods taken during breakfast could contribute in shaping diet quality. This study determined the regularity of breakfast consumption and breakfast quality based on the food, energy and nutrient intakes of Filipinos. Materials and methods Data from the 2018 Expanded National Nutrition Survey (ENNS) was extracted for analysis. There were 63,655 individuals comprising about 14,013 school-aged children (6–12 years old), 9,082 adolescents (13–18 years old), 32,255 adults (19–59 years old), and 8,305 elderly (60 years old and above). Two-day non-consecutive 24-h food recalls were used to measure food and nutrient intakes. Diet quality was measured using Nutrient-Rich Food Index (NRF) 9.3. The sample was stratified by age group and NRF9.3 tertiles. Results and findings Results showed that 96 – 98% Filipinos across age groups were consuming breakfast. Children age 6–12 years have the highest NRF9.3 average score (417), followed by the elderly (347), adolescents (340), and adults (330). These scores were very low in comparison with the maximum possible NRF score which is 900. The essential nutrient intakes of respondents were significantly higher among those with the healthiest breakfast diet (Tertile 3) compared to those with the poorest breakfast diet (Tertile 1). However, participants in the healthiest breakfast diet did not meet 20% of the recommendations for calcium, fiber, vitamin C, and potassium. Conclusion and recommendations This study revealed that majority of the population are regular breakfast consumers. However, the breakfast consumed regularly by Filipinos were found to be nutritionally inadequate. And even those classified under Tertile 3 which were assumed as having a better quality of breakfast were still found to have nutrient inadequacies. Thus, the study suggests that Filipinos must consume a healthy breakfast by including nutrient-dense foods such as fruits, vegetables, whole grains, fresh meat, and milk to provide at least 20–25% of the daily energy and nutrient intakes. Supplementary Information The online version contains supplementary material available at 10.1186/s12937-022-00804-x.
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Affiliation(s)
- Imelda Angeles-Agdeppa
- Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Taguig, Philippines.
| | - Ma Rosel S Custodio
- Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Taguig, Philippines
| | - Marvin B Toledo
- Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Taguig, Philippines
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Breakfast Consumption May Improve Fasting Insulin, HOMA-IR, and HbA1c Levels in Predominately Low-Income, Hispanic Children 7-12 Years of Age. Nutrients 2022; 14:nu14112320. [PMID: 35684120 PMCID: PMC9182585 DOI: 10.3390/nu14112320] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/27/2022] [Accepted: 05/28/2022] [Indexed: 12/10/2022] Open
Abstract
Children from low-income households and minority families have high cardiometabolic risk. Although breakfast consumption is known to improve cardiometabolic health in children, limited randomized control trials (RCT) have explored this association in low-income and racial/ethnic U.S. minority families. This study conducted secondary analyses from TX Sprouts, a school-based gardening, cooking, and nutrition education RCT, to examine the intervention effect on breakfast consumption and how changes in breakfast consumption impact cardiometabolic risk in predominately low-income, multi-ethnic children. TX Sprouts consisted of 16 schools (8 intervention; 8 control) in greater Austin, TX. A total of 18 lessons were taught, including topics on breakfast consumption benefits and choosing healthy food options at school. Children completed clinical measures (e.g., anthropometrics, body composition via bioelectrical impedance), and the number of breakfast occasions (BO) per week (at home and school) was captured via validated survey at baseline and post-intervention. Post-study—Baseline changes in breakfast consumption were used to categorize students as: maintainers (BO −1 to 1 day/week), decreasers (BO ≤−2 day/week), and increasers (BO ≥2 day/week). Optional fasting blood draws were performed on a subsample. Generalized weighted linear mixed modeling tested differences between intervention and control, with schools as random clusters. Analysis of covariance and linear regression examined changes in breakfast consumption on cardiometabolic outcomes, controlling for age, sex, race/ethnicity, free and reduced-price school meal participation (FRL), school site, breakfast location, physical activity, baseline cardiometabolic measures, and BMI z-score. This study included 1417 children (mean age 9 years; 53% male; 58% Hispanic, 63% FRL; breakfast consumption patterns: 63% maintainers, 16% decreasers, and 21% increasers). There was no intervention effect on changes in breakfast consumption. Compared to decreasers, increasers had an increase in insulin (−0.3 µIU/mL vs. +4.1 µIU/mL; p = 0.01) and a larger increase in HOMA-IR (+0.4 vs. +1.5; p < 0.01). Every one-day increase in breakfast consumption decreased fasting insulin by 0.44 µIU/mL, HOMA-IR by 0.11, and hemoglobin A1c by 0.01% (p ≤ 0.03). Increased breakfast consumption was linked to improved glucose control, suggesting breakfast can mitigate risk in a high-risk population. To better understand underlying mechanisms linking breakfast consumption to improved metabolic health, RCTs focusing on breakfast quality and timing are warranted.
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12
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Relationship between objective and perceived sugar content on consumers perceptions about breakfast cereals. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Jeans MR, Landry MJ, Asigbee FM, Vandyousefi S, Ghaddar R, Bray MS, Leidy HJ, Davis JN. Comparison of School vs Home Breakfast Consumption with Cardiometabolic and Dietary Parameters in Low-Income, Multiracial/Ethnic Elementary School-Aged Children. J Acad Nutr Diet 2021; 122:833-847. [PMID: 34634512 DOI: 10.1016/j.jand.2021.10.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 08/27/2021] [Accepted: 10/05/2021] [Indexed: 12/20/2022]
Abstract
BACKGROUND Breakfast consumption is often associated with improving cardiometabolic parameters and diet quality. However, literature evaluating breakfast consumption with these outcomes between the school and home environments is limited. OBJECTIVE This study examined relationships between breakfast consumption locations (school vs home) and cardiometabolic parameters, breakfast dietary intake, and daily dietary intake. DESIGN This cross-sectional study used baseline data from TX Sprouts, a 1-year school-based gardening, nutrition, and cooking cluster-randomized trial, implemented in 16 elementary schools in Austin, TX, during 2016 to 2019. PARTICIPANTS/SETTING Analyses included 383 low-income, multiracial/ethnic elementary school-aged children (mean age = 9.2 years; 60.6% Hispanic; 70.5% free/reduced lunch; 58.5% home breakfast consumers). MAIN OUTCOME MEASURES Cardiometabolic parameters were obtained via fasting blood draws, and dietary intake was assessed using one 24-hour dietary recall conducted on a random, unannounced weekday. Cardiometabolic and dietary parameters (ie, energy intake, macronutrients, and food group servings) for breakfast and for the day were evaluated. STATISTICAL ANALYSES PERFORMED Multivariate analysis of covariance was performed to examine cardiometabolic parameters and dietary intake between school and home breakfasts. RESULTS School breakfast consumers (SBC) had lower fasting triglyceride levels than home breakfast consumers (HBC) (89.0 mg/dL vs 95.7 mg/dL; P = 0.03) (to convert to mmol/L, multiply by 0.0113). SBC had lower total fat for the day (P = 0.02) and lower total and saturated fat, sodium, and refined grains at breakfast (P ≤ 0.01) than HBC. However, SBC had lower protein at breakfast (P = 0.01) and higher carbohydrates, total sugar, and added sugar for the day and at breakfast (P ≤ 0.03) than HBC. CONCLUSIONS SBC compared with HBC had lower fat intake, which may have contributed to the lower triglyceride level observed in SBC, but also had lower protein intake at breakfast and higher added sugar intake for the day and at breakfast. These results suggest dietary intake differed between HBC and SBC; that is, the home and school environments, but more research is needed to evaluate if such differences are due to School Breakfast Program guidelines.
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Affiliation(s)
- Matthew R Jeans
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas.
| | - Matthew J Landry
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas; Department of Pediatrics, Dell Medical Center, The University of Texas at Austin, Austin, Texas
| | - Fiona M Asigbee
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas
| | - Sarvenaz Vandyousefi
- Department of Pediatrics, Bellevue Hospital, New York University Grossman Medical Center, New York, New York
| | - Reem Ghaddar
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas
| | - Molly S Bray
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas
| | - Heather J Leidy
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas; Department of Pediatrics, Dell Medical Center, The University of Texas at Austin, Austin, Texas
| | - Jaimie N Davis
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas
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Jiang Y, Shi Y, Li R, Hang F, Zhao J, Zhang H, Chen W. The peptides in oat and malt extracts that are preferentially absorbed by
Lactobacillus plantarum
and stimulates its proliferation in milk. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yuanzhi Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Yangyang Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Rui Li
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Feng Hang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
- Beijing Innovation Centre of Food Nutrition and Human Health Beijing Technology & Business University Beijing 100048 China
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Santos M, Matias F, Rito AI, Castanheira I, Torres D, Loureiro I, Assunção R. Breakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intake. Foods 2021; 10:1772. [PMID: 34441549 PMCID: PMC8394760 DOI: 10.3390/foods10081772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/15/2021] [Accepted: 07/28/2021] [Indexed: 11/17/2022] Open
Abstract
Ready-to-eat cereals (RTECs) have become a popular breakfast option claiming to provide important nutrients to children's diets, despite being a source of excess sugar and, therefore, a health concern. Thus, food reformulation constitutes an important public health strategy that could benefit from inputs provided by nutrient profiling. This study aimed to assess the adequacy of the RTECs for children available in Portuguese supermarkets, applying three nutrient profile models (NPMs)-the nutrient profile model of the World Health Organization's Regional Office for Europe (WHO-EURO), the profile of the private-sector EU Pledge (EU-Pledge), and the national model developed by the Directorate-General of Health (NPM-PT)-in order to explore the potential for reformulation of the RTECs identified as not adequate and evaluate the impact of RTECs' reformulation on the nutritional quality of Portuguese children's diets. In total, 78 RTECs intended for children were assessed and two scenarios-current (not considering reformulation) and alternative (considering reformulation to accomplish the nutrient profile requirements)-were considered to assess the impact of reformulation on nutritional quality. Across all RTECs, only 5.1% could be promoted to children according to the considered NPMs. The most common nutrients requiring reformulation were sugar, saturated fatty acids (SFA), salt, and dietary fiber. The scenarios of reformulation considered could reduce the RTECs average content of total sugars, SFA, and salt by 43%, 8.7%, and 1.1%, respectively, and dietary fiber intake could be increased by 34%. Thus, these results support policies to implement reformulation strategies for developing healthier food products to be promoted to children.
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Affiliation(s)
- Mariana Santos
- Food and Nutrition Department, National Health Institute Dr Ricardo Jorge, Av Padre Cruz, 1649-016 Lisboa, Portugal; (M.S.); (F.M.); (A.I.R.); (I.C.)
- NOVA National School of Public Health, NOVA University of Lisbon, Av Padre Cruz, 1600-560 Lisboa, Portugal
| | - Filipa Matias
- Food and Nutrition Department, National Health Institute Dr Ricardo Jorge, Av Padre Cruz, 1649-016 Lisboa, Portugal; (M.S.); (F.M.); (A.I.R.); (I.C.)
| | - Ana Isabel Rito
- Food and Nutrition Department, National Health Institute Dr Ricardo Jorge, Av Padre Cruz, 1649-016 Lisboa, Portugal; (M.S.); (F.M.); (A.I.R.); (I.C.)
- Center for Studies and Research in Social Dynamics and Health (CEIDSS), Av Padre Cruz, 1649-016 Lisboa, Portugal
| | - Isabel Castanheira
- Food and Nutrition Department, National Health Institute Dr Ricardo Jorge, Av Padre Cruz, 1649-016 Lisboa, Portugal; (M.S.); (F.M.); (A.I.R.); (I.C.)
| | - Duarte Torres
- Epidemiology Research Unit, Institute of Public Health, University of Porto, Rua Das Taipas 135, 4050-091 Porto, Portugal;
- Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Isabel Loureiro
- NOVA National School of Public Health, Public Health Research Center (CISP), Comprehensive Health Research Center, NOVA University of Lisbon, Avenida Padre Cruz, 1600-560 Lisboa, Portugal;
| | - Ricardo Assunção
- Food and Nutrition Department, National Health Institute Dr Ricardo Jorge, Av Padre Cruz, 1649-016 Lisboa, Portugal; (M.S.); (F.M.); (A.I.R.); (I.C.)
- NOVA National School of Public Health, Public Health Research Center (CISP), Comprehensive Health Research Center, NOVA University of Lisbon, Avenida Padre Cruz, 1600-560 Lisboa, Portugal;
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Prada M, Saraiva M, Viegas C, Cavalheiro BP, Garrido MV. Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals. Nutrients 2021; 13:nu13061841. [PMID: 34071159 PMCID: PMC8229424 DOI: 10.3390/nu13061841] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 01/14/2023] Open
Abstract
Excessive free-sugar intake has become highly prevalent in numerous countries, and Portugal is not the exception. One product category that contributes to the daily intake of free sugars is breakfast cereals. In the current work, we identified 289 exemplars from two major retailers in Portugal and collected information on their nutritional profile (e.g., sugar, salt, fiber per 100 g), price, packaging features, type of food claims present (e.g., statements about the composition, sensory features, the origin of the product), and ingredients list. Overall, the sugar content of breakfast cereals was high (Mean = 19.9 g), and less than 10% of the products complied with the current national guidelines (i.e., 5 g of sugar per 100 g of product). Sugar (or other sugar sources) was listed in the top three ingredients for over 85% of the products. On average, each product included about four claims (Mean = 3.9), and sugar content was lower when the claims were related to the product composition. Critically, the sugar content was particularly high for children-oriented products (Mean = 26.4 g). Correlation analysis showed that breakfast cereals with higher sugar content also were cheaper and had lower quantities of fiber, proteins, and salt. Our findings suggest the need to implement strategies to reduce sugar in this product category (e.g., incentivize manufacturers to reformulate products). Also, our results may inform strategies aimed at promoting consumers' awareness about the sugar content in breakfast cereals and other processed foods, facilitating healthier decision-making.
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Affiliation(s)
- Marília Prada
- Department of Social and Organizational Psychology, Iscte-Instituto Universitário de Lisboa, CIS_Iscte, Av. das Forças Armadas, Office AA110, 1649-026 Lisboa, Portugal; (M.S.); (B.P.C.); (M.V.G.)
- Correspondence: ; Tel.:+351-217-650-214
| | - Magda Saraiva
- Department of Social and Organizational Psychology, Iscte-Instituto Universitário de Lisboa, CIS_Iscte, Av. das Forças Armadas, Office AA110, 1649-026 Lisboa, Portugal; (M.S.); (B.P.C.); (M.V.G.)
| | - Claúdia Viegas
- Escola Superior de Tecnologia da Saúde de Lisboa, Instituto Politécnico de Lisboa, Av. D. João II, Lote 4.69.0.1, Parque das Nações, 1990-096 Lisboa, Portugal;
- Centre for Tourism Research, Development and Innovation-Pòlo do Estoril, Avenida Condes de Barcelona, n.° 808, 2769-510 Estoril, Portugal
| | - Bernardo P. Cavalheiro
- Department of Social and Organizational Psychology, Iscte-Instituto Universitário de Lisboa, CIS_Iscte, Av. das Forças Armadas, Office AA110, 1649-026 Lisboa, Portugal; (M.S.); (B.P.C.); (M.V.G.)
| | - Margarida Vaz Garrido
- Department of Social and Organizational Psychology, Iscte-Instituto Universitário de Lisboa, CIS_Iscte, Av. das Forças Armadas, Office AA110, 1649-026 Lisboa, Portugal; (M.S.); (B.P.C.); (M.V.G.)
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17
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Lifestyle Behaviors Associated With Body Fat Percent in 9- to 11-Year-Old Children. Pediatr Exerc Sci 2021; 33:40-47. [PMID: 33771944 DOI: 10.1123/pes.2020-0010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 10/27/2020] [Accepted: 11/06/2020] [Indexed: 11/18/2022]
Abstract
PURPOSE To examine (1) associations between body fat percent (BF) and lifestyle behaviors in children aged 9-11 years and (2) the consistency of these associations over a 10-year period. METHODS In this repeat, cross-sectional study, 15,977 children aged 9-11 years completed an anthropometric assessment and the SportsLinx Lifestyle survey between 2004 and 2013. Body fat was estimated according to the sum of the triceps and subscapular skinfold measurements. Multilevel models were utilized to examine associations between BF and responses to the lifestyle survey while controlling for known covariates. RESULTS Lifestyle behaviors explained 8.6% of the total variance in body fat. Specifically, negative associations were found between BF and active transport to school ( β = -0.99 [0.19], P < .001), full-fat milk (-0.07 [0.15], P < .001), and sweetened beverage consumption (-0.40 [0.15], P = .007). Relative to the reference group of ≤8:00 PM, later bedtime was positively associated with BF: 8:00 to 8:59 PM ( β = 1.60 [0.26], P < .001); 9:00 to 10:00 PM ( β = 1.04 [0.24], P < .001); ≥10:00 PM ( β = 1.18 [0.30], P < .001). Two-way interactions revealed opposing associations between BF and the consumption of low-calorie beverages for boys ( β = 0.95 [0.25], P < .001) and girls ( β = -0.85 [0.37], P = .021). There was no significant change in these associations over a 10-year period. CONCLUSIONS In this population-level study covering a decade of data collection, lifestyle behaviors were associated with BF. Policies and interventions targeting population-level behavior change, such as active transport to school, sleep time, and consumption of full-fat milk, may offer an opportunity for improvements in BF.
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Croisier E, Hughes J, Duncombe S, Grafenauer S. Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle. Nutrients 2021; 13:nu13020489. [PMID: 33540761 PMCID: PMC7912995 DOI: 10.3390/nu13020489] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 01/28/2021] [Accepted: 01/28/2021] [Indexed: 12/21/2022] Open
Abstract
Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.
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Affiliation(s)
- Emilie Croisier
- School of Human Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (E.C.); (S.D.)
| | - Jaimee Hughes
- Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, NSW 2113, Australia;
| | - Stephanie Duncombe
- School of Human Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (E.C.); (S.D.)
