Differences in food patterns at breakfast by sociodemographic characteristics among a nationally representative sample of adults in the United States

Background. Eating breakfast is considered an important determinant of a he althy lifestyle. This study explores the different food patterns of breakfa st for adults aged 18-65 in the United States. Methods. Data are from the 1994-1996 Continuing Survey of Food Intake by In dividuals, n = 15,641. Dietary assessment method used was the 24-h recall. Nutrient differences among the breakfast food patterns as well as the socio demographic characteristics of individuals following each eating pattern ar e examined. Results. The primary food patterns were based on consumption of eggs (15.3% of adults), ready-to-eat cereals (17.4%), bread (21.7%), cooked cereal (4. 4%), fruit and fruit juice (5.5%), and coffee, soft drinks, and high-fat de sserts (15.1%). Seventeen and three-tenths percent of the adults skipped br eakfast. These food patterns provide remarkably different nutrient profiles adjusting for energy intake. The egg pattern is highest in total fat, lowe st in fiber density, and low in iron and calcium density. In contrast, the ready-to-eat cereal pattern is high in fiber, highest in calcium density, a nd very low in fat. Breakfast food patterns differ markedly by various soci odemographic factors such as gender, ethnicity, and educational level. Conclusion. Different segments of our population consume different types of foods at breakfast, contributing to differences in their nutrient intakes. (C) 2000 American Health Foundation and Academic Press.