ライフサイエンスコーパス: breakfast

1 t included breakfast with a day that omitted breakfast.

2 l catheter followed by a standardized liquid breakfast.

3 the specific characteristics of an adequate breakfast.

4 onsistent breakfast consumers ate or skipped breakfast.

5 om visual analog scales before and after the breakfast.

6 ls in post-basal state for each intervention breakfast.

7 eliciting greater increases than did the NP breakfast.

8 xplaining the variability associated to each breakfast.

9 urve (AUC) were assessed after a single-item breakfast.

10 tion of 3.9-<5.0 mmol/L self-measured before breakfast.

11 les, normally only occurs a few hours before breakfast.

12 e served either a compulsory breakfast or no breakfast.

13 the course of the day than when they did eat breakfast.

14 safinamide or placebo as 1 tablet daily with breakfast.

15 (P = 0.0285) than did the high-carbohydrate breakfast.

16 viduals before and after intake of different breakfasts.

17 than did the high-carbohydrate and high-fat breakfasts.

18 m fasting (>12 h) blood samples drawn before breakfast (0 h) and at 24, 48, and 72 h and from postpra

19 ydrate breakfast than after the carbohydrate breakfast (11.0 +/- 0.4 and 12.1 +/- 0.4 mmol/L, respect

20 nd academic performance and energy intake at breakfast, 11 provided the same information for the macr

21 ydrate breakfast than after the carbohydrate breakfast (13% +/- 10% compared with 10% +/- 8%; P = 0.0

22 rvention week 1) in either a skewed (10 g at breakfast, 20 g at lunch, and 60 g at dinner; n = 20) or

23 e III (n = 67) criteria, consumed a standard breakfast (540 kcal: 36% fat, 15% proteins, 49% carbohyd

24 kfast, lunch, and dinner) and snacks (before breakfast, after dinner, and after 2000 h), intermeal in

25 ated, observing that the intake of different breakfasts altered the metabolic signature of serum.

26 .0146) for white bread than did the high-fat breakfast and a lower II value (P = 0.0285) than did the

27 3, ad libitum energy intake was assessed at breakfast and by weighed food records.

28 bloating, nausea, gas, and fullness) before breakfast and every 30 minutes, up to 240 minutes after

29 to-vigorous physical activity, more frequent breakfast and family meals, less frequent fast food and

30 The causal nature of associations between breakfast and health remain unclear in obese individuals

31 s and EF, and glucose and lipid responses to breakfast and lunch were determined; and 32 participants

32 crossover trial of clarithromycin 500mg with breakfast and lunch, in patients with hypersomnolence sy

33 ealthy subjects showed decreasing SI between breakfast and lunch, the reverse SI pattern was observed

34 fferences in 24-h energy intakes between the breakfast and no-breakfast day were 247 and 187 kcal, re

35 ut not the causal relation, between skipping breakfast and obesity (final cumulative meta-analysis P

36 of a day's intake did not differ between the breakfast and the no-breakfast day, breakfast skippers m

37 g fMRI scan, participants ate a standardized breakfast and underwent reimaging at a randomly assigned

38 , the first postprandial insulin peak (after breakfast) and the iAUC for insulin were elevated for th

39 rmation for the macronutrient composition of breakfast, and 1 investigated both the aspects.

40 1.06, and -0.71 +/- 1.17 kg for the control, breakfast, and NB groups, respectively.

41 1.26, and -0.61 +/- 1.18 kg for the control, breakfast, and NB groups, respectively.

42 ssociated with lower postprandial glucose at breakfast, and the intake of soluble fiber from food and

43 He had eaten nattou for breakfast at 7:30 am.

44 d assays.The consumption of the high-protein breakfast before the white-bread challenge attenuated th

45 ospective food consumption (P = 0.03) at the breakfast buffet at 16 wk compared with baseline.

46 icantly reduced energy intake at the week 16 breakfast buffet in 11- and 12-y-olds (P = 0.04) but not

47 s translated into reduced energy intake in a breakfast buffet in older but not in younger children.

48 tite included energy intake at an ad libitum breakfast buffet, 3-d food records, and fasting satiety

49 afternoon and evening with fasting than with breakfast by the final week of the intervention (CV: 3.9

50 research about the proposition that skipping breakfast causes weight gain, which is called the propos

51 ure the acute metabolic response of a cereal breakfast (CB) and an egg and ham breakfast (EHB).

