Breakfast

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Eating breakfast for weight loss

In 2002 Obesity Research published a study based on 2,925 subjects in the National Weight Control Registry who maintained weight loss of at least 30 lbs for least 1 year, with an average 6 years of maintained weight loss. The data showed that 78 percent of these individuals ate breakfast everyday of the week.
In 2013 Obesity published a 12-week study in which overweight and obese women ate either a large breakfast (700 Kcal), a normal lunch (500 Kcal) and a small dinner (200 Kcal) or a small breakfast (200 Kcal), a normal lunch (500 Kcal) and a large dinner (700 Kcal). The group that consumed a large breakfast had greater weight loss and waist circumference reduction as well as a 33 percent decrease in triglyceride levels compared to a 14 percent increase in triglycerides in the group that consumed a large dinner.

In 2013 Early Human Development published a study based in 1,269 children which found that children who ate breakfast on a near-daily basis had significantly higher IQ scores compared to children who only sometimes ate breakfast.

In 2002 Annals of Nutrition & Metabolism published a study which found that with the introduction of free breakfast at inner city schools, students showed improvements in attendance, decreased hunger and improvements in math grades.
In 2016 Public Heath Nutrition published a study based on 3055 students which found significant associations between breakfast consumption and improved academic performance in 9-11 year old children.

In 2012 the Journal of Developmental and Behavioral Pediatrics published a 2-week study following 21 boys and girls ages 8-10 which found that, when children who normally consumed breakfast skipped breakfast they had a significant decrease in energy levels and happiness.

In 2006 The American Journal of Clinical Nutrition published crossover study which showed that a high-protein, low-carb breakfast reduced ghrelin (the hunger hormone) more than a high-carbohydrate, low protein breakfast in a sample of 15 healthy men.

In 2005 the Journal of the American Dietetic Association published a study based on data from a national health study of 2,379 girls which showed that, in adolescent girls, cereal consumption was associated with higher intakes of fiber, calcium, iron, folic acid, vitamin C and zinc. Cereal consumption was also a predictor of lower BMI (body mass index).

In 2014 The American Journal of Clinical Nutrition published a study involving 33 men and women which showed that consuming breakfast daily was associated with greater physical energy output, though resting metabolism remained unaffected.

In 2014 Ghana Medical Journal published a study based on questionnaires of 317 medical students which revealed that skipping breakfast was related to fatigue and poor attention during clinical sessions.

In 2015 Public Health Nutrition published a meta-analysis of 8 studies involving 106,935 participants which showed that skipping breakfast was associated with a significantly increased risk of type 2 diabetes. [Source]

In 2014 Nutrition Journal published a crossover study in which 20 overweight girls (average age 19) had the greatest reduction in post-meal food cravings when a high protein (35 grams protein) breakfast was consumed when compared a low protein breakfast (13 grams protein) or no breakfast.