Relationship between habitual breakfast and intellectual performance (logical reasoning) in well-nourished schoolchildren of Madrid (Spain).

OBJECTIVE: To determine the relationships between habitual breakfast habits and performance in verbal aptitude, logical reasoning and mathematical tests in a group of well-nourished scholars from Madrid. DESIGN: The study subjects were 180 children between 9 and 13 y of age. A dietetic study was undertaken using a 7-day food record. Scholastic aptitude was examined using the scholastic aptitude test (SAT-1) test. RESULTS: Breakfast made up 19.1% of total daily intake. No differences were found between subjects in terms of personal data or total diet with respect to whether they habitually took adequate breakfasts (AB) (ie, more than 20% of daily energy being provided by this meal) or inadequate breakfasts (IB) (less than 20%). However, AB subjects achieved better reasoning scores in the SAT-1 test. CONCLUSIONS: The normal breakfast habits of schoolchildren should be taken into account when studying diet-mental function relationships, even when studying well-nourished populations.

Influence of nutrition on cognitive function in a group of elderly, independently living people.

OBJECTIVE: To study the differences in cognitive status with respect to food habits and energy and nutrient intake in a group of non institutionalised, elderly people. DESIGN: Prospective study. SETTING: The study subjects were independently living, elderly people who spent some of their time at day centres in the Comunidad de Madrid (the Madrid region). The study centres were selected by the Madrid City Hall. SUBJECTS: The study included 168 elderly people aged 65-90 y. All accepted the invitation to participate, met all inclusion criteria, and were free of significant cognitive impairment. INTERVENTIONS: Dietary intake was monitored using a 'food record' for 7 consecutive days including a Sunday. In addition, the 'precise individual weighing' method was used for 5 days in order to monitor the meals taken by the subjects at the centres' canteens. Cognitive capacity was measured using Folstein's mini-mental state examination (MMSE), validated for the Spanish population. RESULTS: Subjects with an adequate cognitive capacity (MMSE>/=28) showed a greater intake of total foods, fish, and alcoholic drinks, but took less foods from the 'various' group (chocolates, cakes, etc). These subjects had a more adequate intake of fatty acids and cholesterol, and a greater intake of vitamins implicated in correct brain function (thiamine, folic acid, vitamin C). CONCLUSIONS: Subjects with satisfactory intellectual function generally had a better diet. This shows the importance of correct nutrition in its maintenance.

Influence of dietetic and anthropometric factors and of the type of sport practised on bone density in different groups of women.

OBJECTIVE: The aim of this work was to analyse the influence of dietetic and anthropometric data, as well as the sport practised, on the bone density of different groups of sportswomen. SUBJECTS AND METHODS: Dietetic, anthropometric and bone density data were collected from 74 women who practised different sports (15 skiers, 26 basketball players and 33 ballet dancers), and compared to those of 90 women who led sedentary lifestyles. RESULTS: The sportswomen had higher bone mineral contents and bone densities than controls. However, the dancers showed similar spinal and hip values as those of controls, and lower forearm values. Low body weight and body mass index, and insufficient energy intake-characteristic of the dancers-were associated with poorer bone mineralisation status. Increased energy, protein, vitamin D, calcium, zinc and magnesium intakes were associated with greater bone density and mineral content at different sites. CONCLUSIONS: The worst bone density status was that of the dancers, who, as a group, displayed characteristics that have negative impacts in this respect (low energy intakes and low body weight). Dancers should therefore take steps to avoid suffering fractures and skeleto-muscular lesions which could negatively influence their health and physical performance. The greater consumption of milk products and calcium and better Ca/P ratio seen in the dancers could help this group to avoid bone deterioration.

Influence of the desire to lose weight on food habits, and knowledge of the characteristics of a balanced diet, in a group of Madrid university students.

