Breakfast Cereal Consumption Research Articles

Short Term (14 Days) Consumption of Insoluble Wheat Bran Fibre-Containing Breakfast Cereals Improves Subjective Digestive Feelings, General Wellbeing and Bowel Function in a Dose Dependent Manner

This study investigated whether increasing insoluble (predominantly wheat bran) fibre over 14 days improves subjective digestive feelings, general wellbeing and bowel function. A single centre, multi-site, open, within subjects design with a 14 day non-intervention (baseline) monitoring period followed by a 14 day fibre consumption (intervention) period was performed. 153 low fibre consumers (<15 g/day AOAC 985.29) completed a daily symptom diary for 14 days after which they consumed one bowl of ready-to-eat breakfast cereal containing at least 5.4 g fibre (3.5 g from wheat bran) for 14 days and completed a daily symptom diary. Significant improvements were demonstrated in subjective perception of bowel function (e.g., ease of defecation) and digestive feelings (bloating, constipation, feeling sluggish and digestive discomfort). Significant improvements were also found in subjective perception of general wellbeing (feeling less fat, more mentally alert, slim, happy and energetic whilst experiencing less stress, mental and physical tiredness, difficulty concentrating and fewer headaches). In general, improvements in study outcomes increased with increasing cereal/fibre consumption. However, consuming an additional minimum 5.4 g of fibre (3.5 g wheat bran) per day was shown to deliver measurable and significant benefits for digestive health, comfort and wellbeing. Encouraging consumption of relatively small amounts of wheat bran could also provide an effective method of increasing overall fibre consumption.

Does Regular Breakfast Cereal Consumption Help Children and Adolescents Stay Slimmer? A Systematic Review and Meta-Analysis

Objective: To review systematically the evidence on breakfast cereal consumption and obesity in children and adolescents and assess whether the regular consumption of breakfast cereals could help to prevent excessive weight gain. Methods: A systematic review and meta-analysis of studies relating breakfast cereal consumption to BMI, BMI z-scores and prevalence of obesity as the outcomes. Results: 14 papers met the inclusion criteria. The computed effect size for mean BMI between high consumers and low or non-consumers over all 25 study subgroups was -1.13 kg/m² (95% CI -0.81, -1.46, p < 0.0001) in the random effects model, which is equivalent to a standardised mean difference of 0.24. Adjustment for age and publication bias attenuated the effect sizes somewhat but they remained statistically significant. The prevalence and risk of overweight was lower in children and adolescents who consume breakfast cereals regularly compared to those who consume them infrequently. Energy intakes tended to be higher in regular breakfast cereal consumers. Conclusion: Overall, the evidence reviewed is suggestive that regular consumption of breakfast cereals results in a lower BMI and a reduced likelihood of being overweight in children and adolescents. However, more evidence from long-term trials and investigations into mechanisms is needed to eliminate possible confounding factors and determine causality.

The effect of breakfast cereal consumption on adolescents' cognitive performance and mood

The aim of the current study was to investigate the effect of breakfast consumption on cognitive performance and mood in adolescents, and any interaction that breakfast consumption might have with cognitive load. The rationale for this approach was that the beneficial effects of any intervention with regard to cognitive function may be more readily apparent when more demands are placed on the system. Furthermore, as skipping breakfast is particularly prevalent within this age group, thus, we focused on adolescents who habitually skip breakfast. Cognitive load was modulated by varying the level of difficulty of a series of cognitive tasks tapping memory, attention, and executive functions. Mood measured with Bond–Lader scales (1974) as well as measures of thirst, hunger, and satiety were recorded at each test session both at baseline and after the completion of each test battery. Forty adolescents (mean age = 14:2) participated in this within-subjects design study. According to treatment, all participants were tested before and after the intake of a low Glycaemic index breakfast (i.e., a 35 g portion of AllBran and 125 ml semi-skimmed milk) and before and after no breakfast consumption. Assessment time had two levels: 8.00 am (baseline) and 10.45 am. The orders of cognitive load tasks were counterbalanced. Overall it appeared that following breakfast participants felt more alert, satiated, and content. Following breakfast consumption, there was evidence for improved cognitive performance across the school morning compared to breakfast omission in some tasks (e.g., Hard Word Recall, Serial 3's and Serial 7's). However, whilst participants performance on the hard version of each cognitive task was significantly poorer compared to the corresponding easy version, there was limited evidence to support the hypothesis that the effect of breakfast was greater in the more demanding versions of the tasks.

