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AuthorLiu, Jianghong
AuthorWu, Lezhou
AuthorUm, Phoebe
AuthorWang, Jessica
AuthorKral, Tanja V.E.
AuthorHanlon, Alexandra
AuthorShi, Zumin
Available date2021-07-07T06:19:06Z
Publication Date2021-06-01
Publication NameNutrientsen_US
Identifierhttp://dx.doi.org/10.3390/nu13062080
CitationLiu, J.; Wu, L.; Um, P.; Wang, J.; Kral, T.V.E.; Hanlon, A.; Shi, Z. Breakfast Consumption Habits at Age 6 and Cognitive Ability at Age 12: A Longitudinal Cohort Study. Nutrients 2021, 13, 2080. https://doi.org/10.3390/nu13062080
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85108091298&origin=inward
URIhttp://hdl.handle.net/10576/21332
AbstractThis 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 ques-tionnaires. 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.
Languageen
PublisherMDPI
SubjectAcademic achievement
SubjectBreakfast
SubjectBreakfast composition
SubjectCognition
SubjectIQ
TitleBreakfast consumption habits and cognitive ability in chinese youth: A six year follow‐up longitudinal cohort study
TypeArticle
Issue Number6
Volume Number13
elsevier.identifier.scopusid SCOPUS_ID:85108091298
ESSN2072-6643


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