OBJECTIVE: The aim of this study was to determine the desire to lose weight in a group of university students, and to analyse the influence of this desire on declared food habits. The degree of knowledge on what constitutes a balanced diet was also determined. DESIGN: Cross-sectional population survey. SUBJECTS: The study subjects were 234 university students (48 males and 186 females) aged 22.3+/-1.5 y. The weight and height of each were recorded. All subjects were questioned on their desire to lose weight, habitual food intake frequencies, and about what they considered to constitute a balanced diet. RESULTS: Approximately half the population (47.9%), both male (47.8%) and female (47.9%), expressed a desire to lose weight, even though the percentage of overweight students was low (11.1% overall, although much greater among male students [39.6%] than female students [3.8]). The body mass index (BMI) of those who wanted to lose weight was greater than that of those who did not. Nonetheless, the majority of subjects (especially females) showed BMIs within the normal range (18-25 kg/m(2)). Among those who wished to lose weight, the consumption of sweet foods was lower - although these subjects believed they ought to consume even less. It was also thought necessary that egg consumption be reduced, although no differences were recorded in declared consumption between those who wished to lose weight and those who did not. CONCLUSIONS: The results show that there is great concern over body weight, although no great differences were seen in the food habits and nutrition knowledge of those who wished to lose weight and those who did not.

Influence of maternal education on food consumption and energy and nutrient intake in a group of pre-school children from Madrid.

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar(p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.

The influence of vitamin B2 intake on the activation coefficient of erythrocyte glutation reductase in the elderly.

OBJECTIVE: To evaluate the influence of dietetic vitamin B2 on the activation coefficient of erythrocyte glutation reductase (alpha-EGR) of a group of elderly people. DESIGN: The study subjects were 133, independently-living elderly people, between 65 and 90 years of age. A dietetic study was performed using a 7-day food record. Riboflavin status was measured by determining the alpha-EGR. RESULTS: Some 23.9% of subjects had riboflavin intakes lower than those recommended. At the biochemical level, 9.8% of subjects (7.7% of men and of 10.6% women) showed alpha-EGR>1.2. Those subjects with riboflavin intakes below 90% of those recommended showed significantly higher alpha-EGR levels (1.15+/-0.16), an indication of a poorer riboflavin status at the biochemical level. Those with greater intakes showed lower alpha-EGR values (1.05+/-0.10). Furthermore, the mean consumption of dairy products (an important source of this vitamin) by subjects is insuficiente (341.1+/-159.8 g/day, 2.1+/-1 servings/day). The data show that those with riboflavin intakes below those recommended took 204.7+/-89.4 g/day of milk products (1.3+/-0.5 servings/day) compared to the 384+/-153.1 g/day (2.4+/-1 servings/day) (p<0.001) consumed by those with higher riboflavin intakes. CONCLUSION: Although the mean riboflavin intake is acceptable, there remain some insufficiencies that require attention. It would seem advisable to recommend the elderly increase their intake of milk products. This would be especially important for subjects who take less than two rations per day.

Homocysteine levels in elderly Spanish people: influence of pyridoxine, vitamin B12 and folic acid intakes.

BACKGROUND: Serum homocysteine levels are a risk factor in cardiovascular disease. Knowledge on how dietary factors might affect these levels is therefore of interest. OBJECTIVE: To evaluate serum homocysteine levels in a group of elderly people and analyse the effect of pyridoxine, vitamin B12 and folic acid intakes on these levels. DESIGN: The study subjects were 130 independently-living elderly people over the age of 65. A dietetic study was performed using a 7-day food record. Serum homocysteine levels were determined by HPLC. RESULTS: Mean pyridoxine, vitamin B12 and folate intakes were 67.2+/-16.8%, 392.8+/-549.2% and 84.5+/-28.3% of recommended values respectively. With regard to sex, differences were seen only for vitamin B12 intake (9.1+/-12.7 microg/day in men, and 6.5+/-8.8 microg/day in women). Some 93.6% of subjects showed pyridoxine intakes below those recommended, as did 17.6% with respect to vitamin B12 and 72.8% with respect to folic acid. Homocysteine levels were 12.4 micromol/l (12.6+/-3.7 micromol/l in men and 12.2+/-7.9 micromol/l in women) (P<0.05). No significant differences were seen in homocysteine levels between subjects with lower than recommended intakes of pyridoxine or vitamin B12 and those with better intakes. However, subjects with folic acid intakes below 200 microg/day showed higher homocysteine levels (13.0+/-6.7 micromol/l) than did subjects with more adequate intakes (10.9+/-4.1 micromol/l) (P<0.05). CONCLUSION: The diet of the study subjects might be improved, especially with respect to pyridoxine and folic acid. Raising the intake of the latter might be especially useful in controlling homocysteine levels and the risk of cardiovascular disease.

