To investigate the neural underpinnings of the effect of nutrition, brain activity of six young healthy volunteers who had a breakfast including various nutrients was compared to when they skipped breakfast or had onl...To investigate the neural underpinnings of the effect of nutrition, brain activity of six young healthy volunteers who had a breakfast including various nutrients was compared to when they skipped breakfast or had only sugar for breakfast by functional magnetic resonance imaging. A repeated measure counterbalanced crossover design was employed. We demonstrated that significantly higher brain activation was observed in the medial aspect of the prefrontal cortex when the subjects had a nutritionally balanced breakfast while the subjects were conducting N-back tasks. This preliminary report was the first to demonstrate by means of brain imaging techniques that taking various nutrients as breakfast as well sugar has relevant impacts on underlying physiological events or cognition.展开更多
AIM: To investigate factors associated with gastric cancer (GC) in the Mexican population using a validated questionnaire. METHODS: We designed and validated in Spanish a Questionnaire to Find Factors Associated with ...AIM: To investigate factors associated with gastric cancer (GC) in the Mexican population using a validated questionnaire. METHODS: We designed and validated in Spanish a Questionnaire to Find Factors Associated with Diseases of the Digestive Tract using GC as a model. A cross-sectional study using 49 subjects, with confirmed histopathological GC diagnosis, and 162 individuals without GC participated. Odds ratio and 95% CIs were estimated in univariate and multivariate analysis adjusted for possible confounding factors. In order to match age groups, a multivariate sub-analysis was performed in subjects ≥ 39 years of age and in females and males separately. RESULTS: In the univariate analysis, we found an association between GC and education to primary level or below, low socioeconomic status, the use of dental prostheses, omission of breakfast, consumption of very hot food and drink, addition of salt to prepared foods, consumption of salt-preserved foods and the pattern of alcohol consumption. We found protection against GC associated with the use of mouthwash, food refrigeration and regular consumption of fruit and vegetables. In the multivariate sub-analysis with subjects of ≥ 39 years, the omission of breakfast was identified as a risk factor for GC. CONCLUSION: Our study suggests an association between the omission of breakfast and the failure to refrigerate food with GC in the Mexican population.展开更多
The debate on global food security has regained vigor since the food crisis of 2008, when a sudden spike in the prices of staple food commodities dramatically demonstrated that securing the supply and accessibility of...The debate on global food security has regained vigor since the food crisis of 2008, when a sudden spike in the prices of staple food commodities dramatically demonstrated that securing the supply and accessibility of food for a world of nine billion people in 2050 cannot be taken for grant- ed （Godfray etal. 2010; Swinnen and Squicciarini 2012;展开更多
Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subj...Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subjects attended on 4 occasions, to consume in a randomised order high-protein (30% energy) breakfast meals, as, 1) maintenance (MTD) fed to energy requirements (2.67 MJ), 2) a weight-loss (WL) bacon-based meal breakfast (WL-B, 2.13 MJ), 3) a WL-chicken salad (WL-CS, 2.13 MJ) and 4) a WL-smoothie (WL-S, 2.08 MJ). The 3 HP-WL breakfasts elicited differences in hunger (p = 0.007), fullness (p = 0.029), desire to eat (p = 0.006) and prospective consumption (p = 0.020). The WL-B meal reduced hunger (p = 0.002) and enhanced fullness (p = 0.02), compared with the two other WL breakfasts. Although these differences were not reflected in ad libitum energy intake later in the day, a HP breakfast can modify morning satiety, which is important during dieting.展开更多
