Energy Intake at Breakfast and Weight Change: Prospective Study of 6,764 Middle-aged Men and Women

MRC Epidemiology Unit, Institute of Medical Science, Addenbrooke's Hospital, Cambridge, United Kingdom.
American journal of epidemiology (Impact Factor: 5.23). 02/2008; 167(2):188-92. DOI: 10.1093/aje/kwm309
Source: PubMed


To investigate the association between percentage of total daily energy intake consumed at breakfast and weight change in middle-aged men and women, the authors analyzed data from a prospective population-based cohort study from Norfolk, United Kingdom. Participants were 6,764 men and women aged 40-75 years at baseline (1993-1997). Participants completed a 7-day food diary at baseline, and objective measurements of height and weight were carried out at baseline and follow-up (1998-2000). Mean baseline body mass index (weight (kg)/height (m)(2)) was lowest among persons in the highest quintile of percentage of daily energy consumed at breakfast (mean values were 26.0 in the highest quintile and 26.3 in the lowest quintile), despite higher daily total energy intake in this group. Although all participants gained weight, increased percentage of daily energy consumed at breakfast was associated with relatively lower weight gain (adjusted beta coefficient = -0.021, 95% confidence interval: -0.035, -0.007; p = 0.004). The association between percentage of daily energy intake consumed at breakfast and weight gain was independent of age, sex, smoking, total energy intake, macronutrient intake, social class, and physical activity. Redistribution of daily energy intake, so that more energy is consumed at breakfast and less energy is consumed later in the day, may help to reduce weight gain in middle-aged adults.

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Available from: Ailsa A Welch, May 30, 2014
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    • "Another study showed the prevalence of breakfast skipping with 22% where a high prevalence was also observed in this study [36]. The sociodemographic characteristics of breakfast skippers have also been investigated. "
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    ABSTRACT: Positive association between skipping breakfast and overweight and obesity is globally observed regardless of cultural diversity among countries. A cross-sectional descriptive study was performed on a total of 426 urban adults, who were randomly selected in a nutrition counseling center of Dhaka city, Bangladesh. The objective of this study was determining the association between breakfast skipping and obesity risk in urban adults of Bangladesh. Results indicated that approximately 35.2% of the sample skipped breakfast. Gender was the only statistically significant sociodemographic variable, with females skipping at two times the rate of males (OR 95% CI: 1.9; 1.3-2.9). Obesity was detected among 39.5% of breakfast skippers and they showed significantly high prevalence (X2=30.15, p<0.05). Skippers were significantly more likely being obese (OR 3.5; 95% CI 2.2-5.5) and obesity was more prevalent in female skippers (X2=8.7, p<0.05), with three times more compared to male skippers (OR 95% CI: 2.8; 1.4-5.9). Breakfast skipping is highly prevalent among urban adult population with significant association of obesity in Bangladesh. Health promotion strategies should be used to encourage all adults to eat breakfast regularly.
    02/2014; 3(1):15-22. DOI:10.11591/ijphs.v3i1.5653
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    • "Consumption of breakfast cereals also improved. Previous research has shown that weight gain is less in adults who eat breakfast [21,22]. Both these changes suggest that efforts were being made by participants to adopt healthier eating patterns. "
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    ABSTRACT: BACKGROUND: Fear of weight gain is a barrier to smoking cessation and significant cause of relapse for many people. The provision of nutritional advice as part of a smoking cessation programme may assist some in smoking cessation and perhaps limit weight gain. The aim of this study was to determine the effect of a structured programme of dietary advice on weight change and food choice, in adults attempting smoking cessation. METHODS: Cluster randomised controlled design. Classes randomised to intervention commenced a 24-week intervention, focussed on improving food choice and minimising weight gain. Classes randomised to control received "usual care". RESULTS: Twenty-seven classes in Greater Glasgow were randomised between January and August 2008. Analysis, including those who continued to smoke, showed that actual weight gain and percentage weight gain was similar in both groups. Examination of data for those successful at giving up smoking showed greater mean weight gain in intervention subjects (3.9 (SD 3.1) vs. 2.7 (SD 3.7) kg). Between group differences were not significant (p=0.23, 95% CI -0.9 to 3.5). In comparison to baseline improved consumption of fruit and vegetables and breakfast cereal were reported in the intervention group. A higher percentage of control participants continued smoking (74% vs. 66%). CONCLUSIONS: The intervention was not successful at minimising weight gain in comparison to control but was successful in facilitating some sustained improvements in the dietary habits of intervention participants. Improved quit rates in the intervention group suggest that continued contact with advisors may have reduced anxieties regarding weight gain and encouraged cessation despite weight gain. Research should continue in this area as evidence suggests that the negative effects of obesity could outweigh the health benefits achieved through reductions in smoking prevalence. Trial registration: Current Controlled Trials ISRCTN73824458.
    BMC Public Health 05/2012; 12(1):389. DOI:10.1186/1471-2458-12-389 · 2.26 Impact Factor
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    • "Another research associated with the effects of eating on health found conclusive evidence that consuming a higher proportion of total daily calories intake at breakfast lowers weight gain (Purslow et al. 2008). That is, if one eats more during breakfast and eats lesser during his/her other meals, one is less likely to gain more weight over time. "
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    ABSTRACT: Purpose – This study aims to understand the impact of the organization's food culture on employee food practices. Given that an unhealthy employee will affect the effectiveness and efficiency of the organization, we propose that organizations should also play a part in helping to keep the workforce healthy. Design/methodology/approach – This paper will review the literature, and justify the call for research to be conducted on the topic of organization food culture via a rationalist approach. Findings – This new stream of research in management theory is likely to bring new insights on how organizations can contribute to the health of its employees via its food related polices. Research limitations/implications – Given that the topic of organizational food culture is almost non-existence in business and managerial research literature, the understanding of organizational food culture will not only provide insights into improving the wellbeing of the workforce in general in the long run, but will also contribute to organizational efficiency and effectiveness by enabling them to have a healthy workforce. Originality/value – This paper should be one of the first few papers that called for research on the topic of organizational food culture.
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