不吃早餐会增加患慢性炎症性疾病的风险。本研究旨在以高敏 C 反应蛋白 (hs-CRP) 作为标记物，探讨早餐饮食习惯与炎症之间的关联。 总共 4,000 名无心肌梗塞、心绞痛、中风病史的韩国成年男性，糖尿病、类风湿性关节炎、癌症或当前吸烟都包括在内。使用2016-2018年韩国国民健康和营养检查调查的数据进行分析。早餐消费的频率是通过饮食调查部分的问卷项目进行评估的，该问卷项目询问参与者过去一年中每周的早餐消费习惯。参与者被分为两组，即“每周0-2次早餐”和“每周3-7次早餐”；通过血液测试测量 hs-CRP 浓度。比较“不经常吃早餐（每周 0-2 份早餐）”和“经常吃早餐（每周 3-7 份早餐）”组，发现平均 hs-CRP即使在调整了年龄、体重指数、体力活动、饮酒量、收缩压、降压药物、空腹血糖和甘油三酯之后，“不经常吃早餐”组的 Hs-CRP 值仍显着较高（平均 hs-CRP：经常吃早餐）早餐摄入量，1.36±0.09 mg/L；不经常吃早餐，1.17±0.05 mg/L；P 值=0.036）。较少吃早餐与 hs-CRP 水平升高相关。为了更深入地了解早餐在慢性炎症性疾病一级预防中的作用，需要进一步开展大规模研究，纳入调整后的日常饮食模式以及食物质量和数量的测量。

Skipping breakfast is associated with an increased risk of chronic inflammatory diseases. This study aimed to examine the association between breakfast-eating habits and inflammation, using high-sensitivity C-reactive protein (hs-CRP) as a marker.A total of 4,000 Korean adult males with no history of myocardial infarction, angina, stroke, diabetes, rheumatoid arthritis, cancer, or current smoking were included. Data from the 2016-2018 Korea National Health and Nutrition Examination Survey were used for analysis. The frequency of breakfast consumption was assessed through a questionnaire item in the dietary survey section asking participants about their weekly breakfast consumption routines over the past year. Participants were categorized into two groups, namely "0-2 breakfasts per week" and "3-7 breakfasts per week"; hs-CRP concentrations were measured through blood tests.Comparing between the "infrequent breakfast consumption (0-2 breakfasts per week)" and "frequent breakfast consumption (3-7 breakfasts per week)" groups, the mean hs-CRP was found to be significantly higher in the "infrequent breakfast consumption" group, even after adjusting for age, body mass index, physical activity, alcohol consumption, systolic blood pressure, blood pressure medication, fasting blood glucose, and triglycerides (mean hs-CRP: frequent breakfast consumption, 1.36±0.09 mg/L; infrequent breakfast consumption, 1.17±0.05 mg/L; P-value=0.036).Less frequent breakfast consumption was associated with elevated hs-CRP levels. Further large-scale studies incorporating adjusted measures of daily eating patterns as well as food quality and quantity are required for a deeper understanding of the role of breakfast in the primary prevention of chronic inflammatory diseases.