Breakfast Cereal Consumption Research Articles

Exposure to mycotoxins from the consumption of corn-based breakfast cereals in the United Arab Emirates

Corn-based breakfast cereals, known as cornflakes, have become a common breakfast choice worldwide, recognized for their convenience and versatility. However, mycotoxins can contaminate these products, adversely affecting human health. This study assessed the occurrence of major mycotoxins (AFB1, OTA, DON, ZEA, and FUM) in cornflake stock-keeping units (SKUs) marketed in the United Arab Emirates (UAE). It also evaluated the effect of different independent variables (country of origin, temperature on the production day, storage time, presence of chocolate, bran, and nut ingredients) and estimated the exposure levels of the UAE population to these mycotoxins and the associated risk factors. Seventy-six distinct cornflake SKUs were identified through a market screening and tested for mycotoxins using the Enzyme-Linked Immunosorbent Assay (ELISA) technique. AFB1, OTA, ZEA, FUM, and DON were detected in 23.7, 48.7, 27.6, 9.2 and 88.2% of the samples, respectively. The mean concentrations among positive samples were 2.0, 1.0, 10.14, 584.9, and 90.6 μg/kg, respectively. Except for AFB1, the average mycotoxin levels in samples were below the established limits by the European Union (EU). Among positive samples, none exceeded the US FDA limits for all mycotoxins, and only one exceeded the CODEX limit for FUM. On the other hand, four (5.3%), one (1.3%), one (1.3%), and one (1.3%) SKU exceeded EU limits for AFB1, OTA, FUM, and ZEA, respectively. The country of origin (developing vs. developed countries) exhibited a significant effect on AFB1 presence (p < 0.0001). Furthermore, higher temperature on the production day was associated with significantly higher AFB1 occurrence (p = 0.009). Moreover, the presence of chocolate ingredient had a borderline significant effect on AFB1 (p = 0.05) and a significant effect on OTA (p = 0.002), with higher percentages observed in SKUs containing chocolate. However, no significant effects were found for storage time or the presence of bran and nut ingredients in the cornflakes. On the other hand, the HQ values were below 1 for all mycotoxins, indicating low risk. MoE values exceeded 10,000 among regular cornflake consumers, except for FUM, suggesting minimal risk. Liver cancer risk was 0.0032 cases per 100,000 people per year. Weekly OTA exposure was 0.133 ng/kg BW, below PTWI (Provisional Tolerable Weekly Intake).

Dietary and Physical Activity Habits of Children and Adolescents before and after the Implementation of a Personalized, Intervention Program for the Management of Obesity.

Obesity in childhood and adolescence represents a major public health problem, mostly attributed to dietary and physical activity factors. We aimed to determine the dietary and physical activity habits of participants before and after the implementation of a personalized, multidisciplinary, lifestyle intervention program for the management of obesity in the context of the Horizon Research Project 'BigO: Big Data against Childhood Obesity'. Three hundred and eighty-six (n = 386) children and adolescents (mean age ± SD: 12.495 ± 1.988 years, 199 males and 187 females) participated in the study prospectively. Based on body mass index (BMI), subjects were classified as having obesity (n = 293, 75.9%) and overweight (n = 93, 24.1%) according to the International Obesity Task Force (IOTF) cut-off points. We implemented a personalized, multidisciplinary, lifestyle intervention program providing guidance on diet, sleep, and exercise, and utilized the BigO technology platform to objectively record data collected via a Smartphone and Smartwatch for each patient. Following the intervention, a statistically significant decrease was noted in the consumption of cheese, cereal with added sugar, savory snacks, pasta, and fried potatoes across both BMI categories. Also, there was an increase in daily water intake between meals among all participants (p = 0.001) and a reduction in the consumption of evening snack or dinner while watching television (p < 0.05). Boys showed a decrease in the consumption of savory snacks, fried potato products, and pasta (p < 0.05), an increase in the consumption of sugar-free breakfast cereal (p < 0.05), and drank more water between meals daily (p < 0.001). Our findings suggest that a personalized, multidisciplinary, lifestyle intervention improves the dietary habits of children and adolescents.