52 better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%).

53 olic content and decreased TBARS and EC50 of breakfast cereal (p<0.05).

54 to utilise ATE by fortification in rice bran breakfast cereal (RBC).

55 gh daily consumption of half a bowl (65g) of breakfast cereal and four slices of toasted (122g) or un

56 larly, semolina was the highest contaminated breakfast cereal for OTA (3.90 mug/kg), while cornflakes

57 The sorghum breakfast cereal had better sensory acceptance (70.6%) t

58 approach is illustrated through a simulated breakfast cereal manufacturing firm procuring grain, con

59 ) and zearalenone (ZEN) were analysed in 237 breakfast cereal samples collected from central areas of

60 Results showed that 96% of the analysed breakfast cereal samples were contaminated with several

61 Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good

62 nt was 78.6% higher in wheat than in sorghum breakfast cereal.

63 tioxidant activity (87.9% higher) than wheat breakfast cereal.

64 , sweet wine, balsamic vinegar, beer, bread, breakfast cereals and biscuits) and their antioxidant ca

65 also detected in cereal-based foods such as breakfast cereals and bread toasted to a brown color (me

66 Bread and breakfast cereals are a major constituents of the human

67 herefore, it can be concluded that bread and breakfast cereals contains Cr(VI) which does not exceed

68 ects floating at a liquid interface, such as breakfast cereals floating in a bowl of milk or bubbles

69 ty-one mycotoxins and metabolites present in breakfast cereals primarily marketed for children in Por

70 Chromium(VI) content in breakfast cereals ranged between 20.4+/-4mugkg(-1) and 4

71 take frequency of vitamins, supplements, and breakfast cereals reported through structured telephone

72 The soaking and boiling of three rye-based breakfast cereals resulted in considerable changes in th

73 e compounds of whole-sorghum and whole-wheat breakfast cereals were compared.

74 The results have shown that 53% samples of breakfast cereals were found contaminated with ZEN and 8

75 Bakery products and processed breakfast cereals with little resilient structure yielde

76 These samples include: biscuits, breakfast cereals, banana chips and home-prepared foods:

77 Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee an

78 sed products, wheat flour, corn flour, oats, breakfast cereals, legumes and potatoes) and to estimate

79 Complex samples like cinnamon, tea, breakfast cereals, milk rice, jam, cinnamon stars and bu

80 fering structure, including bakery products, breakfast cereals, pastas, and pulses were digested in v

81 foods analysed included pizza, garlic bread, breakfast cereals, quiche, fat spreads, a range of fish

82 eal products were analysed: bread, biscuits, breakfast cereals, wheat flour, corn snacks, pasta and i

83 nes and flavanones were not detected in both breakfast cereals.

84 lted-wheat (MLT) and whole-grain wheat (CON) breakfast cereals.

85 , 42% for sausages, and 54% for ready-to-eat breakfast cereals.

86 There was a significant main effect of breakfast condition (P = 0.04) on total daily energy int

87 cts arrived in a fasted state and consumed a breakfast consisting of 20% of subject-specific energy r

88 umed 350-kcal NP (13 g protein) cereal-based breakfasts, consumed 350-kcal HP egg- and beef-rich (35

89 The time of peak MVPA differed between breakfast consumers and nonconsumers on weekends.

90 es in log MVPA on days when 570 inconsistent breakfast consumers ate or skipped breakfast.

91 Peak hourly MVPA differed for breakfast consumers compared with nonconsumers on weeken

92 Inconsistent breakfast consumers did more MVPA on days when they ate

93 Among breakfast consumers, mean (+/-SD) baseline weight-, age-

94 Among irregular breakfast consumers, women with a higher eating frequenc

95 asting (FAST; 0 kcal until 12.00 h) or daily breakfast consumption (BFAST; >/=700 kcal before 11.00 h

96 e and vigorous physical activity (MVPA)] and breakfast consumption (diet diary) were measured simulta

97 We investigated the associations between breakfast consumption (frequency and content) and risk m

98 significant mediator of the relation between breakfast consumption and adiposity in this sample.