Vitamin E status in a group of elderly people from Madrid.

BACKGROUND: Given that vitamin E plays an important role in the prevention of pathological processes frequently observed in older age, it is of special interest to evaluate the nutritional situation of this population with respect to this vitamin. OBJECTIVE: To evaluate the nutritional situation with respect to vitamin E in a group of elderly individuals from Madrid, Spain. DESIGN: The vitamin E status of a group of 120, independently-living elderly people was investigated. All included subjects (i.e., those for whom it was possible to determine vitamin E status) belonged to a sample of 158 elderly volunteers, subjects of a larger nutritional study. A 5-day food record (including a Sunday) was kept in order to monitor food intake. Serum levels of alpha-tocopherol were determined by HPLC. RESULTS: Some 95.2% of subjects showed intakes below those recommended; 86.7% did not even meet 66% of the recommended values. At serum level, subjects showed alpha-tocopherol values of 8.3+/-3.6 mg/L, with no differences between men and women (8.5+/-3.6 mg/l in men and 8.2+/-3.6 mg/L in women). Some 51.7% (52.4% of men and 51.3% of women) showed levels below 7.8 mg/L; 17.5% (14.3% of men and 19.2% of women) showed values of 5 mg/L. The influence of the diet at the biochemical level can be seen in that those subjects with intakes lower than 50% of the recommended who showed significantly lower serum levels (7.8+/-3.4 mg/L) that those with greater intakes (9.3+/-4.2 mg/L). This difference was independent of serum triglyceride and cholesterol levels. Subjects with coefficients of vitamin E (mg)/polyunsaturated fatty acids (g) (E/AGP) below the 5 th percentile (0.32) had significantly lower serum alpha-tocopherol levels (5.3+/-1.1 mg/L) than did subjects with E/AGP>or= 0.32 (8.5+/-3.7 mg/L). CONCLUSION: Given the importance of vitamin E as an antioxidant, and its role in the prevention of a range of pathological processes, insufficient intakes (frequently detected in the group studied) should be corrected.

[Dietary and biochemical riboflavin status in a cohort of young people in the community of Madrid]. / Situación dietética y bioquímica en riboflavina de un colectivo de jóvenes de la comunidad de Madrid.

Riboflavin status was measured in 228 young people (101 women and 127 men) between 18 and 35 years of age, resident in the Comunidad Autónoma de Madrid. A dietetic study was undertaken using a three day food record (which included one non-working day). Also, biochemical levels of riboflavin were investigated via the determination of the activation coefficient of erythrocyte glutathione reductase (alpha-EGR). Although the mean intake of riboflavin was acceptable (107.1 +/- 29.1 of recommended intakes), 46.9 of subjects showed intakes below recommended. At the biochemical level, 14.9% of subjects showed a moderate risk of vitamin B2 deficiency (alpha-EGR: 1.2-1.4) whilst 1.3% were at high risk (alpha-EGR > 1.4). Male subjects showed higher alpha-EGR levels than did females, which coincides with their greater intake of vitamin B2. Milk products provided some 40.4% of the vitamin, meats 19.9%, cereals 8%, vegetables 7.2%, eggs 6.3%. Other foods provided lesser amounts. Therefore, although riboflavin is available across the food groups, it Would seem that milk products are its most important source. Indeed, subjects with high milk product intakes (more than one ration per day) showed the highest riboflavin levels and the most adequate alpha-EGR levels. This study shows that riboflavin status can be improved, especially amongst those with low milk product intakes. An increase in the consumption of these foods to recommended levels (2-3 rations per day) might improve this situation at both dietetic and biochemical levels.

Effect of saturated fatty acid consumption on energy and nutrient intake and blood lipid levels in preschool children.

