The high-fat breakfast results were compared with those taken from high-carb breakfasts. Twenty-nine sedentary men and women aged 55 to 75 were randomly assigned one of the two. The high-fat breakfast consisted of 35% carbohydrates, 20% protein, and 45% fat, while the high-carb breakfast was composed of 60% carbohydrates, 20% protein, 20% fat. The participants ate their breakfasts for four weeks straight while maintaining a "neutral" lunch and dinner. "The data from this investigation provide evidence that a high-fat breakfast results in higher fat oxidation over the next 24 hours," the study's author wrote. This is important because fat oxidation is the key to achieving weight loss and wellness.
Further than that, high-carb breakfasts could contribute to serious diseases and dysfunctions. "When analyzing the contribution of macronutrient composition to health outcomes, it is well recognized that high-carbohydrate diets have been associated with central obesity, hypertension, dyslipidemias, oxidative stress, and inflammation, factors associated with metabolic syndrome, insulin resistance, and type 2 diabetes. The current research further reinforces the metabolic dysregulations caused by high-carbohydrate diets by demonstrating that consuming such diets for breakfast leads to decreased fat oxidation." In other words, step away from the bagel, people.