New research reveals that a well-balanced breakfast, with an appropriate calorie count and rich in nutrients, can significantly enhance cardiometabolic health and mitigate risks of heart and kidney problems in the elderly.
A recent study published in The Journal of Nutrition, Health, and Aging delved into the impact of breakfast diet quality and energy intake on the cardiometabolic well-being of older adults. The findings were eye-opening: both high and low-energy breakfasts, as well as those of poor quality, led to an increase in triglyceride levels and body fat, a decline in kidney function, and a reduction in high-density lipoprotein (HDL) cholesterol.
Breakfast plays a pivotal role in daily nutrition, typically supplying 20-25% of an individual’s total energy intake. Skipping this meal has been linked to a heightened risk of numerous metabolic disorders, obesity, and diabetes.
Conversely, regular breakfast consumption is associated with superior overall diet quality and a decreased likelihood of developing hypertension, metabolic syndrome, cardiovascular diseases, and obesity. However, clear-cut guidelines on what precisely constitutes a “high-quality” breakfast have been notably absent.
Previous cross-sectional studies have hinted that a nutrient-dense breakfast, incorporating vegetables, healthy fats, fruits, and whole grains, might bolster cardiometabolic health. Yet, until now, no prospective studies had examined the long-term implications of breakfast calorie intake and quality on cardiometabolic outcomes.
In the current investigation, researchers set out to explore how the proportion of daily energy consumed during breakfast and the quality of that breakfast correlate with changes over time in cardiometabolic traits. These traits include body mass index (BMI), blood pressure, triglycerides, and kidney function, among older adults with metabolic syndrome.
This study was part of a broader intervention focused on assessing the effects of a Mediterranean diet (MedDiet), with and without exercise, on cardiovascular disease in adults with metabolic syndrome. Participants, aged between 55 and 75, adhered to a MedDiet for breakfast, which comprised low-fat dairy, whole grains, protein, olive oil, nuts, and fruits. Notably, no specific portion size instructions were provided.
To gauge breakfast habits, all study participants meticulously completed three-day food records at the outset, 24 months, and 36 months. This enabled the researchers to analyze energy intake during breakfast and meal quality using the Meal Balance Index.
Cardiometabolic risk factors were measured at various intervals, and an array of statistical models were employed to ascertain how breakfast energy and quality influenced these factors over time. All results were adjusted for confounding elements, such as baseline health conditions like hypertension and diabetes, physical activity levels, sex, and age.
The study encompassed 383 obese or overweight older adults with metabolic syndrome and elevated cardiovascular risk factors. At the baseline, no significant differences in characteristics were detected between groups differentiated by breakfast energy intake or quality.
Regarding adiposity, participants with either low or high breakfast energy intake exhibited a greater BMI and waist circumference over time compared to the reference group. Both low and high energy intakes at breakfast were associated with elevated triglyceride and decreased HDL cholesterol levels, with the high-energy group showing more pronounced effects. Those with a low-quality breakfast also witnessed a rebound in triglycerides and lower HDL levels.
No substantial changes in systolic or diastolic blood pressure were noted based on breakfast energy intake. However, slightly elevated blood pressure levels were observed in individuals with a low-quality breakfast.
Similarly, no significant differences in glucose or glycated hemoglobin levels were reported among the breakfast groups; nevertheless, participants with a low-quality breakfast had marginally higher levels. Additionally, the estimated glomerular filtration rate (eGFR), a key indicator of kidney function, was somewhat lower in those with a low-quality breakfast.
Both breakfast energy intake and quality independently impact health outcomes, yet no significant interaction was identified between these two factors concerning cardiometabolic risk markers.
The current study established that consuming inadequate energy at breakfast is linked to increased adiposity, corroborating previous research. However, a novel finding was that a breakfast energy intake exceeding 30% also corresponded with greater adiposity.
Participants who consumed 20-30% of their daily calories at breakfast experienced enhancements in their lipid profiles, with lower triglycerides and higher HDL cholesterol levels. A high-quality breakfast, abundant in nutrients such as protein and carbohydrates, was associated with a reduced waist circumference, elevated HDL cholesterol, and improved kidney function.
These results underline the crucial importance of both the quantity and quality of breakfast in safeguarding cardiovascular and metabolic health, particularly in individuals at high risk.
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