skipping your breakfast is stupid & consume sufficient proteins in the morning
DESCRIPTION
The addition of a protein-rich breakfast tot improve appetite control and combat obesityHeather J. Leidy, PhDIFT 2012(with permission of H.J. Leidy)TRANSCRIPT
© 2012 Institute of Food Technologists
Heather J. Leidy, PhD
Dept. Nutrition & Exercise Physiology; University of Missouri; Columbia, MO
Siegra-Riz , 1998; AJCN; 67(supp): 748S-756S; Haines, 1996; JADA; 96(5): 464-470; Deshmukh-Taskar, 2010; JADA; 110(6): 869-878; McLynn, 2011; The NPD Group; Morning Mealscape
• Breakfast was a staple in the
American Diet 50y ago
• Gradual decline has
mirrored the rise in obesity
• Current trends: 30-60% of
young people skip breakfast
on a daily basis
Siegra-Riz , 1998; AJCN; 67(supp): 748S-756S; Haines, 1996; JADA; 96(5): 464-470; Deshmukh-Taskar, 2010; JADA; 110(6): 869-878; McLynn, 2011; Timlin, 2008; Pediatrics; 121: e638-e645
Cross-sectional Studies
• Overweight/Obese are 2x more likely to skip breakfast
• Breakfast Skippers have an increased
-Prevalence of being obese
-Higher BMI percentile
-Higher BMI z-score
5-yr Prospective Study in Young People
• 2,216 Adolescents
• Increased BMI (-) associated with
decreased breakfast frequency
(in a dose-dependent relationship)
• Cross-sectional studies in >5,000 young people
40% MORE Sweets (+60 kcal) 55% MORE Chips (+100 kcal) 55% MORE Soft Drinks (+200 kcal) 40% MORE White Bread
45% LESS Vegetables 30% LESS Fruit 60% LESS Milk (-100 kcal) 65% LESS Whole-grain
• Compared to breakfast consumers, skippers consume:
• Majority of breakfast was RTE cereals
Sjoberg, 2003; European J Clin Nutrition; 57: 1569-1578; Savige, 2007: Int J Behavioral Nutrition and Physical Activity; 4(36): 1-9; Haire-joshu, 2011; JADA: 111: 124-130
Deshmukh-Taskar PR, et al. 2010; J Am Diet Assoc; 110 (6) 869-878
NHANES Data (1999-2006)
Breakfast Skippers (n=2547)
RTE Cereal Breakfast (n=2,856)
Other Breakfast (n=4,256)
Prevalence of Obesity (%) 23 ± 1 15 ± 1 18 ± 1*
13 Micronutrients (MAR) 75 ± 2 88 ± 2 80 ± 2*
5 Shortfall Nutrients (MAR) 51 ± 2 59 ± 2 54 ± 2*
Dietary Fat (g) Cholesterol(mg)
85.4 ± 1 222 ± 7
78 ± 1 217 ± 6
85 ± 1* 287 ± 8*
Dietary CHO (g) Sugars (g)
297 ± 3 153 ± 3
316 ± 2* 165 ± 3*
297 ± 2 150 ± 3
Dietary Protein (g) 76 ± 1 78 ± 1 78 ± 1
*RTE vs. Other
Breakfast Foods 1960s
Breakfast Foods 2000s
Nutrition Reviews; 65(6): 268-281; FIC Review; 2011; Breakfast and Health; Moshfegh, 2005; What We Eat in America 2001-02; USDA.gov; Breakfast in America
High Protein
Low Protein
Westerterp-Plantenga, M.S., et al., Annu Rev Nutr, 2009; 21-41
11
• Randomized Crossover; Clinical Trial
• Healthy, but overweight/obese teen girls (13-19y)
Habitual breakfast skippers
• 3 Breakfast Patterns (6 d acclimation + 1 d testing/pattern)
Breakfast Skipping
Normal Protein Breakfast
Higher Protein Breakfast Participants were blinded to protein focus
13
Dietary Characteristics
Normal Protein Breakfast*
Protein-rich Breakfast*
Breakfast Skipping
Meal Characteristics RTE Cereals ‘Other Foods’ 0
Energy Content (kcal) 350 350 0
CHO/Protein/Fat (%) 65/15/20 40/40/20 0
PRO (g) 13 35 0
CHO (g) 57 35 0
Fat (g) 8 8 0
*Also matched for Energy Density (1.3g/kcal), Sugar (18g), & Fiber (6g)
• 10 h Testing Days for Each Breakfast Pattern
• Outcomes:
Appetite: Perceived Hunger; Hunger-hormone Ghrelin
Satiety: Perceived Fullness; Satiety-hormone PYY
Reward: Brain Scans in response to visual food stimuli before dinner
Snacking: Evening
Breakfast Skipping Normal Protein High Protein
Breakfast Skipping Normal Protein High Protein
Breakfast Skipping Normal Protein High Protein
Breakfast Skipping Normal Protein High Protein
• 13 blocks in 1 fMRI scan • 3 blocks of food, 3 blocks of animals, 7 blocks of blurred images • Each block is 30 sec
Breakfast Skipping vs. Breakfast
Normal vs. High Protein Breakfast
Breakfast Skipping Normal Protein High Protein
Breakfast Skipping Normal Protein High Protein
Snack Foods BS NP HP
Desserts (g) 110 ± 23 104 ± 24 87 ± 20
Candy (g) 33 ± 13a 37 ± 12a 16 ± 6b
Salty (g) 45 ± 15 58 ± 17 51 ± 18
High Fat (g) 164 ± 29a 142 ± 28b 105 ± 24b
Chocolate (g) 94 ± 22 99 ± 24 82 ± 20
Heather J. Leidy, PhD
Assistant Professor; Dept. of Nutrition & Exercise Physiology
University of Missouri
573-825-2620; [email protected]
© 2012 Institute of Food Technologists