Prospective study of ready-to-eat breakfast cereal consumption and cognitive decline among elderly men and women

被引：0
|
作者：
H. Wengreen
C. Nelson
R. G. Munger
C. Corcoran
机构：
[1] Utah State University,
来源：
The journal of nutrition, health & aging | 2011年 / 15卷
关键词：
Diet; breakfast cereal; cognitive decline;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：202 / 207
页数：5
相关论文
共 46 条
  • [1] Prospective study of ready-to-eat breakfast cereal consumption and cognitive decline among elderly men and women
    Wengreen, H.
    Nelson, C.
    Munger, R. G.
    Corcoran, C.
    JOURNAL OF NUTRITION HEALTH & AGING, 2011, 15 (03): : 202 - 207
  • [2] Evening ready-to-eat cereal consumption contributes to weight management
    Waller, SM
    Vander Wal, JS
    Klurfeld, DM
    McBurney, MI
    Cho, S
    Bijlani, S
    Dhurandhar, NV
    JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2004, 23 (04) : 316 - 321
  • [3] Consumption of Ready-to-Eat Cereal in Canada and Its Contribution to Nutrient Intake and Nutrient Density among Canadians
    Vatanparast, Hassan
    Islam, Naorin
    Patil, Rashmi Prakash
    Shamloo, Arash
    Keshavarz, Pardis
    Smith, Jessica
    Chu, Luan Manh
    Whiting, Susan
    NUTRIENTS, 2019, 11 (05):
  • [4] Increased plasma homocyst(e)ine after withdrawal of ready-to-eat breakfast cereal from the diet:: Prevention by breakfast cereal providing 200 μg folic acid
    Malinow, MR
    Duell, PB
    Irvin-Jones, A
    Upson, BM
    Graf, EE
    JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2000, 19 (04) : 452 - 457
  • [5] Acute Effect of Oatmeal on Subjective Measures of Appetite and Satiety Compared to a Ready-to-Eat Breakfast Cereal: A Randomized Crossover Trial
    Rebello, Candida J.
    Johnson, William D.
    Martin, Corby K.
    Xie, Wenting
    O'Shea, Marianne
    Kurilich, Anne
    Bordenave, Nicolas
    Andler, Stephanie
    van Klinken, B. Jan Willem
    Chu, Yi-Fang
    Greenway, Frank L.
    JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2013, 32 (04) : 272 - 279
  • [6] Top Food Sources Contributing to Vitamin D Intake and the Association of Ready-to-Eat Cereal and Breakfast Consumption Habits to Vitamin D Intake in Canadians and United States Americans
    Hill, Kathleen M.
    Jonnalagadda, Satya S.
    Albertson, Ann M.
    Joshi, Nandan A.
    Weaver, Connie M.
    JOURNAL OF FOOD SCIENCE, 2012, 77 (08) : H170 - H175
  • [7] Ready-to-Eat Food Environments and Risk of Incident Heart Failure: A Prospective Cohort Study
    Xue, Qiaochu
    Li, Xiang
    Ma, Hao
    Wang, Xuan
    Heianza, Yoriko
    Qi, Lu
    CIRCULATION-HEART FAILURE, 2024, 17 (03) : E010830
  • [8] Consumption of ready-to-eat cereal is inversely associated with body mass index in 6-13 years old Chilean schoolchildren
    Castillo Valenzuela, Oscar
    Liberona Zuniga, Jessica
    Dominguez de Landa, Angelica
    Thielecke, Frank
    Mondragon M, Mary
    Rozowski Narkunska, Jaime
    Cruchet Munoz, Sylvia
    NUTRICION HOSPITALARIA, 2015, 32 (05) : 2301 - 2308
  • [9] Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends
    Enwere, NJ
    Ntuen, IG
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2005, 56 (01) : 35 - 44
  • [10] Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory
    Perron, Julie
    Pomerleau, Sonia
    Gagnon, Pierre
    Gilbert-Moreau, Joseane
    Lemieux, Simone
    Plante, Celine
    Paquette, Marie-Claude
    Labonte, Marie-Eve
    Provencher, Veronique
    PUBLIC HEALTH NUTRITION, 2021, 24 (09) : 2397 - 2404
12345