Table 2.
Association between type of breakfast consumers, nonconsumers, and adherence to the Mediterranean diet among Lebanese adolescents, N=600.
| AMD | p value1 | |||
|---|---|---|---|---|
| Low (0–3) n (%) | Moderate (4–7) n (%) | High (≥8) n (%) | ||
| Healthy breakfast consumersa | 34 (13.2) | 121 (49.0) | 62 (65.3) | <0.001∗ |
| Unhealthy breakfast consumersb | 45 (17.4) | 49 (19.8) | 6 (6.3) | |
| Breakfast skippersc | 179 (69.4) | 77 (31.2) | 27 (28.4) | |
1Difference between breakfast groups was obtained using the chi-square test for categorical variables. ∗p < 0.05 was considered significant. aComposed from a cereal product (bread, rusk, and slightly sweet cereals), a dairy product (labneh, milk, yoghurt, cheese, including their fat content is ≤ 5 g), or a fruit compost or half a glass of unsweetened fruit juice or a half cup of raw vegetables. bDo not contain the elements of healthy breakfast. cBreakfast skippers: breakfast consumption for 0–2 days/week only; never or after 10 am.