Effect of Cereal Consumption (Frugra®) on Autonomic Nervous System Function in Healthcare Workers Who Skip Breakfast.

In this study, we aimed to clarify the effects of breakfast intervention on autonomic nerve function in healthcare workers who skip breakfast. This cross-sectional, interventional study was conducted between January 2020 and December 2021. All participants were full-time healthcare workers who completed a self-administered questionnaire on fatigue and subjective symptoms and underwent noninvasive autonomic nerve function tests. "Skippers" were defined as individuals who ate breakfast <4 times per week, and "eaters" were those who ate breakfast >4 times per week. We introduced a cereal, Frugra (Calbee, Inc.), to skippers who opted for the breakfast intervention. Subsequently, they completed the questionnaire again and repeated the autonomic nerve function tests. Among 196 participants (age [mean±SD]: 29.8±7.8 y; 177 women and 19 men), 120 were categorized as skippers and 76 as eaters. In the skipper group, more participants were nurses, lived alone, and worked the night shift than in the eater group. The Chalder Fatigue Scale (CFS) score in the skipper group was higher than that in the eater group, although not significantly. Regarding autonomic nerve function, no significant differences were observed between the groups. In 50 skippers who opted for the breakfast intervention, the CFS score significantly decreased after 4 wk. Log low frequency and log coefficient of component variance total power significantly increased, whereas log high frequency increased, but not significantly, after the intervention. In conclusion, for healthcare workers who were breakfast skippers, the consumption of breakfast cereal reduced their fatigue level and improved their autonomic nervous system activity.

The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye

The aim of this study is to determine the acrylamide levels of corn chips, potato chips and breakfast cereals and to evaluate the acrylamide exposure level resulting from the consumption of these foods in terms of health risks. Firstly, the acrylamide levels of corn chips (n=19), potato chips (n=11), and breakfast cereals (n=20) were determined by liquid chromatography-tandem mass spectrometry. Then, the dietary acrylamide exposure resulting from chips and breakfast cereals consumption was calculated. Finally, dietary acrylamide exposure, target hazard quotient, the lifetime carcinogenic risk, and the margin of exposure approach values were calculated. The mean acrylamide levels of corn chips, potato chips, and breakfast cereals were 317±12, 3578±546, and 138±14 µg/kg, respectively. The mean acrylamide level of all chips was 1513±1876 µg/kg. The mean daily acrylamide exposure from the consumption of corn chips, potato chips, and breakfast cereals was calculated as 0.11±0.10, 1.28±0.58, and 0.08±0.06 µg/kg bw/day, respectively. The target hazard quotient values of acrylamide exposure from the consumption of corn chips, potato chips (except ketchup-flavored potato chips), and breakfast cereals are less than 1. However, the level of acrylamide exposure from the consumption of a total of 13 food samples−2 from corn chips, 10 from potato chips, and 1 from breakfast cereals−reaches alarming levels in terms of carcinogenic health risks. It is required that consumers reduce the frequency and amount of consumption of chips and breakfast cereals, especially potato chips. The results can serve as a guide for reducing exposure to acrylamide through chips and breakfast cereals consumption.

Innovations in Breakfast Cereal Incorporating Fruits and Vegetables: Enhancing Nutritional Profile and Sensory Characteristics: A Review

Consuming breakfast is essential as it provides energy for the upcoming day and facilitates the intake of vital nutrients. Studies indicate that individuals who have breakfast typically maintain healthier dietary patterns. Breakfast cereal consumption is related to diets high in vitamins and minerals and low in fat. Still, it is not associated with increased intakes of total energy or sodium or the risk of dental caries. Dietary guidelines emphasize the significance of breakfast cereals, particularly those rich in whole grains or cereal fiber, due to their high nutrient density, making them a valuable source of essential nutrients. Although many studies are cross-sectional, with few intervention trials, breakfast cereal consumption could indicate a holistic, healthy lifestyle. This paper aims to offer a concise overview of various breakfast cereals infused with fruits and vegetables, highlighting their nutritional value, texture, shelf life, and sensory attributes. It demonstrates the potential of incorporating fruits and vegetables to develop nutrient-rich breakfast cereals.