Ready‐to‐Eat Cereal Consumption and the School Breakfast Program: Relationship to Nutrient Intake and Weight

Children in the United States exhibit high rates of nutrient inadequacy and overweight/obesity; other international studies report similar associations. The School Breakfast Program (SBP) may help alleviate these conditions for youth in the United States. This research examined the association of ready-to-eat (RTE) breakfast cereal consumption with students' (SBP participants and nonparticipants) dietary nutrient intake and weight status. Data were from the third School Nutrition Dietary Assessment Study (SNDA-III), conducted in 2004-2005. Analyses included all 2298 SNDA-III participants (ages 5-18 years), who completed a dietary recall and whose parents completed an interview. Students were categorized as skipping versus eating breakfast; students eating breakfast were categorized by SBP participation (SBP participant vs nonparticipant) and breakfast type (with vs without RTE cereal). Analyses estimated the association of these categorizations with total daily nutrient intake and weight-related measures, after adjusting for covariates. RTE cereal breakfast consumers (regardless of SBP participation) had greater intake of vitamin A, iron, and whole grain, compared with noncereal breakfast eaters. Breakfast consumers (regardless of SBP participation and type) had greater intake of vitamins A and C, calcium, iron, dietary fiber, and whole grain, relative to breakfast skippers. The SBP increases opportunity for improved nutrient intake and healthier body weight through breakfast consumption, especially whole grain RTE cereals, as recommended by the Dietary Guidelines 2010.

Food consumption and cardiovascular risk factors in European children: the IDEFICS study

Few studies addressing the relationship between food consumption and cardiovascular disease or metabolic risk have been conducted in children. Previous findings have indicated greater metabolic risk in children with high intakes of solid hydrogenated fat and white bread, and low consumption of fruits, vegetables and dairy products. In a large multinational sample of 2 to 9 years old children, high consumption of sweetened beverages and low intake of nuts and seeds, sweets, breakfast cereals, jam and honey and chocolate and nut-based spreads were directly associated with increased clustered cardiovascular disease risk. These findings add new evidence to the limited literature available in young populations on the role that diet may play on cardiovascular health. To investigate food consumption in relation to clustered cardiovascular disease (CVD) risk. Children (n = 5548, 51.6% boys) from eight European countries participated in the IDEFICS study baseline survey (2007-2008). Z-scores of individual CVD risk factors were summed to compute sex- and age-specific (2-<6 years/6-9 years) clustered CVD risk scores A (all components, except cardiorespiratory fitness) and B (all components). The association of clustered CVD risk and tertiles of food group consumption was examined. Odds ratio (OR) of having clustered CVD risk A increased in older children with higher consumption of chocolate and nut-based spreads (boys: OR = 0.46; 95% CI = 0.32-0.69; girls: OR = 0.60; 95% CI = 0.42-0.86), jam and honey (girls: OR = 0.45; 95% CI = 0.26-0.78) and sweets (boys: OR = 0.69; 95% CI = 0.48-0.98). OR of being at risk significantly increased with the highest consumption of soft drinks (younger boys) and manufactured juices (older girls). Concerning CVD risk score B, older boys and girls in the highest tertile of consumption of breakfast cereals were 0.41 (95% CI = 0.21-0.79) and 0.45 (95% CI = 0.22-0.93) times, respectively, less likely to be at risk than those in tertile 1. High consumption of sugar-sweetened beverages and low intake of breakfast cereals, jam and honey, sweets and chocolate and nut-based spreads seem to adversely affect clustered CVD risk.

