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A study of young people in Hong Kong found that individuals with higher levels of depressive symptoms and those prone to impulsive reactions were slightly more likely to skip breakfast. Breakfast skipping was also associated with anxiety, but the strength of this association was negligible. The research was published in Frontiers in Psychiatry.
Breakfast is the first meal of the day, typically eaten in the morning after a night’s sleep. People around the world eat different foods for breakfast depending on culture, tradition, and availability. In many Western countries, breakfast includes eggs, toast, cereal, fruit, or yogurt. In East Asia, breakfast often consists of rice, soup, pickled vegetables, or steamed buns. Some people prefer a light breakfast like a smoothie or coffee, while others opt for a hearty meal.
Breakfast is considered important because it helps replenish energy and provides essential nutrients after a long overnight fast. Studies have shown that eating breakfast can improve concentration, memory, and academic performance in children. It may also help regulate metabolism and support healthy weight management. Skipping breakfast has been associated with an increased risk of overeating later in the day and poorer overall diet quality. For many, breakfast is also a time to begin the day with a moment of calm or connection with family.
Study author Stephanie Ming Yin Wong and her colleagues aimed to explore patterns of breakfast consumption among youth in Hong Kong and to investigate the associations between breakfast skipping, impulsivity, and symptoms of depression and anxiety.
They analyzed data from the Hong Kong Youth Epidemiological Study of Mental Health (HK-YES), the first territory-wide household-based mental health study in Hong Kong specifically targeting young people aged 15 to 24. Data were collected between 2019 and 2022. Fifty-eight percent of participants were female.
This analysis included data from 3,154 participants, with an average age of 20 years. Participants answered questions about their breakfast habits and completed assessments of impulsivity (using the Barratt Impulsiveness Scale–11), depressive symptoms (Patient Health Questionnaire–9), anxiety symptoms (Generalized Anxiety Disorder Scale–7), and overall functioning (measured by self-reported productivity loss due to mental health problems and an interviewer-rated Social and Occupational Functioning Assessment Scale).
Results showed that 85% of participants consumed breakfast either daily or intermittently, while 15% regularly skipped breakfast. Individuals who skipped breakfast tended to be slightly more impulsive, particularly in terms of attentional control and self-control. They also reported slightly more severe depressive symptoms and marginally higher anxiety symptoms. Compared to peers who ate breakfast, those who skipped it reported just under one additional day of reduced productivity per month and slightly poorer social and occupational functioning.
“Breakfast skipping is associated with elevated depressive symptoms in young people, with impaired attentional control being an important mechanism in this relationship. Encouraging young people to build regular breakfast habits may be incorporated as part of future lifestyle interventions for mental disorders and be further emphasized in public health policies,” the study authors concluded.
The study sheds light on the links between breakfast-related habits and mental health. However, it should be noted that the reported associations were all very weak and detectable only because the sample was very large. Additionally, the study was exclusively conducted on residents of Hong Kong. Results on other cultural groups may differ.
The paper, “Breakfast skipping and depressive symptoms in an epidemiological youth sample in Hong Kong: the mediating role of reduced attentional control,” was authored by Stephanie Ming Yin Wong, Olivia Choi, Yi Nam Suen, Christy Lai Ming Hui, Edwin Ho Ming Lee, Sherry Kit Wa Chan, and Eric Yu Hai Chen.