title: Proposal for a breakfast quality index for brazilian population: Rationale and application in the Brazilian National Dietary Survey.
abstract: Breakfast has been related to positive nutrition and health outcomes, but criteria for an optimal composition of this meal are not well established. The aim of this study was to propose a breakfast quality index (BQI) for the Brazilian population, and to describe the relationship between breakfast quality, socio-demographic factors, dietary intake at breakfast and for the total day. BQI was constructed based on individual dietary data of 22,279 breakfast consumers, aged 20+ years from the Brazilian National Dietary Survey, a population-based cross-sectional study. The BQI was comprised of food components (cereals, fruit/vegetables, dairy products), and nutrient criteria (energy, fiber, free sugar, saturated fat, calcium and sodium). Mean, percentage and 95% CIs were estimated for variables according to BQI categories. The mean BQI was 4.2, with 71% of individuals falling into medium BQI category and 6% in high category. Individuals in urban areas, in higher categories of income and education and women had higher BQI means. Consumers with high BQI had higher intake of fruits/vegetables and higher breakfast and total daily intake of energy, carbohydrates, fiber, total sugar, sodium, potassium, phosphorus, thiamin, riboflavin, niacin, folate and vitamins B6, A, C, and D, and lower trans fatty acids compared to those in low and medium BQI groups. Promoting a high-quality breakfast may contribute to a better nutrient intake and achievement of daily requirements.
authors.affiliation: Department of Nutrition, School of Public Health, University of São Paulo, Brazil. Electronic address: jaque.lps@gmail.com.
authors.forename: Jaqueline Lopes
authors.initials: JL
authors.lastname: Pereira
authors.affiliation: Department of School Feeding Program, Secretariat of Education of São Paulo, Brazil. Electronic address: mi.ale.castro@gmail.com.
authors.forename: Michelle Alessandra de
authors.initials: MA
authors.lastname: Castro
authors.affiliation: Cereal Partners Worldwide, Lausanne, Switzerland. Electronic address: sinead.Hopkins@rd.nestle.com.
authors.forename: Sinead
authors.initials: S
authors.lastname: Hopkins
authors.affiliation: General Mills Bell Institute of Health and Nutrition, Minneapolis, USA. Electronic address: carolyn.gugger@genmills.com.
authors.forename: Carolyn
authors.initials: C
authors.lastname: Gugger
authors.affiliation: Department of Nutrition, School of Public Health, University of São Paulo, Brazil. Electronic address: rfisberg@usp.br.
authors.forename: Regina Mara
authors.initials: RM
authors.lastname: Fisberg
authors.affiliation: Federal University of São Paulo, Pediatric Department and Feeding Difficulties Center, PENSI Institute, Sabará Children´s Hospital, Brazil. Electronic address: mauro.fisberg@gmail.com.
authors.forename: Mauro
authors.initials: M
authors.lastname: Fisberg
mesh_terms: D000328:Adult; D001938:Brazil; D062408:Breakfast; D003430:Cross-Sectional Studies; D003611:Dairy Products; D004032:Diet / Q000706:statistics & numerical data*; D004034:Diet Surveys; D000072001:Diet, Healthy / Q000379:methods*; D004043:Dietary Fiber; D004435:Eating; D002523:Edible Grain; D002149:Energy Intake; D005260:Female; D005638:Fruit; D006801:Humans; D008297:Male; D008875:Middle Aged; D014675:Vegetables; D055815:Young Adult
chemical_list: D004043:Dietary Fiber
keywords: Breakfast; Diet; National Dietary Survey; Nutrient intake; Quality index