- Children’s Health and Exercise Research Centre, Sport and Health Sciences, College of Life and Environmental Sciences, University of Exeter, Exeter EX1 2LU, UK
| | - Sara Grafenauer
- Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, NSW 2113, Australia;
- School of Medicine, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia
- Correspondence: ; Tel.: +61-401-265-142
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GUIMARÃES ACVDT, CARDOSO CKDS, SOUZA LBD, GUIMARÃES MM, PEIXOTO MDRG. Skipping breakfast among preschoolers: associated factors and its dose-response relationship with overweight/obesity. REV NUTR 2021. [DOI: 10.1590/1678-9865202134200276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT Objective To investigate factors associated with skipping breakfast in preschoolers and test a dose-dependent relationship between the frequency of breakfast consumption and the prevalence of overweight/obesity. Methods This is a cross-sectional study, carried out with 463 children (24 to 59 months of age) who live in the urban location of Goiânia, Goiás, Brazil. Sociodemographic data, maternal and child nutritional status, lifestyle, and dietary practices were collected using a standardized questionnaire and Habitual Food Recall during a home-based interview. Skipping breakfast was defined as a frequency of consumption “less than seven days a week”. Based on body mass index by age, children were classified as overweight/obese if Z-score ≥2. Multiple logistic regression was used to assess the association between the variables surveyed and skipping breakfast. The dose-dependent relationship between breakfast frequency and overweight/obesity was determined by the trend test. Results The prevalence of skipping breakfast was 8.42% (95%IC: 6.1-11.3). There was an association between the habit of substituting dinner for a sandwich/snack (adjusted OR: 2.61, 95%IC: 1.25-5.46; p=0.010) and the mother’s overweight (adjusted OR: 2.63; 95%CI: 1.29-5.37; p=0.008) with the habit of skipping breakfast. The trend test shows that the prevalence of overweight/obesity decreases as the frequency of breakfast consumption increases (p=0.035). Additionally, when assessing the quality of breakfast, frequent consumption of foods considered unhealthy was observed. Conclusion There is a dose-response association between overweight/obesity and skipping breakfast. Children who substitute traditional dinner for a sandwich/snack and whose mothers are overweight are more likely to skip breakfast.
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Rani R, Dharaiya CN, Singh B. Importance of not skipping breakfast: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14742] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rekha Rani
- Department of Dairy Technology, Warner College of Dairy Technology Sam Higginbottom University of Agriculture, Technology and Sciences Prayagraj Uttar Pradesh211007India
| | - Chetan N. Dharaiya
- Department of Dairy Technology, SMC College of Dairy Science Anand Agriculture University Anand Gujarat388110India
| | - Bhopal Singh
- Department of Dairy Technology, Faculty of sciences DayalBag Educational Institute (Deemed University) Dayalbagh, Agra UttarPradesh282005India
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[Role of breakfast and its quality in the health of children and adolescents in Spain]. NUTR HOSP 2021; 38:396-409. [PMID: 33724048 DOI: 10.20960/nh.03398] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Introduction Eating breakfast is a healthy habit that should be encouraged since childhood. When it provides nutritional quality, it is an important daily meal. The consumption of dairy products, cereals, and fruits at breakfast is associated with healthier dietary patterns, with a beneficial impact on the overall quality of the diet. In Spain, as in many other countries, the proportion of children who eat breakfast daily is very high, decreasing somewhat in adolescence. However, the quality of breakfast leaves room for improvement, with a low proportion of children/adolescents with high nutritional quality breakfasts. Children/adolescents who eat breakfast regularly have a higher intake of various nutrients (especially vitamins and minerals) than those who do not eat breakfast. Although the evidence is not entirely conclusive, numerous studies have shown various benefits when comparing the population that eats breakfast regularly versus those who do not, such as cardiometabolic risk parameters (obesity, diabetes, blood pressure and lipid profile) and cognitive functions. Breakfast should be included in healthy eating plans, since it allows incorporating foods that are difficult to consume in other meals and may contribute to reducing the risk of developing cardiometabolic diseases. In order to promote the intake of a healthy breakfast, it is essential to act on the sociodemographic and cultural factors that influence compliance and quality, such as age, nutritional education (mainly parents and children/adolescents, but also other family members, school mates, friends...), carrying it out as a family, adapting it to the tastes of each population and balancing quality and costs.
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Breakfast Food Advertisements in Mediterranean Countries: Products' Sugar Content in the Adverts from 2015 to 2019. CHILDREN-BASEL 2020; 8:children8010014. [PMID: 33396189 PMCID: PMC7823948 DOI: 10.3390/children8010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 11/17/2022]
Abstract
Although Spain was considered to be the healthiest country in the world in 2019, some studies reported that Mediterranean diet (MD) adherence, especially for breakfast, is low among children in Mediterranean countries, where child obesity is increasing alarmingly. This study correlated longitudinally the sugar content of breakfast products with advertising strategies. The research design applied quantitative analysis to compile the advertising data from 2015 to 2019 for all media, qualitative analysis of the content, and the use of popular characters to promote the food purchase. Additionally, a nutritional analysis was used to determine the products’ sugar content. The results were analyzed according to the target they were aimed at (adults or children). Results showed that the Spanish food industry promoted unhealthy products for breakfast, especially those targeted to children, with very high sugar content. To improve the childhood obesity rate in Spain, greater involvement from the food industry is needed. The reformulation of breakfast products must be a priority along with additional sugar reduction strategies so as not to lose adherence to MD in younger generations. More nutrition education is necessary among children, especially on balanced breakfast consumption, a basic meal that helps children to concentrate better in class during the morning.
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Cuadrado-Soto E, López-Sobaler AM, Jiménez-Ortega AI, Bermejo LM, Aparicio A, Ortega RM. Breakfast Habits of a Representative Sample of the Spanish Child and Adolescent Population (The ENALIA Study): Association with Diet Quality. Nutrients 2020; 12:E3772. [PMID: 33302560 PMCID: PMC7763817 DOI: 10.3390/nu12123772] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/25/2020] [Accepted: 12/04/2020] [Indexed: 12/12/2022] Open
Abstract
The association between breakfast quality and total diet quality of children and adolescents ((1-17.9 years (n = 1570)) from the National Dietary Survey on the Child and Adolescent Population in Spain (ENALIA) was analyzed. Dietary information was collected using two non-consecutive one-day food diaries (1-10 years old) or two 24 h dietary recalls (>10 years). Breakfast quality index (BQI) and a variant of Nutrient Rich Foods index (NRF9.3) were calculated to assess the total diet quality. Children and adolescents who had breakfast on at least one day (n = 1561) were divided into two groups according to BQI: Worse Quality Breakfast (WQB) (BQI < 4 points (P66), n = 781) and Good Quality Breakfast (GQB) (BQI ≥ 4, n = 780). Younger children and those whose parents have university education presented higher BQI. GQB group had significantly higher intakes of micronutrients (vitamins A, D, C, B1, B2, B6, niacin, folate, calcium, potassium, magnesium). Fewer GQB children exceeded the Acceptable Macronutrient Distribution Range for fat and had folate and calcium intakes below their estimated average requirement. Daily NRF9.3 was 496.2 ± 54.0, being higher in GQB (503.8 ± 50.6 vs. 488.6 ± 56.2, p < 0.001). Increasing the quality of breakfast increased the possibility of having a NRF9.3 higher than P50 (OR: 1.893, CI: 1.549-2.315, p < 0.0001). Breakfasts have room for quality improvement in a high percentage of children. A higher quality breakfast is associated with a benefit in the quality of the total diet.
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Affiliation(s)
- Esther Cuadrado-Soto
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (E.C.-S.); (L.M.B.); (A.A.); (R.M.O.)
- Nutritional Genomics and Epigenomics Group, Madrid Institute for Advanced Studies (IMDEA) Food Institute, Campus of International Excellence UAM+CSIC, 28049 Madrid, Spain
| | - Ana M. López-Sobaler
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (E.C.-S.); (L.M.B.); (A.A.); (R.M.O.)
- UCM Research Group VALORNUT-920030, Complutense University of Madrid, Plaza Ramón y Cajal S/N, 28040 Madrid, Spain;
| | - Ana Isabel Jiménez-Ortega
- UCM Research Group VALORNUT-920030, Complutense University of Madrid, Plaza Ramón y Cajal S/N, 28040 Madrid, Spain;
- Pediatric Gastroenterology Unit, San Rafael Hospital, 28016 Madrid, Spain
| | - Laura M. Bermejo
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (E.C.-S.); (L.M.B.); (A.A.); (R.M.O.)
- UCM Research Group VALORNUT-920030, Complutense University of Madrid, Plaza Ramón y Cajal S/N, 28040 Madrid, Spain;
| | - Aránzazu Aparicio
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (E.C.-S.); (L.M.B.); (A.A.); (R.M.O.)
- UCM Research Group VALORNUT-920030, Complutense University of Madrid, Plaza Ramón y Cajal S/N, 28040 Madrid, Spain;
| | - Rosa M. Ortega
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (E.C.-S.); (L.M.B.); (A.A.); (R.M.O.)