Adherence to the Mediterranean Diet and Its Influence on Anthropometric and Fitness Variables in High-Level Adolescent Athletes.

The objectives of the present research were to analyze adherence to the Mediterranean diet (AMD), to observe which variables most affect AMD, and to analyze whether AMD affects physical fitness and anthropometric parameters in high-level adolescent athletes. A total of 96 adolescent athletes in the under-16, under-18, and under-20 categories selected by the Athletics Federation of the Region of Murcia, of whom 47 were male (age = 18.31 ± 2.31 years old) and 49 female (age = 17.27 ± 1.44 years old), participated in this study. They completed the KIDMED questionnaire to discover their AMD, as well as an anthropometric and physical condition assessment. Results: The findings show that 61.45% had an excellent degree of AMD, 31.25% a moderate one, and 7.30% a poor one. The parameters that most conditioned AMD were the consumption of fruit, vegetables, nuts, legumes, fish, breakfast cereals, and dairy products (p = 0.011-0.000). AMD did not show significant differences in anthropometric characteristics and physical fitness (p = 0.057-0.996). Conclusions: The majority of high-level adolescent athletes have a moderate or excellent AMD. The degree of AMD seems to have no influence on physical fitness and anthropometric parameters in this population.

Relationships between Dietary Patterns and Erythropoiesis-Associated Micronutrient Deficiencies (Iron, Folate, and Vitamin B12) among Pregnant Women in Taiwan.

Globally, anemia affects 56 million pregnant women, especially women with a low household income. Functional erythropoiesis requires a constant supply of micronutrients, and the demands significantly increase during fetal development. This study aims to identify dietary patterns for preventing gestational erythropoiesis-associated micronutrient deficiencies (e.g., iron, folic acid, and vitamin B12). A Nationwide Nutrition and Health Survey in Pregnant Women, Taiwan (NAHSIT-PW), was conducted between 2017 and 2019. Data on baseline information, diet, anthropometrics, and blood biochemistry were collected during a prenatal visit. Dietary patterns were identified using a reduced rank regression (RRR). Erythropoiesis-related micronutrient deficiencies were defined as single, double, and triple micronutrient deficiencies of an iron deficiency, folate depletion, and a vitamin B12 deficiency. In total, 1437 singleton pregnancies aged ≥20-48 years were included in the analysis. Prevalences of normal nutrition, and single, double, and triple erythropoiesis-related micronutrient deficiencies were 35.7%, 38.2%, 18.6%, and 7.5%, respectively. Anemic pregnant women with a low household income had the highest prevalence rates of double (32.5%) and triple (15.8%) erythropoiesis-related micronutrient deficiencies. Dietary pattern scores were positively correlated with nuts and seeds, fresh fruits, total vegetables, breakfast cereals/oats and related products, soybean products, and dairy products but negatively correlated with processed meat products and liver, organs, and blood products. After adjusting for covariates, the dietary pattern had 29% (odds ratio (OR): 0.71; 95% confidence interval (CI): 0.055-0.091, p = 0.006)) and 43% (OR: 0.57; 95% CI: 0.41-0.80, p = 0.001)) reduced odds of having double and triple erythropoiesis-related micronutrient deficiencies for those pregnant women with a low household income. For those women with anemia, dietary patterns had 54% (OR: 046, 95% CI: 0.27-0.78) and 67% (OR: 0.33; 95% CI: 0.170.64) reduced odds of double and triple erythropoiesis-related micronutrient deficiencies. In conclusion, increased consumption of breakfast cereals and oats, nuts, and seeds, fresh fruits and vegetables, soybean products, and dairy products may protect women against erythropoiesis-related micronutrient deficiencies during pregnancy.

