Breakfast may help cut diabetes risk

Study shows daily breakfast eaters were less likely to develop Type 2 diabetes or gain stomach fat.

A new study shows that people who eat breakfast every day are less likely to become obese, develop Type 2 diabetes, or gain stomach fat.

Researcher Andrew Odegaard, PhD, MPH, of the University of Minnesota School of Public Health says having breakfast just four to six times a week may help. The study included more than 5,000 men and women. None had Type 2 diabetes when they entered the study.

Seven years into the study, they filled out diet questionnaires that included a question asking how many times a week they ate breakfast. They were followed for an average of 18 years.

People who ate breakfast daily fared best. Compared to people who ate breakfast three or fewer times per week, they were:

  • 34% less likely to develop Type 2 diabetes
  • 43% less likely to become obese
  • 40% less likely to develop fat around the tummy (abdominal obesity)

Read more

More From FoodService Director

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

FSD Resources