99 not energy intake, was associated with both breakfast consumption and adiposity; however, a lack of

100 We assessed the associations between breakfast consumption and dietary intake, physical activ

101 %, 58.1%; P = 0.139) of the relation between breakfast consumption and percentage body fat.

102 The association between breakfast consumption and physical activity (PA) is inco

103 udies have investigated the relation between breakfast consumption and various domains of cognitive f

104 Breakfast consumption at weekends is worth additional in

105 Breakfast consumption had no short-term effect on neurop

106 y associations and hourly patterns of PA and breakfast consumption in British adolescents.

107 Regular breakfast consumption may protect against type 2 diabete

108 Short-term impacts of breakfast consumption on diet quality and cognitive func

109 Hourly patterns of MVPA by breakfast consumption status were displayed graphically,

110 Public health authorities commonly recommend breakfast consumption to reduce obesity, but the effecti

111 Irregular breakfast consumption was associated with a higher T2D r

112 Associations between MVPA and breakfast consumption were assessed by using a multileve

113 Three patterns of breakfast consumption were studied: high-energy breakfas

114 e prospectively associations between regular breakfast consumption, eating frequency, and T2D risk in

115 ived an intraduodenal infusion 150 min after breakfast, containing quinine (bitter), rebaudioside A (

116 her risk of T2D than were women who consumed breakfast daily (RR: 1.28; 95% CI: 1.14, 1.44).

117 CI: 1.23, 1.75) than did women who consumed breakfast daily and ate 1-3 times/d.

118 not eat breakfast relative to those who ate breakfast daily were adjusted for adiposity, the differe

119 mong 4,116 children studied, 3,056 (74%) ate breakfast daily, 450 (11%) most days, 372 (9%) some days

120 Children who ate breakfast daily, particularly a high fibre cereal breakf

121 5% CI 3%-10%) than those who reported having breakfast daily; these differences were little affected

122 akes at the lunch meal were higher on the no-breakfast day (202 kcal in men and 121 kcal in women), a

123 he lunch meal provided more energy on the no-breakfast day than on the breakfast day.

124 energy intakes between the breakfast and no-breakfast day were 247 and 187 kcal, respectively.

125 not differ between the breakfast and the no-breakfast day, breakfast skippers may need encouragement

126 fruit and whole grains were reported on the breakfast day, but the energy and macronutrient density

127 e energy on the no-breakfast day than on the breakfast day.

128 2 interventions (over 90 min) (day 7: after breakfast; day 9: after lunch and dinner).

129 dietary intervention, 6 volunteers were fed breakfast doses of 0, 1, 2, 4, or 6 egg yolks.

130 ered masked capsules, once daily, 1 h before breakfast during the treatment phase.

131 ut the purported effects of regularly eating breakfast, early childhood experiences, eating fruits an

132 (MF; 2 or 3 of 3 d; n = 57) or less frequent breakfast eaters (LF; 0 or 1 of 3 d; n = 30).

133 re used to categorize girls as more frequent breakfast eaters (MF; 2 or 3 of 3 d; n = 57) or less fre

134 loss was effective at changing self-reported breakfast eating habits, but contrary to widely espoused

135 omization was stratified by prerandomization breakfast eating habits.

136 and there was no interaction between initial breakfast eating status and treatment.

137 Eating habits, including breakfast eating, were assessed in 1992 in 26 902 Americ

138 belief, there was no metabolic adaptation to breakfast (eg, resting metabolic rate stable within 11 k

139 f a cereal breakfast (CB) and an egg and ham breakfast (EHB).

140 daily fullness compared with BS, with the HP breakfast eliciting greater increases than did the NP br

141 cemia later in the same day, indicating that breakfast enhances the liver's role in glucose disposal

142 onsumers did more MVPA on days when they ate breakfast [exponentiated beta coefficients (95% CIs): 1.

143 Twenty obese people received four breakfasts following a randomised crossover design consi

144 A recommendation to eat or skip breakfast for weight loss was effective at changing self

145 Graded associations between breakfast frequency and risk markers were observed; chil

146 Differences in nutrient intakes between breakfast frequency groups did not account for the diffe

147 Participants provided information on breakfast frequency, had measurements of body compositio

148 ce with the recommendation was 93.6% for the breakfast group and 92.4% for the NB group.