TRACE ELEMENTS IN BREAKFAST FLAKES - BENEFITS AND RISKS ASSOCIATED WITH THEIR CONSUMPTION

Introduction. Breakfast flakes, contrary to their name, are eaten not only for breakfast, but also as snacks between meals. Children are considered to be the main consumers of flakes, but adults are also eager to choose this type of products. Such a great interest in breakfast flakes is, among others, due to a wide product range, the ease of preparation, low price and high content of nutrients, including trace elements. The aim of this study was to analyze the content of trace elements in breakfast flakes in terms of benefits and risks for consumers. Eleven types of breakfast flakes purchased at a local retail store were the material for the study. The analyses were carried out using ICP-AES (inductively coupled plasma atomic emission spectrometry) and GF-AAS (atomic absorption spectrometry with electrothermal atomization in a graphite cuvette). Results and conclusions. The analysis showed that the average iron content in all the analyzed flakes was 62.8 mg/kg, and the richest source of this element were multi-cereal flakes. Oatmeal was characterized by the largest amounts of zinc, copper and manganese. It was also noted that the consumption of a portion of oatmeal provides 57 % of the daily requirement of manganese for men and almost 73 % for women. Based on the results obtained, it was also found that the consumption of breakfast cereals does not pose a health risk related to the exposure of consumers to the adverse effects of elements supplied to the body while consuming these products.

Adherence to the Mediterranean food pattern and sociodemographic factors in students of the 3rd cycle of basic education on Terceira Island, Azores, Portugal

The Mediterranean food pattern (MFP) has been identified as promoting health and preventing certain chronic diseases. The objective of this study was to determine the adherence to MFP in a sample of students in the 3rd cycle of basic education of the Terceira Island and its relationship with sociodemographic factors and weight status. Data was collected between May and June 2015. A direct application questionnaire that included KIDMED was used to assess adherence to the MFP. A total of 303 students aged between 11 and 19 years old participated in this study, mostly female (57.8%). Most students (64.4%) showed an intermediate level of adherence to the MFP and the prevalence of overweight was 33%. Boys had a higher percentage of regular consumption of breakfast cereals and fatty fruits and daily consumption of two yogurts and/or 40 g of cheese. Students who had a vegetable garden and helped to tend it or who belonged to families with additional members under the age of 18 had greater adherence to MFP. No associations were found between other sociodemographic factors and adherence to MFP. Based on these results, it is suggested to reinforce existing food education programs in schools, as well as develop other programs with a multidisciplinary approach that promotes adherence to the MFP.

Mycotoxin Exposure in Children through Breakfast Cereal Consumption in Chile.

Mycotoxins are unavoidable contaminants produced by fungi in food, especially grains. This study aimed to measure the occurrence and levels of total aflatoxins (AFs); ochratoxin A (OTA); zearalenone (ZEN); fumonisins B1, B2, and B3 (FUM); deoxynivalenol (DON); and T-2/HT-2 toxins in the four most commonly consumed breakfast cereals in Chile and to assess mycotoxin exposure and risk in children aged 2 to 13 years due to cereal consumption. In this study, a total of 110 batches with three subsamples of the four brands were sampled in supermarkets from November 2019 to June 2021. Samples were analyzed by Veratox® ELISA (Neogen). Exposure was assessed by estimated daily intake (EDI) considering the levels found in a modified lower bound (mLB) and upper bound (UB). Risk was estimated by margin of exposure (MOE) in the case of OTA and AFs and hazard quotient (HQ) for the rest of the mycotoxins. No T2/HT2 toxins were detected. Few samples had quantifiable levels of ZEN, FUM, and DON except for brand 1, with a mean (standard deviation, SD) of 54 (20), 1552 (351), and 706 (218) ng/g, respectively. In addition, three FUM samples and one DON sample had values over the Chilean regulation. Brands 2, 3, and 4 had quantifiable levels of AFs, with mean (SD) values of 1.3 (0.1), 2.1 (0.6), and 1.9 (0.4) ng/g, respectively. Brand 3 had quantifiable levels of OTA, with a mean (SD) of 2.3 (0.4) ng/g. Estimated exposure indicated a risk of AFs in all scenarios, and of FUM for brand 1 consumption, OTA and DON for brand 3 consumption, and OTA for brand 4 consumption in the mLB worst-case scenario. In general, mycotoxin levels were below the Chilean regulatory limits, but most of them were above the EU regulation for processed cereal-based food in young children. Because the risk was higher in the 2- to 5-year-old children, we recommend special regulations for this group in Chile.

