11.01.05
Indication: Weight loss
Source: J Am Diet Assoc, September 2005;105(9):1383-9.
Research: The objective of the study was to describe changes in breakfast and cereal consumption of girls between ages 9-19 years old, and to examine the association of breakfast and cereal intake with body mass index (BMI) and consumption of nutrients. Data from The National Heart, Lung, and Blood Institute Growth and Health Study was compiled. The study recruited 2379 girls (1166 white and 1213 black) between the ages of 9 and 10 years at baseline. Frequency of consumption of breakfast (including cereal vs. other foods) and cereal; BMI; and dietary fat, fiber, calcium, cholesterol, iron, folic acid, vitamin C, and zinc was assessed in the study population.
Results: Investigators noticed that the frequency of breakfast and cereal consumption decreased with age. Further, days eating breakfast were associated with higher calcium and fiber intake in all models, regardless of adjustment variables. After adjusting for energy intake, cereal consumption was related to increased intake of fiber, calcium, iron, folic acid, vitamin C and zinc, as well as decreased intake of fat and cholesterol. As such, researches concluded that cereal consumption as part of an overall healthful lifestyle may play a role in maintaining a healthy BMI and adequate nutrient intake among adolescent girls
Source: J Am Diet Assoc, September 2005;105(9):1383-9.
Research: The objective of the study was to describe changes in breakfast and cereal consumption of girls between ages 9-19 years old, and to examine the association of breakfast and cereal intake with body mass index (BMI) and consumption of nutrients. Data from The National Heart, Lung, and Blood Institute Growth and Health Study was compiled. The study recruited 2379 girls (1166 white and 1213 black) between the ages of 9 and 10 years at baseline. Frequency of consumption of breakfast (including cereal vs. other foods) and cereal; BMI; and dietary fat, fiber, calcium, cholesterol, iron, folic acid, vitamin C, and zinc was assessed in the study population.
Results: Investigators noticed that the frequency of breakfast and cereal consumption decreased with age. Further, days eating breakfast were associated with higher calcium and fiber intake in all models, regardless of adjustment variables. After adjusting for energy intake, cereal consumption was related to increased intake of fiber, calcium, iron, folic acid, vitamin C and zinc, as well as decreased intake of fat and cholesterol. As such, researches concluded that cereal consumption as part of an overall healthful lifestyle may play a role in maintaining a healthy BMI and adequate nutrient intake among adolescent girls