Breakfast Consumption by U.S. Adults: What We Eat in America, NHANES 2017 - March 2020

Authors: Sebastian, Rhonda; Hoy, M Katherine; Murayi, Theophile; Goldman, Joseph; Moshfegh, Alanna

Submitted to: Worldwide Web Site: Food Surveys Research Group
Publication Type: Research Technical Update
Publication Acceptance Date: 4/1/2024
Publication Date: 4/30/2024
Citation: Sebastian, R.S., Hoy, M.K., Murayi, T., Goldman, J.D., Moshfegh, A.J. 2024. Breakfast Consumption by U.S. Adults: What We Eat in America, NHANES 2017 - March 2020. Worldwide Web Site: Food Surveys Research Group. Available: https://www.ars.usda.gov/nea/bhnrc/fsrg/wweia/dbrief.

Interpretive Summary: Breakfast has often been referred to as the most important meal of the day. Current information about breakfast is lacking. Using data from What We Eat in America (WWEIA), the dietary interview component of NHANES 2017 - March 2020, we examined breakfast. We identified who consumes it, its contributions to energy and nutrient intakes, and common food and beverage choices at this meal. We found that 85% of adults aged 20 years and older consume breakfast on any given day. The likelihood of eating breakfast does not vary by gender but is higher among older adults (60+ years) and lower among non-Hispanic Black adults and those adults in the lowest category of family income. About one in five adults obtains 30% or more of their total daily energy intake from breakfast. Adults who consume breakfast on the intake day have higher intakes of energy, protein, fat, saturated fat, dietary fiber, and many vitamins and minerals but lower intake of added sugars as compared to those who do not eat breakfast. For consumers, breakfast provides 21% of daily energy intake and comparable amounts of most nutrients studied. However, it accounts for 30% of total intake of vitamins A, folate, and iron (30% of each), 42% of vitamin D and 51% of caffeine. The food category most consumed at breakfast is grain products (e.g., bread, hot- and ready-to-eat- cereals) and the most consumed beverage is coffee. This latest information about breakfast consumption can inform food manufacturers, restaurants, dietitians, nutritionists, and consumers about its considerable role in the diets of U.S. adults.

Technical Abstract: Intake of breakfast has been related to more favorable nutrient intakes and higher diet quality. Conversely, habitually skipping breakfast has been associated with higher risk of non-communicable chronic diseases, including obesity, type 2 diabetes, and cardiovascular disease. However, up-to-date, comprehensive characterization of breakfast consumption among U.S. adults is lacking. One day of dietary intake data from 7,707 adults aged 20 years and over in What We Eat in America, NHANES 2017 - March 2020, the most recent nationwide dietary intake data available, was analyzed. Breakfast was self-defined by the respondent. Two-tailed t-tests were used to compare percentages of adults (all and by gender) consuming breakfast by age, race/ethnicity, family income, and to compare nutrient intakes by breakfast consumption status. On any given day, 85% of American adults eat breakfast. Whereas prevalence does not differ by gender, a significantly higher percentage of adults (60+ years) consume breakfast versus those <60 years (p<0.001). Non-Hispanic Black adults are less likely to consume breakfast relative to other race/ethnic groups, as are those in the lowest category of family income relative to those in higher family income categories. Compared to individuals who do not consume breakfast (non-consumers), breakfast consumers have significantly higher intakes of energy and most macronutrients, vitamins, and minerals analyzed. Breakfast occasions contribute 21% of adult consumers’ total intake of energy and 30% of vitamins A, folate, and iron, 42% of vitamin D, and 51% of caffeine intake. The food category most consumed at breakfast is grain products (e.g., bread, hot- and ready-to-eat- cereals) and the most consumed beverage is coffee. Most U.S. adults consume breakfast. Modifying choices at this meal could lead to meaningful improvements in dietary intake of food groups and nutrients.