149 g conditions with random allocation to daily breakfast (>/=700 kcal before 1100) or extended fasting

150 g conditions with random allocation to daily breakfast (>/=700 kcal before 1100) or extended fasting

151 trolled trial examining causal links between breakfast habits and all components of energy balance in

152 rolled trial to examine causal links between breakfast habits and components of energy balance in fre

153 risk factors, and compared with high-energy breakfast, habitual skipping breakfast was associated wi

154 tors for T2D, including BMI, men who skipped breakfast had 21% higher risk of T2D than did men who co

155 Men who skipped breakfast had a 27% higher risk of CHD compared with men

156 ed; children who reported not usually having breakfast had higher fasting insulin (percent difference

157 Children eating a high fibre cereal breakfast had lower insulin resistance than those eating

158 fast daily, particularly a high fibre cereal breakfast, had a more favourable type 2 diabetes risk pr

159 njected Monday, Wednesday, and Friday before breakfast (IDeg 3TW(AM)) in the AM trial (94 sites in se

160 ream eating behaviors subsequent to skipping breakfast in free-living individuals.

161 Breakfast increased daily fullness compared with BS, wit

162 The effect of breakfast intake of fried oils containing natural antiox

163 tical differences among individuals based on breakfast intake, and identified compounds responsible f

164 ffects of specific eating patterns: skipping breakfast, intermittent fasting, meal frequency (number

165 MI), a potential mediator-women who consumed breakfast irregularly (0-6 times/wk) were at higher risk

166 For many older adults, breakfast is a carbohydrate-dominated lower-protein meal

167 Skipping breakfast is associated with an increased odds of preval

168 Breakfast is associated with lower body weight in observ

169 e evidence on the positive effects of having breakfast is becoming more robust, interest may shift to

170 Eating breakfast is believed to promote a healthy body weight.

171 Daily breakfast is causally linked to higher physical activity

172 Skipping breakfast is considered a frequent and unhealthy habit a

173 Popular beliefs that breakfast is the most important meal of the day are grou

174 However, characteristics of breakfast itself may induce metabolic and hormonal alter

175 ein (HP) compared with a normal-protein (NP) breakfast leads to daily improvements in appetite, satie

176 In obese adults, daily breakfast leads to greater physical activity during the

177 Breakfast led to beneficial alterations in the appetitiv

178 Only the HP breakfast led to further alterations in these signals an

179 number of generic meals for each meal type: breakfast, light meals, main meals, snacks, and beverage

180 The consumption of a high-phenol VOO-based breakfast limited the increase of lipopolysaccharide pla

181 centage of short-duration sleepers mentioned breakfast, lunch (women only), and dinner in the recall

182 Identical mixed meals were ingested during breakfast, lunch, and dinner at 0700, 1300, and 1900 h i

183 Typical breakfast, lunch, and dinner meals are difficult to dist

184 ng: reporting of and energy from main meals (breakfast, lunch, and dinner) and snacks (before breakfa

185 Additional snacks beyond the 3 main meals (breakfast, lunch, and dinner) were associated with incre

186 0 g at dinner; n = 20) or even (30 g each at breakfast, lunch, and dinner; n = 21) distribution patte

187 Three meals (breakfast, lunch, dinner) were given at 5-hr intervals,

188 Across conditions, entrees at breakfast, lunch, dinner, and evening snack were reduced

189 Identical mixed meals were ingested during breakfast, lunch, or dinner at 0700, 1300, and 1900 h in

190 unaffected by either of the treatments, but breakfast maintained more stable afternoon and evening g

191 It has been suggested that skipping breakfast may adversely affect appetite in children, whi

192 hammer meal (73.1-73.5%) was higher than in breakfast meal (64.3-69.3%) after 4months of storage; ho

193 ntrol smoothie (PS) together with a high-fat breakfast meal challenge.

194 ignificant (P >/= 0.004) differences between breakfast meal consumption and fasting for any of the ne

195 ght to determine the short-term effects of a breakfast meal on the neuropsychological functioning of

196 The breakfast meal provided a mean of 508 kcal in men and 37

197 e recovery of deuterium in the urine after a breakfast meal that contained deuterated palmitic acid.

