Association between breakfast consumption patterns and micronutrient intakes with body mass index

The purposes of this study were: to determine if there was an association between the frequency of eating breakfast and body mass index (BMI) in children; to determine if there was an association between the frequency of eating ready-to-eat cereal (RTEC) and BMI in children; and to determine if there was an association between the frequency of eating RTEC and nutrient intakes of calcium, magnesium, iron, vitamin A, vitamin C, and fiber in children. Breakfast and RTEC consumption were used as predictors of the outcome variables that were BMI and nutrient intakes. The control variables were age, gender, ethnicity, energy intake, and physical fitness.

Participants included 624 students within the control group of the Bienestar Diabetes Prevention Program within the San Antonio Independent School District. At baseline, 78.2% of the participants were Hispanic, 11.9% were African American, 6.1% were White, and 3.8% were other ethnicities. These participants were interviewed at three points in time that were at the beginning of their 4 th grade year then at the end of their 5th and 6 th grade years.

There was no significant association between the frequency of breakfast and BMI. Among fourth-grade students, the frequency of RTEC consumption was a significant predictor of BMI, and the intakes of calcium, magnesium, iron and vitamin C (p<.00625). Among fifth-grade students, the frequency of RTEC consumption was a significant predictor of intakes of calcium, magnesium, iron, vitamin A and vitamin C (p<.00625). Among sixth-grade students, the frequency of RTEC consumption was a significant predictor of calcium, magnesium and iron (p<.00625).

This present study added to the growing body of evidence that the frequency of RTEC consumption predicted a lower BMI. This present study is unique because it included a predominately Hispanic sample of children from low-income households who are at a greater risk of obesity. The promotion of a nutrient-rich breakfast that includes whole grains from RTEC with low-fat milk may be an economical way to help increase intakes of key nutrients.