Are people who regularly eat breakfast cereals slimmer than those who don't?

Sarapan - terutama dengan sereal - terbukti dapat menjaga berat badan ideal. Bagi yang ingin menjaga berat badan, lebih baik sarapan daripada menghindarinya yang akan menyebabkan rasa lapar intens.

 

 

Are people who regularly eat breakfast cereals slimmer than those who don't? A systematic review of the evidence

Nutrition Bulletin, Volume 32, Number 2, June 2007 , pp. 118-128(11) (doi: 10.1111/j.1467-3010.2007.00638.x). Blackwell Publishing

de la Hunty, A.; Ashwell, M.

 

Abstract:

Summary

There is growing evidence that people who eat breakfast regularly tend to be slimmer than those who skip breakfast. However, this is not a consistent finding and it is not true for all types of breakfast. Also the relationship with breakfast can disappear in studies when adjusted for breakfast cereal consumption, suggesting it is breakfast cereal that is driving the association. This systematic review, therefore, looked specifically at the relationship between breakfast cereal consumption and weight.

A systematic search of the literature identified nine references looking at the relationship between the consumption of breakfast cereals and BMI as an outcome measure.

Five of the nine included studies were in adults. These studies consistently showed that people who eat breakfast cereals regularly tend to have a lower BMI and are less likely to be overweight than those who do not eat breakfast cereals regularly. Although not all of the results were statistically significant, they all point in the same direction. There was no evidence that regular breakfast cereal consumers have lower daily energy intakes than infrequent consumers.

Four of the nine included studies were in children. As for adults, the evidence from the included studies is consistent that children who eat breakfast cereals regularly tend to have a lower BMI and are less likely to be overweight than those who eat breakfast cereals infrequently. There was no evidence that children who consume breakfast cereals regularly have lower energy intakes than infrequent cereal consumers.

This systematic review considered whether the relationship between breakfast cereal consumption and weight is likely to be mediated either through lower energy intakes or higher energy expenditures. We found no clear evidence for this or for any other proposed mechanism. The relationship could arise out of confounding by lifestyle factors.

There is consistent evidence of an association between breakfast cereal consumption and a healthy weight, but limited evidence for any proposed mechanism that would point to it being a causal relationship.

Fw: Low-carbohydrate, high-protein diet and long-term survival in a general population cohort

European Journal of Clinical Nutrition. 2007;61:575 - 581. May 2007. ©2007
Nature Publishihg Group.
Low-carbohydrate - high-protein diet and long-term survival in a general
population cohort,
A Trichopoulou, T Psaltopoulou, P Orfanos, C-C Hsieh, and D Trichopoulos

Diet rendah karbohidrat tinggi protein (RKTP) banyak digunakan untuk
menurunkan berat badan. Para ahli di Yunani ingin mengetahui hubungan diet
RKTP dengan kesehatan.

Dilakukan penelitian kohort terhadap >23.000 laki2 dan perempuan sehat
berusia 20-86 tahun.

Orang yang pola dietnya tinggi karbohidrat mempunyai risiko mortalitas yang
lebih rendah. Sebaliknya mereka yang diet tinggi protein mempunyai risiko
mortalitas lebih tinggi.

Sehingga disimpulkan bahwa diet RKTP dalam jangka panjang meningkatkan
risiko kematian.

Abstract

Objective:

We have evaluated the effects on mortality of habitual low
carbohydrate-high-protein diets that are thought to contribute to weight
control.

Design:

Cohort investigation.

Setting:

Adult Greek population.

Subjects methods:

Follow-up was performed from 1993 to 2003 in the context of the Greek
component of the European Prospective Investigation into Cancer and
nutrition. Participants were 22 944 healthy adults, whose diet was assessed
through a validated questionnaire. Participants were distributed by
increasing deciles according to protein intake or carbohydrate intake, as
well as by an additive score generated by increasing decile intake of
protein and decreasing decile intake of carbohydrates. Proportional hazards
regression was used to assess the relation between high protein, high
carbohydrate and the low carbohydrate-high protein score on the one hand and
mortality on the other.

Results:

During 113 230 persons years of follow-up, there were 455 deaths. In models
with energy adjustment, higher intake of carbohydrates was associated with
significant reduction of total mortality, whereas higher intake of protein
was associated with nonsignificant increase of total mortality (per decile,
mortality ratios 0.94 with 95% CI 0.89 -0.99, and 1.02 with 95% CI
0.98 -1.07 respectively). Even more predictive of higher mortality were high
values of the additive low carbohydrate-high protein score (per 5 units,
mortality ratio 1.22 with 95% CI 1.09 -to 1.36). Positive associations of
this score were noted with respect to both cardiovascular and cancer
mortality.

Conclusion:

Prolonged consumption of diets low in carbohydrates and high in protein is
associated with an increase in total mortality.

Konsumsi daging meningkatkan risiko kanker payudara

Para ahli di Inggris melakukan penelitian kohort terhadap lebih dari 35 ribu wanita berumur 35-69 tahun selama lebih dari 3 tahun. Mereka menemukan bahwa konsumsi daging berhubungan dengan kanker payudara.

Wanita premenopaus dengan tingkat konsumsi daging tertinggi mempunyai risiko 20% lebih tinggi untuk terjadinya kanker payudara dibanding kelompok vegetarian. Sedangkan wanita pasca menopause dengan tingkat konsumsi daging olahan (processed meat) tertinggi mempunyai risiko 64% lebih tinggi untuk terjadinya kanker payudara dibanding kelompok vegetarian.

Kesimpulan wanita (pra dan pasca menopause) dengan tingkat konsumsi daging tinggi menghadapi peningkatan risiko kanker payudara.

Abstract

Meat consumption and risk of breast cancer in the UK Women's Cohort Study

E F Taylor, V J Burley, D C Greenwood and J E Cade

British Journal of Cancer (2007) 96, 1139-1146.
doi:10.1038/sj.bjc.6603689

We performed a survival analysis to assess the effect of meat consumption and meat type on the risk of breast cancer in the UK Women's Cohort Study. Between 1995 and 1998 a cohort of 35 372 women was recruited, aged between 35 and 69 years with a wide range of dietary intakes, assessed by a 217-item food frequency questionnaire. Hazard ratios (HRs) were estimated using Cox regression adjusted for known confounders. High consumption of total meat compared with none was associated with premenopausal breast cancer, HR=1.20 (95% CI: 0.86-1.68), and high non-processed meat intake compared with none, HR=1.20 (95% CI: 0.86-1.68). Larger effect sizes were found in postmenopausal women for all meat types, with significant associations with total, processed and red meat consumption. Processed meat showed the strongest HR=1.64 (95% CI: 1.14-2.37) for high consumption compared with none. Women, both pre- and postmenopausal, who consumed the most meat had the highest risk of breast cancer.