Table 5.
Multivariate regression models of breakfast nutrient intake and breakfast food servings with regular consumers as the referent group (n = 557).
| Intermittent | |||
|---|---|---|---|
| Variable | β | (95% CI) | p |
| Breakfast Dietary Intake Parameters | |||
| Breakfast total energy (kcal) | −207.11 | (−208.88, −159.76) | <0.001 * |
| Breakfast protein (%kcal) a,b | −0.34 | (−1.13, 0.44) | 0.13 |
| Breakfast fat (%kcal) a,b | 0.51 | (−1.80, 2.82) | 0.59 |
| Breakfast carbohydrate (%kcal) a,b | −0.37 | (−3.24, 2.51) | 0.43 |
| Breakfast total fiber (g) a | −1.75 | (−2.07, −1.43) | <0.001 * |
| Breakfast total sugar (%kcal) a | −0.61 | (−3.12, 1.89) | 0.63 |
| Breakfast soluble fiber (g) b | −0.62 | (−0.74, −0.51) | <0.001 * |
| Breakfast insoluble fiber (g) b | −1.11 | (−1.34, −0.87) | <0.001 * |
| Breakfast added sugar (%kcal) b | 1.38 | (−0.52, 3.29) | 0.81 |
| Breakfast Food Servings | |||
| Breakfast whole grains (serving/day) c | −0.22 | (−0.31, −0.13) | <0.001 * |
| Breakfast refined grains (serving/day) c | −0.03 | (−0.12, 0.07) | 0.14 |
* Indicates a statistically significant value of p < 0.05. Multivariate regression assessed relationships between all dietary parameters by breakfast consumption groups (n = 557). Regular consumers served as the referent group for all analyses. Overall effects not reported due to contrast of only two levels of breakfast consumption groups. Breakfast energy was assessed in a univariate model, adjusting for subsequent energy. a Model included breakfast percent protein, percent fat, percent carbohydrate, total fiber, and percent total sugar. b Model included breakfast percent protein, percent fat, percent carbohydrate, soluble fiber, insoluble fiber, and percent added sugar. c Model included breakfast whole and refined grain servings. A priori covariates included: age, sex, race/ethnicity, free/reduced lunch status, BMI z-score, day of the week, and total energy.