Anti-inflammatory diet and incident peripheral artery disease: Two prospective cohort studies

Systemic inflammation plays a role in peripheral artery disease (PAD), and therefore, an anti-inflammatory diet may reduce PAD risk. We examined the association between the anti-inflammatory diet and PAD risk by smoking status, a trigger of systemic inflammation. The study was based on two cohorts of 82295 Swedish adults aged 45-83 years (38823 women from Swedish Mammography Cohort and 45472 men from Cohort of Swedish Men). An anti-inflammatory diet index (AIDI; 0-17 scores) was used to estimate the anti-inflammatory potential of diet. Cox proportional hazards regression models were used to estimate hazard ratios (HRs) with 95% confidence intervals (CIs). Over a median 22-year (interquartile range 7.5 years) follow-up period, 3413 PAD cases were ascertained. Compared with individuals in the lowest quartile of the AIDI (score ≤4), the HR of PAD for those in the highest quartile (score ≥8) was 0.84 (95% CI, 0.74-0.94). The inverse association was observed in current and past smokers but not in never smokers. The HR of PAD comparing extreme quartiles of the AIDI was 0.67 (95% CI, 0.53-0.86) in current smoker, 0.78 (95% CI, 0.63-0.97) in past smoker, and 1.00 (95% CI, 0.82-1.23) in never smokers. Among foods included in AIDI, high consumption of breakfast cereals, chocolate, red wine, and olive/canola oil, and low consumption of processed red meat and organ meats were associated with low PAD risk. The study suggests that adherence to a diet with high anti-inflammatory potential may lower PAD risk, especially in smokers.

IL-17A, IL-17E and IL-17F as Potential Biomarkers for the Intensity of Low-Grade Inflammation and the Risk of Cardiovascular Diseases in Obese People.

Low-grade inflammation is a factor that predisposes to many obesity-related comorbidities. The immune mechanisms controlling the inflammatory response related to the secretory activity of adipocytes and its consequences for the organism are still under investigation. Methods: 84 obese adult volunteers (BMI ≥ 30 kg/m2) were tested by BIA. Serum samples were collected to analyze the concentrations of interleukins IL-17A, IL-17E and IL-17F. The subjects completed the original questionnaire, the FFQ-6 food consumption frequency questionnaire and the food diary. Results: The level of IL-17E and IL-17F was positively correlated with the BMI value and the level of IL-17E increased with the content of subcutaneous fat. Its increased blood concentration was also observed in individuals who declared that they were diagnosed with atherosclerosis and/or were taking beta-blockers. Products that were related with a low level of the above-mentioned interleukins were vegetables, groats, eggs, red meat, fast-food and alcohol. The level of these interleukins was positively correlated with the frequent consumption of confectionery and breakfast cereals. Nutrients that decreased the concentrations of IL-17 isoforms were potassium, iron, vitamins B6 and C, and folic acid. Conclusions: Both IL-17E and IL-17F may be closely related to the intensity of low-grade inflammation and be biomarkers of cardiovascular disease risk. Food products or the nutrients they contain may affect the levels of the above-mentioned interleukins as well as IL-17A.