The potential role of (whole grain) breakfast cereals for nutrient intake

Children benefit in many ways from eating breakfast. Scientific evidence suggests that regular breakfast consumption is associated with improved nutritional status at any age of the child. The relationship between breakfast consumption and health benefits may not be due to breakfast per se but due to the consumption of specific breakfast foods. This work reviews the role of breakfast cereals for nutrient intake. The potential merit of breakfast cereals for a healthy diet has been subject to various surveys. Evidence suggests that children who consume breakfast cereals, as opposed to non-cereal breakfasts, are more likely to meet their daily recommended nutrient intakes. In particular, intakes of fibre, calcium, iron, folic acid, zinc were found to be significantly higher. This is true for both children from low socio-economic class and high socio-economic class. In particular, whole grain cereal consumption seems to contribute substantially to a better nutrient intake as has recently been demonstrated in secondary analysis of a representative survey of Irish children. Whole grains contain high amounts of many bioactive components, such as fibre, phytonutrients, vitamins, and minerals. It is reasonable to assume that these components may work synergistically to help maintain or improve health. For instance, whole grain has a higher phytonutrient content and antioxidant activity than refined grain. Refined wheat flour loses more than 80% of total phenolics and approx. 80% of total flavonoids compared to whole wheat flour. In conclusion, regular consumption of breakfast cereals is associated with better nutritional status. Breakfast cereals, especially when made with whole grain, can help to improve the intake of vitamins, minerals and fibre as well as plant bioactives inherent in whole grain. Whole grain breakfast can be an integral part of a balanced dietary pattern not only, but in particular, for children.

Ready-to-Eat Cereal Consumption Patterns: The Relationship to Nutrient Intake, Whole Grain Intake, and Body Mass Index in an Older American Population

Objective. To investigate the relationship between ready-to-eat (RTE) breakfast cereal consumption patterns and body mass index (BMI), nutrient intake, and whole grain intake in an older American population. Design. A cross-sectional survey of US households, collected by the NPD Group via the National Eating Trends (NET) survey. Main outcome measures include BMI, nutrient intake, and whole grain intake. Subjects/Setting. The sample included 1759 participants age 55 and older, which was divided into approximate quartiles based on intake of RTE breakfast cereal for the 2-week period (0 servings, 1–3 servings, 4–7 servings, and ≥8 servings). Results. In the multivariate linear regression analysis adjusted for energy and age; intake of dietary fiber, whole grains, and the majority of micronutrients examined were found to be positively associated with frequent RTE cereal consumption. The proportion of participants consuming less than the Estimated Average Requirement (EAR) was lower for the highest quartile of RTE cereal consumers compared to nonconsumers, for the majority of vitamins and minerals examined. Significant differences in BMI between RTE breakfast cereal intake groups were found for men. Conclusion. Results suggest that ready-to-eat breakfast cereals may contribute to the nutritional quality of the diets of older Americans. Prospective studies and experimental trials are needed to better evaluate the role of RTE cereal consumption in energy balance.

Breakfast cereals and risk of hypertension in the Physicians’ Health Study I

Hypertension is a major public health problem. While many dietary factors affect the risk of developing hypertension, limited data are available on the association between consumption of breakfast cereal and incident hypertension. We examined the association between breakfast cereal consumption and the risk of hypertension. We prospectively analyzed data from 13,368 male participants of the Physicians' Health Study I. Consumption of breakfast cereals was estimated using an abbreviated food frequency questionnaire and incident hypertension was ascertained through yearly follow-up questionnaires. The average age of study participants was 52.4±8.9 years (range 39.7-85.9) during the initial assessment of cereal intake (1981-1983). During a mean follow up of 16.3 years, 7267 cases of hypertension occurred. The crude incidence rates of hypertension were 36.7, 34.0, 31.7, and 29.6 cases/1000 person-years for people reporting breakfast cereal intake of 0, ≤1, 2-6, and ≥7 servings/week, respectively. In a Cox regression model adjusting for age, smoking, body mass index, alcohol consumption, fruit and vegetable consumption, physical activity, and history of diabetes mellitus, hazard ratios (95% CI) for hypertension were 1.0 (reference), 0.93 (0.88-0.99), 0.88 (0.83-0.94), and 0.81 (0.75-0.86) from the lowest to the highest category of cereal consumption, respectively (p for trend <0.0001). This association was strongest for whole grain cereals and was observed in lean as well as overweight or obese participants. The results of this longitudinal cohort study suggest that whole grain breakfast cereal consumption confers a lower risk of hypertension in middle-aged adult males.

The contribution of breakfast cereals to the nutritional intake of the materially deprived UK population

