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BMC Research Notes Nov 2018Gut hormones, such as PYY and ghrelin, are associated with appetite control and obesity. Protein is thought to be the most satiating nutrient and could affect the... (Randomized Controlled Trial)
Randomized Controlled Trial
OBJECTIVES
Gut hormones, such as PYY and ghrelin, are associated with appetite control and obesity. Protein is thought to be the most satiating nutrient and could affect the production of several gut hormones. The purpose of the current study was to find the effect of breakfast with different protein composition on PYY, ghrelin, and ad libitum intake 4 h after breakfast.
RESULTS
This clinical trial involves 22 obese women participants. Subjects were given three types of breakfast: low protein consumption (12.4% protein), medium protein (23.5% protein), and high protein (40.6% protein). PYY and ghrelin levels were measured at 0, 15, 60, 120, and 180 min after breakfast. Ad libitum meal was given 4 h after breakfast and measured after. This study found that there is no significant difference in PYY and ghrelin level at each measurement time between different type of breakfast. This study also found no significant difference of ad libitum energy intake between different type of breakfast. Trial registration ClinicalTrials.gov NCT03697486, 3 December 2018. Retrospectively registered.
Topics: Adult; Breakfast; Dietary Proteins; Double-Blind Method; Energy Intake; Female; Ghrelin; Humans; Indonesia; Obesity; Peptide YY; Young Adult
PubMed: 30390699
DOI: 10.1186/s13104-018-3895-3 -
Children (Basel, Switzerland) Dec 2022Over the last few decades, childhood overweight and obesity tend to reach epidemic proportions. The present study aimed to examine whether the composition of breakfast,...
Over the last few decades, childhood overweight and obesity tend to reach epidemic proportions. The present study aimed to examine whether the composition of breakfast, through the prism of its macronutrient content, could play a part in the development of excess body weight in children. A sample of 1728 Greek students from 47 primary schools was enrolled for the purposes of this study. Their weight and height were measured and their Body Mass Index was calculated and classified according to the International Obesity Task Force criteria. Their dietary habits, breakfast foods of choice, and physical activity were assessed through the use of a self-completed questionnaire. Further assessment of breakfast composition was carried out in order to evaluate its macronutrient content. Initial analysis, which was only energy-adjusted, showed a negative association between body weight and breakfast protein content and a positive association for lipid content. After further adjustment for age, sex, level of adherence to the Mediterranean diet, and physical activity, there was a significant negative association between breakfast protein and excess body weight in children ( = 0.029), as well as a significant positive association of breakfast lipid content ( = 0.028). Breakfast macronutrient content seems to have an effect on body composition in children, independently of overall adherence to the Mediterranean diet and physical activity, however further research is needed in order to elucidate potential pathways.
PubMed: 36553403
DOI: 10.3390/children9121960 -
PloS One 2023Inorganic nitrate has been shown to acutely improve working memory in adults, potentially by altering cerebral and peripheral vasculature. However, this remains unknown...
Acute effects of nitrate and breakfast on working memory, cerebral blood flow, arterial stiffness, and psychological factors in adolescents: Study protocol for a randomised crossover trial.
BACKGROUND
Inorganic nitrate has been shown to acutely improve working memory in adults, potentially by altering cerebral and peripheral vasculature. However, this remains unknown in adolescents. Furthermore, breakfast is important for overall health and psychological well-being. Therefore, this study will investigate the acute effects of nitrate and breakfast on working memory performance, task-related cerebral blood flow (CBF), arterial stiffness, and psychological outcomes in Swedish adolescents.
METHODS
This randomised crossover trial will recruit at least 43 adolescents (13-15 years old). There will be three experimental breakfast conditions: (1) none, (2) low-nitrate (normal breakfast), and (3) high-nitrate (concentrated beetroot juice with normal breakfast). Working memory (n-back tests), CBF (task-related changes in oxygenated and deoxygenated haemoglobin in the prefrontal cortex), and arterial stiffness (pulse wave velocity and augmentation index) will be measured twice, immediately after breakfast and 130 min later. Measures of psychological factors and salivary nitrate/nitrite will be assessed once before the conditions and at two-time points after the conditions.
DISCUSSION
This study will provide insight into the acute effects of nitrate and breakfast on working memory in adolescents and to what extent any such effects can be explained by changes in CBF. This study will also shed light upon whether oral intake of nitrate may acutely improve arterial stiffness and psychological well-being, in adolescents. Consequently, results will indicate if nitrate intake from beetroot juice or if breakfast itself could acutely improve cognitive, vascular, and psychological health in adolescents, which can affect academic performance and have implications for policies regarding school meals.
