Jeans Matthew R, Landry Matthew J, Asigbee Fiona M, Vandyousefi Sarvenaz, Ghaddar Reem, Bray Molly S, Leidy Heather J, Davis Jaimie N
Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas.
Department of Nutritional Sciences, The University of Texas at Austin, Austin, Texas; Department of Pediatrics, Dell Medical Center, The University of Texas at Austin, Austin, Texas.
J Acad Nutr Diet. 2022 Apr;122(4):833-847. doi: 10.1016/j.jand.2021.10.014. Epub 2021 Oct 9.
Breakfast consumption is often associated with improving cardiometabolic parameters and diet quality. However, literature evaluating breakfast consumption with these outcomes between the school and home environments is limited.
This study examined relationships between breakfast consumption locations (school vs home) and cardiometabolic parameters, breakfast dietary intake, and daily dietary intake.
This cross-sectional study used baseline data from TX Sprouts, a 1-year school-based gardening, nutrition, and cooking cluster-randomized trial, implemented in 16 elementary schools in Austin, TX, during 2016 to 2019.
PARTICIPANTS/SETTING: Analyses included 383 low-income, multiracial/ethnic elementary school-aged children (mean age = 9.2 years; 60.6% Hispanic; 70.5% free/reduced lunch; 58.5% home breakfast consumers).
Cardiometabolic parameters were obtained via fasting blood draws, and dietary intake was assessed using one 24-hour dietary recall conducted on a random, unannounced weekday. Cardiometabolic and dietary parameters (ie, energy intake, macronutrients, and food group servings) for breakfast and for the day were evaluated.
Multivariate analysis of covariance was performed to examine cardiometabolic parameters and dietary intake between school and home breakfasts.
School breakfast consumers (SBC) had lower fasting triglyceride levels than home breakfast consumers (HBC) (89.0 mg/dL vs 95.7 mg/dL; P = 0.03) (to convert to mmol/L, multiply by 0.0113). SBC had lower total fat for the day (P = 0.02) and lower total and saturated fat, sodium, and refined grains at breakfast (P ≤ 0.01) than HBC. However, SBC had lower protein at breakfast (P = 0.01) and higher carbohydrates, total sugar, and added sugar for the day and at breakfast (P ≤ 0.03) than HBC.
SBC compared with HBC had lower fat intake, which may have contributed to the lower triglyceride level observed in SBC, but also had lower protein intake at breakfast and higher added sugar intake for the day and at breakfast. These results suggest dietary intake differed between HBC and SBC; that is, the home and school environments, but more research is needed to evaluate if such differences are due to School Breakfast Program guidelines.
吃早餐通常与改善心脏代谢参数和饮食质量有关。然而，评估学校和家庭环境中吃早餐与这些结果之间关系的文献有限。
本研究探讨了早餐食用地点（学校与家庭）与心脏代谢参数、早餐饮食摄入量和每日饮食摄入量之间的关系。
这项横断面研究使用了TX Sprouts的基线数据，TX Sprouts是一项为期1年的基于学校的园艺、营养和烹饪整群随机试验，于2016年至2019年在德克萨斯州奥斯汀的16所小学实施。
参与者/背景：分析纳入了383名低收入、多种族/族裔的小学适龄儿童（平均年龄=9.2岁；60.6%为西班牙裔；70.5%享受免费/减价午餐；58.5%在家吃早餐）。
通过空腹抽血获取心脏代谢参数，并使用在一个随机、未宣布的工作日进行的一次24小时饮食回顾来评估饮食摄入量。评估了早餐和全天的心脏代谢和饮食参数（即能量摄入量、宏量营养素和食物组份数）。
进行多变量协方差分析以检查学校早餐和家庭早餐之间的心脏代谢参数和饮食摄入量。
学校早餐消费者（SBC）的空腹甘油三酯水平低于家庭早餐消费者（HBC）（89.0mg/dL对95.7mg/dL；P=0.03）（要转换为mmol/L，乘以0.0113）。SBC全天的总脂肪含量较低（P=0.02），早餐时的总脂肪、饱和脂肪、钠和精制谷物含量低于HBC（P≤0.01）。然而，SBC早餐时的蛋白质含量较低（P=0.01），全天和早餐时的碳水化合物、总糖和添加糖含量较高（P≤0.03）。
与HBC相比，SBC的脂肪摄入量较低，这可能是SBC甘油三酯水平较低的原因，但早餐时蛋白质摄入量也较低，全天和早餐时添加糖摄入量较高。这些结果表明HBC和SBC的饮食摄入量存在差异；也就是说，家庭和学校环境不同，但需要更多研究来评估这种差异是否归因于学校早餐计划指南。
