Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City

Sámano, Reyna; Hernández-Chávez, Carmen; Chico Barba, Laura Gabriela; Córdova-Barrios, Armando; Morales Del Olmo, Mayela; Sordo-Figueroa, Hortensia; Hernández, Miguel; Merino-Palacios, Carmen; Cervantes-Zamora, Lucero; Martínez-Rojano, Hugo

doi:10.3390/ijerph16152671

Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City

Journal

International Journal of Environmental Research and Public Health

ISSN

1660-4601

Date Issued

2019

Author(s)

Sámano, Reyna

Hernández-Chávez, Carmen

Chico Barba, Laura Gabriela

Facultad de Ciencias de la Salud - CampCM

Córdova-Barrios, Armando

Morales Del Olmo, Mayela

Sordo-Figueroa, Hortensia

Hernández, Miguel

Merino-Palacios, Carmen

Cervantes-Zamora, Lucero

Martínez-Rojano, Hugo

Type

text::journal::journal article

DOI

10.3390/ijerph16152671

URL

https://scripta.up.edu.mx/handle/20.500.12552/2088

Abstract

Skipping breakfast might have an impact on cognitive functions, such as interference, which is a basic capacity of executive functions that denotes the possibility of controlling an automated response. This study aimed to analyze the association between nutritional quality of breakfast and cognitive interference in a sample of university students. A cross-sectional study was conducted, a total of 422 students between 18 and 25 years participated. Cognitive interference was assessed with the Stroop Test. Breakfast was assessed with a questionnaire assigning a score for each serving of each food group that was consumed. Logistic regression models were performed. The performance in cognitive tasks was slower in those who had a poor breakfast (32.9 ± 6 vs 29.3 ± 6 s, p < 0.050). Poor cognitive interference was greater in students with poor breakfast (53% versus 23%, p = 0.001). A slower word reading was associated with skipping vegetables (OR: 2.78, 95% CI: 0.09–2.13), and cereals (OR: 1.70, 95% CI: 1.03–2.81). Wrong color identification was associated with skipping fruits (OR: 1.55, 95% CI: 1.43–1.99) and animal protein sources (OR: 1.63, 95% CI: 1.07–2.49). Skipping fat-rich cereals was a protector factor (OR: 0.55, 95% CI: 0.36–0.85). Difficulty in the ability to inhibit interference was associated with skipping vegetables (OR: 2.72, 95% CI: 1.25–4.80) and cereals (OR: 2.65, 95% CI: 1.28–4.68). The nutritional quality of breakfast was associated with the time spent answering the Stroop test, but not with cognitive interference. © 2019 by the authors. Licensee MDPI, Basel, Switzerland.