Next Article in Journal
Tetragonia tetragonoides (Pall.) Kuntze (New Zealand Spinach) Prevents Obesity and Hyperuricemia in High-Fat Diet-Induced Obese Mice
Next Article in Special Issue
Breakfast in the United States: Food and Nutrient Intakes in Relation to Diet Quality in National Health and Examination Survey 2011–2014. A Study from the International Breakfast Research Initiative
Previous Article in Journal
Chia Seed Does Not Improve Cognitive Impairment in SAMP8 Mice Fed with High Fat Diet
Previous Article in Special Issue
Breakfast Consumption in French Children, Adolescents, and Adults: A Nationally Representative Cross-Sectional Survey Examined in the Context of the International Breakfast Research Initiative
Open AccessFeature PaperArticle

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. View Full-Text
Keywords: Breakfast; dietary intake; foods; nutrition; dietary quality; NRF 9.3; index Breakfast; dietary intake; foods; nutrition; dietary quality; NRF 9.3; index
Show Figures

Figure 1

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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop