Wang Wenjie, Grech Amanda, Gemming Luke, Rangan Anna
The University of Sydney, Nutrition and Dietetics Group, Charles Perkins Centre, Faculty of Science, Sydney, Australia.
The University of Sydney, Nutrition and Dietetics Group, Charles Perkins Centre, Faculty of Science, Sydney, Australia.
Nutrition. 2020 Jul-Aug;75-76:110764. doi: 10.1016/j.nut.2020.110764. Epub 2020 Feb 17.
The aim of this study was to investigate the role of breakfast consumption and breakfast size on daily energy, nutrient intakes, and diet quality.
One-day 24-h recall data from the 2011 to 2012 National Nutrition and Physical Activity Survey (n = 9341, adults ≥ 19 y) were analyzed, and respondents were classified into breakfast consumers or skippers. Breakfast consumers were further classified into quartile of breakfast size (energy intake [EI] from breakfast × 100%/daily EI). Diet quality was assessed using the Healthy Eating Index for Australian Adults. General linear modeling was undertaken to compare groups, adjusting for potential confounders.
Overall, 85.9% of adults consumed breakfast, contributing a mean of 19.9 ± 10.9% of daily EI for consumers. Among breakfast consumers, obtaining a higher proportion of daily EI from breakfast was associated with lower daily intakes of energy, added sugars, saturated fat, and alcohol (%E); higher intakes of dietary fiber (%E) and most micronutrients (per 1000 kJ); and better Healthy Eating Index for Australian Adults scores (P < 0.0001). Additionally, those in the highest quartile of breakfast size (>25.5% EI) had higher diet quality scores (P < 0.001) but similar daily EI (P = 0.751) compared with breakfast skippers.
These findings indicate that obtaining a higher proportion of daily EI from breakfast may result in more favorable dietary profiles and lower daily EI. Further research is needed to confirm this.
本研究旨在探讨早餐摄入及早餐量对每日能量、营养素摄入量和饮食质量的作用。
分析了2011年至2012年全国营养与身体活动调查（n = 9341，年龄≥19岁的成年人）中一天24小时的回忆数据，将受访者分为早餐食用者或不吃早餐者。早餐食用者进一步按早餐量（早餐能量摄入量[EI]×100%/每日EI）分为四分位数。使用澳大利亚成年人健康饮食指数评估饮食质量。采用一般线性模型对各组进行比较，并对潜在混杂因素进行调整。
总体而言，85.9%的成年人食用早餐，早餐食用者的早餐能量摄入量平均占每日EI的19.9±10.9%。在早餐食用者中，早餐能量摄入量占每日EI的比例较高与每日能量、添加糖、饱和脂肪和酒精摄入量较低（%E）；膳食纤维摄入量较高（%E）以及大多数微量营养素摄入量较高（每1000千焦）；以及澳大利亚成年人健康饮食指数得分较高相关（P<0.0001）。此外，与不吃早餐者相比，早餐量处于最高四分位数（>25.5%EI）的人群饮食质量得分较高（P<0.001），但每日EI相似（P = 0.751）。
这些发现表明，早餐能量摄入量占每日EI的比例较高可能会带来更有利的饮食状况和更低的每日EI。需要进一步研究来证实这一点。