In this article the effects of saturated fatty acid (SFA) consumption on energy and nutrient intake, and on a range of serum lipid parameters (indicators of cardiovascular risk) are reported in a group of 110 preschool children. Subjects were divided into 2 groups: high consumption (HC), in which > or =13% (20th percentile) of total energy came from SFAs, and low consumption (LC), in which SFAs provided <13% of energy intake. Food intake was monitored for 7 consecutive days. At participating day care centers, a 'precise individual weighing' method was used, while a 'food intake record' was kept for foods taken at home. At the blood level it was found that HC subjects showed higher HDL-cholesterol levels and better HDL-cholesterol/LDL-cholesterol ratios than did LC subjects. The greater intakes of riboflavin, iodine, zinc, magnesium and calcium seen in HC subjects suggest that these may have a better nutritive status (with respect to certain nutrients) than LC subjects. The development of criteria for providing the greatest protection against cardiovascular disease, while maintaining good nutritive condition, should be the subject of future studies. This is especially important in children of preschool age since nutritional deficiencies at this stage in life can have important effects on growth and health.

Hábitos alimentarios en un colectivo de adolescentes de la ciudad de Salamanca / Dietary habits of a sample adolescent population fron the spanish province of Salamanca

Se ha realizado un estudio de la dieta de un colectivo de 89 adolescentes, de la ciudad de Salamanca, con edades comprendidas entre 13 y 17 años. Para llevar a cabo dicho estudio, se ha utilizado un "Registro de Consumo de Alimentos" durante tres días, incluyendo un festivo. Los adolescentes también tuvieron que rellenar otros formularios destinados a conocer datos antropométricos, socioeconómicos o de consumo de tabaco, suplementos... La ingesta de energía encontrada en el colectivo fue bastante adecuada, y de hecho, la cobertura al gasto teórico fue de un 96.8 por ciento. Aún así, se encontró un 28.1 por ciento de adolescentes con una ingesta calórica inferior al citado gasto. En cuanto al consumo por grupos de alimentos, los varones presentaron ingestas superiores de todos ellos, a excepción de las bebidas no alcohólicas, azúcares, aceites y precocinados. Sin embargo, tanto en los varones como en las mujeres se observaron ingestas inferiores a las recomendadas para los cereales, las legumbres, las frutas y las verduras. Todo ello pone de manifiesto que los hábitos alimentarios del colectivo estudiado no fueron del todo correctos. Este hecho, puede deberse al desconocimiento que existe en la población general sobre cuál es la dieta más adecuada para conseguir unos hábitos de vida más saludables (AU)

[Maternal age as conditioning factor of vitamin E levels in the third trimester of pregnancy and in breast milk]. / La edad de la madre como condicionante de la concentración de vitamina E en el tercer trimestre del embarazo y en la leche materna.

BACKGROUND: Since pregnancy in older women is becoming more common, the aim of this work was to determine the influence of maternal age on third trimester maternal vitamin E status, and on vitamin E levels in maternal milk. SUBJECTS AND METHODS: The pregnancies and lactation periods of 57 women were examined. The intake of vitamin E during the third trimester of pregnancy was determined using a 5 days food record. Vitamin E concentrations in serum, transition milk (days 13 and 14 of lactation) and mature milk (day 40 of lactation) were determined by high performance liquid chromatography (HPLC). RESULTS: Pregnant women < 32 years of age (90th percentile) showed significantly higher serum vitamin E levels (1.46 [0.38] mg/dl) than older pregnant women (1.19 [0.24] mg/dl). Transition milk vitamin E levels were significantly lower in pregnant women > or = 29 years of age (75th percentile) than did younger pregnant women (1.7 [0.4] mg/l compared to 2.0 [0.7] mg/l). CONCLUSIONS: Given that serum vitamin E levels were seen to fall in pregnancy and in transition milk, when maternal age increase, the monitoring of maternal nutritional status is highly recommendable. Antioxidant supplements, especially vitamin E, might be prescribed for older, pregnant women.

The age at which meat is first included in the diet affects the incidence of iron deficiency and ferropenic anaemia in a group of pre-school children from Madrid.

