Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative
1
National Food Institute, Division of Risk Assessment and Nutrition, Technical University of Denmark, 2800 Copenhagen, Denmark
2
DTU Compute, Department of Applied Mathematics and Computer Science, Technical University of Denmark, 2800 Copenhagen, Demark
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(8), 1085; https://doi.org/10.3390/nu10081085
Received: 12 July 2018 / Revised: 6 August 2018 / Accepted: 9 August 2018 / Published: 14 August 2018
(This article belongs to the Special Issue International Breakfast Research Consortium)
Breakfast is considered by many to be the most important meal of the day. This study examined the intake of nutrients and foods at breakfast among Danes and the relation to the overall dietary quality. Data were derived from the Danish National Survey on Diet and Physical Activity 2011–2013, a cross-sectional national food consumption study. A total of 3680 participants aged 6–75 years were included in the analyses of breakfast consumption. The Nutrient Rich Food Index 9.3 method was used to examine the overall dietary quality of the diet. The intake of nutrients and foods at breakfast were compared across dietary quality score tertiles by ANCOVA adjusted for energy and socio economic status. Breakfast was eaten frequently by children and adults and contributed with 18–20% of total energy intake. Breakfast was relatively high in dietary fibre, B vitamins, calcium and magnesium and low in added sugar, total fat, sodium, vitamin A and D. A decrease in the intake of added sugar, total fat and saturated fat and an increase in the intake of dietary fibre and most micronutrients were seen across tertiles of dietary quality scores. Commonly consumed foods provided at breakfast in Denmark included bread, breakfast cereals and dairy products as well as water, coffee and juice, while intakes of fruits, vegetables, cakes and soft drinks were low.
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Keywords:
Breakfast; dietary intake; foods; nutrition; dietary quality; NRF 9.3; index
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MDPI and ACS Style
Fagt, S.; Matthiessen, J.; Thyregod, C.; Kørup, K.; Biltoft-Jensen, A. Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative. Nutrients 2018, 10, 1085.
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