Food perception at lunchtime does not depend on the nutritional and perceived characteristics of breakfast (vol 69, pg 628, 2017)

Breakfast consumption can entail nutritional advantages positively affecting food choices.\r\nThis study investigated the effect of minor changes in breakfast composition on the perceived\r\nattributes of foods, both at breakfast and at lunchtime. Four breakfasts were defined considering\r\nnutritional and perceptual factors. Three breakfasts varied just for a single cereal-based\r\nchocolate-containing food item, while a control breakfast mimicked fasting conditions. Breakfast\r\nperception was assessed before and after consumption. Subjects rated breakfast energy content\r\non the basis of single items, while judged breakfast healthiness as a whole, suggesting that the\r\ncombination of different ingredients can modify the perceived health value of foods. Additionally,\r\n4 h after breakfast, a perceptual evaluation of lunch-related food images was performed, without\r\ndifferences among breakfasts. This study extends current knowledge on the relationship between\r\nsubjective perceptual attributes and objective energy value and food composition, as well as on\r\nbreakfast impact on food perception at lunchtime.