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Breakfast in Human Nutrition: The International Breakfast Research Initiative.

Institute of Food and Health, University College Dublin, Dublin D04 V1W8, Ireland. mike.gibney@ucd.ie. Department of Food, Nutrition & Health, University of British Columbia, Vancouver, BC V6T 1Z4, Canada. susan.barr@ubc.ca. Nutri Psy Consult, 91 rue de la Sante, 75013 Paris, France. bellisle@uren.smbh.univ-paris13.fr. Center for Public Health Nutrition, University of Washington, Seattle, WA 98195-3410, USA. adamdrew@uw.edu. Division for Risk Assessment and Nutrition, The National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark. sisfa@food.dtu.dk. Nutrition Innovation Centre for Food and Health, Ulster University, Coleraine BT52 1SA, UK. mbe.livingstone@ulster.ac.uk. Cereal Partners Worldwide, CH-1350 Orbe, Switzerland. rdmassetga@nestle.com. Department of Pharmaceutical and Health Sciences, Faculty of Pharmacy, CEU San Pablo University, 28668 Madrid, Spain. gvarela@ceu.es. GENUD (Growth, Exercise, Nutrition and Development) Research Group, Universidad de Zaragoza, Instituto de Investigación Sanitaria Aragón (IIS Aragón), Instituto Agroalimentario de Aragón (IA2), Centro de Investigación Biomédica en red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), 50009 Zaragoza, Spain. lmoreno@unizar.es. Bell Institute of Health, Nutrition and Food Safety, General Mills, Minneapolis, MN 55427-3870, USA. Jessica.Smith@genmills.com. MS-Nutrition, 13385 Marseille cedex 5, France. florent.vieux@ms-nutrition.com. Thielecke Consultancy, CH-4123 Allschwil, Switzerland. frank.b.thielecke@gmail.com. Cereal Partners Worldwide, CH-1350 Orbe, Switzerland. sinead.hopkins@rd.nestle.com.

Nutrients. 2018;(5)
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Abstract

Breakfast is often referred to as the most important meal of the day and in recent years has been implicated in weight control, cardio-metabolic risk factors and cognitive performance although, at present, the literature remains inconclusive as to the precise health benefits of breakfast. There are extensive reports of breakfast’s contributions to daily food and nutrient intakes, as well as many studies that have compared daily food and nutrient intakes by breakfast consumers and skippers. However, significant variation exists in the definitions of breakfast and breakfast skippers, and in methods used to relate breakfast nutrient intakes to overall diet quality. The present review describes a novel and harmonised approach to the study of the nutritional impact of breakfast through The International Breakfast research Initiative involving national dietary survey data from Canada, Denmark, France, Spain, the UK and the USA. It is anticipated that the analysis of such data along harmonised lines, will allow the project to achieve its primary goal of exploring approaches to defining optimal breakfast food and nutrient intakes. Such data will be of value to public health nutrition policy-makers and food manufacturers and will also allow consistent messaging to help consumers to optimize food choices at breakfast.

Methodological quality

Publication Type : Review

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