198 Subsequently (days 1-4), a standardized breakfast meal was followed midmorning by a 90-min infus

199 In a postintervention breakfast-meal challenge, there was a 0.19-kJ/min smalle

200 ts of 1-d duration that differed only in the breakfast-meal composition (carbohydrate or no carbohydr

201 The subjects received each of 3 isocaloric breakfast meals (i.e., high carbohydrate, high fat, or h

202 Eleven studies considered breakfast meals differing in glycemic index/load.

203 Patients consumed isocaloric breakfasts (mean +/- SD: 369.8 +/- 9.4 kcal) with high a

204 Diets consisted of 3 consecutive meals (breakfast, morning tea, and lunch), matched for macronut

205 ld to eat breakfast or to skip breakfast [no breakfast (NB)].

206 ntal groups told to eat breakfast or to skip breakfast [no breakfast (NB)].

207 ols), either emulsified or nonemulsified, in breakfasts of identical composition.

208 Breakfast omission is known to be associated with lower

209 Breakfast omission was associated with an increased risk

210 o prospectively examine associations between breakfast omission, eating frequency, snacking, and T2D

211 ontribute to the negative impact of skipping breakfast on dietary habits and body weight and the long

212 needed to quantify the protective effect of breakfast on emerging type 2 diabetes risk.

213 inferences about long-term impacts of school breakfast on indicators of school engagement and academi

214 gain, which is called the proposed effect of breakfast on obesity (PEBO) in this article.

215 Most studies that assess the effects of breakfast on subsequent mental abilities compared perfor

216 of nutrient composition or energy intake at breakfast on the accomplishment of school-related tasks

217 ctiveness of a recommendation to eat or skip breakfast on weight loss in adults trying to lose weight

218 sunrise when the forest is still dark) when breakfasting on very ephemeral fruits, especially when t

219 lucose) techniques to examine the impact of "breakfast" on hepatic glucose metabolism later in the sa

220 Breakfast options differed in terms of included foods an

221 g which they were served either a compulsory breakfast or no breakfast.

222 ight loss in experimental groups told to eat breakfast or to skip breakfast [no breakfast (NB)].

223 es design among children who either consumed breakfast or were fasting.

224 rls with higher MVPA were more likely to eat breakfast [OR (95% CI): boys, 1.78 (1.30, 2.45) (P < 0.0

225 50-kcal HP egg- and beef-rich (35 g protein) breakfasts, or continued breakfast skipping (BS) for 6 d

226 After breakfast, participants with greater activation in 4 reg

227 eses that a BIC program would improve school breakfast participation at the school level, school atte

228 The BIC program was linked with increased breakfast participation during the academic year (F10,41

229 to the evidence that BIC can increase school breakfast participation substantially and suggest that i

230 These data suggest that the addition of breakfast, particularly one rich in protein, might be a

231 e than 70% of toddler meals, cereal bars and breakfast pastries, and infant-toddler grain- or dairy-b

232 st commercial toddler meals, cereal bars and breakfast pastries, and infant-toddler snacks and desser

233 to explore the association between different breakfast patterns and CV risk factors and the presence,

234 ower probability of adherence to prudent and breakfast patterns.

235 We found "prudent" and "breakfast" patterns in Homescan and NHANES, "ready-to-ea

236 -MS/MS) depending on the edible oil used for breakfast preparation.

237 ected to a simulated heated process prior to breakfast preparation.

238 The results showed that the intake of breakfast prepared with pure sunflower oil subjected to

239 cells, as compared with the consumption of a breakfast prepared with the same oil but with low or int

240 bolic profile of human serum after intake of breakfasts prepared with different heated vegetable oils

241 Olive oil-based breakfasts prepared with virgin olive oil (VOO) with hig

242 ant plasma activities than the intake of the breakfasts prepared with VOO, SOP and SOX.

243 l School Lunch Program (NSLP) and the School Breakfast Program (SBP) than in nonparticipants.

244 in the National School Lunch Program, School Breakfast Program, or both have lower dietary quality th

245 The Bath Breakfast Project is a randomized controlled trial with

246 The Bath Breakfast Project is a randomized controlled trial with

247 better and more sustained performance with a breakfast providing >20% daily energy intake still needs

248 The consumption of breakfast reduced daily hunger compared with BS with no

249 The intake of SFO-breakfast reduced plasma GSH levels and the GSH/GSSG rat

250 -glucose-tolerance test over time with daily breakfast relative to an increase with daily fasting (P

251 omes, but insulin sensitivity increased with breakfast relative to fasting.