A study was made into the effect of the age at which meat was first included in the diet on a series of haematological parameters and biochemical indicators of iron status in 94 pre-school children (aged 2-6 years) from Madrid (Spain). Those children who first took meat during their eighth month of life or earlier (Group A) showed better iron status that did those who were introduced to meat later (Group B). Significant differences were found in hemoglobin levels (P < 0.01), mean corpuscular haemoglobin (MCH) (P < 0.05), serum ferritin (P < 0.05), transferrin levels (P < 0.05) and total iron binding capacity (TIBC) (P < 0.001). Some 13.8% of all subjects showed iron deficiency and 5.3% showed ferropenic anaemia. These latter subjects were the last to have meat included in their diets (9.3 +/- 1.2 months compared to 7.4 +/- 2.0 months in those without ferropenic anaemia) (P < 0.05). It would appear that the age at which meat is included in the diet has an important effect on iron status in pre-school children. Delaying its inclusion beyond the age of eight months seems to be associated with an impairment of later iron status.

Riboflavin levels in maternal milk: the influence of vitamin B2 status during the third trimester of pregnancy.

OBJECTIVE: The aim of the present investigation was to study the relationship between riboflavin status during the third trimester of pregnancy and levels of this vitamin in transition milk (days 13 to 14 of lactation) and mature milk (day 40 of lactation). METHODS: The pregnancies and lactation periods of 57 healthy women between 18 and 35 years of age (27+/-3.7 years) were monitored, vitamin intake during the third trimester was determined by recording the consumption of foods over five days and by registering the quantities provided by dietary supplements. Riboflavin status during this stage of pregnancy was determined via the measurement of the activation of erythrocyte glutathione reductase (EGR) by flavine adenine dinucleotide (FAD). Milk riboflavin levels were determined by fluorometry. RESULTS: Those subjects with riboflavin intakes below recommended (1.6 mg/day) (Group L) showed lower consumption of milk products (305.2+/-88.5 g/day) than did those with greater intakes (Group H) (507.9+/-137.2 g/day). The consumption of riboflavin containing supplements was very low and was seen only in two H subjects. Transition and mature milk riboflavin levels were significantly higher in H subjects (948.1+/-700.1 nmol/L for transition milk and 993.8+/-436.6 nmol/L for mature milk) than L subjects (574.9+/-258.7 nmol/L for transition milk and 725.4+/-254.3 nmol/L for mature milk). Subjects with alpha-EGR coefficients over 1.2 in the third trimester showed significantly lower mature milk riboflavin levels (704.1+/-241.8 nmol/L) than did subjects with more satisfactory alpha-EGR coefficients (996.4+/-302.9 nmol/L). CONCLUSION: The influence of maternal vitamin B2 status during pregnancy on breast milk riboflavin levels was confirmed.

[Dietary cholesterol as a conditioner of ingestion of other nutrients and various blood parameters in young women]. / El colesterol dietético como condicionante de la ingesta de otros nutrientes y de diversos parámetros sanguíneos en mujeres jóvenes.

The aim of the study was to determine the effects of cholesterol intakes of greater (HC) or less than 300 mg/day (LC) (the upper advisable limit for the control of cholesterolaemia and the risk of cardiovascular disease) on a range of blood parameters, and to determine any influence such intakes might have on the consumption of food, energy and nutrients. The study subjects we one hundred and thirty young women. Food intake was determined using a 7-day dietary record (including a Sunday). A range of serum lipid parameters, and haematological and biochemical indicators of iron status were also determined. The percentage discrepancy between observed energy intake and theoretical energy expenditure was greater amongst LC subjects (9.7 +/- 18.8% compared to 5.5 +/- 24.4% in HC subjects) (P < 0.05). Analysis of covariance was therefore performed with respect to the degree of underestimation/overestimation of intake. The comparison of the adjusted means showed that HC subjects consumed greater quantities of eggs and meat and less alcohol, than did LC subjects. HC subjects also showed greater intakes of protein, carbohydrates, total fats, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, cholesterol, riboflavin, niacin, folic acid, vitamin E, zinc and iron. At blood level, HC subjects showed greater quantities of red blood cells, haemoglobin and HDL cholesterol. No significant differences were seen between LC and HC subjects for the remaining blood and biochemical parameters investigated. The development of criteria for the greatest protection against cardiovascular disease whilst maintaining good nutritive condition, is the subject of studies soon to be commenced. Women may need different advice to men, owing to their greater need of iron. Greater quantities of foods rich in haem iron, such as meat and fish, might be appropriate for the female population.

