Ruxton C H, Kirk T R
Centre for Food Research, Queen-Margaret College, Edinburgh.
Br J Nutr. 1997 Aug;78(2):199-213. doi: 10.1079/bjn19970140.
The present paper reviews the literature on breakfast to consider reported association between breakfast and nutritional, physiological and biochemical variables. The contribution of breakfast to achieving nutrition targets for fat, carbohydrate and dietary fibre intakes is also examined as are the potential effects of fortified breakfast cereals on intakes of micronutrients and nutritional status. Breakfast consumption, particularly if the meal includes a breakfast cereal, is associated with lower intakes of fat and higher intakes of carbohydrate, dietary fibre and certain micronutrients. These findings may be relevant to population groups which could be at risk from low intakes of certain micronutrients, but further clarification of benefit is needed from studies of nutritional status. Associations between breakfast consumption and lower cholesterol levels have been reported, while lower body weights have been seen amongst breakfast eaters. It is concluded that breakfast consumption is a marker for an appropriate dietary pattern in terms of both macro- and micronutrients, particularly if breakfast cereals are included in the meal.
本文回顾了关于早餐的文献，以探讨所报道的早餐与营养、生理和生化变量之间的关联。还研究了早餐对实现脂肪、碳水化合物和膳食纤维摄入量营养目标的贡献，以及强化早餐谷物对微量营养素摄入量和营养状况的潜在影响。食用早餐，尤其是如果这顿饭包括早餐谷物，与较低的脂肪摄入量以及较高的碳水化合物、膳食纤维和某些微量营养素摄入量相关。这些发现可能与某些微量营养素摄入量低的风险人群有关，但需要通过营养状况研究进一步阐明其益处。已有报道称食用早餐与较低的胆固醇水平有关，而吃早餐的人中有较低的体重。结论是，就宏量营养素和微量营养素而言，食用早餐是适当饮食模式的一个标志，特别是如果这顿饭中包括早餐谷物的话。
