Traditional English fryup is ditched as Brits opt for continental carb fuelled breakfasts

Published: 25 May 2005

Five times more Brits are opting for a nutritious carbohydrate-based breakfast of toast and cereal than a traditional English fry up of eggs and bacon, suggesting that people are finally realising the benefits of sensible eating over faddy diets, and are going 'back to basics'.

The research, released today (23rd May 2005) by the Grain Information Service (GIS), assessed the population's breakfast eating habits and found that despite leading busy lives and having to rush to work in the morning, almost three quarters (71.5%) of people do manage to eat breakfast. This suggests that faddy diets such as Atkins are well and truly over, with people realising that a sensible eating plan, teamed with exercise, is the best way to maintain a healthy weight and keep energy levels topped up.

The survey also revealed that:

• Over a third (36.7%) of people claimed that eating breakfast gives them more energy
• A quarter (25%) of 18-24 year olds said they never eat breakfast, compared to less than ten percent of those over 35 year old
• Almost half (42%) of those who never eat breakfast say it is because they don't have time

Eating breakfast has long been shown to have a number of significant benefits. Not only does eating breakfast boost your health, by giving you a head start on your body's daily vitamin and mineral needs and helping control hunger pangs, it can also boost your brain and energy levels making you alert in the morning. Research has also shown that eating breakfast improves mood & performance, making you less stressed and happier.

Catherine Collins, Chief Dietician at St George's Hospital said: "It's great that more and more people are becoming aware of the many benefits of eating breakfast. This research shows that healthy eating messages are getting through and the trend for faddy dieting is in decline. Initiatives such as 5 A DAY and healthy food in schools have all contributed to a reversal in eating habits.

"A cooked breakfast is fine once in a while as a treat, but on a regular basis, a healthy complex carb, low fat breakfast provides the energy you need to start the day.  It looks like people are finally realising that "yo yo" dieting is out, and a more sensible approach to eating is 'in'. There are still lots of people, however, who are not managing to fit breakfast into their busy schedules. Keeping a box of cereal at work, or getting up ten minutes earlier to eat breakfast means people can get the healthy start to the day they need."

Donna Dawson, psychologist said: "It is a known nutritional fact that breakfast is the most important meal of the day, not only for fuelling our bodies, but for improving our mood. Research shows over and over again that people who continually miss breakfast - such as teenagers - admit to feeling tired and sluggish at school or work, which in turn affects their concentration and productivity levels. However, just as important is the fact that breakfast-skippers are more likely to be grumpy and irritable, which can affect their relationships as well as their work. A healthy, filling breakfast puts you in the best frame of mind to get the most out of your day, allows you to put your best foot forward, and keeps relationships as well as your social image positive and intact."

A complex carbohydrate, low fat breakfast, such as cereal or toast can make an important nutritional contribution to the diet by preparing the body physically and mentally for the day ahead, and providing the energy you need to keep going until lunchtime.
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Notes to editors:

• The Grain Information Service (GIS) survey was carried out by Kember Associates. 1,002 people across Great Britain aged 18 + were questioned. Regional, age and socio-demographic quotas were set in order to obtain a nationally representative sample
• GIS is an industry collective set up to deal with generic issues concerning wheat products. For more information about the Grain Information Service visit www.wheatintolerance.co.uk
• The Flour Advisory Bureau (FAB) is the central source of information for all matters relating to flour and bread

How to find a qualified specialist in diet and nutrition:

• A registered nutritionist carries the letters Rnutr (Registered Nutritionist) or RPHNutr (Registered Public Health Nutritionist) after their name, which symbolises that they are registered by the Nutrition Society. Registered members require a degree level qualification in nutrition (or closely related subject) plus a minimum of three years experience as a nutritionist
• All practicing dieticians must be state registered and will have the letters SRD after their name
• Dieticians tend to work for the NHS, give dietary advice for specific health
  problems such as diabetes or obesity, and are usually accessed through your
  GP
• Nutritionists tend to be involved in public health and the scientific study of nutrition, so not all offer individual consultations. A list of members can be seen at www.nutsoc.org.uk