[Relationship between the number of daily meals and the energy and nutrient intake in the elderly. Effect on various cardiovascular risk factors]. / El número de comidas diarias como condicionante de la ingesta de alimentos energía y nutrientes en ancianos. Influencia en relación con diversos factores de riesgo cardiovascular.

The metabolic consequences of the consumption of a diet depend, in part, on the frequency and distribution of meals. The aim of the present study was to examine the number of meals taken per day by elderly persons, and to analyse the relationship between the number of meals per day on the intake of energy and nutrients, the incidence of obesity/overweight, and different cardiovascular risk factors. Food intake was monitored for five consecutive days using 'precise individual weighing' for institutionalised subjects (n = 58), and by means of a 'food intake record' for independent subjects (n = 92). The number of meals taken per day was recorded, along with anthropometric data, blood pressure and serum lipid and lipoprotein levels. No subject took only one meal per day, 7.3% took two, 56.7% took three, 33.3% took four and 2.7% took five. Only 10% of subjects took a mid-morning meal. Breakfast and merienda (a light evening snack) were the meals most frequently omitted. A positive, significant relationship was found to exist between the number of meals taken per day and the intake of fibre (r = 0.2737), thiamin (r = 0.1671), pyridoxine (r = 0.2060), magnesium (r = 0.2423) and the percentage of energy provided by carbohydrates (r = 0.2144). Women subjects who took 2-3 meals per day showed greater body mass indices and a greater proportion were overweight/obese compared to those who took 4-5 meals per day. Subjects who took 4-5 meals per day showed higher levels of HDL-cholesterol and lower levels of LDL-cholesterol/HDL-cholesterol and cholesterol/HDL-cholesterol than did those who took fewer meals per day. Inverse, significant relationships were also found between the number of meals per day and serum cholesterol (r = 0.2297) and LDL-cholesterol levels (r = 0.1984). Taking into account energy and nutrient intakes, the incidence of obesity/overweight and serum lipid and lipoprotein levels, the consumption of 4-5 meals per day would seem more advisable for the elderly than the taking of fewer meals.

The influence of meat consumption on dietary data, iron status and serum lipid parameters in young women.

In a group of 130 women of fertile age (24.5 +/- 2.7 years), the consumption of meat and meat products was evaluated in order to determine the effect of this food group on blood and biochemical parameters that act as indicators of iron status, and on a range of serum lipid parameters that indicate cardiovascular risk. Food intake was monitored using a "Food Record" for seven days, including a Sunday. Subjects were divided into two groups: those who took > or = 100 g/day of meat (25th percentile) (high consumption--HC) (n = 102), and those with lesser intakes (low consumption--LC) (n = 28). Dietary data were adjusted to take into account differences in discrepancies in reporting between the two groups. The greater consumption of meat observed in HC subjects, despite its association with greater intakes of lipids (both in g/day and % of energy) and cholesterol (in mg/day and mg/1000 Kcal), did not seem to be related to any impairment of blood lipid profiles. Neither was it seen to be related to increased bodyweight nor raised blood pressure. It should not, therefore, bring about any increased risk of cardiovascular disease. However, the greater intake of thiamine, niacin, zinc and iron (total and haem) in HC subjects suggests that these may have a better nutritive status (with respect to certain nutrients) than do LC subjects. In relation to iron status. HC subjects showed higher levels of haemoglobin, haematocrit and mean corpuscular haemoglobin concentration (MCHC). These results show that restrictive criteria, with respect to the consumption of meat and meat products, could have negative repercussions on the nutritive status and health of certain groups within the population. In the female population, such criteria may be associated with impairment of iron status, without affording any greater level of protection against cardiovascular disease, or be of any help in the control of bodyweight.

Difference in the breakfast habits of overweight/obese and normal weight schoolchildren.

