Breakfast2There is nothing new about the idea that breakfast is the most important meal of the day…or is there? A new study has shown that a protein-filled breakfast may lead to healthier food choices throughout the day.

In the study, overweight or obese females aged 18-20 either skipped breakfast, had a high-protein breakfast of eggs and lean beef, or ate a breakfast of ready-to-eat cereal. Every breakfast contained 1470 kilojoules and was matched for fat, fibre and sugar. The difference was protein, with the high-protein breakfast containing 35 grams of protein. The subjects completed food diaries and gave blood samples throughout the day and scans of brain activity.

The findings showed that the high-protein breakfast increased feelings of fullness and satiety, as well as reducing the activity in parts of the brain involved in food cravings. The effect was not short term either, but lasted all day. Those who ate the high-protein breakfast showed less snacking in the evening on high-fat or high-sugar foods.

Studies show that eating a healthy breakfast (as opposed to the kind containing cereal) can help give you:

  • A more nutritionally complete diet, higher in nutrients, vitamins and minerals
  • Improved concentration and performance in the classroom or the boardroom
  • More strength and endurance to engage in physical activity
  • Lower cholesterol levels

Eating breakfast is important for everyone, but is especially so for children and adolescents. According to the American Dietetic Association, children who eat breakfast perform better in the classroom and on the playground, with better concentration, problem-solving skills, and eye-hand coordination.

[i]

So starting your day with high-protein (low-fat) foods helps prevent overeating and poor-quality food snacking, therefore sustaining lifestyle choices and well-being.[ii]

 

 

 Nepean Naturopathic Centre – making health easy

 

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[ii] http://www.wellbeing.com.au/newsdetail/Breakfast-is-the-key_000904

 

2016-10-26T10:51:16+00:00Wednesday, May 8, 2013|Categories: Food, Nutritional Medicine, People|