Category Archives: Breakfast

More on Eating patterns and Disease Risk: Skip Breakfast Get Diabetes?

Posted on August 14, 2014 by Robert Barrington

Evidence suggests that weight gains and obesity is not caused by how much you eat, but instead by the types of foods you eat. Further, increasingly it is being shown that meal pattern behaviour play a large part in determining … Continue reading →

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Protein: The Breakfast Of Champions

Posted on April 5, 2014 by Robert Barrington

Scientific evidence from the nutritional literature supports the contention that protein is an anti-obesogenic agent. The weight loss effects of protein are well reported, and consistently high protein diets are shown to be superior to high carbohydrate diets in this … Continue reading →

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Breakfast Consumption: A Marker for Health?

Posted on January 9, 2014 by Robert Barrington

Associations between food and disease are commonly reported in the nutritional literature. For example, it has been shown that many ingredients from recipes in a cookbook are associated with cancer (here). This explains the high frequency with which lifestyle sections … Continue reading →

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Breakfast Cereal: Garbage in, Garbage Out

Posted on April 13, 2013 by Robert Barrington

The quality of the diet can have a significant impact on subsequent health outcomes. Low quality diets are increasingly being linked to a higher risk of cardiovascular disease,  cancer and obesity. Traditionally, researchers have investigated the aetiology of disease by … Continue reading →

Posted in Breakfast, Carbohydrate, Cardiovascular Disease, Fibre, Glycaemic Index, Glycaemic load, Sugar, Whole Grains | Comments Off on Breakfast Cereal: Garbage in, Garbage Out

Benefits to a Low Glycaemic Breakfast?

Posted on December 27, 2012 by Robert Barrington

The perception is sometimes that health benefits require drastic changes to nutritional intake, and this can create a psychological barrier for those wishing to adhere to a higher quality diet. However, a number of studies have shown important health benefits … Continue reading →

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More on Glycaemic Index

Posted on November 29, 2012 by Robert Barrington

The glycaemic index (GI) is a measure of the rise in blood glucose (area under the curve) caused by a particular carbohydrate food, compared to the standard food, white bread (and expressed as a ratio). High GI foods are increasingly … Continue reading →

Posted in Breakfast, Gelatinisation, Oats (Avena sativa), Obesity, Starch, Wheat | Comments Off on More on Glycaemic Index

More on Breakfast

Posted on October 23, 2012 by Robert Barrington

Much research has been conducted on the benefits of eating breakfast, with generally positive health effects being shown for breakfast consumers. The most likely age group to skip breakfast are young adults, due to a combination of newly acquired independence … Continue reading →

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Breakfast Affects Subsequent Feeding Habits

Posted on September 3, 2012 by Robert Barrington

Reports suggest that decreasing numbers of people are consuming breakfast regularly, and yet at the same time evidence suggests that breakfast may be protective of obesity. For example, epidemiological studies have reported that regular consumption of breakfast is associated with … Continue reading →

Posted in Breakfast, Ghrelin, Glucagon-like Peptide 1, Glucose, Insulin, Peptide YY, Weight Loss | Comments Off on Breakfast Affects Subsequent Feeding Habits

More on the Importance of Breakfast

Posted on January 20, 2012 by Robert Barrington

Breakfast is an important meal that contains unique foods not eaten at other times. In particular  whole grain cereals are most commonly eaten during breakfast. Whole grain cereals are of interest nutritionally because they have been shown to have a … Continue reading →

Posted in Breakfast, Cholesterol, HDL, Insulin, LDL, Whole Grains | Comments Off on More on the Importance of Breakfast