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Breakfast: a review of associations with measures of dietary intake, physiology and biochemistry

Published online by Cambridge University Press:  09 March 2007

C. H. S. Ruxton  and
T. R. Kirk
C. H. S. Ruxton
Affiliation:
The Sugar Bureau, Duncan House, Dolphin Square, London SWlV 3PW
T. R. Kirk
Affiliation:
Centre for Food Research, Queen Margaret College, Edinburgh EH12 8TS
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Abstract

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The present paper reviews the literature on breakfast to consider reported associations between breakfast and nutritional, physiological and biochemical variables. The contribution of breakfast to achieving nutrition targets for fat, carbohydrate and dietary fibre intakes is also examined as are the potential effects of fortified breakfast cereals on intakes of micronutrients and nutritional status. Breakfast consumption, particularly if the meal includes a breakfast cereal, is associated with lower intakes of fat and higher intakes of carbohydrate, dietary fibre and certain micronutrients. These findings may be relevant to population groups which could be at risk from low intakes of certain micronutrients, but further clarification of benefit is needed from studies of nutritional status. Associations between breakfast consumption and lower cholesterol levels have been reported, while lower body weights have been seen amongst breakfast eaters. It is concluded that breakfast consumption is a marker for an appropriate dietary pattern in terms of both macro- and micronutrients, particularly if breakfast cereals are included in the meal.

Keywords

BreakfastMicronutrientsDietary fat
Type
Review article
Information
British Journal of Nutrition , Volume 78 , Issue 2 , August 1997 , pp. 199 - 213
Copyright
Copyright © The Nutrition Society 1997

References

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