Encouraging a nutritious start: The importance of

slow release carbohydrates at breakfast time

• A look at the nation’s breakfast habits: the role a convenient, balanced

breakfast plays in combating breakfast skipping

• A review of the body of evidence associated with the positive short

and long term health outcomes of breakfast

• Insight into the benefits of carbohydrates and the metabolic

advantages of slowly digestible starch at breakfast time

What this seminar will cover:

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Breakfast is widely accepted as an important meal

HOWEVER…

49.1

25.2

12.1

8.5

5.2

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

12 m/e Aug 2011

Complete Skippers

Regular Skippers

Medium Skippers

Occasional Skippers

Everyday Eaters

1 in 2 Brits skip breakfast at least once a week!*

Out of home consumption of breakfast is on the rise

* Kantar Worldpanel Usage

- The Great British Breakfast, In Home Consumption, 12 m/e Aug 2011, Total Food

- 1 in 2 skip breakfast at least once a week

** store.mintel.com/breakfast-eating-habits-uk-february-2011

Younger people are twice as likely to skip breakfast due to lack of time**

Why breakfast matters

Research suggests that people who eat

breakfast regularly:

• have a healthier and more balanced

diet 1

• have a higher intake of key vitamins,

minerals and are more likely to reach

the RDAs2

• are less likely to be overweight3

• Have a lower risk of suffering from type

2 diabetes4 and other chronic diseases

including CHD5

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1 Williams P (2005) Breakfast and the diets of Australian adults: an analysis of data from the 1995 National Nutrition Survey. Int J Food Sci Nutr 56, 65-79. 2 Nicklas TA, Myers L, Reger C, Beech B & Berenson GS (1998a) Impact of breakfast consumption on nutritional adequacy of the diets of young adults in Bogalusa, Louisiana:

ethnic and gender contrasts. J Am Diet Assoc 98, 1432-1438. 3 van der Heijden AA, Hu FB, Rimm EB & van Dam RM (2007) A prospective study of breakfast consumption and weight gain among U.S. men. Obesity (Silver Spring) 15, 2463-

2469. 4 Mekary RA, Giovannucci E, Willett WC, van Dam RM & Hu FB (2012) Eating patterns and type 2 diabetes risk in men: breakfast omission, eating frequency, and snacking. Am J

Clin Nutr 95, 1182-1189. 5 Leah E. Cahill, 2013, American Heart Association Prospective Study of Breakfast Eating and Incident Coronary Heart Disease in a Cohort of Male US Health Professionals,

Circulation. Circulation: 2013;128:337-343 http://circ.ahajournals.org/content/128/4/337.full

What is the nutritional breakdown of a balanced

breakfast?

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Proteins

12-15% Fat

30-35% Carbohydrates

50-55%+

Fibres Micro-

nutrients

Sources:

• Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fiber. EFSA Journal 2010; 8(3):1462

•FAO/WHO Dietary CHO in human nutrition 1998

Therefore breakfasts need to be rich in carbohydrates

- Important: not all carbohydrates are equal

And globally balanced in other nutrients

It is important people are having a balanced breakfast that contributes between 20% -25% of daily energy and

nutrient intake. For a women, eating 2000 calories a day, this works out as 400 - 500 calories

After a night’s sleep the bodies limited store of carbohydrates is low

The benefits of a breakfast rich in

carbohydrates

• Can have a positive effect on lipid and

carbohydrate metabolism6

• A recent study indicated breakfast may

have a beneficial effect on satiety and

appetite regulation, which could help

control energy intake, potentially by

reducing sensations of hunger during

the morning and reduction in calories

consumed at lunch time7

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6 Farshchi HR, Taylor MA & Macdonald IA (2005) Deleterious effects of omitting breakfast on insulin sensitivity and fasting lipid profiles in healthy lean women. Am J Clin Nutr 81,

388-396.

7 Astbury NM, Taylor MA & Macdonald IA (2011) Breakfast consumption affects appetite, energy intake, and the metabolic and endocrine responses to foods consumed later in the

day in male habitual breakfast

eaters. J Nutr 141, 1381-1389.

