ABSTRACT
AIM: The purpose of this study is to explore whether the types and quality of breakfast could influence energy levels (blood glucose levels) and propose ideal breakfast models. BACKGROUND: It is widely considered that a regular breakfast provides a number of health benefits; however, there is no general scientific agreement regarding what kind of food should be consumed. Evidence supports the importance of balancing blood glucose levels by low glycaemic index/load (L-GI/L) and increased protein diets, in particular in metabolic disorders, which non-alcoholic fatty liver disease (NAFLD) has a close relation to. PATIENTS AND METHODS: This study was conducted by using a valid and standard questionnaire at the University of Worcester to evaluate the breakfast and dietary habits and energy levels. The Kruskal-Wallis test was used for statistical analysis. RESULTS: No significant differences were found either between breakfast consumption, energy levels, types of snack and amount of caffeine intake in the morning or between types of breakfast, energy levels, types of snack, and amount of caffeine intake in the morning. However, potential differences in energy levels were found across the groups of breakfast types: glycaemia (GL) (p=.057) and protein intake (p=.056). CONCLUSION: The types and quality of breakfast would be key as regular breakfast consumption alone did not show adequate health benefits. Lower GL foods and higher protein intake at breakfast were found to be associated with higher energy levels. It is therefore recommended that breakfast foods should be low in GL and high in protein. These changes may lead to better health status and prevention of disease, especially metabolic and liver disorders, in the long term.
ABSTRACT
AIM: In this retrospective survey women with and without self-reported postpartum depression (PPD) were compared in regards to consumption-frequency of foods and supplements rich in nutrients beneficial to nervous system (NS) health, in regards to consumption-frequency of compounds which may counteract the effect of the above and in regards to nutritional support provided to them during a pregnancy between 2003 and 2008. BACKGROUND: Postpartum depression (PPD) is defined as a major depressive episode that begins within 1 month of delivery and is experienced by roughly 13% of mothers. PATIENTS AND METHODS: Four Hundred participants were recruited through the internet. Data gathered via multiple choice questionnaires was statistically analyzed using SPSS and Statistical software; statistical procedures included discriminant analysis, Pearson's product moment correlation, independent t-test and cross-tabulations. RESULTS: Out of 400 participants 83 (20.8%) were affected by self-reported depression after a pregnancy between 2003 and 2008. Depressed subjects consumed oily fish and offal significantly more often than non depressed subjects. Depression was more prevalent among women with vegetarian diets. No significant difference concerning food group intake or the ratios between foods rich in nutrients beneficial to NS health and foods rich in compounds antagonising their effect were found between depressed and non depressed subjects. Iron supplementation correlated positively with zinc supplementation in both groups. Roughly 70% of women reported to have received no information about n-3 fatty acid fish oils during pregnancy; informed subjects consumed fish oils more often. The majority of subjects with self-reported depression described nutritional support during pregnancy as inadequate. CONCLUSION: Within this Austrian sample, the prevalence rate of postpartum depression was high; while the consumption of oily fish and vegetarian diets negatively correlated with depression, Patient information positively correlated with the consumption of fish oil supplements. These results indicate that further studies will be required in order to establish the exact relationship between nutrition and mental health during and after pregnancy.
