Unhealthy breakfasts linked to impaired brain function, study reveals
Skipping breakfast can negatively affect our health. What kind of products we consume for this most crucial meal of the day is also important. According to the latest research, eating low-nutritional breakfasts can disrupt proper brain function.
Contrary to what advertisements often suggest, a seemingly filling breakfast is not always a good choice—especially for our brains.
Researchers from Macquarie University in Sydney have proven this. By studying how breakfast foods affect metabolism and cognitive abilities, they discovered that popular toast or sweet milk drinks lower brain function.
The study involved 1,000 healthy individuals divided into three groups. During the four-day experiment, each group consumed specially prepared meals.
The first group ate fatty and unhealthy products (toast and chocolate shakes). The others were served meals of higher nutritional value but in smaller portions.
Participants underwent tests for learning speed and memory before the experiment began and immediately after it concluded. In summary, Australian researchers found that those who consumed fatty and sugary breakfasts performed worse on tests than those who ate healthier meals to start the day.
The study results were published in "The Conversation". The head of the study, Dominic Train, explained that consuming unhealthy breakfasts raises blood sugar levels, negatively affecting memory and cognitive functions.
Similar results were found in studies conducted at the University of Oxford and reported by the journal The American Journal of Clinical Nutrition. The goal was to understand the impact of unhealthy breakfasts on memory and information processing ability.
The experiment involved 16 men aged 19 to 28 years, who ate assigned breakfasts for five days. One group consumed low-carbohydrate meals, another received carbohydrate-rich products, and the third started the day with a balanced breakfast.
The least healthy meals contained 70% fat, 26% protein, and 4% carbohydrates. In comparison, healthy breakfasts comprised 50% carbohydrates, 26% protein, and 24% fat.
Skipping breakfast can have a detrimental effect on our health. The type of food we eat for this all-important meal of the day also matters. According to recent research, consuming low-nutritional breakfasts can disrupt proper brain function.
Contrary to what advertisements often suggest, a seemingly filling breakfast is not always the best choice—particularly for our brains.
A study involving 1,000 healthy individuals was conducted over four days. Participants were divided into three groups, and each group consumed specially prepared meals during the experiment.
The study results were published in "The Conversation." Dominic Train, the study's head, explained that consuming unhealthy breakfasts raises blood sugar levels, which negatively affects memory and cognitive functions.
Similar results were observed in studies conducted at the University of Oxford, as reported by the journal The American Journal of Clinical Nutrition. The aim was to understand the impact of unhealthy breakfasts on memory and information-processing abilities.
In this context, unhealthy meals contained approximately 70% fat, 26% protein, and 4% carbohydrates, whereas healthy breakfasts consisted of about 50% carbohydrates, 26% protein, and 24% fat.
The type of breakfast we consume can significantly impact our cognitive performance and overall health. Therefore, making healthier breakfast choices can benefit our bodies and minds.
