Breakfast and mental health

Smith, Andrew Paul ORCID: https://orcid.org/0000-0001-8805-8028 1998. Breakfast and mental health. International Journal of Food Sciences and Nutrition 49 (5) , pp. 397-402. 10.3109/09637489809089415

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Abstract

The objective of the present investigation was to study the relationship between breakfast consumption and subjective reports of mental health and health-related behaviours in a general population sample (126 subjects aged between 20 and 79 years). Individuals who consumed a cereal breakfast each day were less depressed, less emotionally distressed and had lower levels of perceived stress than those who did not eat breakfast each day. Those who consumed breakfast had a healthier lifestyle than the others in that they were less likely to be smokers, drank less alcohol and had a healthier diet. However, the relationship between cereal breakfast consumption and mental health did not reflect these differences in the smoking, alcohol consumption and diet. In conclusion, there is an association between breakfast consumption and well-being which cannot entirely be accounted for by differences in other aspects of diet or smoking and alcohol consumption. Further intervention studies are now needed to establish whether causal relationships and mechanisms underlie the associations seen in this study.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Psychology
Subjects:	B Philosophy. Psychology. Religion > BF Psychology
Publisher:	Informa Healthcare
ISSN:	0963-7486
Last Modified:	21 Oct 2022 08:49
URI:	https://orca.cardiff.ac.uk/id/eprint/34516

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