Breakfast is an important source of micronutrients in the diet and its consumption has been linked to positive health outcomes. The present analysis investigated the contribution that breakfast cereals make to the nutrient intakes of the materially deprived (low income) UK population. Data for 3728 respondents aged 2 years and over from the UK Low Income Diet and Nutrition Survey (2003-2005) were analysed. Nutrient intakes of consumers and non-consumers of breakfast cereal were compared. Breakfast cereals were consumed by 49% of men, 58% of women, 80% of boys and 80% of girls, and median intakes were: 35, 25, 29 and 21 g/d, respectively. Consumers of breakfast cereals had higher intakes of thiamin, riboflavin, niacin, biotin, folate, vitamin B(6), vitamin B(12), iron and zinc than non-consumers. Breakfast cereal consumption was also related to higher intakes of calcium, attributable to higher milk consumption. The intake of wholegrain and high-fibre breakfast cereals was associated with a higher intake of non-starch polysaccharides. Intakes of niacin, biotin, calcium and zinc were higher but that of vitamin B(6) was lower among consumers of exclusively wholegrain and high-fibre breakfast cereals compared with consumers of other breakfast cereals. There were no significant differences observed in intakes of non-milk extrinsic sugars according to type of breakfast cereal consumed. Breakfast cereals make a significant contribution to the micronutrient intake of the low-income UK population.

An Energy-Dense, Nutrient-Poor Dietary Pattern Is Inversely Associated with Bone Health in Women

Measures of dietary patterns have been increasingly used to capture the complex nature of dietary intake. Few studies have investigated the impact of specific dietary patterns on bone health. Areal bone mineral density (BMD) at the lumbar spine and total hip and total body bone mineral content (BMC) were measured using DXA in Australian women aged 18–65 y (n= 527). Dietary patterns were assessed using a 4-d food diary and factor analysis. Scores were calculated based on the amount of each food consumed in the pattern and the weightings determined by factor analysis. Analysis was conducted using generalized estimating equation methods. Factor analysis revealed 5 dietary patterns. Pattern 1 (high consumption of refined cereals, soft drinks, fried potatoes, sausages and processed meat, vegetable oils, beer, and takeaway foods and low consumption of other vegetables, vegetable dishes, tea, coffee, fruit, wholegrain breads, and breakfast cereals) were significantly inversely associated with total body BMC (g) [β = -15.4 (95% CI -27.4, -3.3), adjusted for age, height, physical activity, smoking, education, energy, and calcium intake]. Pattern 4 (high consumption of legumes, seafood, seeds, nuts, wine, rice and rice dishes, other vegetables, and vegetable dishes and low consumption of bacon and ham) were directly associated with BMD at both sites and total body BMC in adjusted models [BMC (g): β = 15.2 (95% CI 2.84, 27.6), fully adjusted model]. The remaining dietary patterns were not consistently associated with BMD or BMC. This study identified specific dietary patterns associated with BMD and total body BMC among women and provides evidence that will contribute to potential food-based strategies for improving bone health.

Changes in core food intake among Australian children between 1995 and 2007

To assess the changes in the consumption of core foods among Australian children between the 1995 National Nutrition Survey (1995 NNS) and the 2007 Australian National Children's Nutrition and Physical Activity Survey (2007 Children's Survey). Core food consumption was analysed using 24-h recall data from 2-16 year old children using the 1995 NNS (n=2435) and the 2007 Children's Survey (n=4380). Differences in percent consuming, amounts consumed and percent energy contribution were assessed. The consumption of core foods increased significantly between the 1995 and 2007 surveys, including per-capita consumption and percent energy contribution (both P0.001). Core foods contributed to 59% of energy intake in 1995 compared with 65% in 2007. The types of core foods consumed also changed during this time period with more children reporting eating healthy options such as wholemeal bread, reduced-fat milk, reduced-fat cheese and fruit in the 2007 Children's Survey. Conversely, the consumption of white bread, full-fat milk and low-fibre breakfast cereals was lower in 2007. Overall, reported dietary intake had improved from 1995 to 2007 among Australian children with an increase in the amounts of core foods consumed and healthier types of foods being chosen. Continued health-promotion activities and monitoring of food consumption are highly warranted.

Impact of coeliac disease on dietary habits and quality of life

Coeliac disease (CD) affects approximately 1% of the population in the UK and is managed by the life-long adherence to a strict gluten-free diet (GFD). Adhering to a GFD is practically difficult and not only affects dietary patterns, but also can affect many other aspects of daily life. The present study aimed to investigate the effect of CD and a GFD on dietary habits and quality of life of a cohort of adult biopsy diagnosed coeliac patients who reside in England. The cohort was composed of 146 adult biopsy-diagnosed CD patients, who were all members of the Coeliac UK charity. Participants responded to a self-administered questionnaire considering dietary habits and quality of life. A food frequency questionnaire (FFQ) was used to assess dietary compliance. Generally, English CD patients reported to be in good physical and emotional health, although there were reports of anxiety and depression as a result of CD, most likely as a result of exclusion from social and leisure activities. The cohort reported high levels of dietary compliance (96%) which was supported by FFQ responses. However, there were reports of intentional gluten intake during social situations and when eating take-away foods. The FFQ revealed further examples of gluten ingestion, presumably unintentional, particularly through the consumption of breakfast cereals and starch-based sauces such as cheese sauce, custard and ketchup. The present study revealed that CD affects a wide range of daily activities and that gluten consumption may be more common than anticipated with possible consequences on health.

Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential

Oats are a rich source of β-glucans and bioactive phytochemicals. The established health-beneficial properties of oats have led to an increase in the consumption of oats and oat-based food products in recent years. The objective of the present study was to analyse and compare the polyphenol content and total antioxidant capacity (via FRAP (ferric ion reducing antioxidant power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition) of 30 commercially available oat-based breakfast cereals. All of the breakfast cereals analysed were a significant source of polyphenols (1506–1853μg gallic acid equivalents (GAE)/g) and antioxidants (1682–3542μmol/lFRAP; 30–201% inhibition of DPPH compared to gallic acid standard). There was little difference between premium and budget brand varieties of the breakfast cereals. The polyphenol levels in an average serving (40g) of an oat-based breakfast cereal are comparable to those found in fruits and vegetables. Overall, our findings suggest that consumption of oat-based breakfast cereals could be a significant contributor to the total polyphenol content and antioxidant potential of the diet.

Breakfast Cereal, Digestive Problems and Well‐being

AbstractPrevious research has shown that regular breakfast cereal consumption is associated with better well‐being (subjective reports of health and functioning). Digestive problems are also associated with reduced well‐being, and given that consumption of breakfast cereals often improves digestive function, it is possible that the effect of breakfast cereal on well‐being reflects better digestion in regular breakfast consumers. The present study examined this issue by conducting secondary analyses of a large community sample (N = 14,952). Breakfast cereal consumption was measured using a five‐point frequency scale (from never to everyday), and digestive disorders were measured by self‐reports of problems such as constipation, indigestion and diarrhoea over the last year. Well‐being measures included reports of general mental health, depression, anxiety and stress. The results showed that well‐being scores (lower stress, anxiety, depression and mental health problems in general) were greater in those who consumed breakfast cereal on most days or every day. Digestive problems were also associated with higher stress levels, greater psychopathology in general and higher anxiety and depression scores. The effects of breakfast cereal consumption and digestive problems were independent, and further research is required to identify the mechanisms underlying these effects. Copyright © 2011 John Wiley &amp; Sons, Ltd.

Changes in ‘extra’ food intake among Australian children between 1995 and 2007

To examine the consumption patterns of energy-dense, nutrient-poor 'extra' foods among Australian children and to determine any changes in consumption since the 1995 National Nutrition Survey (1995 NNS). 'Extra' food consumption was analysed by age group and gender using 24-h recall data from the 2007 Australian National Children's Nutrition and Physical Activity Survey (2007 Survey; n = 4380) and the 1995 NNS (n = 2435). Differences in percent consuming, amounts consumed and percent energy contribution were assessed. 'Extra' foods contributed 35% to daily energy intake in the 2007 survey, ranging from 24% in the 2-3 year olds to 38% in the 9-13 and 14-16 year olds. The foods contributing most to energy intake included 'fried potatoes' (2.9%), 'cakes, muffins, slices' (2.9%) and 'potato crisps and similar snacks' (2.6%). Compared to the 1995 NNS, total energy intake was significantly lower in the 2007 Survey (8621 kJ in 1995 versus 8330 kJ in 2007), as was the consumption of 'extra' foods (both in terms of weight and energy) (3645 kJ in 1995 versus 3049 kJ in 2007). All age groups reported a decline in energy intake from 'extra' foods of approximately 600 kJ. The overall consumption of 'extra' foods seems to have decreased from 1995 to 2007. However, 'extra' foods continue to be over-consumed by Australian children and continuous monitoring of 'extra' foods consumption is highly warranted.

Prospective study of ready-to-eat breakfast cereal consumption and cognitive decline among elderly men and women.