Objective: The aim of current study was to investigate breakfast consumption between rural and urban among Inner Mongolia Medical University students, China. Method: From December 2010 to January 2011, a cross-section...Objective: The aim of current study was to investigate breakfast consumption between rural and urban among Inner Mongolia Medical University students, China. Method: From December 2010 to January 2011, a cross-sectional survey was conducted among medical students in the Inner Mongolia Medical University using a self-administered questionnaire. X2 was used to identify the differences between rural and urban. Result: The prevalence of breakfast consumption was 70.95%. The prevalence of breakfast in rural was higher than that in urban (72.09% vs. 69.78%). Breakfast consumption prevalence among male students in rural was higher 7.4% than those of students in urban. Students in Mongolian ethnic in rural were more likely to eat breakfast than Mongolian students in urban. The prevalence of breakfast decreases with grade increase both urban and rural. Students with good physical condition were more likely to eat breakfast compared with students with poor physical condition. Conclusion: The prevalence of regular breakfast consumption in rural was higher than that in urban. However, the prevalence of eating breakfast declined faster in rural than that in urban. Our study findings could help health care professionals develop targeted interventions designed to increase breakfast consumption.展开更多
Background: The United States Department of Agriculture (USDA) recently modified the school breakfast program (SBP) to improve children’s nutrition. Based on the new patterns, schools must offer larger amounts of fru...Background: The United States Department of Agriculture (USDA) recently modified the school breakfast program (SBP) to improve children’s nutrition. Based on the new patterns, schools must offer larger amounts of fruits, grains, and proteins/meats to children;the amounts of fluid foods (milk and juice) remained the same. This study examined the effect of the new food pattern on student’s consumption and food cost. Methods: The amounts and cost of foods served and wasted for one week in first grade students attending two elementary schools (n = 812) were measured. One school received the current SBP pattern (control breakfast, average number of students attending breakfast n = 81), the other school’s breakfast reflected the proposed changes (test breakfast, n = 82). To test the hypothesis that the test breakfast leads to significantly increased food cost and food waste compared to the control breakfast, the weekly average amount of the served solid and fluid foods (grams and milliliters) as well as their waste were compared between the two groups using paired student’s t-test in STATA 11 (significance at p-value < 0.05). Results: Data confirmed the hypothesis in that the test breakfast was associated with significantly higher food cost (by approximately $100/week) and solid food waste but there was no change in milk and juice consumption. Conclusions: This exploratory study indicates that a significant portion of the additional foods served to first-graders to improve their nutritional status were not consumed but wasted. Further studies in larger samples and including students from all grades are needed to examine this issue fully.展开更多
In order to understand the relationship between breakfast frequency and academic performance of grade 5 and grade 8 students, we conducted an investigation through a multistage cluster sampling design with 16,840 stud...In order to understand the relationship between breakfast frequency and academic performance of grade 5 and grade 8 students, we conducted an investigation through a multistage cluster sampling design with 16,840 students (8017 5th graders and 8823 8th graders) from Mianyang city. Results show that: 1) 71.3% of fifth graders and 59.7% of eighth graders had breakfast every day of the week, and 9.7% of fifth graders and 7.5% of eighth graders had breakfast three times or less per week. 2) The number of times students eat breakfast per week has a significant impact on their comprehensive academic performance, which is reflected in the trend that the more times students eat breakfast, the better their overall academic performance is. Based on this, in order to help students eat breakfast more often, and further improve students’ academic performance, we will strengthen the publicity and education of students’ breakfast knowledge from multiple perspectives.展开更多
This study was aimed to investigate the relationship between breakfast and serum glucose, insulin and glucagon concentrations in order to establish a model breakfast appropriate for Chinese. Twenty four volunteers we...This study was aimed to investigate the relationship between breakfast and serum glucose, insulin and glucagon concentrations in order to establish a model breakfast appropriate for Chinese. Twenty four volunteers were randomly assigned to four study groups: high carbohydrate breakfast, high fat and protein breakfast, the typical breakfast and fasting. Each subject had serum and urine samples collected while fasting and at 1,2 and 3.5 hours following the meal. The concentration of serum glucose, insulin and glucagon was measured. The levels of serum glucose in group A,B and C differed significantly at 1 and 2 hour after meal compared to those at fasting ( P <0.05). The serum glucose in group A increased insignificantly after meal. The serum insulin levels were in group A,B and C significant different compared with control group( P <0.05).Those peaked at 1 hour after meal ,with group C rising the furthest. Compared with the fasting group, the serum glucagons rose and maintained the increase after breakfast in group A,B and C ( P <0.05).The data suggested that various diets with different calorigenic amounts increased hormone concentration to various extents. We found that a breakfast rich in carbohydrates could maintain proper blood glucose level.展开更多
