title: Serum cholesterol, fat intake, and breakfast consumption in the United States adult population.
abstract: Morgan et al demonstrated that adults who consumed ready-to-eat cereals had significantly lower fat and cholesterol intakes than those who ate other foods at breakfast. Not discussed in that study was the effect of breakfast consumption habits on serum cholesterol levels. The NHANES II study of 11,864 adults was used to both verify the Morgan et al results with a different sample and to extend that research by including serum cholesterol. The analysis disclosed that serum cholesterol levels are lowest among adults eating a breakfast that includes ready-to-eat cereal and highest among breakfast skippers.
authors.affiliation: Department of Food Marketing, Saint Joseph's University, Philadelphia, Pennsylvania 19131.
authors.forename: J L
authors.initials: JL
authors.lastname: Stanton
authors.forename: D R
authors.initials: DR
authors.lastname: Keast
mesh_terms: D000328:Adult; D000368:Aged; D002784:Cholesterol / Q000097:blood*; D002791:Cholesterol, Dietary / Q000008:administration & dosage*; D004041:Dietary Fats / Q000008:administration & dosage*; D004435:Eating; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D009749:Nutrition Surveys; D013997:Time Factors; D014481:United States
chemical_list: D002791:Cholesterol, Dietary; D004041:Dietary Fats; D002784:Cholesterol