Wilkinson Nicholas M, Niaz Taskeen, Tann Eloise, Croden Fiona, Boyle Neil B, Mackie Alan, Dye Louise
School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
School of Psychology, University of Leeds, Leeds LS2 9JT, UK.
Nutrients. 2025 Jan 16;17(2):308. doi: 10.3390/nu17020308.
The average fibre consumption of 4-10-year-old children in the UK is 14.6 g per day, with only 14% of these children reaching the 20 g recommended by the SACN (UK Scientific Advisory Committee on Nutrition), and this 'fibre gap' may be most pronounced in communities with the lowest socioeconomic status. School breakfast clubs target children from disadvantaged communities, but their provision may favour lower-fibre foods, due to perceptions that children will reject higher-fibre foods. Our research programme aims to increase the fibre density, digestive-metabolic quality and acceptability of school breakfast provision.
In Study 1, we examined the in vitro digestion of four novel bread products, to determine the relationship between fibre content and glucose release profile, and assess their suitability for sustaining school activity. In Study 2, we introduced the Prograins breads, alongside higher-fibre breakfast cereals and fresh fruit, to primary school breakfast clubs.
The Prograins bread products yielded lower peaks and more sustained glucose release curves than the 'standard' white bread control. Many children liked and chose the intervention foods, and the average fibre content of children's breakfasts increased.
We conclude from this study that nutritious, fibre-rich bread products can be acceptable to children and that higher-fibre breakfast provision is feasible, and we recommend larger-scale intervention and assessment to validate these real-world findings.
英国4至10岁儿童的平均纤维摄入量为每天14.6克，只有14%的儿童达到了英国营养科学咨询委员会（SACN）建议的20克，这种“纤维缺口”在社会经济地位最低的社区可能最为明显。学校早餐俱乐部的目标群体是来自弱势社区的儿童，但由于认为儿童会拒绝高纤维食物，其提供的食物可能更倾向于低纤维食物。我们的研究项目旨在提高学校早餐供应的纤维密度、消化代谢质量和可接受性。
在研究1中，我们检测了四种新型面包产品的体外消化情况，以确定纤维含量与葡萄糖释放曲线之间的关系，并评估它们维持学校活动的适宜性。在研究2中，我们将全谷物面包与高纤维早餐谷物和新鲜水果一起引入小学早餐俱乐部。
与“标准”白面包对照相比，全谷物面包产品产生的葡萄糖峰值更低，释放曲线更平缓。许多儿童喜欢并选择了干预食物，儿童早餐的平均纤维含量有所增加。
我们从这项研究中得出结论，营养丰富、富含纤维的面包产品儿童可以接受，提供高纤维早餐是可行的，我们建议进行更大规模的干预和评估，以验证这些实际研究结果。
