ArticleNutrients2018
Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative.
Article in Nutrients, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 32 citations in OpenAlex.
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- A qualitative study to explore and identify reasons for dairy consumption and non-consumption among young adults (18-30 years old) in the UK and France.Journal of nutritional science · 2024Article
- Breakfast Practices in Malaysia, Nutrient Intake and Diet Quality: A Study Based on the Malaysian Food Barometer.Nutrients · 2023Article
- A three-component Breakfast Quality Score (BQS) to evaluate the nutrient density of breakfast meals.Frontiers in nutrition · 2023Review
- Breakfast consumption trends among young Australian children aged up to 5 years: results from InFANT program.Frontiers in endocrinology · 2023Article
- Breakfast in the Philippines: food and diet quality as analyzed from the 2018 Expanded National Nutrition Survey.Nutrition journal · 2022Article
- Racial and Ethnic Differences in Eating Duration and Meal Timing: Findings from NHANES 2011-2018.Nutrients · 2022Article
- Breakfast Consumption Habit and Its Nutritional Contribution in Latin America: Results from the ELANS Study.Nutrients · 2020Article
- Modelling the Effect of Compliance with Nordic Nutrition Recommendations on Cardiovascular Disease and Cancer Mortality in the Nordic Countries.Nutrients · 2019Article
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- Personalized Nutrient Profiling of Food Patterns: Nestlé's Nutrition Algorithm Applied to Dietary Intakes from NHANES.Nutrients · 2019Article
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- Towards an Evidence-Based Recommendation for a Balanced Breakfast-A Proposal from the International Breakfast Research Initiative.Nutrients · 2018Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Breakfast is considered by many to be the most important meal of the day. This study examined the intake of nutrients and foods at breakfast among Danes and the relation to the overall dietary quality. Data were derived from the Danish National Survey on Diet and Physical Activity 2011⁻2013, a cross-sectional national food consumption study. A total of 3680 participants aged 6⁻75 years were included in the analyses of breakfast consumption. The Nutrient Rich Food Index 9.3 method was used to examine the overall dietary quality of the diet. The intake of nutrients and foods at breakfast were compared across dietary quality score tertiles by ANCOVA adjusted for energy and socio economic status. Breakfast was eaten frequently by children and adults and contributed with 18⁻20% of total energy intake. Breakfast was relatively high in dietary fibre, B vitamins, calcium and magnesium and low in added sugar, total fat, sodium, vitamin A and D. A decrease in the intake of added sugar, total fat and saturated fat and an increase in the intake of dietary fibre and most micronutrients were seen across tertiles of dietary quality scores. Commonly consumed foods provided at breakfast in Denmark included bread, breakfast cereals and dairy products as well as water, coffee and juice, while intakes of fruits, vegetables, cakes and soft drinks were low.
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