The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base

Williams, Peter

doi:10.3945/an.114.006247

Cited by 160 publications

(170 citation statements)

References 254 publications

(259 reference statements)

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“…Cereal based meals provide vitamins and minerals and they are lower in fat. 1 Regular whole grain or high fiber breakfast consumption prevents obesity. It lowers the risk of diabetes and cardiovascular diseases as well.…”

Section: Introductionmentioning

confidence: 99%

Breakfast habits and its relationship to body mass index and cognitive function among final year medical students

Liyanage

Siriwardana

Wettasinghe

et al. 2017

Int J Community Med Public Health

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INTRODUCTIONGenerally breakfast (BF) is labeled as the most important meal of the day. It follows the longest period of fasting. Therefore, missing out breakfast could result in decreased amount of nutrients for metabolism. Quality of the breakfast is also important to supply essential nutrients. Cereal based meals provide vitamins and minerals and they are lower in fat.1 Regular whole grain or high fiber breakfast consumption prevents obesity. It lowers the risk of diabetes and cardiovascular diseases as well. 2A systematic review on effect of breakfast consumption on cognitive function has concluded that there are definite advantages in breakfast consumption and the positive effects are more evident in children when their nutritional status is compromised. 3 Other studies have shown positive effects of breakfast consumption on ABSTRACT Background: Balanced and healthy nutrition is needed in order to avert adverse effects of poor eating practices. Children and adults often miss breakfast due to many reasons including lack of time. Evidence indicates that breakfast consumption is more beneficial than skipping breakfast following a long overnight fast. Its effect on cognitive function is still under debate. Our aim was to conduct a preliminary study to investigate breakfast habits and its effect of certain aspects of cognition in medical students in a university in Colombo, Sri Lanka. Methods: This study was a descriptive cross-sectional study. We assessed breakfast eating practices of final year medical students. Self-administered and questionnaire and trail making test for visual attention, task switching, speed of processing, and executive functioning were used as study instruments. Results: Results of 121 students were analysed. 55.4% skipped breakfast at least a day. Of them, 21% had their breakfast ≤3 days a week. Majority consumes a local meal based on rice or wheat flour. Commonest reason for missing the morning meal was lack of time (n=53, 79.1%). There was no significant difference was found in mean BMI and trail making score between breakfast skippers and non-skippers. Conclusions: Skipping breakfast among final year medical students is common. Lack of time due to busy schedules is highlighted as a possible reason for this. Skipping breakfast did not affect some aspects of cognition and body mass index significantly. A more comprehensive case control study among medical students, exploring neuro cognitive function related to breakfast habits is worthwhile.

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Section: Introductionmentioning

confidence: 99%

Breakfast habits and its relationship to body mass index and cognitive function among final year medical students

Liyanage

Siriwardana

Wettasinghe

et al. 2017

Int J Community Med Public Health

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“…Breakfast cereal was defined to include ready-to-eat breakfast cereal (RTEC), oats/porridge, and muesli (Williams 2014). Exclusions were breakfast bars, muesli bars, liquid breakfast products, milk drinks, and yogurt products.…”

Section: Introductionmentioning

confidence: 99%

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Mbaeyi-Nwaoha

Uchendu

2015

J Food Sci Technol

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Breakfast cereals was formulated from blends of acha and fermented okara (soybean residue). Acha grains were cleaned, winnowed, washed, dried (at 50°C for 4 h) and milled into flour. Okara was processed from soybean seed through the stepwise procedure of cleaning, soaking, washing, milling and sieving. The residue was divided into five portions, fermented differently for 0, 12, 24, 36, and 48 h and then dried at 50°C for 6 h. Acha flour (UFAC) was milled and blended at 50, 60, 70, 80, 90, 100 % ratio with milled okara flour. Functional properties (bulk density, water absorption capacity, swelling capacity, wettability, viscosity and particle size distribution, microbial load, and proximate composition were carried out on the individual flour samples. The blended flours were conditioned, partially heat treated (for 10 min

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“…There is a strong evidence for that intake of breakfast cereals and regular meals are associated with better well-being and metabolic control and less gastrointestinal symptoms [10,40]. By eating breakfast, important cereals are ingested, which are associated with overall healthier life style habits and lower mortality [41,42].…”

Section: Discussionmentioning

confidence: 99%

High Fiber Fat and Protein Contents Lead to Increased Satiety Reduced Sweet Cravings and Decreased Gastrointestinal Symptoms Independently of Anthropometric Hormonal and Metabolic Factors

Ohlsson¹,

Darwiche²,

Roth³

et al. 2017

J Diabetes Metab

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Background: Satiety and sweet craving are strongly influenced by secretion of gastrointestinal hormones, which are dependent on dietary factors. An Okinawan-based Nordic breakfast with moderately low carbohydrate content and high fat and protein contents has shown increased postprandial satiety, along with improved endocrine and metabolic profile. The primary aim of the study was to estimate the degree of satiety, sweet cravings, and gastrointestinal symptoms, during and after dietary intervention, and to correlate these subjective estimates with anthropometric, metabolic, and hormonal parameters and health-related quality of life (HRQoL). Secondary aim was to correlate the Visual Analogue Scale for Irritable Bowel Syndrome (VAS-IBS) against the HRQoL questionnaire RAND-36. Methods:Thirty type 2 diabetes patients were given the Okinawan-based Nordic diet during 12 weeks. Blood sampling, anthropometric measuring and completion of questionnaires about satiety and sweet cravings, VAS-IBS, and RAND-36 were performed at baseline, after 12 weeks of dietary intervention, and after 16 weeks of follow-up. Results:The satiety was increased after dietary intervention, and sweet craving was decreased, without correlations with any parameters. These changes persisted throughout the study period (p=0.002). At follow-up, satiety was inversely correlated with GIP (p=0.041) and Social Functioning (p=0.044). Sweet craving correlated with leptin levels (p=0.037), weight (p=0.048), BMI (p=0.001), waist circumference (p=0.006), vitality (p=0.046), and less abdominal pain (p=0.034). Psychological improvement was seen during the dietary intervention, and gastrointestinal symptom reduction afterwards, with correlations between the parameters. Conclusions:A diet with moderately low carbohydrate content and high fiber, fat, and protein contents renders an increased satiety and a reduced sweet craving, independently of anthropometric, hormonal, metabolic or psychological factors. Improved psychological well-being and HRQoL preceeds the reports of decreased gastrointestinal symptoms.

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The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base

Cited by 160 publications

References 254 publications

Breakfast habits and its relationship to body mass index and cognitive function among final year medical students

Breakfast habits and its relationship to body mass index and cognitive function among final year medical students

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

High Fiber Fat and Protein Contents Lead to Increased Satiety Reduced Sweet Cravings and Decreased Gastrointestinal Symptoms Independently of Anthropometric Hormonal and Metabolic Factors

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