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The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study

BACKGROUND: As the first meal of the day, breakfast plays an important role in supplying energy and nutrients, which are critical to working and learning activities. A three-phase crossover study was designed to investigate the effects of breakfast on cognitive function among Chinese white-collar wo...

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Autores principales: Tang, Zhenchuang, Zhang, Na, Liu, Ailing, Luan, Dechun, Zhao, Yong, Song, Chao, Ma, Guansheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5241917/
https://www.ncbi.nlm.nih.gov/pubmed/28100212
http://dx.doi.org/10.1186/s12889-017-4017-1
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author Tang, Zhenchuang
Zhang, Na
Liu, Ailing
Luan, Dechun
Zhao, Yong
Song, Chao
Ma, Guansheng
author_facet Tang, Zhenchuang
Zhang, Na
Liu, Ailing
Luan, Dechun
Zhao, Yong
Song, Chao
Ma, Guansheng
author_sort Tang, Zhenchuang
collection PubMed
description BACKGROUND: As the first meal of the day, breakfast plays an important role in supplying energy and nutrients, which are critical to working and learning activities. A three-phase crossover study was designed to investigate the effects of breakfast on cognitive function among Chinese white-collar workers. The planned study protocol is presented. METHODS: A total of 264 participants aged 25–45 years will be recruited from Shenyang and Chongqing. Self-administered questionnaires will be used to collect information on age, gender, marital status, education level, occupation, smoking habits, drinking habits, and breakfast behaviours. The participants will be randomly assigned to 3 equal-sized groups (Groups A, B, and C) and will be provided with a nutrition-adequate breakfast, a nutrition-inadequate breakfast, or no breakfast, respectively. Each participant will receive the breakfast treatment on the basis of assignment to one of three sequences (ABC/BCA/CAB). Each participant will complete a battery of cognitive tests assessing short-term memory, attention, and working memory 120 minutes after breakfast. Mood will be measured through a self-administered questionnaire assessing the dimensions of positive and negative frames of mind. Additionally, fasting blood glucose and postprandial 2-hour blood glucose levels will be tested with a blood-glucose meter (Roche ACCU-CHEK®-Performa). All the participants will take all the tests in three successive weeks, and the order of presentation will be counter-balanced across groups. DISCUSSION: The present study will be the first investigation of the effect of breakfast food type and quality on cognitive function amongst white-collar workers in China. We predict that a nutrition-adequate breakfast, compared with a nutrition-inadequate breakfast and no breakfast, will significantly improve short-term cognitive function. The results of this study should provide scientific evidence of the effect of breakfast quality on cognitive function and provide scientific data to inform nutrition education strategies and promote a healthy lifestyle. TRIAL REGISTRATION: Chinese clinical trial registry (Primary registry in the WHO registry network) Registration number: ChiCTR-IPR-15007114. Date of registration: August 25, 2015.
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spelling pubmed-52419172017-01-23 The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study Tang, Zhenchuang Zhang, Na Liu, Ailing Luan, Dechun Zhao, Yong Song, Chao Ma, Guansheng BMC Public Health Study Protocol BACKGROUND: As the first meal of the day, breakfast plays an important role in supplying energy and nutrients, which are critical to working and learning activities. A three-phase crossover study was designed to investigate the effects of breakfast on cognitive function among Chinese white-collar workers. The planned study protocol is presented. METHODS: A total of 264 participants aged 25–45 years will be recruited from Shenyang and Chongqing. Self-administered questionnaires will be used to collect information on age, gender, marital status, education level, occupation, smoking habits, drinking habits, and breakfast behaviours. The participants will be randomly assigned to 3 equal-sized groups (Groups A, B, and C) and will be provided with a nutrition-adequate breakfast, a nutrition-inadequate breakfast, or no breakfast, respectively. Each participant will receive the breakfast treatment on the basis of assignment to one of three sequences (ABC/BCA/CAB). Each participant will complete a battery of cognitive tests assessing short-term memory, attention, and working memory 120 minutes after breakfast. Mood will be measured through a self-administered questionnaire assessing the dimensions of positive and negative frames of mind. Additionally, fasting blood glucose and postprandial 2-hour blood glucose levels will be tested with a blood-glucose meter (Roche ACCU-CHEK®-Performa). All the participants will take all the tests in three successive weeks, and the order of presentation will be counter-balanced across groups. DISCUSSION: The present study will be the first investigation of the effect of breakfast food type and quality on cognitive function amongst white-collar workers in China. We predict that a nutrition-adequate breakfast, compared with a nutrition-inadequate breakfast and no breakfast, will significantly improve short-term cognitive function. The results of this study should provide scientific evidence of the effect of breakfast quality on cognitive function and provide scientific data to inform nutrition education strategies and promote a healthy lifestyle. TRIAL REGISTRATION: Chinese clinical trial registry (Primary registry in the WHO registry network) Registration number: ChiCTR-IPR-15007114. Date of registration: August 25, 2015. BioMed Central 2017-01-18 /pmc/articles/PMC5241917/ /pubmed/28100212 http://dx.doi.org/10.1186/s12889-017-4017-1 Text en © The Author(s). 2017 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Study Protocol
Tang, Zhenchuang
Zhang, Na
Liu, Ailing
Luan, Dechun
Zhao, Yong
Song, Chao
Ma, Guansheng
The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study
title The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study
title_full The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study
title_fullStr The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study
title_full_unstemmed The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study
title_short The effects of breakfast on short-term cognitive function among Chinese white-collar workers: protocol for a three-phase crossover study
title_sort effects of breakfast on short-term cognitive function among chinese white-collar workers: protocol for a three-phase crossover study
topic Study Protocol
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5241917/
https://www.ncbi.nlm.nih.gov/pubmed/28100212
http://dx.doi.org/10.1186/s12889-017-4017-1
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