Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences (SENS), Deakin University, Geelong, VIC, Australia.
Front Endocrinol (Lausanne). 2023 Aug 10;14:1154844. doi: 10.3389/fendo.2023.1154844. eCollection 2023.
Breakfast is considered a healthy dietary habit which can track over time from childhood to adulthood. The breakfast meal has the potential to improve daily dietary quality, particularly if it includes a range of food groups and adequate nutrient intakes. However, research on breakfast consumption trends among young Australian children aged up to 5 years is currently limited. This study assessed children's usual breakfast food group and nutrient intakes at ages 1.5 (n = 369), 3.5 (n = 242), and 5.0 (n =240) years using three 24-hour dietary recalls from the Melbourne InFANT program. Tracking of food groups at breakfast across the three ages was assessed by Pearson correlation of energy-adjusted food intake residuals. The main food groups consumed at breakfast were grains, milk/alternatives and discretionary items, with vegetables rarely consumed at any age. Our study found that while breakfast contributed about 20% of total daily energy, this provided 20%-29.1% of total daily intake across all ages for carbohydrates, total sugars, calcium and potassium. For the contribution to daily recommendations, breakfast contributed more than about a third of daily recommended intakes for some micronutrients (e.g., iron, calcium and zinc), and a large proportion (over 40%) of sodium intake. Children consumed 11.9% -15.2% of their energy at breakfast from saturated fat, which is higher than the recommended total energy contribution of saturated fat (no more than 10% from saturated fat). For tracking of most food groups and nutrients, tracking was found to be low or moderate over time. Given the contribution that breakfast can make to ensure children achieve their daily dietary intakes, early interventions for young Australian children should focus on practical strategies to increase vegetable intake while reducing sodium and saturated fat intake at breakfast.
早餐被认为是一种健康的饮食习惯，可以从儿童期持续跟踪到成年期。早餐有可能改善日常饮食质量，特别是如果它包含一系列食物组和充足的营养素摄入量。然而，目前关于澳大利亚 5 岁以下儿童早餐消费趋势的研究有限。本研究使用墨尔本 INFANT 计划的三次 24 小时膳食回忆法，评估了 1.5 岁（n=369）、3.5 岁（n=242）和 5.0 岁（n=240）儿童的早餐食物组和营养素摄入量。通过能量调整后的食物摄入量残差的 Pearson 相关系数评估了三个年龄点早餐时食物组的跟踪情况。早餐时主要食用的食物组是谷物、牛奶/替代品和随意食物，蔬菜在任何年龄段都很少食用。我们的研究发现，虽然早餐提供了大约 20%的总日能量，但在所有年龄段，早餐提供了 20%-29.1%的总日碳水化合物、总糖、钙和钾摄入量。就每日推荐摄入量而言，早餐对一些微量营养素（如铁、钙和锌）的日推荐摄入量贡献超过三分之一，对钠摄入量的贡献也很大（超过 40%）。儿童从饱和脂肪中摄入的能量占早餐的 11.9%-15.2%，高于饱和脂肪总能量贡献的推荐值（不超过 10%来自饱和脂肪）。对于大多数食物组和营养素的跟踪情况，发现随着时间的推移，跟踪情况较低或中等。鉴于早餐对确保儿童达到其每日饮食摄入量的重要性，针对澳大利亚年轻儿童的早期干预措施应侧重于增加蔬菜摄入量、减少钠和饱和脂肪摄入量的实用策略。