- UCM Research Group VALORNUT-920030, Complutense University of Madrid, Plaza Ramón y Cajal S/N, 28040 Madrid, Spain;
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Breakfast Characteristics and Its Association with Daily Micronutrients Intake in Children and Adolescents-A Systematic Review and Meta-Analysis. Nutrients 2020; 12:nu12103201. [PMID: 33092061 PMCID: PMC7589686 DOI: 10.3390/nu12103201] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/02/2020] [Accepted: 10/16/2020] [Indexed: 12/21/2022] Open
Abstract
Breakfast is an important source of key nutrients in the diet. For this reason, the aim of this review was to investigate the associations between breakfast consumption and daily micronutrients intake in both children and adolescents (aged 2-18 years). A peer-reviewed systematic search was conducted in three datasets (PubMed, Scopus and Cochrane Library) in February 2020 in English and Spanish. Two independent reviewers evaluated 3188 studies considering the AXIS critical appraisal and PRISMA methodologies. Meta-analysis was carried out comparing results according to type of breakfast consumed (Ready to eat cereals (RTEC) breakfast or other types of breakfast) and breakfast skipping. Thirty-three articles were included in the systematic review (SR) and 7 in the meta-analysis. In the SR, we observed that those children and adolescents who usually consume RTEC at breakfast had a higher consumption of B-vitamins than those not consuming RTEC at breakfast. Breakfast consumers had a higher mineral intake (iron, calcium, magnesium, potassium, zinc, and iodine) than breakfast skippers. In the Meta-Analysis, RTEC consumers had significantly higher vitamin C intake than breakfast skippers (SMD, -4.12; 95% confidence intervals (CI): -5.09, -3.16). Furthermore, those children who usually consume breakfast had significantly higher daily intake of calcium than breakfast skippers (SMD, -7.03; 95%CI: -9.02, -5.04). Our review proposes that breakfast consumption seems to be associated with higher daily micronutrients intake than breakfast skippers.
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Giménez-Legarre N, Flores-Barrantes P, Miguel-Berges ML, Moreno LA, Santaliestra-Pasías AM. Breakfast Characteristics and Their Association with Energy, Macronutrients, and Food Intake in Children and Adolescents: A Systematic Review and Meta-Analysis. Nutrients 2020; 12:nu12082460. [PMID: 32824257 PMCID: PMC7468882 DOI: 10.3390/nu12082460] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/04/2020] [Accepted: 08/12/2020] [Indexed: 12/11/2022] Open
Abstract
Breakfast plays an important role in health because it has been associated with overall health, which includes a high daily nutrient intake and a low risk of chronic diseases. For this reason, we investigated the associations between breakfast consumption and daily energy, macronutrients, and food and beverage consumption. We systematically searched peer-reviewed articles in three datasets (Pubmed, Scopus, and Cochrane). Two independent reviewers evaluated 3188 studies against the inclusion criteria using the Appraisal tool for Cross-Sectional Studies (AXIS) critical appraisal and Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) methodologies. The meta-analysis was performed by comparing results based on type of breakfast consumed (ready to eat cereal breakfasts or other types of breakfasts). Ultimately, 38 studies were included in the review and 7 of them in the energy and macronutrients intake meta-analysis. In the Systematic Review, breakfast consumers had higher energy intake (EI), fibre intake, and higher consumption of fruits and vegetables and lower consumption of soft drinks than breakfast skippers. In the Meta-Analysis, breakfast consumers had a higher carbohydrates intake (MD, -8.21; 95%CI: -11.37, -5.05) and fibre intake (MD, -8.43; 95%CI: -12.63, -4.23) than breakfast skippers. However, breakfast consumers had a lower fat intake (MD, 4.59; 95%CI: 2.04, 7.15). Our review suggests that breakfast consumption is associated with better macronutrient intake and healthier food and beverage consumption.
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Affiliation(s)
- Natalia Giménez-Legarre
- GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad de Ciencias de la Salud, Universidad de Zaragoza, 50009 Zaragoza, Spain; (P.F.-B.); (M.L.M.-B.); (L.A.M.); (A.M.S.-P.)
- Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria Aragón (IIS Aragón), 50009 Zaragoza, Spain
- Correspondence:
| | - Paloma Flores-Barrantes
- GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad de Ciencias de la Salud, Universidad de Zaragoza, 50009 Zaragoza, Spain; (P.F.-B.); (M.L.M.-B.); (L.A.M.); (A.M.S.-P.)
- Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria Aragón (IIS Aragón), 50009 Zaragoza, Spain
| | - María Luisa Miguel-Berges
- GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad de Ciencias de la Salud, Universidad de Zaragoza, 50009 Zaragoza, Spain; (P.F.-B.); (M.L.M.-B.); (L.A.M.); (A.M.S.-P.)
- Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria Aragón (IIS Aragón), 50009 Zaragoza, Spain
| | - Luis A. Moreno
- GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad de Ciencias de la Salud, Universidad de Zaragoza, 50009 Zaragoza, Spain; (P.F.-B.); (M.L.M.-B.); (L.A.M.); (A.M.S.-P.)
- Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria Aragón (IIS Aragón), 50009 Zaragoza, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Alba M. Santaliestra-Pasías
- GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad de Ciencias de la Salud, Universidad de Zaragoza, 50009 Zaragoza, Spain; (P.F.-B.); (M.L.M.-B.); (L.A.M.); (A.M.S.-P.)
- Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria Aragón (IIS Aragón), 50009 Zaragoza, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III, 28029 Madrid, Spain
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Breakfast Consumption in Low-Income Hispanic Elementary School-Aged Children: Associations with Anthropometric, Metabolic, and Dietary Parameters. Nutrients 2020; 12:nu12072038. [PMID: 32659982 PMCID: PMC7400815 DOI: 10.3390/nu12072038] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/03/2020] [Accepted: 07/06/2020] [Indexed: 11/17/2022] Open
Abstract
Breakfast consumption is associated with lower obesity prevalence and cardiometabolic risk and higher dietary quality (DQ) in children. Low-income, Hispanic populations are disproportionately affected by obesity and cardiometabolic risks. This study examined the relationship between breakfast consumption groups (BCG) on anthropometric, metabolic, and dietary parameters in predominately low-income, Hispanic children from 16 Texas schools. Cross-sectional data were from TX Sprouts, a school-based gardening, nutrition, and cooking randomized controlled trial. Anthropometric measurements included height, weight, body mass index, body fat percent via bioelectrical impedance, waist circumference, and blood pressure. Metabolic parameters included fasting plasma glucose, insulin, glycated hemoglobin, cholesterol, and triglycerides. DQ and BCG were assessed via two 24-h dietary recalls. Multivariate multiple regression examined relationships between BCG and anthropometric, metabolic, and dietary parameters. This study included 671 students (mean age 9 years, 58% Hispanic, 54% female, 66% free/reduced lunch, 17% breakfast skippers). No relationships were observed between BCG and anthropometric or metabolic parameters. BCG had higher DQ; higher daily protein, total sugar, and added sugar intake; and lower daily fat intake. Skipping breakfast was associated with lower DQ; higher daily fat intake; and lower daily protein intake. Longitudinal research examining breakfast quality on cardiometabolic outcomes in low-income, Hispanic children is warranted.
