Consumption of a smoothie or cereal-based breakfast: impact on thirst,hunger, appetite and subsequent dietary intake

Abstract

Smoothies are a popular breakfast option. However, liquids may evoke weaker satiation than nutritionally comparable semi-solid and solid foods. This study examined consumption of cereal and milk (CM) or a nutritionally comparable fruit smoothie (FS) for breakfast on subsequent dietary behaviours, in a controlled laboratory setting. Twenty-five participants (age 25?±?6?y) completed three trials, receiving either CM or FS for breakfast. Afterwards, participants remained isolated for 4?h with ad libitum access to foods/beverages. A repeat trial (CM or FS) allowed exploration of normal variability. Post-breakfast energy intake (EI) (CM = 1465(2436) vs. FS = 1787(3190) kJ, Median (IQR), p?=?0.099), time to intake of next food/fluid (meal latency) (CM = 146(97) vs. FS = 180(100) min, p?=?0.127), and subjective hunger, desire to eat, fullness and thirst ratings were similar between conditions (p’s?>?0.05). The mean coefficient of variation for EI and meal latency were 41% and 21%, respectively. Consumption of a FS does not negatively impact acute EI and meal latency.     

Breakfast Consumption Frequency and Its Relationships to Overall Diet Quality,Using Healthy Eating Index 2010, and Body Mass Index among Adolescents in a Low-Income Urban Setting

The aim of this study was to describe the relationship of breakfast frequency to diet quality and BMI among low-income, predominantly African American adolescents aged 9–15 (n = 239). Mean frequency of breakfast consumption was 5.0 ± 0.15 times per week. A significant, positive relationship was seen between HEI scores and frequency of breakfast consumption (p = .01). Dairy (p = .02) and whole grains (p < .01) HEI component scores were significantly related to breakfast frequency. No relationship was seen between breakfast frequency and BMI. Research with more rigorous designs should be conducted to assess the potential effects of breakfast consumption on diet quality in this population.     

The influence of persuasive messages on healthy eating habits: a test of the Theory of Reasoned Action when attitudes and subjective norm are targeted for change

Messages designed to improve healthy eating habits are all around us, often aiming to change our attitudes and perceptions toward specific eating behaviors so that we will adopt better habits. This study provides a test of the Theory of Reasoned Action (TRA ) to better understand the impact of influence messages on healthy eating. This longitudinal cohort study examined the TRA within two systems of change: (1) when attitudes and (2) subjective norms were influenced by messages to increase fruit/vegetable consumption and prevent meal skipping. Participants were assigned randomly to one of three messages: (1) no‐message control group, (2) attitude message, and (3) subjective norm message. For fruit/vegetable consumption, when attitude or subjective norm changed, TRA 's predictions were not consistent with the data. With no change present, TRA 's predictions were consistent with control group data. These results were not replicated with skipping meals. The only model to predict accurately participants' skipped meals was a simple causal string (attitudes impacted intentions which predicted behavior). Persuasive messages can influence healthy eating behavior, but the mechanism is not consistent with TRA predictions. Also, using messages to influence healthy eating subjective norms proved difficult.     

Using Theory to Evaluate the Implementation and Integration of an Expanded School Breakfast Program in Rural Midwestern High Schools

Objective

Use Normalization Process Theory to evaluate the implementation and integration of the expanded School Breakfast Program (SBP).

应用均匀设计和响应面分析优化谷物早餐的挤压工艺

以小麦、燕麦和玉米粉为主要原料，以脆性和保脆性为主要指标，通过均匀设计得到挤压工艺中对品质影响较大的3个因素及其取值范围。再通过响应面分析对谷物早餐的挤压工艺进行优化，得出最佳的挤压工艺为：螺杆螺旋速度为334r／min；Ⅰ区温度为40℃；Ⅱ区温度为150℃；Ⅲ区温度为123．50℃；水分质量分数22．60％；蛋白质质量分数7．3％；脂肪质量分数8％。     

广东居民常见早餐食物的血糖生成指数研究

目的测定广东居民常见的早餐食物的血糖生成指数（GI）值。方法根据待测食物的碳水化合物含量计算含有50g碳水化合物的待测食物量;用50g葡萄糖作为对照物。以8～10个志愿者为1个测试组,分别在空腹状态下进食葡萄糖和待测早餐食物,并测定餐后2h内不同时点的血糖水平。根据Wolever方法计算待测食物的GI值。结果测定了14种广东居民常见早餐食物的GI值,有7种食物属于高GI食物,有2种食物属于中GI食物,有5种食物属于低GI食物。结论糖尿病患者在食物选择时应避免高GI食物,选择中GI或低GI食物。     

Characterization of cryptic splicing in germline PTEN intronic variants in Cowden syndrome

Germline mutations in the tumor‐suppressor gene PTEN predispose to subsets of Cowden syndrome (CS), Bannayan–Riley–Ruvalcaba syndrome, and autism. Evidence‐based classification of PTEN variants as either deleterious or benign is urgently needed for accurate molecular diagnosis and gene‐informed genetic counseling. We studied 34 different germline PTEN intronic variants from 61 CS patients, characterized their PTEN mRNA processing, and analyzed PTEN expression and downstream readouts of P‐AKT and P‐ERK1/2. While we found that many mutations near splice junctions result in exon skipping, we also identified the presence of cryptic splicing that resulted in premature termination or a shift in isoform usage. PTEN protein expression is significantly lower in the group with splicing changes while P‐AKT, but not P‐ERK1/2, is significantly increased. Our observations of these PTEN intronic variants should contribute to the determination of pathogenicity of PTEN intronic variants and aid in genetic counseling.     

The influence of a fruit smoothie or cereal and milk breakfast on subsequent dietary intake: a pilot study

Smoothies are popular breakfast foods. This study examined the effect of consuming Cereal & Milk (CM) or a nutritionally-comparable Fruit Smoothie (FS) for breakfast on daily energy intake (EI) in free-living adults and the extent to which individuals compensated for calories ingested in a High Energy Fruit Smoothie (HE). Ten participants (28.4?±?2.2y; 23.3?±?1.0?kg·m ^?2, Mean?±?SEM) attended the laboratory on 3 consecutive days per week for 3?weeks. Each week, they received a CM, FS or HE breakfast, then recorded all food/beverages consumed across the remainder of the day. The CM and FS were energy-matched to participants’ usual breakfast (1675?±?283?kJ), while the HE contained an additional 100?kJ·kg^?1 of maltodextrin (3019?±?335?kJ). Mean 3-day EI was similar on CM and FS (7894?±?547 vs. 7570?±?463?kJ, p?>?.05), but elevated on HE (8861?±?726?kJ, p?= .012). Thus, individuals who substitute CM for a FS breakfast should be mindful that energy-dense beverages may result in increased daily EI.