Can Good Quality Breakfast Reduce Cardiovascular Risk? Study Sheds Light - Video

Having a quality breakfast that provides the right amount of energy to face the day, around a quarter of daily intake, reduces the risk of cardiovascular disease. This is highlighted by a study conducted by the Hospital del Mar Research Institute and published in the Journal of Nutrition, Health and Aging. The study followed the progress of 383 participants in the PREDIMED-Plus project, a randomized clinical trial comparing the effects of a Mediterranean diet combined with physical activity versus dietary recommendations alone on cardiovascular disease.

This new work considered two factors. First, the energy intake from breakfast relative to the total daily intake, distinguishing between an adequate calorie intake and other levels. Second, the researchers analyzed the effects of consuming a high-quality breakfast with a proper balance of proteins, fats, fiber, and other nutrients. They found that consuming an adequate amount of energy in the morning and doing so with high-quality food contributed to reducing cardiovascular risk factors.

The study followed participants for three years. All were aged between 55 and 75 and had overweight or obesity. Various cardiovascular risk factors were evaluated, including weight, waist circumference an indicator of abdominal obesity, lipid profile cholesterol and triglyceride levels, blood pressure, and diabetes markers.

The results indicate that participants who consumed 20–30% of daily energy intake in the morning had better outcomes for several risk factors. Their body weight evolved more favorably compared to participants who consumed more or less energy at breakfast. By the end of the study, these participants had a 2–3.5% lower body mass index and a 2–4% smaller waist circumference. Adequate energy intake at breakfast was also linked to significantly lower triglyceride levels and higher HDL cholesterol levels (4–8.5% increase). Other markers showed less significant changes.

In terms of breakfast quality, the results were also positive. Participants who had a high-quality breakfast had 1.5% smaller waist circumference, 4% lower triglycerides, and 3% higher HDL cholesterol.

Reference: Pérez-Vega, K. A., Lassale, C., Zomeño, M. D., Castañer, O., Salas-Salvadó, J., Basterra-Gortari, F. J., ... & Hernáez, Á. (2024). Breakfast energy intake and dietary quality and trajectories of cardiometabolic risk factors in older adults. The Journal of nutrition, health and aging, 28(12), 100406.