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Is advice for breakfast consumption justified? Results from a short-term dietary and metabolic experiment in young healthy men

Published online by Cambridge University Press:  09 March 2007

Ambroise Martin ,
Sylvie Normand ,
Monique Sothier ,
Jocelyne Peyrat ,
Corinne Louche-Pelissier  and
Martine Laville
Ambroise Martin
Affiliation:
Human Nutrition Research Centre, Batiment 1, Edouard Herriot Hospital, Lyon, France INSERM U189, BP12, 69921 OULLINS Cedex, France
Sylvie Normand
Affiliation:
Human Nutrition Research Centre, Batiment 1, Edouard Herriot Hospital, Lyon, France
Monique Sothier
Affiliation:
Human Nutrition Research Centre, Batiment 1, Edouard Herriot Hospital, Lyon, France
Jocelyne Peyrat
Affiliation:
Human Nutrition Research Centre, Batiment 1, Edouard Herriot Hospital, Lyon, France
Corinne Louche-Pelissier
Affiliation:
Human Nutrition Research Centre, Batiment 1, Edouard Herriot Hospital, Lyon, France
Martine Laville*
Affiliation:
Human Nutrition Research Centre, Batiment 1, Edouard Herriot Hospital, Lyon, France
*
*Corresponding author: Professor Martine Laville, fax +33 4 72 11 7865, email martine.laville@chu-lyon.fr
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Abstract

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Short-term (2 weeks) effects of the consumption of a high-energy (2920 kJ (700 kcal)) or low-energy (418 kJ (100 kcal)) breakfast on dietary patterns, blood variables and energy expenditure (indirect calorimetry) were compared in ten free-living healthy young men in a crossover study. During the high-energy breakfast, total energy intake was increased, the intake of protein and lipids was unchanged but the intake of carbohydrates was increased. Thus, 48 (SD 4) % OF ENERGY CAME FROM CARBOHYDRATES IN THE HIGH-ENERGY BREAKFAST COMPARED WITH 42 (sd 5) % in the low-energy breakfast. Excluding breakfast, the macronutrient composition of the diet remained identical in the two situations. After the high-energy breakfast, fasting serum triacylglycerol concentration was higher and HDL-cholesterol concentration was lower than after the low-energy breakfast. A high glycaemic response was observed in the morning after the high-energy breakfast period, while there was a peak of free fatty acids after the low-energy breakfast. The high-energy breakfast induced a strong inhibition of fat oxidation throughout the day. Although long-term adaptation to a high-energy breakfast cannot be excluded, the high-energy breakfast in this study did not appear to be favourable to health. Our results do not support the current advice to consume more energy at breakfast.

Keywords

BreakfastEnergyCarbohydrate oxidationFat oxidationDietary recommendations
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue 3 , September 2000 , pp. 337 - 344
Copyright
Copyright © The Nutrition Society 2000

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