Objective: The effect of postprandial blood glucose (BG) by eating modified noodles and health education in type 2 diabetic mellitus (T2DM) patients was observed. Methods: To select T2DM patients who need therapies in...Objective: The effect of postprandial blood glucose (BG) by eating modified noodles and health education in type 2 diabetic mellitus (T2DM) patients was observed. Methods: To select T2DM patients who need therapies in hospital from June to September 2017 and divide the patients into study (n?= 41, Dried Noodles) and control (n?= 39, Noodles with Soup) groups. After 3 months, the clinical/biochemical parameters and compliance of two groups were observed. Results: The study group has lower clinical/biochemical parameters and higher compliance than control group for 3 months of intervention. The difference between the two groups is statistically significant (P Conclusion: The improvement of breakfast and health education mode effectively controls T2DM, promotes the development of good living habits of patients, and improves self-management ability and compliance of patients.展开更多
This study examines relationship between drinking cows’ milk at breakfast and several mental and physical characteristics (the diurnal type, sleep habits and mental condition as anger, out of control of emotion, irri...This study examines relationship between drinking cows’ milk at breakfast and several mental and physical characteristics (the diurnal type, sleep habits and mental condition as anger, out of control of emotion, irritation and depression) of Japanese small children aged 1 - 6 years old. A questionnaire study and an intervention one were performed in this study. An integrated questionnaire was administered, in July 2014 to 1112 participants attending one of 10 nursery school and 1 kindergarten located in Kochi (33°N, 133°E), Japan, and 582 parents (mostly mothers) which answered it instead of children (rate of answer: 51.9%). Intervention was done to 111 children attending the kindergarten. Seventy six parents answered the questionnaire which was administered 3 months after the intervention days of 21 (rate of answer: 51.9%). There are two contents of intervention, one is the distribution of cows’ milk for 21 days to be drunk at breakfast and another is the distribution of leaflet entitled “Go to bed early! Get up early! and Take nutritionally rich breakfast and cows’ milk!” just before the intervention. Just before the intervention, letter was distributed to 111 parents who were asked for their children to follow the contents of the leaflet and drink the cows’ milk distributed every day for the 21 days. Small children who drink cows’ milk at breakfast more than once per week and take nutritionally rich breakfast more than 4 times per week are more morning-typed than the other three groups in which children fit into one or none of the two issues of taking morning cows’ milk and rich breakfast (p p = 0.004). Also there was positive correlation between the implementation value for the 21 days and the diurnal type score 3 months later (r = 0.301, p = 0.018). Drinking cows’ milk at breakfast seems to be effective for small children to become more morning-typed through two sets of syntheses from tryptophan via serotonin into melatonin in the evening.展开更多
Background Unhealthy lifestyles have a considerable impact on the incidence of dementia.Skipping breakfast disturbs energy homeostasis and impairs brain function.In this study,we investigated the association between b...Background Unhealthy lifestyles have a considerable impact on the incidence of dementia.Skipping breakfast disturbs energy homeostasis and impairs brain function.In this study,we investigated the association between breakfast skipping and cognitive performance among community-dwelling adults.Methods We recruited 859 community-dwelling adults aged≥60 years from January 1 to December 31,2021.Participants’sociodemographic information and breakfast skipping habits were self-reported.Participants were followed up for 36 months and