Diet and Risk of Incident Lung Cancer: A Large Prospective Cohort Study in UK Biobank

Epidemiological evidence remains conflicting regarding diet and risk of lung cancer. We sought to systematically investigate whether dietary factors are associated with the risk of incident lung cancer in the UK Biobank. A total of 416,588 participants (54% women) from the UK Biobank were included in the present study. Based on baseline data from FFQs, 3 main dietary patterns were identified by using principal component analysis. Cox proportional hazards models were used to investigate the association of individual food groups and dietary patterns with lung cancer risk. During a median follow-up of 7.13 y, 1782 incident lung cancer cases were documented. The association analysis showed high intake of red meat and processed meat was associated with an increased risk of lung cancer (HRper 50g/d: 1.36; 95% CI: 1.13, 1.65 for red meat; HRper 25g/d: 1.30; 95% CI: 1.10, 1.53 for processed meat). However, the consumption of fruits (HRper 100g/d: 0.90; 95% CI: 0.84, 0.95), vegetables (HRper 100g/d: 0.89; 95% CI: 0.81, 0.99), breakfast cereals (HRper 50g/d: 0.81; 95% CI: 0.74, 0.89), and dietary fiber (HRper 5g/d: 0.76; 95% CI: 0.69, 0.84) was inversely associated with the risk of lung cancer. For the dietary pattern analysis [quartile (Q) comparison], high adherence to the Prudent pattern (HRQ4 compared with Q1: 0.84; 95% CI: 0.73, 0.96) was associated with a lower risk of lung cancer, whereas the Western pattern (HRQ4 compared with Q1: 1.27; 95% CI: 1.11, 1.46) was associated with a higher risk of lung cancer. Our study indicated that a diet characterized by high intake of fruits, vegetables, breakfast cereals, and dietary fiber, as well as low intake of red meat and processed meat, was associated with a lower risk of lung cancer.

Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties

Inulin is an interesting dietary fiber with potential to improve the technological and nutritional properties of food products. Thus, the objective of this work was to develop breakfast cereals through extrusion of corn grits with added inulin and evaluating the effects of different extrusion conditions on the chemical, physical and technological characteristics. The independent variables of the experimental design were the moisture of the ‘corn grits and inulin’ mixture (11.5–18.5 g/100 g) and the amount of inulin added (5.1–24.9 g/100 g). The breakfast cereals presented adequate expansion ratio and they maintained their texture after milk addition. Increasing the inulin enhanced the total fructan content and reduced the cutting force after the addition of milk, although increasing together with the moisture of ‘corn grits and inulin’ mixture resulted in higher losses of the total fructans. Decreasing the amount of inulin and increasing the moisture of the ‘corn grits and inulin’ mixture enhanced the color parameters (chroma and hue) and the paste properties (final viscosity and setback). Therefore, the production of breakfast cereals through extrusion of corn grits and inulin is feasible, providing products with fructans in their composition and contributing to consumption of breakfast cereals with fibers.

Can regular long-term breakfast cereals consumption benefits lower cardiovascular diseases and diabetes risk? A longitudinal population-based study

PurposeStudies indicate breakfast cereals may reduce the risk of overweight, cardiovascular diseases, and diabetes, but a limited number of longitudinal studies have explored these relationships, indicating the need for further assessment. MethodsWe used 45 and Up Study data to examine the longitudinal association between breakfast cereals (and different categories of cereals) and heart disease, stroke, and diabetes. Dietary consumption was assessed by a short food frequency questionnaire. Diagnosed heart disease, stroke, and diabetes were self-reported. Generalized estimating equation models were used to examine the longitudinal associations. ResultsOf a total of 142,503 participants (aged 45 years and older), people in the older age group (aged 80 or older) had significantly higher breakfast cereal consumption (P < .001) than those in the younger age group (aged 45–64 years). A significantly inverse association was found between breakfast muesli and heart disease, stroke, and diabetes across all age groups. Associations between other categories of breakfast cereals (biscuit, bran, and oat cereals) and these three diseases differed by age groups. A positive association was found between oat cereals and diabetes for people in the younger age groups (aged 80 years and younger), but not for people in the older age group (aged 80 years and older). ConclusionsThe benefit of breakfast muesli consumption was highlighted in prevention of these three diseases. The result suggests that age-specific dietary guidelines, with a particular focus on the types of breakfast cereals consumption in prevention of chronic diseases for older people need to be developed.