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Valevskaya L, Iegorova A, Ovsiannykova L, Sokolovskaya O, Marchenkov F, Shulyanska A. NUTRITIONAL PROPERTIES OF CHIA SEEDS AND THEIR SANITARY SAFETY. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i2.1716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Currently, there are more and more requirements not only to the quality of food, but also to the raw materials it is made from. This leads to the search for new, non-traditional products. One of these is chia seeds (Salvia hispanica). The article provides data on their useful properties. The high demand for chia seeds is due to their unique chemical composition. The main feature of the seeds of this crop is that they contain many chemical substances of high calorific and biological value, as compared with cereals and oilseeds traditionally grown in Ukraine. In chia seeds, there are 30–35% of fat, 25–41% of carbohydrates, and 20–22% of protein. Chia seeds are a valuable source of vitamin B, calcium, potassium, iron, zinc, and copper. The fatty acid composition of this crop indicates a high content of polyunsaturated fatty acids. 63.3% of them is linolenic fatty acid, which belongs to ω-3 acids and is important for the brain function, growth, and development of a living organism. That is why it is so important to find optimal ways of preparing freshly harvested chia seeds so as to extend their shelf life. These ways must take into account the biological and chemical characteristics of this crop, and make it possible to preserve its consumer properties for further targeted processing. The article presents the results of studying the quality indicators and microbiological condition of chia seeds to establish how long they can be safely stored and to assess the sanitary safety of this crop. It has been shown that within the period of 6 months, the greatest changes in the quality of chia seed oil are observed at 25°C: there is a significant increase in the acid and peroxide values and a decrease in the iodine value (the latter indicates spoilage of chia seeds). Lowering the air temperature to 5°C slows down the enzymatic processes that take place in chia seeds, and inhibits the increase of the acid and peroxide values of fat, which ensures retention of the consumer properties of seeds. It has been established that the seeds of the crop under study can be stored, without any loss of their quality, for 6 months at 5–15°C and the relative humidity 60–70%. All the beneficial properties of chia seeds are due to their unique composition, so they are supposed to be widely used for specialised and functional nutrition
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Champilomati G, Notara V, Prapas C, Konstantinou E, Kordoni M, Velentza A, Mesimeri M, Antonogeorgos G, Rojas-Gil AP, Kornilaki EN, Lagiou A, Panagiotakos DB. Breakfast consumption and obesity among preadolescents: An epidemiological study. Pediatr Int 2020; 62:81-88. [PMID: 31713282 DOI: 10.1111/ped.14050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 07/18/2019] [Accepted: 11/07/2019] [Indexed: 11/28/2022]
Abstract
BACKGROUND This study aimed to examine the association between breakfast consumption and childhood weight status, in relation to various socioeconomic and lifestyle factors. METHODS A cross-sectional survey was conducted including 1,728 children aged 10-12 years and their parents, during the school years 2014-2016. Primary schools from five Greek counties (including the Athens metropolitan area) were randomly selected. Parental and child data were collected through self-administered, anonymous questionnaires. Children's weight status was based on gender- and age-specific tables derived from the International Obesity Task Force body mass index cutoffs. Logistic regression was used to determine the association between frequency and type of breakfast consumption and children's weight status. RESULTS The frequency of breakfast consumption was not associated with childhood overweight or obesity, even when other factors were included in the analysis like sex, age, physical activity, meals / day, family annual income, parental weight status, parental physical activity level, parental educational level and parental employment status. From the nine foods that were included only the consumption of bread or rusks and chocolate milk were found to have a negative association with childhood overweight or obesity (odds ratio: 0.51; 95% CI: 0.34, 0.79 and OR: 0.50; 95% CI: 0.28, 0.87, respectively). CONCLUSIONS The result that frequency of breakfast consumption was not associated with children's overweight / obesity may lead to a deeper investigation of the foods consumed during breakfast. Bread or rusks and chocolate milk seemed to have a protective effect; further nutritional analysis is needed to explore the potential mechanisms of this observation.
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Affiliation(s)
- Georgia Champilomati
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - Venetia Notara
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece.,Department of Public and Community Health, School of Public Health, University of West Attica, Athens, Greece
| | - Christos Prapas
- Department of Public and Community Health, School of Public Health, University of West Attica, Athens, Greece
| | - Eleni Konstantinou
- Department of Public and Community Health, School of Public Health, University of West Attica, Athens, Greece
| | - Marialena Kordoni
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - Anna Velentza
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - Magdalini Mesimeri
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - George Antonogeorgos
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - Andrea Paola Rojas-Gil
- Department of Nursing, Faculty of Human Movement and Quality of Life Sciences, Efstathiou & Stamatikis Valioti and Plateon, University of Peloponnese, Sparta, Greece
| | - Ekaterina N Kornilaki
- Department of Preschool Education, School of Education, University of Crete, Crete, Greece
| | - Areti Lagiou
- Department of Public and Community Health, School of Public Health, University of West Attica, Athens, Greece
| | - Demosthenes B Panagiotakos
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
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The nutritional content of children's breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA. Public Health Nutr 2019; 23:1589-1598. [PMID: 31847924 DOI: 10.1017/s1368980019003537] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
OBJECTIVE To compare the Nutrition Information Panel (NIP) content, serving size and package size of children's ready-to-eat breakfast cereals (RTEC) available in five different Western countries. DESIGN NIP label information was collected from RTEC available for purchase in major supermarket chains. Kruskal-Wallis, Mann-Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be 'unhealthy'. SETTING Supermarkets in Australia, Canada, New Zealand, the UK and the USA. PARTICIPANTS Children's breakfast cereals (n 636), including those with and without promotional characters. RESULTS The majority of children's RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7-9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60-120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01). CONCLUSIONS Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.
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Liu Y, Tooze JA, Zhang Y, Leidy HJ, Bailey RL, Wright B, Ma M, Stluka S, Remley DT, McCormack LA, Franzen-Castle L, Henne R, Mehrle D, Eicher-Miller HA. Breakfast Consumption Is Positively Associated with Usual Nutrient Intakes among Food Pantry Clients Living in Rural Communities. J Nutr 2019; 150:546-553. [PMID: 31711170 PMCID: PMC9890906 DOI: 10.1093/jn/nxz258] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 08/21/2019] [Accepted: 09/27/2019] [Indexed: 02/04/2023] Open
Abstract
BACKGROUND Breakfast consumption has declined over the past 40 y and is inversely associated with obesity-related diet and health outcomes. The breakfast pattern of food pantry clients and its association with diet is unknown. OBJECTIVE The objective is to investigate the association of breakfast consumption with diet quality and usual nutrient intakes among food pantry clients (n = 472) living in rural communities. METHODS This was an observational study using cross-sectional analyses. English-speaking participants ≥18 y (or ≥19 y in Nebraska) were recruited from 24 food pantries in rural high-poverty counties in Indiana, Michigan, Missouri, Nebraska, Ohio, and South Dakota. Participants were surveyed at the pantry regarding characteristics and diet using 24-h recall. A second recall was self-completed or completed via assisted phone call within 2 wk of the pantry visit. Participants were classified as breakfast skippers when neither recall reported breakfast ≥230 kcal consumed between 04:00 and 10:00; breakfast consumers were all other participants. The Healthy Eating Index-2010 was modeled with breakfast pattern using multiple linear regression. Mean usual intake of 16 nutrients was estimated using the National Cancer Institute Method and compared across breakfast pattern groups. Usual nutrient intake was compared with the Estimated Average Requirement (EAR) or Adequate Intake (AI) to estimate the proportion of population not meeting the EAR or exceeding the AI. RESULTS A total of 56% of participants consumed breakfast. Compared with breakfast skippers, breakfast consumers had 10-59% significantly higher usual mean intakes of all nutrients (P ≤ 0.05), and had 12-21% lower prevalence of at-risk nutrient intakes except for vitamin D, vitamin E, and magnesium. CONCLUSIONS Adult food pantry clients living in rural communities experienced hardships in meeting dietary recommendations. Breakfast consumption was positively associated with usual nutrient intakes in this population. This trial was registered at clinicaltrials.gov as NCT03566095.
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Affiliation(s)
- Yibin Liu
- Department of Community Health and Health Behavior, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY, USA,Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Janet A Tooze
- Department of Biostatistics and Data Sciences, Wake Forest School of Medicine, Winston-Salem, NC, USA
| | - Yumin Zhang
- Department of Statistics, Purdue University, West Lafayette, IN, USA
| | - Heather J Leidy
- Department of Nutritional Sciences and Department of Pediatrics, College of Natural Sciences, Dell Medical School, The University of Texas at Austin, Austin, TX, USA
| | - Regan L Bailey
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Breanne Wright
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Mengran Ma
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Suzanne Stluka
- Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD, USA
| | - Dan T Remley
- Department of Food, Nutrition, and Wellness, College of Food, Agricultural, and Environmental Sciences, Ohio State University Extension, Piketon, OH, USA
| | - Lacey A McCormack
- Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD, USA
| | - Lisa Franzen-Castle
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Rebecca Henne
- Michigan State University Extension, Charlotte, MI, USA
| | - Donna Mehrle
- Department of Nutrition & Exercise Physiology, University of Missouri Extension, Columbia, MO, USA
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Xu X, Parker D, Inglis SC, Byles J. Can regular long-term breakfast cereals consumption benefits lower cardiovascular diseases and diabetes risk? A longitudinal population-based study. Ann Epidemiol 2019; 37:43-50.e3. [DOI: 10.1016/j.annepidem.2019.07.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 06/17/2019] [Accepted: 07/02/2019] [Indexed: 10/26/2022]
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Fayet-Moore F, Cassettari T, McConnell A, Kim J, Petocz P. Australian children and adolescents who were drinkers of plain and flavored milk had the highest intakes of milk, total dairy, and calcium. Nutr Res 2019; 66:68-81. [PMID: 30979662 DOI: 10.1016/j.nutres.2019.03.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 01/22/2019] [Accepted: 03/01/2019] [Indexed: 10/27/2022]
Abstract
Dairy is important for children and adolescents' bone development and nutritional needs, and it is not known how the type of milk consumed relates to overall dietary intakes. This study assessed the hypothesis that Australian children and adolescents who drink milk have greater milk, dairy, and micronutrient intakes compared to those who consume milk in other ways or avoid milk. A secondary analysis using day 1 data from the 2011-2012 National Nutrition and Physical Activity Survey was performed (n = 2812, 2-18 years). Children were classified as plain or flavored milk drinkers, other milk drinkers (eg, smoothies, milkshakes), nondrinkers of milk (eg. on cereal), or milk avoiders. Intakes of total dairy, milk, calcium, free sugars, and sugar-sweetened beverages were determined and adjusted for confounders. Milk consumption was popular (81%), and the majority (63%) of milk consumers were drinkers, and of those, 46% were plain, 32% were flavored, and 21% were other milk drinkers. Flavored and plain milk drinkers had higher total daily milk (480, 95% confidence interval [CI] 459-501 and 445, 95% CI 427-462 g, respectively), dairy (2.8, 95% CI 2.7-2.9 and 2.6, 95% CI 2.5-2.7 servings, respectively), and calcium (1049 ± 18 and 980 ± 15 mg, respectively) intakes than all other groups. Plain milk drinkers (10.7%, SD 6.2%) had a lower proportion of daily energy from free sugars than all other groups, but there was no difference in free sugars intake between plain and flavored milk drinkers, and there were no differences in anthropometric measures across groups. Plain and flavored milk drinkers and nondrinkers of milk had the lowest prevalence of sugar-sweetened beverages intake (P < .001). Plain milk drinkers followed by flavored milk drinkers had the most favorable milk, dairy, and nutrient intakes.
