The intake of ready to eat cereals in breakfast is associated with fewer intakes of 24 h unsaturated fats but not of fruits, vegetables or fiber in Mexican children

Abstract

IntroductionThe consumption of Ready to eat cereal (RTEC) at breakfast has been associated with a better dietary habits and healthy life styles.ObjectiveTo describe the macronutrient intake, food consumed with breakfast and healthy lifestyles in Mexican children by category of RTEC: Breakfast RTEC, Non‐RTEC breakfast and breakfast skippers (BS).MethodsDietary data were collected from a 24h recall. We examined fruits and vegetables, fiber, saturated and unsaturated fat intakes, screen time, and physical activity. Statistical analyses were adjusted by the survey design.ResultsPreschoolers (11.5%), scholars (10.2%) and adolescents (5.7%) had RTEC breakfast. The foods most frequently consumed with RTEC were milk sugar and fruit. No differences between adequacy of fruits, vegetable and fiber were found by RTEC categories. The 24 h intake of saturated (20.5g vs 17.8g, p<0.05) or unsaturated fats (28.3 vs 23.9 g, p<0.05) was greater in preschoolers breakfasting non‐RTEC than those eating RTEC or non‐breakfast. The 24h intakes of unsaturated fats was lower in scholar girls (35.5 g vs 39.3 g & 41.8g, p<0.05) and adolescents (40.0g vs 45.5g, & 52.0g respectively, p<0.05) RTEC consumers thannon‐RTEC or BS individuals. Adolescents that had breakfastcomparedwith non‐RTEC or BS individuals had the same physical activity and less screen time.ConclusionThe RTEC intake is associated with fewer intakes of 24 h fat intakes, without differences in the intake of fruits, vegetables, fiber, physical activity and screen time.