Ortega R M, Redondo M R, López-Sobaler A M, Quintas M E, Zamora M J, Andrés P, Encinas-Sotillos A
Dpto. de Nutrición, F. Farmacia, Univ. Complutense, Madrid, Spain.
J Am Coll Nutr. 1996 Feb;15(1):65-72. doi: 10.1080/07315724.1996.10718566.
The objective of this study was to gain more knowledge about the breakfast habits of different groups of elderly people and to investigate the differences in breakfast habits between overweight and normal weight elderly subjects.
A study was made of the food preferences, dietary habits and the intake of energy and nutrients at breakfast in a group of 122 elderly Spanish people (65 men and 57 women) aged 75.7+/-8.7 years. Study participants were divided into two groups: overweight and obese subjects (O) with a body mass index (BMI)>or=25 kg/m2 (58% of the population), and normal weight subjects (NW) with a BMI<25 kg/m2 (42% of the population). The members of each group were further divided into subgroups according to age (>or=80 years of age (Y) and<or=79 (Z)), to determine if this factor gave rise to any differences in breakfast habits or modified existing differences between NW and O subjects.
NW subjects more frequently indicated a preference for fruit (Y), juices (Y) and bread (Y and Z) as breakfast foods, and showed less preference for churros (Y) (a traditional Spanish breakfast fritter) than did O subjects. NW subjects consumed more varied breakfasts, taking both a greater number of foods and more groups of foods. They also spent a longer time eating their breakfasts and consumed greater quantities of food than did O subjects. The breakfasts of NW subjects covered a higher percentage of their theoretical energy expenditure and provided greater contributions of fiber, vitamin E and iron to meet recommended intakes than did those of O subjects. Age did not produce any statistically significant differences in subjects' breakfast habits.
The shorter length of time spent eating breakfast, the consumption of smaller quantities and less varied diets and the different composition of NW and O breakfasts, could indicate the existence of less healthy breakfast habits among overweight and obese subjects. It is also possible that less adequate breakfast habits contribute to the appearance and further development of obesity.
本研究的目的是获取更多关于不同老年人群早餐习惯的知识，并调查超重和正常体重老年受试者早餐习惯的差异。
对一组122名年龄为75.7±8.7岁的西班牙老年人（65名男性和57名女性）的食物偏好、饮食习惯以及早餐时的能量和营养素摄入量进行了研究。研究参与者被分为两组：体重指数（BMI）≥25 kg/m²的超重和肥胖受试者（O组，占总人数的58%），以及BMI<25 kg/m²的正常体重受试者（NW组，占总人数的42%）。每组成员再根据年龄进一步分为亚组（≥80岁（Y组）和≤79岁（Z组）），以确定该因素是否会导致早餐习惯出现差异或改变NW组和O组受试者之间现有的差异。
NW组受试者更常表示偏好将水果（Y组）、果汁（Y组）和面包（Y组和Z组）作为早餐食物，并且与O组受试者相比，对油条（Y组，一种传统的西班牙早餐油炸面食）的偏好较低。NW组受试者的早餐种类更多，摄入的食物数量更多，食物种类也更多。他们吃早餐的时间也比O组受试者更长，摄入的食物量更大。NW组受试者的早餐占其理论能量消耗的百分比更高，并且与O组受试者相比，早餐提供的纤维、维生素E和铁对满足推荐摄入量的贡献更大。年龄在受试者的早餐习惯方面未产生任何统计学上的显著差异。
超重和肥胖受试者吃早餐的时间较短、摄入量较少且饮食种类较少，以及NW组和O组早餐的不同组成，可能表明超重和肥胖受试者存在不太健康的早餐习惯。早餐习惯不太合理也可能导致肥胖的出现和进一步发展。
