Williams Peter
Department of Biomedical Science, University of Wollongong, Australia.
Int J Food Sci Nutr. 2005 Feb;56(1):65-79. doi: 10.1080/09637480500082108.
The aim of this study was to describe the nutrients provided to Australian adults by the breakfast meal and to compare the food and nutrient intakes and health of regular breakfast eaters and breakfast skippers. The Australian Bureau of Statistics was commissioned to undertake additional analysis of data collected in the 1995 Australian National Nutrition Survey (NNS). The survey included 24-h recalls, physical measurements and a food habits questionnaire collected during the period February 1995-March 1996, with a nationally representative sample of 10,851 Australians aged 19 years and older. The median nutrient intakes at breakfast and the proportion of the daily total contributed by breakfast were calculated. Differences between regular breakfast eaters and breakfast skippers in terms of nutrient intake, body mass index and health status were compared using Student t-tests. The findings show the typical Australian breakfast was low in fat, high in carbohydrate and a good source of thiamin, riboflavin, niacin, calcium and magnesium. In the NNS regular breakfast eaters had more adequate diets overall, particularly those aged 65+ years. People who did not eat breakfast cereal were much more likely to have inadequate nutrient intakes, especially of thiamin, riboflavin, calcium, magnesium and iron. Regular breakfast eaters were more likely to rate their health as excellent or good than those who skip breakfast, but there was no difference between the fat intake or the body mass index of regular breakfast eaters compared with breakfast skippers. Regular breakfast consumption is associated with better diets for adults overall.
本研究的目的是描述澳大利亚成年人早餐所提供的营养素，并比较经常吃早餐者和不吃早餐者的食物及营养素摄入量与健康状况。委托澳大利亚统计局对1995年澳大利亚全国营养调查（NNS）收集的数据进行额外分析。该调查包括1995年2月至1996年3月期间收集的24小时膳食回顾、身体测量和饮食习惯问卷，样本为10,851名19岁及以上具有全国代表性的澳大利亚人。计算了早餐时营养素的摄入量中位数以及早餐占每日总量的比例。使用学生t检验比较了经常吃早餐者和不吃早餐者在营养素摄入量、体重指数和健康状况方面的差异。研究结果表明，典型的澳大利亚早餐脂肪含量低、碳水化合物含量高，是硫胺素、核黄素、烟酸、钙和镁的良好来源。在全国营养调查中，经常吃早餐者总体饮食更充足，尤其是65岁及以上的人群。不吃早餐谷类食品的人更有可能营养素摄入不足，尤其是硫胺素、核黄素、钙、镁和铁。经常吃早餐者比不吃早餐者更有可能将自己的健康状况评为优秀或良好，但经常吃早餐者与不吃早餐者在脂肪摄入量或体重指数方面没有差异。总体而言，经常吃早餐与成年人更好的饮食相关。
