Breakfast Consumption in French Children, Adolescents, and Adults: A Nationally Representative Cross-Sectional Survey Examined in the Context of the International Breakfast Research Initiative.
Breakfast Consumption in French Children, Adolescents, and Adults: A Nationally Representative Cross-Sectional Survey Examined in the Context of the International Breakfast Research Initiative.
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DOI：
10.3390/nu10081056
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发表时间：
2018-08-09
期刊：
影响因子：
5.9
通讯作者：
Vieux F
中科院分区：
文献类型：
--
作者：
Bellisle F;Hébel P;Salmon-Legagneur A;Vieux F
本研究在7天饮食记录（Comportements et Consommations Alimentaires en France 2012-2013）的基础上，对法国儿童（n = 426）、青少年（n = 250）和成人（n = 1045）的代表性样本进行了早餐消费调查。大多数参与者都是经常吃早餐的人（每周吃5-7次）。早餐占每日总能量的17.6%（339.4千卡）。早餐富含碳水化合物（占每日总摄入量的24%）和单糖（占每日总摄入量的31%）。相对于它在日常能量摄入中的贡献，早餐在日常摄入的许多维生素（B、C）和矿物质（钙、铁、碘、锰、磷、钾、镁）中所占的比例更高。早餐的主要食物/饮料随年龄变化，非全麦“面包和烤面包”和“水果”的贡献增加，牛奶的贡献减少。根据营养丰富食品指数9.3的分值衡量，饮食质量越好，早餐时摄入谷物产品（面包和早餐谷物，特别是全麦谷物）、乳制品（牛奶、新鲜乳制品）和水果的摄入量越高。综上所述，法国人经常食用早餐，对饮食质量有显著贡献，但在纤维和蛋白质含量方面还有待改进。
This study examines the consumption of breakfast on the basis of a 7-day dietary record (Comportements et Consommations Alimentaires en France 2012–2013) in a representative sample of French children (n = 426), adolescents (n = 250), and adults (n = 1045). A large majority of the participants were regular consumers of breakfast (5–7 times per week). Breakfast accounted for 17.6% of total daily energy (339.4 kcal). Breakfast was rich in carbohydrates (24% of total daily intake) and simple sugars (31% of total daily intake). Relative to its contribution in daily energy intake, breakfast contributed higher proportions in the daily intake of many vitamins (B, C), and minerals (calcium, iron, iodine, manganese, phosphorus, potassium, magnesium). The main foods/beverages contributing to breakfast changed with age, with increasing contributions of non-wholegrain “bread and toasts” and “fruits”, and a decreasing contribution of milk. Better quality of the diet, as measured by tertiles of the Nutrient Rich Food Index 9.3, was associated with higher intakes of cereal products (bread and breakfast cereals, particularly wholegrain), dairy (milk, fresh dairy), and fruit at breakfast. In conclusion, breakfast is regularly consumed in France and contributes significantly to diet quality but could be improved in terms of content in fiber and protein.
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影响因子：
2.9
作者：
Bellisle, F;Dalix, AM;Gausseres, N
通讯作者：
Gausseres, N
影响因子：
3.6
作者：
Coulthard, Janine D.;Palla, Luigi;Pot, Gerda K.
通讯作者：
Pot, Gerda K.
影响因子：
4.2
作者：
Afeiche, Myriam C.;Taillie, Lindsey Smith;Popkin, Barry M.
通讯作者：
Popkin, Barry M.
影响因子：
7
作者：
Betts, James A.;Chowdhury, Enhad A.;Thompson, Dylan
通讯作者：
Thompson, Dylan
DOI：
10.3945/ajcn.114.083402
发表时间：
2014-08
期刊：
The American journal of clinical nutrition
影响因子：
--
作者：
Betts JA;Richardson JD;Chowdhury EA;Holman GD;Tsintzas K;Thompson D
通讯作者：
Thompson D