Breakfast, lunch and dinner among adolescents: A comparison between meals with and without sugar-sweetened beverages

INTRODUCTION. Sugar-sweetened beverages (SSBs) have been associated with higher energy intake and poorer diet. The objective of this study is to examine consumption patterns in meals with and without SSB.

METHODS. Cross-sectional data of single diet record among adolescents (n=7613, 51% girls, 10-19 years-old) from the 2008-9 Brazilian National Dietary Survey was assessed. SSBs include soft drinks, juices and ready-to-drink teas. Occasions during breakfast, lunch and dinner were grouped by the presence of SSB. Energy intake and energy density of each occasion were calculated excluding beverage calories. Occasions were classified by the consumption of fruits, vegetables and junk food. Groups with and without SSB were compared using Student t-tests (continuous variables) and tests of proportions (frequencies of categorical variables).

RESULTS. Breakfast, lunch and dinner occasions (n=27,185) represented 84.7% (CI95% 84.3-85.1) of total energy intake. SSB mean intake was 281 mL (SD 119)/113 kcal (SD 55). Occasions without SSB had higher mean energy intake than with SSB during breakfast (296 vs 242 kcal, p<0.01) and lower during lunch (550 vs 590 kcal, p<0.01). Energy density was lower among occasions without SSB than with SSB during breakfast (1.5 vs 2.6 kcal/g, p<0.01) and dinner (1.6 vs 2.0 kcal/g, p<0.01). Frequency of fruit consumption was higher and of junk food was lower among occasions without SSB than with SSB.

DISCUSSION. During breakfast and dinner, intake of SSB was associated with less healthy diet. Significant differences in the SSB intake pattern should be considered when targeting interventions seeking improvement in adolescent food habits.