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.

Increased IQ in children

  • 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.

Improved academic performance in children

  • 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.

Increased energy in 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.

High protein vs high-carbohydrate breakfast for satiety

  • 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.

Cereal consumption for increased nutrient intake

  • 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).

Increased energy

  • 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.

Skipping breakfast – increased fatigue and poor attention

  • 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.

Type 2 diabetes

  • 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]

High protein breakfast – reduced cravings

  • 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.

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