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. 2018 Aug 14;10(8):1085.
doi: 10.3390/nu10081085.

Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative

Sisse Fagt  1 , Jeppe Matthiessen  2 , Camilla Thyregod  3 , Karsten Kørup  4 , Anja Biltoft-Jensen  5
Affiliations

Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative

Sisse Fagt et al. Nutrients. .

Abstract

Breakfast is considered by many to be the most important meal of the day. This study examined the intake of nutrients and foods at breakfast among Danes and the relation to the overall dietary quality. Data were derived from the Danish National Survey on Diet and Physical Activity 2011⁻2013, a cross-sectional national food consumption study. A total of 3680 participants aged 6⁻75 years were included in the analyses of breakfast consumption. The Nutrient Rich Food Index 9.3 method was used to examine the overall dietary quality of the diet. The intake of nutrients and foods at breakfast were compared across dietary quality score tertiles by ANCOVA adjusted for energy and socio economic status. Breakfast was eaten frequently by children and adults and contributed with 18⁻20% of total energy intake. Breakfast was relatively high in dietary fibre, B vitamins, calcium and magnesium and low in added sugar, total fat, sodium, vitamin A and D. A decrease in the intake of added sugar, total fat and saturated fat and an increase in the intake of dietary fibre and most micronutrients were seen across tertiles of dietary quality scores. Commonly consumed foods provided at breakfast in Denmark included bread, breakfast cereals and dairy products as well as water, coffee and juice, while intakes of fruits, vegetables, cakes and soft drinks were low.

Keywords: Breakfast; NRF 9.3; dietary intake; dietary quality; foods; index; nutrition.

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Conflict of interest statement

The authors declare no conflict of interest. A Governing Principles document outlining rights and duties in this project was signed by all International Breakfast Research Initiative researchers or their institutions and the project sponsors. A copy of the document is included in the supplementary material. A research grant were received by S.F. on behalf of the Technical University of Denmark in order to perform the analyses within the International Breakfast Research Initiative.

Figures

Figure 1
Figure 1
The proportion of skippers, irregular consumers, and regular consumers in the total Danish population according to gender and age (n = 3680).
Figure 2
Figure 2
The contribution of breakfast (%) to the daily nutrient intakes in 6–12 and 13–17 year-old Danes.
Figure 3
Figure 3
The contribution of breakfast (%) to the daily nutrient intakes in 18–54 and 55–75 year-old Danes.
See this image and copyright information in PMC

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