Results: Overall, 5857 men had a weight gain of 5 kg or greater during 10 years of follow-up. Breakfast consumption was inversely associated with the risk of 5-kg weight gain after adjustment for age [hazard ratio (HR) ϭ 0.77 (95% confidence interval [CI], 0.72 to 0.82)], and this association was independent of lifestyle and BMI at baseline [HR ϭ 0.87 (95% CI, 0.82 to 0.93)]. Fiber and nutrient intakes partially explained the association between breakfast consumption and weight gain. The inverse association between breakfast consumption and weight gain was more pronounced in men with a baseline BMI of 25 kg/m 2 or lower [multivariate HR ϭ 0.78 (95% CI, 0.70 to 0.87)] than in men who were overweight at baseline [HR ϭ 0.92 (95% CI, 0.85 to 1.00)]. Furthermore, we observed that an increasing number of eating occasions in addition to three standard meals was associated with a higher risk of 5-kg weight gain [HR ϭ 1.15 (95% CI, 1.06 to 1.25, for Ն2 vs. 0 additional eating occasions)]. Discussion: These findings suggest that the consumption of breakfast may modestly contribute to the prevention of weight gain as compared with skipping breakfast in middleaged and older men.

Background: Dairy consumption has been postulated to reduce the risk of obesity and metabolic disturbances. Objective: The aim of this study was to evaluate the associations of dairy consumption with body weight and other components of the metabolic syndrome. Design: We used cross-sectional data for 2064 men and women aged 50 -75 y who participated in the Hoorn Study. The metabolic syndrome was defined according to the National Cholesterol Education Program Expert Panel. Dairy consumption was assessed by using a semiquantitative food-frequency questionnaire. Results: The median consumption of total dairy products was 4.1 servings/d. After adjustment for potential confounders (ie, dietary factors, physical activity, smoking, income, educational level, and antihypertensive medication), total dairy consumption was significantly associated with lower diastolic blood pressure (␤ Ȁ SE: Ҁ0.31 Ȁ 0.12 mm Hg/serving) and higher fasting glucose concentrations (0.04 Ȁ 0.02 mmol/L per serving), but not with body weight or other metabolic variables (ie, lipids, postload glucose, or insulin). When different dairy products were distinguished, borderline significant (P 0.10) inverse associations were observed for dairy desserts, milk, and yogurt with systolic (Ҁ1.26 Ȁ 0.58, Ҁ0.57 Ȁ 0.34, and Ҁ1.28 Ȁ 0.74 mm Hg/serving, respectively) and diastolic (Ҁ0.58 Ȁ 0.31, Ҁ0.57 Ȁ 0.18, and Ҁ0.35 Ȁ 0.40 mm Hg/serving, respectively) blood pressure, whereas cheese consumption was positively associated with body mass index (0.15 Ȁ 0.08/serving). Conclusion:In an elderly Dutch population, higher dairy consumption was not associated with lower weight or more favorable levels of components of the metabolic syndrome, except for a modest association with lower blood pressure.Am J Clin Nutr 2007;85: 989 -95.