Los Angeles,
09:00 AM

TODAY: Cardiologists Reveal What They Eat for Breakfast and the Foods They Avoid

TODAY recently interviewed Susan Cheng, MD, MPH, director of the Institute for Research on Healthy Aging in the Department of Cardiology at the Smidt Heart Institute, about the best foods for a balanced breakfast.

To make the most of breakfast—widely believed to be the most important meal of the day—choose foods that are heart healthy, easy to prepare and varied, said Cheng, the Erika J. Glazer Chair in Women’s Cardiovascular Health and Population Science at Cedars-Sinai.

Cheng recommended planning ahead by stocking the fridge with jars of overnight oats mixed with chia seeds soaked in nondairy milk and topped with dried or frozen fruit, nuts, and/or seeds. She also suggested a fiber-packed smoothie or a shake made from blended whole vegetables and fruits.

To minimize health problems, Cheng cautioned against eating pastries—bakery muffins, danishes, donuts and croissants—because they are high in fat, sugar and refined carbs. She also recommended reserving traditional breakfast foods—such as eggs, pancakes and waffles—for occasional weekend brunches. The same is true for bacon, which though unhealthy, still has psychosocial and mental health benefits, Cheng said. “It almost pains me to say that, as a cardiologist,” she told TODAY.

Cheng emphasized the importance of regularly eating a healthy breakfast, especially for people who don’t feel hungry and who skip morning meals. “For the most part, people do benefit from having something in the morning,” she told TODAY. “They find that they get off to a good start and feel better, healthier and more energetic over the course of the day.”

Click here to read the complete story on TODAY.