The acute effect of breakfast cereal consumption on inhibitory cognitive control in competitive male collegiate athlete’s with habitual breakfast skipping

ABSTRACT Purpose: The purpose of this study was to investigate the acute effects of breakfast cereal consumption on inhibitory cognitive control in competitive male collegiate athletes with habitual breakfast skipping. Method: The study was performed in a randomized crossover design with trials scheduled 7 days apart. Forty competitive male collegiate athletes (age = 21:3 years; BMI = 19.7 kg/m2) with habitual breakfast skipping were given a ready-to-eat breakfast cereal or no breakfast cereal in two experimental and control conditions. The breakfast included high glycemic index ready-to-eat breakfast (cereals and 125 ml skim milk: 200 kcal, 36 g CHO, 5 g protein, 1.5 g fat, 1 g fiber, 22 g sugars). The Stroop Interference Test was used to measure inhibitory cognitive control. Paired t-test and independent t-test were used to analyze the data at significant level of p ≤ 0.05. Results: The results suggested that reading interference tendency and naming interference tendency as an indicator of sensory motor speed test were improved significantly after breakfast consumption (p ≤ 0.05), while no significant change was found in the control condition (p ≥ 0.05). Conclusion: Breakfast consumption has a positive key role in cognitive performance for inhibitory control.

Does daily dietary intake affect diabetic retinopathy progression? 10-year results from the 45 and Up Study

Background/aimsTo evaluate the associations of dietary consumption with the 10-year incidence of diabetic retinopathy (DR) progression in working-aged Australians with diabetes.MethodsWe obtained longitudinal data of all diabetic subjects aged 45–65...

Breakfast Choice Is Associated with Nutrient, Food Group and Discretionary Intakes in Australian Adults at Both Breakfast and the Rest of the Day.

Breakfast choice is correlated with daily nutrient intakes, but this association may not be solely explained by the breakfast meal. We profiled breakfast consumer groups among Australian adults and compared the role that breakfast versus the rest of the day had on daily intakes of the Five Food Groups, discretionary foods, and nutrients. Breakfast groups were breakfast cereal consumers, non-cereal breakfast consumers, and breakfast skippers. One-day dietary recall data from the 2011–2012 National Nutrition and Physical Activity Survey were analysed (n = 9341, ≥19 years), as well as socio-demographic and anthropometric measures. Twelve per cent of adults were breakfast skippers, 41% were breakfast cereal consumers, and 47% were non-cereal breakfast consumers. Females were more likely to have a non-cereal breakfast than males, and the non-cereal breakfast was predominantly bread-based. Breakfast skipping decreased with age (p < 0.001), while breakfast cereal consumption increased with age (p < 0.001). Breakfast skippers were more likely to be male, had a lower socio-economic status, and lower physical activity levels (p < 0.001). Breakfast skippers had the highest mean body mass index (BMI) and waist circumference (p < 0.001), the lowest intake of wholegrain foods, fruits and vegetables, and the highest intake of discretionary foods (p < 0.001). Breakfast cereal consumers had the lowest mean BMI and waist circumference (p < 0.001) and had healthier diets at both breakfast and throughout the rest of the day. They were the most likely to meet the daily recommended serves for grain foods, fruit, dairy, and vegetables, had the highest wholegrain food intake, and the lowest discretionary intake (p < 0.001). Additionally, breakfast cereal consumers had the most favourable daily nutrient intakes, including the lowest added sugars intakes. Differences in daily diet between breakfast groups were attributed to differences in food choices both at breakfast and throughout the rest of the day.