TRIAL REGISTRATION
The trial has been prospectively registered on 21/02/2022 at https://doi.org/10.1186/ISRCTN16596056. Trial number: ISRCTN16596056.
Topics: Adult; Humans; Adolescent; Nitrates; Breakfast; Cross-Over Studies; Vascular Stiffness; Memory, Short-Term; Pulse Wave Analysis; Cerebrovascular Circulation; Beta vulgaris; Blood Pressure; Dietary Supplements; Randomized Controlled Trials as Topic
PubMed: 37205681
DOI: 10.1371/journal.pone.0285581 -
Medicina (Kaunas, Lithuania) Aug 2020Recently, the prevalence of metabolic syndrome in Korea has increased rapidly. Current knowledge reflects the importance of dietary control in relation to the metabolic...
Recently, the prevalence of metabolic syndrome in Korea has increased rapidly. Current knowledge reflects the importance of dietary control in relation to the metabolic syndrome. The objective of this study was to evaluate the influence of skipping breakfast on the metabolic syndrome. We conducted a cross-sectional study using data from the Korea National Health and Nutrition Examination Survey 2017 for the second year. A total of 3864 adults aged 20 to 64 were included in the study. We stratified the study population into three groups, based on breakfast patterns: the regular group, irregular group, and skipping group. Multiple logistic regression analysis was used to analyze the association between skipping breakfast and the presence of metabolic syndrome. We noted an increase in the proportion of metabolic syndrome cases as follows: skipping group (3.3%), irregular group (5.4%), and regular group (8.5%) ( < 0.001). The multivariate-adjusted odds ratios of metabolic syndrome in the skipping and irregular groups compared with the regular group were 0.68 (95% CI; 0.35 to 1.35) and 0.81 (95% CI; 0.51 to 1.28), respectively. In the 40-65-year-old age group, which had a high prevalence of metabolic syndrome, the multivariate-adjusted odds ratios of metabolic syndrome in the skipping group compared with regular group were 0.78 (95%CI, 0.39 to 1.62). There was no significant correlation between skipping breakfast and risk factors of metabolic syndrome (after adjusting for risk factors), but a tendency of skipping breakfast to lower the risk of metabolic syndrome was observed. A rationale for these results is proposed through the association between skipping breakfast and intermittent fasting.
Topics: Adult; Breakfast; Correlation of Data; Cross-Sectional Studies; Fasting; Female; Humans; Male; Metabolic Syndrome; Middle Aged; Nutrition Surveys; Republic of Korea; Risk Factors
PubMed: 32784810
DOI: 10.3390/medicina56080396 -
Scientific Reports Oct 2023Skipping breakfast is highly prevalent but it is not clear whether breakfast frequency is associated with metabolic syndrome in young adults. We aimed to assess the...
Skipping breakfast is highly prevalent but it is not clear whether breakfast frequency is associated with metabolic syndrome in young adults. We aimed to assess the association between breakfast frequency and metabolic syndrome in Korean young adults. This cross-sectional study was based on health check-up data of university students aged 18-39 years between 2016 and 2018. Participants were stratified into three groups by breakfast frequency (non-skipper, skipper 1-3 days/week, skipper 4-7 days/week). Multivariable-adjusted logistic regression was used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) of metabolic syndrome. Out of 12,302 participants, 56.8% skipped breakfast at least 4 days/week. Metabolic syndrome prevalence was higher in those skipping breakfast for 4 or more days/week compared to non-skipper. (3.1% vs 1.7%) In the age- and sex-adjusted model, individuals skipping breakfast for 4-7 days per week had a higher OR of metabolic syndrome (OR 1.73, 95% CI 1.21-2.49) compared to non-skipper. Although this association became insignificant (OR 1.49, 95% CI 0.99-2.23) after a fully adjusted multivariable model, trends of positive association between frequency of breakfast skipping and metabolic syndrome was significant (P for trend = 0.038). Frequent breakfast skipping was associated with higher odds of metabolic syndrome in young adults. Further longitudinal studies in the long term are needed to understand the association of meal patterns with metabolic syndrome.
Topics: Humans; Young Adult; Breakfast; Metabolic Syndrome; Cross-Sectional Studies; Feeding Behavior; Longitudinal Studies
PubMed: 37803107
DOI: 10.1038/s41598-023-43957-3 -
International Journal of Environmental... Aug 2020The type of food eaten for breakfast may determine the amount of food consumed at the next meal. This may be important when considering dietary advice for overweight and...