The aim of the present study was to analyse the differences between the breakfast habits of obese/overweight (O) (those with body mass index [BMI] above the 75th percentile) and normal weight schoolchildren (N) (those with BMI equal to or below the 75th percentile). A seven consecutive days "food record" was used to record the intake of foods at breakfast and throughout the rest of the day. O subjects, and in particular female O subjects, omitted breakfast more frequently and took significantly smaller quantities of cereals than did N subjects. The energy supplied by breakfast, measured as a percentage of energy expenditure, was significantly lower in O subjects (17.0 +/- 8.5% in males and 14.6 +/- 6.1% in females) than in N subjects (20.9 +/- 9.4% in males and 17.6 +/- 6.5% in females). With respect to the energy and nutrients supplied by breakfast, O subjects took lower quantities of carbohydrates, thiamin, niacin, pyridoxine, vitamin D and iron than did N subjects. The energy profiles of O subjects breakfasts were more imbalanced than those of N subjects. A significant difference was seen between the amounts of energy supplied by carbohydrates. Without doubt, O subjects have less satisfactory breakfast habits than N subjects. This might be a reflection of whole diet that is less adequate, however, it is possible that an inadequate breakfast contributes to the making of poor food choices over the rest of the day, and, in the long term, to an increased risk of obesity.

The importance of breakfast in meeting daily recommended calcium intake in a group of schoolchildren.

OBJECTIVE: To evaluate the breakfast intake of calcium and milk products and to determine whether these correlate with total intake of both calcium and milk products. METHODS: Food taken at breakfast and throughout the day was recorded using a 7 consecutive day food record in 200 schoolchildren aged between 9 and 13 years. RESULTS: 65.3% of boys and 80.5% of girls showed intakes of calcium which were lower than recommended. Milk products were the foods most frequently included in breakfast (95.5% of subjects included them in this meal). A relationship was seen between energy provided by breakfast and the quantities of milk products (r = 0.5735) and calcium (r = 0.6908) taken at this meal. A relationship was also seen between energy provided by breakfast and daily intake of milk products (r = 0.4633) and calcium (r = 0.4954). The percentage of intakes of calcium lower than those recommended decreased when breakfast provided > or = 20% of total energy intake, and when the consumption of milk products at breakfast was greater than the 50th percentile (200 ml). Subjects with breakfast milk product intakes > or = 200 ml showed higher intakes of the same over the rest of the day (233.3 +/-140.4 g) than did those who took lesser quantities of these foods at breakfast (161.5 +/- 100.6 g). Further, those who took > or = 25% of the recommended intake of calcium at breakfast showed greater intakes of the same over the rest of the day (600.4 +/- 213.8 mg compared to 510.8 +/- 200.7 mg in subjects with lower calcium intakes). CONCLUSIONS: The intake of milk products (r = 0.7587) and calcium (r = 0.7223) at breakfast correlates with the consumption of these foods in the whole diet. However, the total daily intake of milk products and calcium does not depend solely on breakfast intake. Subjects with the greatest intakes at breakfast also showed greater intakes over the rest of the day (r = 0.3953 for milk products and r = 0.4122 for calcium).

[Implication of calcium deficiency in the progress of periodontal diseases and osteoporosis]. / Implicación de la deficiencia en calcio en el progreso de la enfermedad periodontal y de la osteoporosis.

Several authors have established a relationship between osteoporosis and periodontal disease. The ageing process is associated with a loss of both oral and total bone mass. It has been shown that a reduction of bone mineralization aggravates pathological periodontal changes, resulting in less support for the teeth. The present study investigates the nutritional influences that may condition the appearance of both pathological process. Insufficient dietary calcium and a reduction in the calcium: phosphorous ratio may favour the appearance of both these conditions by promoting bone reabsorption. Bone loss affects the following in descending order: jaw bones (especially alveolar bone), cranial bones, ribs, vertebrae and long bones. Alveolar bone which has the highest rate of renewal, is affected first and consequently is the most severely affected in the long term. The role of calcium in the etiology of osteoporosis is a controversial issue. Nevertheless, its implication has been proven in numerous investigations. The effect of adequate calcium intake on dental health has formed the basis of several recent studies. These investigations have demonstrated that increased calcium intake improves the suffering of inflammatory processes and tooth mobility in patients suffering from gingivitis with haemorrhaging. Based on the results of studies which link dietary calcium and phosphorous to the risk of osteoporosis and periodontal disease, and bearing in mind that in a large proportion of the Spanish population calcium intake is below that recommended, there is a need for a general improvement of the diet. It may be of special interest to increase the calcium intake of patients suffering periodontal disease. It may also help in the prevention of osteoporosis.