UK children's breakfast cereals – an oral health perspective

Background Breakfast cereals remain popular with UK children. Although they are eaten primarily at breakfast time, they are regularly consumed between meals. Many breakfast cereals contain high levels of sugar, based on total product weight − with some values exceeding one-third sugar. Regular consumption of high-sugar breakfast cereals is concerning in terms of dental and general health, due to their relationship with dental caries and excess energy intake, which can lead to obesity and its associated conditions, including type 2 diabetes and coronary heart disease. Aim To investigate oral and general health messages contained on breakfast cereal packaging of brands popular with UK children. Methods Nine of the most popular branded cereals available in the UK, marketed to children, were evaluated in this study. One breakfast cereal (Coco Pops) was examined in greater detail, using all branded and UK supermarket own brand versions; culminating in a total of 13 breakfast cereals included in the study. The content of the packaging was analysed with regard to their imagery, health claims and nutritional content. Results At the manufacturer's suggested portion size, 8 of the 13 cereals provided over one-half of the recommended daily sugar intake for a 4–6-year-old child. Moreover, the imagery of the portion size on the front of the packaging was misleading − manufacturer's recommended portion sizes were at least two thirds less than those depicted. Nutritional claims focused on ‘vitamins’, especially folic acid and minerals, notably ‘iron’. ‘Whole grains’ and ‘no artificial colours or flavours’ were legitimate claims. Only two cereals did not use the voluntary front-ofpack labelling system, both of which were supermarket brands. Cartoon characters, royal endorsements and QR codes were used to promote the breakfast cereals. Conclusions Most of the breakfast cereals contained high sugar levels, and although marketers made legitimate claims about other nutritional constituents, these claims might mislead consumers into thinking the cereals are healthier than they are. Imagery of portion size was grossly misleading and gives cause for concern. Dental and other health professionals need to be aware of the high sugar content of these cereals and the marketing techniques that are used by their manufacturers when giving advice to children and their parents. It is crucial that these professionals keep up to date with current evidence-based healthy eating guidelines.

UK children's breakfast cereals - an oral health perspective.

Background Breakfast cereals remain popular with UK children. Although they are eaten primarily at breakfast time, they are regularly consumed between meals. Many breakfast cereals contain high levels of sugar, based on total product weight − with some values exceeding one-third sugar. Regular consumption of high-sugar breakfast cereals is concerning in terms of dental and general health, due to their relationship with dental caries and excess energy intake, which can lead to obesity and its associated conditions, including type 2 diabetes and coronary heart disease. Aim To investigate oral and general health messages contained on breakfast cereal packaging of brands popular with UK children. Methods Nine of the most popular branded cereals available in the UK, marketed to children, were evaluated in this study. One breakfast cereal (Coco Pops) was examined in greater detail, using all branded and UK supermarket own brand versions; culminating in a total of 13 breakfast cereals included in the study. The content of the packaging was analysed with regard to their imagery, health claims and nutritional content. Results At the manufacturer's suggested portion size, 8 of the 13 cereals provided over one-half of the recommended daily sugar intake for a 4–6-year-old child. Moreover, the imagery of the portion size on the front of the packaging was misleading − manufacturer's recommended portion sizes were at least two thirds less than those depicted. Nutritional claims focused on ‘vitamins’, especially folic acid and minerals, notably ‘iron’. ‘Whole grains’ and ‘no artificial colours or flavours’ were legitimate claims. Only two cereals did not use the voluntary front-ofpack labelling system, both of which were supermarket brands. Cartoon characters, royal endorsements and QR codes were used to promote the breakfast cereals. Conclusions Most of the breakfast cereals contained high sugar levels, and although marketers made legitimate claims about other nutritional constituents, these claims might mislead consumers into thinking the cereals are healthier than they are. Imagery of portion size was grossly misleading and gives cause for concern. Dental and other health professionals need to be aware of the high sugar content of these cereals and the marketing techniques that are used by their manufacturers when giving advice to children and their parents. It is crucial that these professionals keep up to date with current evidence-based healthy eating guidelines.