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Affiliation(s)
- Flavia Fayet-Moore
- Nutrition Research Australia, Level 13 167 Macquarie St, Sydney, New South Wales 2000, Australia.
| | - Tim Cassettari
- Nutrition Research Australia, Level 13 167 Macquarie St, Sydney, New South Wales 2000, Australia.
| | - Andrew McConnell
- Nutrition Research Australia, Level 13 167 Macquarie St, Sydney, New South Wales 2000, Australia.
| | - Jean Kim
- Nestlé Australia Ltd, 1 Homebush Bay Dr, Rhodes, New South Wales 2138.
| | - Peter Petocz
- Department of Statistics, Macquarie University, Sydney, New South Wales 2109, Australia.
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Christensen CB, Mikkelsen BE, Toft U. The effect of introducing a free breakfast club on eating habits among students at vocational schools. BMC Public Health 2019; 19:369. [PMID: 30943941 PMCID: PMC6446271 DOI: 10.1186/s12889-019-6701-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Accepted: 03/25/2019] [Indexed: 02/06/2023] Open
Abstract
Background Unhealthy eating habits are a major problem among adolescents. The objective of the study was to assess the effect of a free breakfast club intervention on dietary habits among students at vocational schools. Methods The study included students (n = 318) from four vocational schools in Denmark. Food frequency questionnaires were used to measure eating habits at baseline, first, and second follow-up, after 7 and 14 weeks respectively, in a clustered randomized controlled intervention of four months. The effect of the intervention was evaluated through self-reported frequencies of breakfast intake, intake of whole grain products for breakfast and intake of unhealthy snacking in the morning. The outcome measures were daily breakfast intake (yes/no), daily intake of whole grain for breakfast (yes/no), and unhealthy snacking on school day mornings (yes/no). Results The proportion of students who had breakfast every school day increased significantly in the intervention schools from baseline to the first follow-up compared to the control group (OR: 3.77; P = 0.0149). The effect was attenuated at the second follow-up. The intake of whole grain products for breakfast increased significantly more among students in intervention schools compared to students in control schools both at first (OR: 4.13; P = 0.0079) and second follow-up (OR: 3.27; P = 0.0317). No significant change in unhealthy snacking was found. Conclusion Provision of free breakfast at vocational schools can improve the dietary quality of breakfast and decrease breakfast skipping. However, the sustainability of the intervention is a critical issue that needs to be further studied and addressed. Trial registration ISRCTN11265280. Registered 20 November 2018 (retrospectively registered). Electronic supplementary material The online version of this article (10.1186/s12889-019-6701-9) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Camilla Berg Christensen
- Department for Development and Planning, Aalborg University Copenhagen, A. C. Meyers Vænge 15, DK-2450, Copenhagen, SV, Denmark.
| | - Bent Egberg Mikkelsen
- Department for Development and Planning, Aalborg University Copenhagen, A. C. Meyers Vænge 15, DK-2450, Copenhagen, SV, Denmark.,Department of Education, Learning and Philosophy, Aalborg University, A. C. Meyers Vænge 15, DK-2450, Copenhagen, SV, Denmark
| | - Ulla Toft
- Centre for Clinical Research and Prevention Bispebjerg and Frederiksberg Hospital, Hovedvejen, Entrance 5, Nordre Fasanvej 57, DK-2000, Frederiksberg, Denmark
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Masavang S, Roudaut G, Champion D. Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Monzani A, Ricotti R, Caputo M, Solito A, Archero F, Bellone S, Prodam F. A Systematic Review of the Association of Skipping Breakfast with Weight and Cardiometabolic Risk Factors in Children and Adolescents. What Should We Better Investigate in the Future? Nutrients 2019; 11:nu11020387. [PMID: 30781797 PMCID: PMC6412508 DOI: 10.3390/nu11020387] [Citation(s) in RCA: 134] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 02/07/2023] Open
Abstract
The incidence of skipping breakfast in pediatric subjects is rising, and a relationship with overweight (OW) and obesity (OB) has been shown. Associations with cardiovascular outcomes and skipping breakfast in adults have been reported. The purpose of this systematic review was to summarize the association of skipping breakfast with body weight and metabolic outcomes in the pediatric population. We searched relevant databases (2008–2018) and identified 56 articles, of which 39 were suitable to be included, basing on inclusion criteria (observational; defined breakfast skipping; weight and/or metabolic outcomes). Overall, 286,804 children and adolescents living in 33 countries were included. The definitions of OW/OB, skipping breakfast, and the nutrient assessment were highly heterogeneous. Confounding factors were reported infrequently. The prevalence of skipping breakfast ranged 10–30%, with an increasing trend in adolescents, mainly in girls. Skipping breakfast was associated with OW/OB in the 94.7% of the subjects. The lack of association was shown mainly in infants. Moreover, 16,130 subjects were investigated for cardiometabolic outcomes. Skipping breakfast was associated with a worse lipid profile, blood pressure levels, insulin-resistance, and metabolic syndrome. Five studies reported a lower quality dietary intake in breakfast skippers. This review supports skipping breakfast as an easy marker of the risk of OW/OB and metabolic diseases, whether or not it is directly involved in causality. We encourage intervention studies using standardized and generalizable indicators. Data on confounders, time of fasting, chronotypes, and nutrition quality are needed to establish the best practice for using it as a tool for assessing obesity risk.
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Affiliation(s)
- Alice Monzani
- SCDU of Pediatrics, Department of Health Sciences, University of Piemonte Orientale, 28100 Novara, Italy.
| | - Roberta Ricotti
- SCDU of Pediatrics, Department of Health Sciences, University of Piemonte Orientale, 28100 Novara, Italy.
| | - Marina Caputo
- Endocrinology, Department of Translational Medicine, University of Piemonte Orientale, 28100 Novara, Italy.
| | - Arianna Solito
- SCDU of Pediatrics, Department of Health Sciences, University of Piemonte Orientale, 28100 Novara, Italy.
| | - Francesca Archero
- SCDU of Pediatrics, Department of Health Sciences, University of Piemonte Orientale, 28100 Novara, Italy.
| | - Simonetta Bellone
- SCDU of Pediatrics, Department of Health Sciences, University of Piemonte Orientale, 28100 Novara, Italy.
- Interdisciplinary Research Center of Autoimmune Diseases, University of Piemonte Orientale, 28100 Novara, Italy.
| | - Flavia Prodam
- SCDU of Pediatrics, Department of Health Sciences, University of Piemonte Orientale, 28100 Novara, Italy.
- Endocrinology, Department of Translational Medicine, University of Piemonte Orientale, 28100 Novara, Italy.
- Interdisciplinary Research Center of Autoimmune Diseases, University of Piemonte Orientale, 28100 Novara, Italy.
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Emond JA, Longacre MR, Drake KM, Titus LJ, Hendricks K, MacKenzie T, Harris JL, Carroll JE, Cleveland LP, Langeloh G, Dalton MA. Exposure to Child-Directed TV Advertising and Preschoolers' Intake of Advertised Cereals. Am J Prev Med 2019; 56:e35-e43. [PMID: 30573338 PMCID: PMC6340774 DOI: 10.1016/j.amepre.2018.09.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 09/03/2018] [Accepted: 09/04/2018] [Indexed: 10/27/2022]
Abstract
INTRODUCTION Child-directed TV advertising is believed to influence children's diets, yet prospective studies in naturalistic settings are absent. This study examined if child-directed TV advertisement exposure for ten brands of high-sugar breakfast cereals was associated with children's intake of those brands prospectively. METHODS Observational study of 624 preschool-age children and their parents conducted in New Hampshire, 2014-2015. Over 1 year, parents completed a baseline and six online follow-up surveys, one every 8 weeks. Children's exposure to high-sugar breakfast cereal TV advertisements was based on the network-specific TV programs children watched in the 7 days prior to each follow-up assessment, and parents reported children's intake of each advertised high-sugar breakfast cereal brand during that same 7-day period. Data were analyzed in 2017-2018. RESULTS In the fully adjusted Poisson regression model accounting for repeated measures and brand-specific effects, children with high-sugar breakfast cereal advertisement exposure in the past 7 days (i.e., recent exposure; RR=1.34, 95% CI=1.04, 1.72), at any assessment in the past (RR=1.23, 95% CI=1.06, 1.42), or recent and past exposure (RR=1.37, 95% CI=1.15, 1.63) combined had an increased risk of brand-specific high-sugar breakfast cereal intake. Absolute risk difference of children's high-sugar breakfast cereal intake because of high-sugar breakfast cereal TV advertisement exposure varied by brand. CONCLUSIONS This naturalistic study demonstrates that child-directed high-sugar breakfast cereal TV advertising was prospectively associated with brand-specific high-sugar breakfast cereal intake among preschoolers. Findings indicate that child-directed advertising influences begin earlier and last longer than previously demonstrated, highlighting limitations of current industry guidelines regarding the marketing of high-sugar foods to children under age 6 years.
