Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Breakfast skipping and breakfast type are associated with daily nutrient intakes and metabolic syndrome in Korean adults

  • Chung, Sang-Jin (Department of Foods and Nutrition, Kookmin University) ;
  • Lee, Yoonna (Department of Food and Nutrition, Shingu College) ;
  • Lee, Seokhwa (Department of Interior Design, Graduate School of Techno Design, Oriental Culture and Design Center, Kookmin University) ;
  • Choi, Kyungran (Department of Interior Design, Graduate School of Techno Design, Oriental Culture and Design Center, Kookmin University)
  • Received : 2014.08.08
  • Accepted : 2015.03.17
  • Published : 2015.06.01
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Abstract

BACKGROUND/OBJECTIVES: Emerging evidence shows that eating breakfast and breakfast types may be associated with health outcomes and dietary intakes in various populations. The aim of this study was to investigate the association between breakfast types in Korean adults with their daily nutrient intakes and health outcomes. SUBJECTS/METHODS: A total of 11,801 20- to 64-year-old adults (age $42.9{\pm}11.8$ yrs [$mean{\pm}standard$ error of the mean]; male 41.1%, female 58.9%) in 2007-2009 Korean National Health and Nutrition Survey data were divided into 5 groups based on breakfast types in a 24-hr dietary recall: rice with 3 or more side dishes (Rice3+, 35.3%), rice with 0-2 side dishes (Rice0-2, 34.73%), noodles (1.56%), bread and cereal (6.56%), and breakfast skipping (21.63%). Daily nutrient intakes and the risk of metabolic syndrome were compared among five groups. RESULTS: Compared with Korean Recommended Nutrient Intake levels, the breakfast-skipping group showed the lowest intake level in most nutrients, whereas the Rice3+ group showed the highest. Fat intake was higher in the bread and noodle groups than in the other groups. When compared with the Rice3+ group, the odds ratios for the risk of obesity and metabolic syndrome were increased in the breakfast skipping, Rice0-2, and noodle groups after controlling for confounding variables. CONCLUSIONS: The rice-based breakfast group showed better nutritional status and health outcomes when eating with 3 or more side dishes. Nutrition education is needed to emphasize both the potential advantage of the rice-based, traditional Korean diet in terms of nutritional content and the importance of food diversity.

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References

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