cognitive function was assessed using the Mini-Mental State Examination(MMSE)with an interval of 18 months.Trajectories of cognitive change were compared between individuals with and without breakfast skipping.To reduce the risk of bias owing to unmatched sample sizes between the groups,we conducted 1:1 propensity score matching(PSM)based on age,sex,education level,and ApoE genotype.Results At baseline and 18-month follow-up,no difference was found in MMSE scores between participants with and without breakfast skipping.However,those who habitually skipped breakfast had significantly lower MMSE scores than those who did not at 36-month follow-up.Individuals with habitual breakfast skipping had a steeper rate of cognitive decline than those without habitual breakfast skipping during follow-up.Breakfast skipping was a risk factor for longitudinal cognitive decline,defined as a decrease in MMSE scores of≥3,adjusted for age,sex,education,body mass index,ApoEε4 carrier status,hypertension,diabetes,and hyperlipidemia.At the last follow-up,participants who habitually skipped breakfast had significantly higher levels of ptau181 and NfL than those who did not.In the PSM cohort,similar findings were obtained regarding cognitive trajectories and plasma biomarkers.Conclusion Breakfast skipping was linked to an increased risk of long-term cognitive decline and neurodegeneration among older adults.The link between unhealthy dietary habits and cognitive decline may be attributed to a deficiency in neurorestoration resulting from inadequate energy consumption.展开更多
Hello,everyone.I'm a girl of 14 years old.I have wonderful weekends・On Saturday morning,I usually get up at half past six and then I run with my sister.We both like jogging.At about eight o'clock,I have breakf...Hello,everyone.I'm a girl of 14 years old.I have wonderful weekends・On Saturday morning,I usually get up at half past six and then I run with my sister.We both like jogging.At about eight o'clock,I have breakfast.After that,I do my homework.In the afternoon,I go to the library with my best friend,Li Jing,to borrow some science books.Reading is my favorite.展开更多
Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef ...Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef and fish.And also there are snacks in the afternoon.I often have porridge or noodles.Water and fruit are necessary in my daily life.They are good for my health.展开更多
By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened,this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods.When compared to commercial sa...By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened,this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods.When compared to commercial sample,all formulations had higher protein and fat contents.The meals contained little starch,and most significantly,over 35%of this starch was non-digestible.The main minerals found in the meals were potassium(481.81—592.47 mg/100 g),phosphorus(231.75—257.20 mg/100 g),magnesium(152.34—176.29 mg/100 g),and calcium(257.45—266.61 mg/100 g,with the Na/K molar ratio<1.0 advantageous for those with high blood pressure.Regarding overall phenol and flavonoid contents,the meals outperformed the commercial product with remarkable antioxidant capacities when tested against different assays(FRAP,ABTS,and DPPH).The meals’inhibitory capacities on both carbohydrate-hydrolyzing enzymes were noticeably higher than that of the commercial product.Regardless of the amount of quinoa or tigernuts in each blend,the inhibitory performance was satisfactory(α-amylase 26.98—60.18%;α-glucosidase 19.47—40.02%).Similarly,the chemical properties of the meals as influenced by its higher protein,fats,dietary fibre,and low sugar,modulated its functional properties in a unique way.In terms of sensory assessment,the panelists ranked the meals similar and sometimes above the commercial ones with respect to all the organoleptic parameters considered.展开更多
文摘To investigate the neural underpinnings of the effect of nutrition, brain activity of six young healthy volunteers who had a breakfast including various nutrients was compared to when they skipped breakfast or had only sugar for breakfast by functional magnetic resonance imaging. A repeated measure counterbalanced crossover design was employed. We demonstrated that significantly higher brain activation was observed in the medial aspect of the prefrontal cortex when the subjects had a nutritionally balanced breakfast while the subjects were conducting N-back tasks. This preliminary report was the first to demonstrate by means of brain imaging techniques that taking various nutrients as breakfast as well sugar has relevant impacts on underlying physiological events or cognition.
