Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City
Abstract
:1. Introduction
2. Materials and Methods
2.1. Instruments and Procedures
2.1.1. Breakfast Nutritional Quality
2.1.2. Cognitive Interference Assessment
2.1.3. Anthropometric Assessment
2.1.4. Statistical Analysis
3. Results
4. Discussion
4.1. Participants and Breakfast Characteristics
4.2. Nutritional Quality Breakfast and Cognitive Interference
4.3. Importance of Type of Food and Food Composition in Cognitive Interference
4.4. Strengths and Limitations
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Variable | Mean ± Standard Deviation | Min–Max d |
---|---|---|
Height (cm) | 166 ± 8 | 150–193 |
Age (yrs) a | 22 (20–25) | 18–25 |
Weight (kg) a | 65.5 (56–72) | 43-116 |
BMI (kg/m2) | 23.5 ± 4 | 14–34 |
Grade point average | 8.8 ± 0.6 | 7–10 |
Daily sleep hours (h) | 6.4 ± 1.3 | 3–10 |
Time of breakfast a | 7:00 (6:00–9:00) | 4:50–11:50 |
Time between waking-up and breakfast (h) a | 1 (0.5–3.0) | 0.0–6.5 |
Time from Wake Up to Having Breakfast. | |||||
---|---|---|---|---|---|
Omitted Foods Groups | >1 Hour n = 185 | ≤1 Hour n = 237 | OR | 95% CI | p-Value |
n (%) | n (%) | ||||
Fruits | 76 (41) | 74 (31) | 1.53 | 1.02, 2.29 | 0.036 |
Vegetables | 139 (75) | 168 (71) | 1.24 | 0.80, 1.91 | 0.331 |
Animal protein sources | 78 (42) | 78 (33) | 1.48 | 0.99, 2.21 | 0.051 |
Dairy products | 74(40) | 76 (32) | 1.41 | 0.94, 2.10 | 0.091 |
Non-fat grains | 62 (34) | 60 (25) | 1.48 | 0.97, 2.27 | 0.065 |
Fat-rich grains | 107 (58) | 171 (72) | 0.52 | 0.35, 0.79 | 0.002 |
Breakfast Nutritional Quality | |||||
---|---|---|---|---|---|
Stroop Performance | Total | Good n = 282 | Regular n = 79 | Poor n = 61 | p-Value |
Time (seconds) | |||||
Word reading £ | 15.2 ± 2 | 14.2 ± 2 §¥ | 15.5 ± 2 £ | 16.1 ± 3 | 0.001 |
Color naming b | 19.5 ± 3 | 19.1 ± 3 | 19.8 ± 2 £ | 20.3 ± 3 | 0.051 |
Interference c | 29.7 ± 6 | 29.3 ± 6 §¥ | 30.4 ± 6 £ | 32.9 ± 6 | 0.006 |
Correct answers | |||||
Word reading a | 35.9 ± 0 | 35.9 ± 0 | 35.9 ± 0 | 35.9 ± 0 | 0.757 |
Color naming b | 35.7 ± 1 | 35.4 ± 1 | 35.1 ± 1 | 35.3 ± 2 | 0.106 |
Interference c | 34.6 ± 1 | 34.6 ± 2 | 34.2 ± 2 | 34.6 ± 1 | 0.327 |
Breakfast Nutritional Quality | ||||
---|---|---|---|---|
Good (n = 282) | Regular (n = 79) | Poor (n = 61) | p-value | |
Interference performance | ||||
Good (n = 124) | 86 (30) | 26 (33) | 12 (20) | 0.001 |
Regular (n = 184) | 132 (47) | 35 (44) | 17 (28) | |
Poor (n = 114) | 64 (23) | 18 (23) | 32 (53) |
OR | Standard Error | 95% CI | p-value | |
---|---|---|---|---|
Word Reading | ||||
No vegetables | 2.78 | 1.48 | 0.93, 2.35 | 0.095 |
No non-fat grains | 1.70 | 0.25 | 1.03, 2.81 | 0.037 |
Constant | 1.58 | 0.19 | 0.022 | |
Color Naming | ||||
No fat-rich grains | 0.55 | 0.21 | 0.36, 0.85 | 0.008 |
No fruits | 1.55 | 0.21 | 1.43, 1.99 | 0.049 |
No animal protein sources | 1.63 | 0.21 | 1.07, 2.49 | 0.022 |
Constant | 2.11 | 0.20 | 0.001 | |
Interference | ||||
No vegetables | 2.72 | 0.29 | 1.25, 4.80 | 0.001 |
No non-fat grains | 2.65 | 0.26 | 1.28, 4.68 | 0.007 |
No dairy products | 1.65 | 0.27 | 0.96, 2.83 | 0.066 |
Poor breakfast | 1.51 | 0.33 | 1.51, 1.97 | 0.043 |
Constant | 1.48 | 0.29 | 0.014 |
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Sámano, R.; Hernández-Chávez, C.; Chico-Barba, G.; Córdova-Barrios, A.; Morales-del-Olmo, M.; Sordo-Figuero, H.; Hernández, M.; Merino-Palacios, C.; Cervantes-Zamora, L.; Martínez-Rojano, H. Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City. Int. J. Environ. Res. Public Health 2019, 16, 2671. https://doi.org/10.3390/ijerph16152671
Sámano R, Hernández-Chávez C, Chico-Barba G, Córdova-Barrios A, Morales-del-Olmo M, Sordo-Figuero H, Hernández M, Merino-Palacios C, Cervantes-Zamora L, Martínez-Rojano H. Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City. International Journal of Environmental Research and Public Health. 2019; 16(15):2671. https://doi.org/10.3390/ijerph16152671
Chicago/Turabian StyleSámano, Reyna, Carmen Hernández-Chávez, Gabriela Chico-Barba, Armando Córdova-Barrios, Mayela Morales-del-Olmo, Hortensia Sordo-Figuero, Miguel Hernández, Carmen Merino-Palacios, Lucero Cervantes-Zamora, and Hugo Martínez-Rojano. 2019. "Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City" International Journal of Environmental Research and Public Health 16, no. 15: 2671. https://doi.org/10.3390/ijerph16152671