252 ve protein for those who usually did not eat breakfast relative to those who ate breakfast daily were

253 The high-protein breakfast resulted in a lower insulin AUCi (P = 0.0146)

254 Breakfast resulted in greater physical activity thermoge

255 The 3 breakfasts resulted in similar serum lipid responses to

256 higher risk of T2D than did men who consumed breakfast (RR: 1.21; 95% CI: 1.07, 1.35).

257 ocessed meat products, beef patties and pork breakfast sausages, fortified with CoQ10.

258 10 IU per day, then titrated weekly to a pre-breakfast self-measured plasma glucose target of 4.0-5.5

259 ests more in the direction of the next day's breakfast sites with ephemeral fruit compared with break

260 ast sites with ephemeral fruit compared with breakfast sites with other fruit.

261 (Pan troglodytes verus), arrived earlier at breakfast sites with very ephemeral and highly sought-af

262 ween the breakfast and the no-breakfast day, breakfast skippers may need encouragement to consume fru

263 rich (35 g protein) breakfasts, or continued breakfast skipping (BS) for 6 d.

264 Concomitantly, a longer fasting period with breakfast skipping also increased the inflammatory poten

265 ohydrate, fat, and protein, respectively): a breakfast skipping day (BSD) and a dinner skipping day (

266 Breakfast skipping is a common dietary habit practiced a

267 centrations and increased fat oxidation with breakfast skipping suggest the development of metabolic

268 and evening snacking in overweight or obese breakfast-skipping girls.

269 es in plasma levels following consumption of breakfasts supplemented with lipids.

270 formation or down at a piece of toast at the breakfast table.

271 At the ad libitum breakfast test meal, all patients with bvFTD had increas

272 Patients participated in an ad libitum breakfast test meal, and their total caloric intake and

273 ignificantly lower after the no-carbohydrate breakfast than after the carbohydrate breakfast (11.0 +/

274 gnificant 22% less after the no-carbohydrate breakfast than after the carbohydrate breakfast (13% +/-

275 I]) in healthy individuals with higher SI at breakfast than at dinner.

276 ensitivity tended to be higher (P < 0.01) at breakfast than at lunch or dinner.

277 se production less suppressed (P < 0.049) at breakfast than at lunch.

278 c insulin extraction was lower (P < 0.01) at breakfast than dinner.

279 gy intake was not significantly greater with breakfast than fasting (difference: 338 kcal/d; 95% CI:

280 d disposition index was higher (P < 0.01) at breakfast than lunch and dinner.

281 ursion was significantly lower (P < 0.01) at breakfast than lunch and dinner.

282 ivity thermogenesis was markedly higher with breakfast than with fasting (442 kcal/d; 95% CI: 34, 851

283 After breakfast, the incremental area under the curve (iAUC) f

284 hat on the day when the subjects did not eat breakfast, they consumed 362 fewer calories over the cou

285 ce that wild chimpanzees flexibly plan their breakfast time, type, and location after weighing multip

286 ed in cross-sectional observations that link breakfast to health, the causal nature of which remains

287 at a randomly assigned time 15-300 min after breakfast to vary the degree of satiety.

288 r insulin resistance than those eating other breakfast types (p for heterogeneity <0.01).

289 ith high-energy breakfast, habitual skipping breakfast was associated with a higher prevalence of non

290 Eating breakfast was associated with higher MVPA on weekends.

291 Eating breakfast was associated with significantly lower CHD ri

292 A standard breakfast was consumed each day of the study (4 - d wash

293 On day 2, a standardized breakfast was consumed, with plasma concentrations of ac

294 Gmax over 5 h after breakfast was significantly lower after the no-carbohydr

295 intake (70% of the population); and skipping breakfast, when consuming <5% of total daily energy (3%

296 y intake (27% of the population); low-energy breakfast, when contributing between 5% and 20% of total

297 akfast consumption were studied: high-energy breakfast, when contributing to >20% of total daily ener

298 istics of individuals on a day that included breakfast with a day that omitted breakfast.

299 Breakfasts with a high-carbohydrate/protein ratio increa

300 Across two studies, we show that breakfasts with different macronutrient compositions mod