基金Supported by Consejo Nacional de Ciencia y Tecnología México (CONACYT: 85675 and 79628)Instituto de Salud Pública Universidad Veracruzana (POA: 2008-2009)CONACyT, Scholarship 212315 for Master of Public Health Studies and 86575 Research Project (to Verdalet-Olmedo M)
文摘AIM: To investigate factors associated with gastric cancer (GC) in the Mexican population using a validated questionnaire. METHODS: We designed and validated in Spanish a Questionnaire to Find Factors Associated with Diseases of the Digestive Tract using GC as a model. A cross-sectional study using 49 subjects, with confirmed histopathological GC diagnosis, and 162 individuals without GC participated. Odds ratio and 95% CIs were estimated in univariate and multivariate analysis adjusted for possible confounding factors. In order to match age groups, a multivariate sub-analysis was performed in subjects ≥ 39 years of age and in females and males separately. RESULTS: In the univariate analysis, we found an association between GC and education to primary level or below, low socioeconomic status, the use of dental prostheses, omission of breakfast, consumption of very hot food and drink, addition of salt to prepared foods, consumption of salt-preserved foods and the pattern of alcohol consumption. We found protection against GC associated with the use of mouthwash, food refrigeration and regular consumption of fruit and vegetables. In the multivariate sub-analysis with subjects of ≥ 39 years, the omission of breakfast was identified as a risk factor for GC. CONCLUSION: Our study suggests an association between the omission of breakfast and the failure to refrigerate food with GC in the Mexican population.
基金financial support from the National Nonprofit Institute Research Grant of Chinese Academy of Agricultural Sciences (CAAS, IARRP-2015-28)the logistical support from the CAAS-UGent Joint Labooratory of Global Change and Food Security
文摘The debate on global food security has regained vigor since the food crisis of 2008, when a sudden spike in the prices of staple food commodities dramatically demonstrated that securing the supply and accessibility of food for a world of nine billion people in 2050 cannot be taken for grant- ed （Godfray etal. 2010; Swinnen and Squicciarini 2012;
文摘Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subjects attended on 4 occasions, to consume in a randomised order high-protein (30% energy) breakfast meals, as, 1) maintenance (MTD) fed to energy requirements (2.67 MJ), 2) a weight-loss (WL) bacon-based meal breakfast (WL-B, 2.13 MJ), 3) a WL-chicken salad (WL-CS, 2.13 MJ) and 4) a WL-smoothie (WL-S, 2.08 MJ). The 3 HP-WL breakfasts elicited differences in hunger (p = 0.007), fullness (p = 0.029), desire to eat (p = 0.006) and prospective consumption (p = 0.020). The WL-B meal reduced hunger (p = 0.002) and enhanced fullness (p = 0.02), compared with the two other WL breakfasts. Although these differences were not reflected in ad libitum energy intake later in the day, a HP breakfast can modify morning satiety, which is important during dieting.
文摘Objective: The aim of current study was to investigate breakfast consumption between rural and urban among Inner Mongolia Medical University students, China. Method: From December 2010 to January 2011, a cross-sectional survey was conducted among medical students in the Inner Mongolia Medical University using a self-administered questionnaire. X2 was used to identify the differences between rural and urban. Result: The prevalence of breakfast consumption was 70.95%. The prevalence of breakfast in rural was higher than that in urban (72.09% vs. 69.78%). Breakfast consumption prevalence among male students in rural was higher 7.4% than those of students in urban. Students in Mongolian ethnic in rural were more likely to eat breakfast than Mongolian students in urban. The prevalence of breakfast decreases with grade increase both urban and rural. Students with good physical condition were more likely to eat breakfast compared with students with poor physical condition. Conclusion: The prevalence of regular breakfast consumption in rural was higher than that in urban. However, the prevalence of eating breakfast declined faster in rural than that in urban. Our study findings could help health care professionals develop targeted interventions designed to increase breakfast consumption.
文摘Background: The United States Department of Agriculture (USDA) recently modified the school breakfast program (SBP) to improve children’s nutrition. Based on the new patterns, schools must offer larger amounts of fruits, grains, and proteins/meats to children;the amounts of fluid foods (milk and juice) remained the same. This study examined the effect of the new food pattern on student’s consumption and food cost. Methods: The amounts and cost of foods served and wasted for one week in first grade students attending two elementary schools (n = 812) were measured. One school received the current SBP pattern (control breakfast, average number of students attending breakfast n = 81), the other school’s breakfast reflected the proposed changes (test breakfast, n = 82). To test the hypothesis that the test breakfast leads to significantly increased food cost and food waste compared to the control breakfast, the weekly average amount of the served solid and fluid foods (grams and milliliters) as well as their waste were compared between the two groups using paired student’s t-test in STATA 11 (significance at p-value < 0.05). Results: Data confirmed the hypothesis in that the test breakfast was associated with significantly higher food cost (by approximately $100/week) and solid food waste but there was no change in milk and juice consumption. Conclusions: This exploratory study indicates that a significant portion of the additional foods served to first-graders to improve their nutritional status were not consumed but wasted. Further studies in larger samples and including students from all grades are needed to examine this issue fully.