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Affiliation(s)
- Jennifer A Emond
- Department of Biomedical Data Sciences, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Department of Epidemiology, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Norris Cotton Cancer Center, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Department of Pediatrics, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire.
| | - Meghan R Longacre
- Department of Biomedical Data Sciences, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Norris Cotton Cancer Center, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Department of Pediatrics, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; The Dartmouth Institute for Health Policy and Clinical Practice, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire
| | - Keith M Drake
- The Dartmouth Institute for Health Policy and Clinical Practice, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Greylock McKinnon Associates, Cambridge, Massachusetts
| | - Linda J Titus
- Department of Epidemiology, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Norris Cotton Cancer Center, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Department of Pediatrics, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; The Dartmouth Institute for Health Policy and Clinical Practice, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire
| | - Kristy Hendricks
- Department of Pediatrics, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire
| | - Todd MacKenzie
- Department of Biomedical Data Sciences, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; The Dartmouth Institute for Health Policy and Clinical Practice, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire
| | - Jennifer L Harris
- Rudd Center for Food Policy and Obesity, University of Connecticut, Storrs, Connecticut
| | - Jennifer E Carroll
- Department of Biomedical Data Sciences, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire
| | - Lauren P Cleveland
- Division of Chronic Disease Research Across the Lifecourse, Department of Population Medicine, Harvard Pilgrim Health Care Institute, Harvard School of Medicine, Boston, Massachusetts
| | - Gail Langeloh
- Department of Biomedical Data Sciences, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire
| | - Madeline A Dalton
- Department of Biomedical Data Sciences, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Norris Cotton Cancer Center, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; Department of Pediatrics, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire; The Dartmouth Institute for Health Policy and Clinical Practice, Geisel School of Medicine, Dartmouth College, Hanover, New Hampshire
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Bunyak O, Sots S, Egorova A, Valevskaya L, Evdokimova G. CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGE. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v12i4.1204] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Recently, sugar maize has become more and more widely used for the production of new types of food. Its use in the production of cereal products for babies makes it possible to use no sugar in their composition, switch to the production of dietary and prophylactic products, which acquires high importance against the background of “rejuvenation” of diabetes and the manifestation of other nutritional diseases. To enhance the consumer properties of the finished product, to give it the appropriate taste, colour and aroma, as well as to enrich with vitamins, mineral components, flavonoids, phytoncides and glucosides, the following raw materials were selected as the main components for their preparation: maize grains, hullless barley grains in the ratio 1:1, liquorice root (2–4%), carrot roots (2–4%). The article presents the results of microbiota studies of extruded grain products with plant additives during storage. The obtained samples were stored in the laboratory in polypropylene, plastic packaging and cardboard boxes at room temperature of the air +(15–20)°C and air humidity 60–75%. The obtained results allow us to establish that with prolonged storage of commercial samples of extruded grain products with the inclusion of vegetable additives in different temperature and humidity conditions, as the shelf life increases, the number of bacteria decreases. The absolute number of spore-forming bacteria in the samples under study, which were stored in synthetic packaging, remained at the same level, and their relative content in the total bacterial flora increased. On the basis of the research, it has been established that the enrichment of products extruded from sugar maize grain with vegetable additives does not impair their microbiological and physico-chemical characteristics during long-term storage in unregulated conditions. It also allows expanding the range of this type of products.
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Fayet-Moore F, McConnell A, Cassettari T, Petocz P. Breakfast Choice Is Associated with Nutrient, Food Group and Discretionary Intakes in Australian Adults at Both Breakfast and the Rest of the Day. Nutrients 2019; 11:E175. [PMID: 30650604 PMCID: PMC6356876 DOI: 10.3390/nu11010175] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 01/02/2019] [Accepted: 01/07/2019] [Indexed: 12/18/2022] Open
Abstract
Breakfast choice is correlated with daily nutrient intakes, but this association may not be solely explained by the breakfast meal. We profiled breakfast consumer groups among Australian adults and compared the role that breakfast versus the rest of the day had on daily intakes of the Five Food Groups, discretionary foods, and nutrients. Breakfast groups were breakfast cereal consumers, non-cereal breakfast consumers, and breakfast skippers. One-day dietary recall data from the 2011⁻2012 National Nutrition and Physical Activity Survey were analysed (n = 9341, ≥19 years), as well as socio-demographic and anthropometric measures. Twelve per cent of adults were breakfast skippers, 41% were breakfast cereal consumers, and 47% were non-cereal breakfast consumers. Females were more likely to have a non-cereal breakfast than males, and the non-cereal breakfast was predominantly bread-based. Breakfast skipping decreased with age (p < 0.001), while breakfast cereal consumption increased with age (p < 0.001). Breakfast skippers were more likely to be male, had a lower socio-economic status, and lower physical activity levels (p < 0.001). Breakfast skippers had the highest mean body mass index (BMI) and waist circumference (p < 0.001), the lowest intake of wholegrain foods, fruits and vegetables, and the highest intake of discretionary foods (p < 0.001). Breakfast cereal consumers had the lowest mean BMI and waist circumference (p < 0.001) and had healthier diets at both breakfast and throughout the rest of the day. They were the most likely to meet the daily recommended serves for grain foods, fruit, dairy, and vegetables, had the highest wholegrain food intake, and the lowest discretionary intake (p < 0.001). Additionally, breakfast cereal consumers had the most favourable daily nutrient intakes, including the lowest added sugars intakes. Differences in daily diet between breakfast groups were attributed to differences in food choices both at breakfast and throughout the rest of the day.
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Affiliation(s)
- Flavia Fayet-Moore
- Nutrition Research Australia, Level 13 167 Macquarie Street, Sydney 2000, Australia.
| | - Andrew McConnell
- Nutrition Research Australia, Level 13 167 Macquarie Street, Sydney 2000, Australia.
| | - Tim Cassettari
- Nutrition Research Australia, Level 13 167 Macquarie Street, Sydney 2000, Australia.
| | - Peter Petocz
- Department of Statistics, Macquarie University, Sydney 2109, Australia.
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Medin AC, Myhre JB, Diep LM, Andersen LF. Diet quality on days without breakfast or lunch - Identifying targets to improve adolescents' diet. Appetite 2019; 135:123-130. [PMID: 30639294 DOI: 10.1016/j.appet.2019.01.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 12/21/2018] [Accepted: 01/04/2019] [Indexed: 01/18/2023]
Abstract
Dietary intake in adolescents does often not align with the recommended dietary guidelines. Excess intakes of added sugar and saturated fat, and insufficient vegetable intake are among the identified challenges, which can affect future health negatively. Identifying targets to improve dietary practices is therefore essential. The current study aimed to examine the prevalence of meal skipping and if meal skipping days had a different diet quality than other days, using data from a recent Norwegian dietary survey in adolescents (n = 689, age 12-14 years). Their dietary intake was recorded for four days, using a web-based record system. Differences between days with, and without, breakfast or lunch were explored using mixed effect models, adjusting for correlated data and covariates, including weekday-weekend effect. In total, 8% and 11% were days without breakfast and lunch, respectively. Days with breakfast or lunch were associated with higher intake of fibre, and higher odds of consuming fruits and berries, juice and smoothie, than days without breakfast or lunch. Weekdays with lunch were also associated with lower intakes of added sugar and total fat (in % of energy), and discretionary foods, compared to weekdays without lunch. Skipping breakfast and lunch was associated with reduced diet quality in adolescents. Targeting these meals, and in particular school lunch, is a potential way forward to improve adolescents' dietary intake.
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Affiliation(s)
- A C Medin
- Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, Postboks 1110 Blindern, 0317, Oslo, Norway.
| | - J B Myhre
- Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, Postboks 1110 Blindern, 0317, Oslo, Norway.
| | - L M Diep
- Oslo Centre for Biostatistics and Epidemiology, Oslo University Hospital, P.O.Box 1122 Blindern, 0317, Oslo, Norway.
| | - L F Andersen
- Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, Postboks 1110 Blindern, 0317, Oslo, Norway.