The type of food eaten for breakfast may determine the amount of food consumed at the next meal. This may be important when considering dietary advice for overweight and obese individuals who are trying to lose weight. The aim of the study was to investigate the energy intake and subjective sensations of hunger using a visual analogue scale (VAS) of a breakfast meal of eggs compared with a breakfast meal of cereal in overweight Australian adults. In a cross-over study, participants attended the University of South Australia's Clinical Trial Facility on two separate days, one week apart. On each day participants consumed one of two isoenergetic breakfasts (1800 kJ), either eggs and toast or cereal with milk and orange juice. Fifty overweight or obese participants, 44 ± 21 years, 86 ± 14 kg, with a body mass index (BMI) of 31 ± 4 kg/m completed both study visits. Energy intake following the egg breakfast was significantly reduced compared with the cereal breakfast (4518 vs. 5283 kJ, = 0.001). BMI and gender were unrelated to these effects. The sensation of hunger was less after the egg breakfast ( = 0.028 for diet by time interaction) and returned more quickly after the cereal breakfast. There were no effects of gender or age. Energy intake was reduced at an ad libitum lunch meal 4 hours after a breakfast meal containing eggs. The findings suggest that satiety responses of overweight and obese are not different to non-obese participants as our study confirms findings from studies conducted in different populations. Determining which foods may help overweight and obese individuals manage their food intake is important for diet planning.
Topics: Adult; Australia; Breakfast; Cross-Over Studies; Eggs; Energy Intake; Female; Humans; Male; Obesity; Overweight; Satiation; Satiety Response
PubMed: 32756313
DOI: 10.3390/ijerph17155583 -
The International Journal of Behavioral... Nov 2018Evidence from experimental and observational studies is limited regarding the most favorable breakfast composition to prevent abdominal fat accumulation. We explored the...
BACKGROUND
Evidence from experimental and observational studies is limited regarding the most favorable breakfast composition to prevent abdominal fat accumulation. We explored the association between breakfast composition (a posteriori derived dietary patterns) and abdominal obesity among regular breakfast eaters from a Swiss population-based sample.
METHODS
The cross-sectional survey assessed diet using two 24-h dietary recalls in a nationally representative sample of adults aged 18 to 75 years. We derived dietary patterns using principal component analysis based on the intake of 22 breakfast-specific food groups. All regular breakfast eaters were predicted an individual score for each identified pattern, and then classified into tertiles (T1, T2, T3). We defined abdominal obesity as waist-to-hip ratio (WHR) ≥ 0.9 in men and ≥ 0.85 in women. Logistic models were adjusted for sociodemographic characteristics, relevant nutrition- and health-related behaviors, and diet quality during the rest of the day.
RESULTS
Of the 2019 included survey participants, 1351 (67%) were regular breakfast eaters. Among them, we identified three breakfast types: 1) 'traditional' - white bread, butter, sweet spread, 2) 'prudent' - fruit, unprocessed and unsweetened cereal flakes, nuts/seeds, yogurt, and 3) 'western' - processed breakfast cereals, and milk. The 'prudent' breakfast was negatively associated with abdominal obesity. After full adjustment, including diet quality during the rest of the day, the association was weaker (T3 vs. T1: OR 0.72, 95% CI: 0.47 to 1.08). People taking a 'prudent' breakfast (in T3) had 1.2% lower WHR compared to people taking a breakfast distant from 'prudent' (in T1) (P = 0.02, fully adjusted model with continuous log-WHR). We found no association between 'traditional' or 'western' breakfasts and WHR (OR 1.00, 95% CI: 0.67 to 1.50 and OR 1.16, 95% CI: 0.79 to 1.71, respectively). Findings were in the same directions for the three breakfast types when defining obesity with waist circumference, waist-to-height ratio, or body mass index (≥ 30 kg/m, for 'prudent' breakfast: OR 0.51, 95% CI: 0.31 to 0.85).
CONCLUSIONS
Regular breakfast consumers had less abdominal obesity if their breakfast was composed of fruit, natural cereal flakes, nuts/seeds and yogurt. This association was partly explained by their healthier diet during the rest of the day.
TRIAL REGISTRATION
ISRCTN16778734 .
Topics: Adolescent; Adult; Aged; Body Mass Index; Breakfast; Cross-Sectional Studies; Diet, Healthy; Dietary Fiber; Female; Humans; Male; Middle Aged; Obesity, Abdominal; Principal Component Analysis; Switzerland; Waist Circumference; Waist-Hip Ratio; Young Adult
PubMed: 30458811
DOI: 10.1186/s12966-018-0752-7 -
Journal of Food Science and Technology Mar 2023Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface...
Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface methodology with extruder barrel temperature (120-130 °C), screw speed (320-350 rpm) and feed moisture content (10-20 g/100 g) as independent variables. Product responses were fitted on to mathematical model using second-order polynomial equations. Multiple regression analysis of data revealed the high statistical significance of respective mathematical models. Numeric optimization based on acceptable product characteristics revealed optimized processing conditions (barrel temperature 130 °C, screw speed 350 RPM, and feed moisture content 20 g/100 g) with a desirability of 0.9373. Extrudates developed using selected processing conditions along with optimized ones and control were characterized for their nutrient profile and crystallinity. Breakfast cereal developed using optimized processing conditions showed a better nutritional profile and reduction in crystallinity of product after high shear extrusion processing represented starch gelatinization.
PubMed: 36908353
DOI: 10.1007/s13197-022-05616-9 -
Nutrients Apr 2021Given the high prevalence of childhood overweight, school-based programs aiming at nutritional behavior may be a good starting point for community-based interventions....
Given the high prevalence of childhood overweight, school-based programs aiming at nutritional behavior may be a good starting point for community-based interventions. Therefore, we investigated associations between school-related meal patterns and weight status in 1215 schoolchildren. Anthropometry was performed on-site in schools. Children reported their meal habits, and parents provided family-related information via questionnaires. Associations between nutritional behavior and weight status were estimated using hierarchical linear and logistic regression. Analyses were adjusted for age, socio-economic status, school type, migration background, and parental weight status. Having breakfast was associated with a lower BMI-SDS ( = -0.51, = 0.004) and a lower risk of being overweight (ORj = 0.30, = 0.009), while having two breakfasts resulting in stronger associations (BMI-SDS: = -0.66, < 0.001; risk of overweight: OR = 0.22, = 0.001). Likewise, children who regularly skipped breakfast on school days showed stronger associations (BMI-SDS: = 0.49, < 0.001; risk of overweight: OR = 3.29, < 0.001) than children who skipped breakfast only occasionally (BMI-SDS: = 0.43, < 0.001; risk of overweight: OR = 2.72, = 0.032). The associations persisted after controlling for parental SES and weight status. Therefore, our data confirm the school setting as a suitable starting point for community-based interventions and may underline the necessity of national programs providing free breakfast and lunch to children.
Topics: Adolescent; Anthropometry; Body Mass Index; Breakfast; Child; Diet Surveys; Diet, Healthy; Feeding Behavior; Female; Food Services; Humans; Linear Models; Male; Parents; Pediatric Obesity; Risk Factors; School Health Services; Schools; Social Class; Students; Surveys and Questionnaires
PubMed: 33919560
DOI: 10.3390/nu13041351 -
Journal of Diabetes Science and... Mar 2010High levels of insulin and lipids following a meal are recognized risk factors for atherosclerosis. Monitoring such risk factors in the general population is hampered by...
BACKGROUND
High levels of insulin and lipids following a meal are recognized risk factors for atherosclerosis. Monitoring such risk factors in the general population is hampered by the inconvenience of venipuncture blood collection, particularly for both premeal and postmeal analyses. This study examined insulin and triglyceride levels in dried blood spots (DBSs) collected after different breakfast meal challenges to assess the potential of this method for risk assessment.
METHODS
Glucose levels were measured using a glucose meter, and insulin and triglycerides were determined in DBS samples collected from 19 healthy volunteers before and at four time points up to 2.5 h after consuming each of five typical breakfast meals varying in nutritional composition.
RESULTS
At 2 h, glucose was within normal postprandial values (<140 mg/dl) for all meals; significantly lower glucose was seen after meal 2 (the lowest carbohydrate content) compared to the other meals. Insulin returned to normal fasting levels (<15 microIU/ml) in significantly more subjects (90%) after meal 2 and significantly fewer subjects (31%) after meal 4 (highest carbohydrate content) than the other meals. Triglycerides were elevated to a similar extent in all subjects, with no significant differences between meals; levels were still rising at 2.5 h.
CONCLUSIONS
Subjects were able to collect blood spots with minimum disruption to their normal daily activities. Relative ease of collection, analyte stability in dried blood, and the close correlation with serum levels that we have previously demonstrated makes DBS a convenient and simple tool for assessing the individual impact of different diets on postprandial dysmetabolism.
Topics: Blood Glucose; Dairy Products; Eggs; Energy Intake; Fasting; Humans; Insulin; Meat; Metabolic Syndrome; Postprandial Period; Reference Values; Risk Assessment; Time Factors; Triglycerides
PubMed: 20307382
DOI: 10.1177/193229681000400202