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Association between Frequency of Breakfast Consumption and Insulin Resistance Using Triglyceride-Glucose Index: A Cross-Sectional Study of the Korea National Health and Nutrition Examination Survey (2016–2018)

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  • Hye Jin Joo

    (Department of Public Health, Graduate School, Yonsei University, Seoul 03722, Korea
    Institute of Health Services Research, Yonsei University, Seoul 03722, Korea)

  • Gyu Ri Kim

    (Institute of Health Services Research, Yonsei University, Seoul 03722, Korea
    Department of Preventive Medicine, Yonsei University College of Medicine, Seoul 03722, Korea)

  • Eun-Cheol Park

    (Institute of Health Services Research, Yonsei University, Seoul 03722, Korea
    Department of Preventive Medicine, Yonsei University College of Medicine, Seoul 03722, Korea)

  • Sung-In Jang

    (Institute of Health Services Research, Yonsei University, Seoul 03722, Korea
    Department of Preventive Medicine, Yonsei University College of Medicine, Seoul 03722, Korea)

Abstract

Diabetes mellitus is an important chronic disease causing economic and social burden. Insulin resistance is a determinant of diabetes, and regular eating patterns are an important factor in blood sugar control. This study investigated the association between breakfast frequency and the risk of increased insulin resistance in Koreans. Data for 12,856 participants without diabetes in the 2016–2018 Korea National Health and Nutrition Examination Survey were analyzed. Insulin resistance was assessed using the triglyceride-glucose (TyG) index, while the median TyG index value was used to define higher (≥8.5) vs. lower (<8.5) insulin resistance. Association between breakfast frequency and risk of increased insulin resistance was investigated using multiple logistic regression. Compared with those who had regular breakfast 5–7 times per week, the odds ratios (95% confidence intervals) of individuals who did not eat breakfast were the highest at 1.42 (95% CI = 1.24–1.64, p ≤ 0.0001). Those who had breakfast 1–4 times per week had an odds ratio of 1.17 (95% CI = 1.03–1.32, p = 0.0153). We found that a lower weekly breakfast consumption was associated with a higher risk of insulin resistance in Koreans. Promoting the benefits of breakfast can be an important message to improve the health of the population.

Suggested Citation

  • Hye Jin Joo & Gyu Ri Kim & Eun-Cheol Park & Sung-In Jang, 2020. "Association between Frequency of Breakfast Consumption and Insulin Resistance Using Triglyceride-Glucose Index: A Cross-Sectional Study of the Korea National Health and Nutrition Examination Survey (2," IJERPH, MDPI, vol. 17(9), pages 1-13, May.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:9:p:3322-:d:356268
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    References listed on IDEAS

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    1. Zhongyu Ren & Jianhua Cao & Peng Cheng & Dongzhe Shi & Bing Cao & Guang Yang & Siyu Liang & Fang Du & Nan Su & Miao Yu & Chaowei Zhang & Yaru Wang & Rui Liang & Liya Guo & Li Peng, 2020. "Association between Breakfast Consumption and Depressive Symptoms among Chinese College Students: A Cross-Sectional and Prospective Cohort Study," IJERPH, MDPI, vol. 17(5), pages 1-10, February.
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    Cited by:

    1. Jozaa Z. AlTamimi & Naseem M. Alshwaiyat & Hana Alkhalidy & Nora A. AlFaris & Nora M. AlKehayez & Reham I. Alagal, 2022. "Breakfast Skipping among a Multi-Ethnic Population of Young Men and Relationship with Sociodemographic Determinants and Weight Status," IJERPH, MDPI, vol. 19(5), pages 1-11, March.
    2. María Dolores Salas-González & María del Carmen Lozano-Estevan & Aránzazu Aparicio & Laura M. Bermejo & Viviana Loria-Kohen & Rosa M. Ortega & Ana M. López-Sobaler, 2023. "Breakfast Quality and Insulin Resistance in Spanish Schoolchildren: A Cross-Sectional Study," IJERPH, MDPI, vol. 20(2), pages 1-18, January.

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