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Tinggi U, Schoendorfer N. Analysis of lead and cadmium in cereal products and duplicate diets of a small group of selected Brisbane children for estimation of daily metal exposure. J Trace Elem Med Biol 2018; 50:671-675. [PMID: 29970283 DOI: 10.1016/j.jtemb.2018.06.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 06/15/2018] [Accepted: 06/25/2018] [Indexed: 01/12/2023]
Abstract
Exposure to toxic metals such as lead (Pb) and cadmium (Cd) from foods is a concern for young children. The aims of the study were to analyse the levels of Pb and Cd in breakfast cereals, rice products and diets of selected children, and to estimate the daily intakes of Pb and Cd in these children. The samples (n = 82) of ready-to-eat breakfast cereals and rice products (n = 36) were collected and obtained from various markets in Brisbane, Australia. The samples for a duplicate diet study were collected for 3 consecutive days from normal healthy children (n = 15). The analysis was performed using ICP-MS after microwave digestion. The levels of Pb and Cd found in breakfast cereals and rice products ranged from <0.01 to 0.25 mg/kg for Pb and <0.01 to 0.11 mg/kg for Cd. The estimated daily intakes of Pb and Cd in children varied widely and ranged from 0.90 to 11.7 (5.6 ± 3.5 μg/day) for Pb and 0.98 to 9.5 (4.0 ± 2.2 μg/day) for Cd. The study shows low intakes of Pb and Cd in children.
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Affiliation(s)
- Ujang Tinggi
- Queensland Health Forensic and Scientific Services, 39 Kessels Road, Coopers Plains, QLD, 4108, Australia.
| | - Niikee Schoendorfer
- Discipline of Medical Education, School of Medicine, The University of Queensland, Herston, QLD, 4006, Australia.
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Murakami K, Livingstone MBE, Fujiwara A, Sasaki S. Breakfast in Japan: Findings from the 2012 National Health and Nutrition Survey. Nutrients 2018; 10:E1551. [PMID: 30347762 PMCID: PMC6212985 DOI: 10.3390/nu10101551] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 02/07/2023] Open
Abstract
We assessed breakfast in Japan using data from the 2012 National Health and Nutrition Survey. Dietary data were obtained from 1444 children (aged 6⁻11 years), 1134 adolescents (aged 12⁻17 years), 6531 younger adults (aged 18⁻49 years), and 13,343 older adults (aged ≥ 50 years), using a one-day weighed dietary record. Overall, 97% of participants reported consuming breakfast. Compared with breakfast skippers, breakfast consumers had a higher daily diet quality score assessed by the Nutrient-Rich Food Index 9.3 (NRF9.3). For those who consumed breakfast, breakfast accounted for 20⁻25% of daily energy intake. In comparison with the contribution to energy, breakfast accounted for higher proportions of carbohydrate and riboflavin, and lower proportions of MUFA, n-3 PUFA, thiamin, and niacin, as well as vitamins B-6 and C. The overall diet quality (NRF9.3 score) was positively associated with breakfast intake of protein, n-6 PUFA, n-3 PUFA, carbohydrate, dietary fiber, and almost all micronutrients examined, and inversely with that of added sugar. For foods, the NRF9.3 score was positively associated with breakfast intake of rice, potatoes, pulses, vegetables, fruits, and eggs and inversely with that of bread, sugar, and soft drinks. The findings will be useful in developing dietary recommendations for a balanced breakfast among Japanese.
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Affiliation(s)
- Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo 113-0033, Japan.
| | - M Barbara E Livingstone
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, UK.
| | - Aya Fujiwara
- Department of Social and Preventive Epidemiology, Graduate School of Medicine, University of Tokyo, Tokyo 113-0033, Japan.
| | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo 113-0033, Japan.
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Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers. Nutrients 2018; 10:nu10091223. [PMID: 30181455 PMCID: PMC6163727 DOI: 10.3390/nu10091223] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 08/17/2018] [Accepted: 08/28/2018] [Indexed: 11/17/2022] Open
Abstract
Intakes of dietary fibre in Australia are lower than recommended. An understanding of food choices associated with fibre intake can help to inform locally relevant dietary interventions that aim to increase its consumption. This study aimed to profile the relationship between dietary choices and fibre intake of Australians. Using Day 1 data from the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153, ≥2 years), dietary fibre intake was classified by quartiles for children (2–18 years) and adults (≥19 years). Intakes of the Australian Dietary Guidelines (ADG) food groups were calculated, as well as the major, sub-major, and minor food groups from the Australian Food Composition Database. Each of these food groups provide a progressively greater level of detail. Associations with ADG food groups and major food groups were determined, and the leading sub-major and minor food group sources of fibre for low (Quartile 1) and high (Quartile 4) fibre consumers were profiled. Energy-adjusted intakes of wholegrain and/or high fibre but not refined grain (cereal) foods, vegetables, and fruit were positively associated, and discretionary foods negatively associated, with quartile of fibre intake (p < 0.001). The top three sub-major food group sources of fibre were regular breads, cereal mixed dishes, and ready-to-eat breakfast cereals in high fibre consumers and regular breads, cereal mixed dishes, and potatoes in low fibre consumers. White breads was the leading minor food group contributor in low fibre consumers, and apples and lower sugar wheat based breakfast cereal were the leading fibre contributors in high fibre consumers in children and adults, respectively. Higher intakes of wholegrain, fruits, and vegetables, and a lower discretionary intake were associated with higher fibre intake. Encouraging these foods as part of any public health intervention is likely to be effective for increasing dietary fibre intakes.
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Breakfast Consumption in the UK: Patterns, Nutrient Intake and Diet Quality. A Study from the International Breakfast Research Initiative Group. Nutrients 2018; 10:nu10080999. [PMID: 30061542 PMCID: PMC6115898 DOI: 10.3390/nu10080999] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 07/26/2018] [Accepted: 07/28/2018] [Indexed: 02/07/2023] Open
Abstract
Breakfast consumption is associated with higher overall dietary adequacy; however, there is a lack of quantitative guidelines for optimal nutrient intakes at breakfast in the UK. This study aimed to investigate nutrient and food group intakes at breakfast and examine their relationship to overall Diet Quality (DQ). Data from the most recent National Diet and Nutrition Survey (NDNS, 2008⁻2014) were accessed to provide a representative sample (n = 8174) of the UK population, aged 5⁻96 years, mean age of 33 years. Food intake was measured by a 4-day estimated food diary and DQ was assessed by the Nutrient Rich Food Index 9.3 method. Energy- and socio-economic-adjusted nutrient and food group intakes were compared across age groups and DQ tertiles by ANCOVA. Breakfast contributed 20⁻22% to total energy intake. Breakfast intakes of carbohydrate and non-milk extrinsic sugars (NMES) were higher, and intakes of protein, total fat and saturated fatty acid (SFA) were lower, than relative daily intakes. Breakfast was particularly rich in B vitamins, vitamin D, calcium, iron, iodine and magnesium. From the lowest to the highest DQ tertile decreasing intakes of NMES, SFA and total fat and increasing intakes of carbohydrate, protein, fibre and most micronutrients were found. These findings could help to inform the development of nutrient-based recommendations for a balanced breakfast for the first time in the UK.
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Tong T, Rangan A, Gemming L. Evaluating the Nutritional Content of Children's Breakfast Cereals in Australia. CHILDREN-BASEL 2018; 5:children5070084. [PMID: 29933610 PMCID: PMC6068905 DOI: 10.3390/children5070084] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 06/15/2018] [Accepted: 06/18/2018] [Indexed: 11/16/2022]
Abstract
Breakfast is an important contributor to the daily dietary intake of children. This study investigated the nutritional composition of ready to eat (RTE) children’s breakfast cereals, which display fictional cartoon characters and themes, compared to other cereals available in Australia. Nutrient content claims on packaging were also examined. Data were collected from RTE breakfast cereal packages (N = 347) from four major supermarkets in Sydney. Cereals were classified based on product type and promotional information displayed. Overall, 46% of children’s cereals were classified as “less healthy” as per nutrient profiling score criteria. Children’s cereals had a similar energy and sodium content per 100 g compared to other cereals but contained significantly higher levels of total sugar and lower levels of protein and dietary fibre compared to other varieties. Children’s cereals with nutrient content claims had improved (lower) nutrient profiling scores than those that did not (2 vs. 13, p = 0.021), but total sugar per 100 g was similar: 25 g (interquartile range (IQR) 14 g) vs. 32 g (IQR 19 g). In conclusion, RTE children’s breakfast cereals were found to be less healthy compared to other cereals on the market and the use of nutrient content claims on children’s cereals may mislead consumers regarding their overall nutrient profile.
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Affiliation(s)
- Terence Tong
- Nutrition and Dietetics Group, School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney NSW 2006, Australia.
| | - Anna Rangan
- Nutrition and Dietetics Group, School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney NSW 2006, Australia.
| | - Luke Gemming
- Nutrition and Dietetics Group, School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney NSW 2006, Australia.
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Breakfast in Human Nutrition: The International Breakfast Research Initiative. Nutrients 2018; 10:nu10050559. [PMID: 29723985 PMCID: PMC5986439 DOI: 10.3390/nu10050559] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 04/19/2018] [Accepted: 04/27/2018] [Indexed: 02/08/2023] Open
Abstract
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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