The metabolic advantages at breakfast time

of carbohydrates which produce a moderate

glycaemic response

• The benefits associated with eating breakfast

depend on the quality of breakfast and the type

of foods consumed

• Experts in nutrition generally agree on the fact

that breakfast should be rich in carbohydrates

and fibres, and balanced in terms of fat intake

• These characteristics help meet daily nutritional

recommendations, as diets in industrialised

countries tends to have a too low carbohydrate

content and too high fat content

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Not all carbohydrates are the same

• Eating a balanced breakfast, rich in

carbohydrates that resulted in moderate

glycemic response, reduced subsequent

insulin and TG response, compared with a

breakfast rich in carbohydrates, that

produced a high glycemic response.8

• Breakfast containing carbohydrates, which

produced a moderate glycaemic response,

had a more positive effect on satiety when

compared with breakfasts that were high GI

in obese and overweight subjects.9

8 Liljeberg H & Bjork I (2000) Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects. Eur J Clin Nutr 54, 24-28.

9 Pal S, Lim S & Egger G (2008) The effect of a low glycaemic index breakfast on blood glucose, insulin, lipid profiles, blood pressure, body weight, body composition and satiety in

obese and overweight individuals: a pilot study. J Am Coll Nutr 27, 387-393

And not all complex carbohydrates are the same

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Influence of hydrothermal treatment

in excess water and/or pressure

Native

starch

Partially

gelatinised

starch

Totally

gelatinised

starch

No SDS Very high SDS (Slowly Digestible

Starch = SAG)

Source: Englyst et al., BJN 2003

The native starch is better

preserved during a cooking

phase compared to other

technologies (e.g. boiling

potatoes, extrusion, other high

water or high temperature or

high pressure processes etc.)

How to demonstrate the slow-release of carbohydrates

throughout the morning

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Blood glucose response

Supply of glucose to muscles

Muscle - needs - metabolism - functions

Insulin Response

Adipose tissue Other organs

Supply of glucose to the brain

Brain - Glucose use / stores - Neurotransmitter synthesis / release - others ?

Other plasma biomarkers - lipids - PAI-1, leptin.. And whole-body markers - weight

Postprandial

glycaemic

response

Liver uptake output

Appearance in blood

Pancreas

Carbo-

hydrate

quality

evaluation

Appearance in portal blood

Clinical

studies Appearance

rate

of glucose

Clinical

studies

In vitro

Postprandial

insulinaemic

response

Clinical

studies

The beneficial effects of slowly digestible starch

demonstrated with Belvita Breakfast

• Several clinical studies have tested the

metabolic impacts of a breakfast based

on Belvita Breakfast rich in SDS and a

breakfast based on extruded cereals

containing almost no SDS. The

isoenergetic breakfasts were similar in

terms of macronutrients and fibre so

that the only difference related to the

content was the level of SDS of the

cereal food.

• The results showed that Belvita

Breakfast rich in SDS, when consumed

as part of a breakfast, provides a

regular and continuous appearance of

glucose in the blood, resulting in

moderate glycaemic and insulinaemic

responses after meal.

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Isotope labelling

showed a rate of

appearance of

exogenous glucose

(RaE) significantly

more moderate and

stable throughout the

morning.

Glycaemic response

and inulinaemic

response after

ingestion of a

breakfast with Belvita

Breakfast Biscuits

rich in Slowly

Digestible Starch and

a breakfast with

extruded cereals (low

in Slowly Digestible

Starch) average

values SEM, n=16)

About Belvita Breakfast Belvita Breakfast biscuits are

• Rich in cereals, containing on average

64%

• A source of whole grain

• A source of fibre (at least 3g/100g)

• Quality fats with less than 35% of the

fat made of saturated fatty acids, no

hydrogenated fats, virtually zero TFA

• Contains vitamins and minerals

• Contain high levels SDS

• Portion controlled, convenient, tasty

• When eaten with a portion of fruit, dairy

and a tea or coffee, contributes to a

balanced breakfast

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What makes Belvita Breakfast different?

• An adapted nutritional profile –

designed to meet nutritional criteria

specifically adapted for breakfast

• Slowly digestible starch released

regularly and continuously throughout

the morning

• A moderate glycaemic and insulinaemic

response after breakfast

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• Eating a balanced breakfast is a marker for a healthy lifestyle1,2,3,4,5

• It is not only having breakfast that is important but also its nutritional

composition

• Carbohydrates play a key role as part of breakfast, refuelling the

body with energy after the over-night fasting period

• Carbohydrates differ in quality and the manufacturing process has a

crucial influence on the metabolic effects the carbohydrates may

have

• Breakfasts that include cereal food rich in SDS such as Belvita

Breakfast, could be a delicious option for a balanced breakfast

Overview

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