文摘In order to understand the relationship between breakfast frequency and academic performance of grade 5 and grade 8 students, we conducted an investigation through a multistage cluster sampling design with 16,840 students (8017 5th graders and 8823 8th graders) from Mianyang city. Results show that: 1) 71.3% of fifth graders and 59.7% of eighth graders had breakfast every day of the week, and 9.7% of fifth graders and 7.5% of eighth graders had breakfast three times or less per week. 2) The number of times students eat breakfast per week has a significant impact on their comprehensive academic performance, which is reflected in the trend that the more times students eat breakfast, the better their overall academic performance is. Based on this, in order to help students eat breakfast more often, and further improve students’ academic performance, we will strengthen the publicity and education of students’ breakfast knowledge from multiple perspectives.
文摘This study was aimed to investigate the relationship between breakfast and serum glucose, insulin and glucagon concentrations in order to establish a model breakfast appropriate for Chinese. Twenty four volunteers were randomly assigned to four study groups: high carbohydrate breakfast, high fat and protein breakfast, the typical breakfast and fasting. Each subject had serum and urine samples collected while fasting and at 1,2 and 3.5 hours following the meal. The concentration of serum glucose, insulin and glucagon was measured. The levels of serum glucose in group A,B and C differed significantly at 1 and 2 hour after meal compared to those at fasting ( P <0.05). The serum glucose in group A increased insignificantly after meal. The serum insulin levels were in group A,B and C significant different compared with control group( P <0.05).Those peaked at 1 hour after meal ,with group C rising the furthest. Compared with the fasting group, the serum glucagons rose and maintained the increase after breakfast in group A,B and C ( P <0.05).The data suggested that various diets with different calorigenic amounts increased hormone concentration to various extents. We found that a breakfast rich in carbohydrates could maintain proper blood glucose level.
文摘Objective: The effect of postprandial blood glucose (BG) by eating modified noodles and health education in type 2 diabetic mellitus (T2DM) patients was observed. Methods: To select T2DM patients who need therapies in hospital from June to September 2017 and divide the patients into study (n?= 41, Dried Noodles) and control (n?= 39, Noodles with Soup) groups. After 3 months, the clinical/biochemical parameters and compliance of two groups were observed. Results: The study group has lower clinical/biochemical parameters and higher compliance than control group for 3 months of intervention. The difference between the two groups is statistically significant (P Conclusion: The improvement of breakfast and health education mode effectively controls T2DM, promotes the development of good living habits of patients, and improves self-management ability and compliance of patients.
文摘This study examines relationship between drinking cows’ milk at breakfast and several mental and physical characteristics (the diurnal type, sleep habits and mental condition as anger, out of control of emotion, irritation and depression) of Japanese small children aged 1 - 6 years old. A questionnaire study and an intervention one were performed in this study. An integrated questionnaire was administered, in July 2014 to 1112 participants attending one of 10 nursery school and 1 kindergarten located in Kochi (33°N, 133°E), Japan, and 582 parents (mostly mothers) which answered it instead of children (rate of answer: 51.9%). Intervention was done to 111 children attending the kindergarten. Seventy six parents answered the questionnaire which was administered 3 months after the intervention days of 21 (rate of answer: 51.9%). There are two contents of intervention, one is the distribution of cows’ milk for 21 days to be drunk at breakfast and another is the distribution of leaflet entitled “Go to bed early! Get up early! and Take nutritionally rich breakfast and cows’ milk!” just before the intervention. Just before the intervention, letter was distributed to 111 parents who were asked for their children to follow the contents of the leaflet and drink the cows’ milk distributed every day for the 21 days. Small children who drink cows’ milk at breakfast more than once per week and take nutritionally rich breakfast more than 4 times per week are more morning-typed than the other three groups in which children fit into one or none of the two issues of taking morning cows’ milk and rich breakfast (p p = 0.004). Also there was positive correlation between the implementation value for the 21 days and the diurnal type score 3 months later (r = 0.301, p = 0.018). Drinking cows’ milk at breakfast seems to be effective for small children to become more morning-typed through two sets of syntheses from tryptophan via serotonin into melatonin in the evening.
