Breakfast Consumption Habits at Age 6 and Cognitive Ability at Age 12: A Longitudinal Cohort Study

Autor: Lezhou Wu, Zumin Shi, Jessica Wang, Jianghong Liu, Alexandra L. Hanlon, Tanja V.E. Kral, Phoebe Um
Jazyk: angličtina
Rok vydání: 2021
Předmět:
0301 basic medicine
cognition
China
Longitudinal study
Adolescent
breakfast composition
Academic achievement
Article
Cohort Studies
03 medical and health sciences
0302 clinical medicine
Surveys and Questionnaires
Vegetables
Humans
Medicine
TX341-641
Longitudinal Studies
030212 general & internal medicine
Effects of sleep deprivation on cognitive performance
Child
Intelligence Tests
Consumption (economics)
Academic Success
Schools
030109 nutrition & dietetics
Nutrition and Dietetics
Intelligence quotient
Nutrition. Foods and food supply
business.industry
digestive
oral
and skin physiology
Wechsler Adult Intelligence Scale
food and beverages
Cognition
breakfast
Feeding Behavior
academic achievement
Cross-Sectional Studies
Adolescent Behavior
IQ
Fruit
business
Food Science
Demography
Cohort study
Zdroj: Nutrients
Volume 13
Issue 6
Nutrients, Vol 13, Iss 2080, p 2080 (2021)
ISSN: 2072-6643
DOI: 10.3390/nu13062080
Popis: This study aimed to assess the relationship between breakfast composition and long-term regular breakfast consumption and cognitive function. Participants included 835 children from the China Jintan Cohort Study for the cross-sectional study and 511 children for the longitudinal study. Breakfast consumption was assessed at ages 6 and 12 through parental and self-administered questionnaires. Cognitive ability was measured as a composition of IQ at age 6 and 12 and academic achievement at age 12, which were assessed by the Chinese versions of the Wechsler Intelligence Scales and standardized school reports, respectively. Multivariable general linear and mixed models were used to evaluate the relationships between breakfast consumption, breakfast composition and cognitive performance. In the longitudinal analyses, 94.7% of participants consumed breakfast ≥ 4 days per week. Controlling for nine covariates, multivariate mixed models reported that compared to infrequent breakfast consumption, regular breakfast intake was associated with an increase of 5.54 points for verbal and 4.35 points for full IQ scores (p <
0.05). In our cross-sectional analyses at age 12, consuming grain/rice or meat/egg 6–7 days per week was significantly associated with higher verbal, performance, and full-scale IQs, by 3.56, 3.69, and 4.56 points, respectively (p <
0.05), compared with consuming grain/rice 0–2 days per week. Regular meat/egg consumption appeared to facilitate academic achievement (mean difference = 0.232, p = 0.043). No association was found between fruit/vegetable and dairy consumption and cognitive ability. In this 6-year longitudinal study, regular breakfast habits are associated with higher IQ. Frequent grain/rice and meat/egg consumption during breakfast may be linked with improved cognitive function in youth.
Databáze: OpenAIRE
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