文摘Background Unhealthy lifestyles have a considerable impact on the incidence of dementia.Skipping breakfast disturbs energy homeostasis and impairs brain function.In this study,we investigated the association between breakfast skipping and cognitive performance among community-dwelling adults.Methods We recruited 859 community-dwelling adults aged≥60 years from January 1 to December 31,2021.Participants’sociodemographic information and breakfast skipping habits were self-reported.Participants were followed up for 36 months and cognitive function was assessed using the Mini-Mental State Examination(MMSE)with an interval of 18 months.Trajectories of cognitive change were compared between individuals with and without breakfast skipping.To reduce the risk of bias owing to unmatched sample sizes between the groups,we conducted 1:1 propensity score matching(PSM)based on age,sex,education level,and ApoE genotype.Results At baseline and 18-month follow-up,no difference was found in MMSE scores between participants with and without breakfast skipping.However,those who habitually skipped breakfast had significantly lower MMSE scores than those who did not at 36-month follow-up.Individuals with habitual breakfast skipping had a steeper rate of cognitive decline than those without habitual breakfast skipping during follow-up.Breakfast skipping was a risk factor for longitudinal cognitive decline,defined as a decrease in MMSE scores of≥3,adjusted for age,sex,education,body mass index,ApoEε4 carrier status,hypertension,diabetes,and hyperlipidemia.At the last follow-up,participants who habitually skipped breakfast had significantly higher levels of ptau181 and NfL than those who did not.In the PSM cohort,similar findings were obtained regarding cognitive trajectories and plasma biomarkers.Conclusion Breakfast skipping was linked to an increased risk of long-term cognitive decline and neurodegeneration among older adults.The link between unhealthy dietary habits and cognitive decline may be attributed to a deficiency in neurorestoration resulting from inadequate energy consumption.
文摘Hello,everyone.I'm a girl of 14 years old.I have wonderful weekends・On Saturday morning,I usually get up at half past six and then I run with my sister.We both like jogging.At about eight o'clock,I have breakfast.After that,I do my homework.In the afternoon,I go to the library with my best friend,Li Jing,to borrow some science books.Reading is my favorite.
文摘Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef and fish.And also there are snacks in the afternoon.I often have porridge or noodles.Water and fruit are necessary in my daily life.They are good for my health.
文摘By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened,this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods.When compared to commercial sample,all formulations had higher protein and fat contents.The meals contained little starch,and most significantly,over 35%of this starch was non-digestible.The main minerals found in the meals were potassium(481.81—592.47 mg/100 g),phosphorus(231.75—257.20 mg/100 g),magnesium(152.34—176.29 mg/100 g),and calcium(257.45—266.61 mg/100 g,with the Na/K molar ratio<1.0 advantageous for those with high blood pressure.Regarding overall phenol and flavonoid contents,the meals outperformed the commercial product with remarkable antioxidant capacities when tested against different assays(FRAP,ABTS,and DPPH).The meals’inhibitory capacities on both carbohydrate-hydrolyzing enzymes were noticeably higher than that of the commercial product.Regardless of the amount of quinoa or tigernuts in each blend,the inhibitory performance was satisfactory(α-amylase 26.98—60.18%;α-glucosidase 19.47—40.02%).Similarly,the chemical properties of the meals as influenced by its higher protein,fats,dietary fibre,and low sugar,modulated its functional properties in a unique way.In terms of sensory assessment,the panelists ranked the meals similar and sometimes above the commercial ones with respect to all the organoleptic parameters considered.