To examine associations between frequency of ready-to-eat-cereal (RTEC) consumption and cognitive function among elderly men and women of the Cache County Study on Memory Health and Aging in Utah. A population-based prospective cohort study established in Cache County, Utah in 1995. 3831 men and women > 65 years of age who were living in Cache County, Utah in 1995. Diet was assessed using a 142-item food frequency questionnaire at baseline. Cognitive function was assessed using an adapted version of the Modified Mini-Mental State examination (3MS) at baseline and three subsequent interviews over 11 years. RTEC consumption was defined as daily, weekly, or infrequent use. In multivariable models, more frequent RTEC consumption was not associated with a cognitive benefit. Those consuming RTEC weekly but less than daily scored higher on their baseline 3MS than did those consuming RTEC more or less frequently (91.7, 90.6, 90.6, respectively; p-value < 0.001). This association was maintained across 11 years of observation such that those consuming RTEC weekly but less than daily declined on average 3.96 points compared to an average 5.13 and 4.57 point decline for those consuming cereal more or less frequently (p-value = 0.0009). Those consuming RTEC at least daily had poorer cognitive performance at baseline and over 11 years of follow-up compared to those who consumed cereal more or less frequently. RTEC is a nutrient dense food, but should not replace the consumption of other healthy foods in the diets' of elderly people. Associations between RTEC consumption, dietary patterns, and cognitive function deserve further study.

An investigation of the effects of breakfast cereals on alertness, cognitive function and other aspects of the reported well-being of children

Rationale: Previous research has shown that consumption of breakfast cereal improves alertness, cognition and other indicators of reported well-being. Further research is needed to determine whether such effects are observed in children consuming different cereal products. The aim of the present study was to examine the effects of consuming different breakfast cereals on parents' perceptions of the alertness, cognitive function and other aspects of the well-being of their children.Subjects and methods: Two hundred and thirteen children, (108 female, 105 male; mean age, 8.11 years, SD 2.04 years), recruited from schools in Cardiff, participated in the study. Baseline measures of breakfast consumption and different aspects of reported well-being (mental health, cognitive functioning, alertness, physical health, and digestive problems) were recorded. Following this, children were allowed to try three cereals and selected the one that they found most acceptable (63 chose Cornflakes; 63 Rice Krispies ; and 53 Rice Krispies Multigrain). These groups consumed these cereals on a daily basis for 2 weeks. Measures of well-being were recorded on days 7 and 14. The breakfast cereal groups were compared with 34 children who consumed no breakfast.Results: The baseline results showed that those who consumed breakfast cereal were perceived as having better well-being (fewer mental health problems, a more positive mood, higher alertness and fewer bowel problems) than those who did not consume breakfast. This was confirmed in the intervention study with breakfast cereal consumption being associated with reports of lower depression, emotional distress and fatigue, greater alertness, fewer cognitive problems, and fewer minor symptoms and bowel problems. These effects were apparent after both the first and second week. They were also observed for all cereals.Conclusions: Overall, the results of this study show that breakfast cereal consumption by children is associated with greater well-being.

Determination of thein vivoprebiotic potential of a maize-based whole grain breakfast cereal: a human feeding study

Epidemiological studies have shown an inverse relationship between risk of CVD and intake of whole grain (WG)-rich food. Regular consumption of breakfast cereals can provide not only an increase in dietary WG but also improvements to cardiovascular health. Various mechanisms have been proposed, including prebiotic modulation of the colonic microbiota. In the present study, the prebiotic activity of a maize-derived WG cereal (WGM) was evaluated in a double-blind, placebo-controlled human feeding study (n 32). For a period of 21d, healthy men and women, mean age 32 (sd 8) years and BMI 23·3 (sd 0·58) kg/m2, consumed either 48g/d WG cereal (WGM) or 48g placebo cereal (non-whole grain (NWG)) in a crossover fashion. Faecal samples were collected at five points during the study on days 0, 21, 42, 63 and 84 (representing at baseline, after both treatments and both wash-out periods). Faecal bacteriology was assessed using fluorescence in situ hybridisation with 16S rRNA oligonucleotide probes specific for Bacteroides spp., Bifidobacterium spp., Clostridium histolyticum/perfringens subgroup, Lactobacillus-Enterococcus subgroup and total bacteria. After 21d consumption of WGM, mean group levels of faecal bifidobacteria increased significantly compared with the control cereal (P=0·001). After a 3-week wash-out period, bifidobacterial levels returned to pre-intervention levels. No statistically significant changes were observed in serum lipids, glucose or measures of faecal output. In conclusion, this WG maize-enriched breakfast cereal mediated a bifidogenic modulation of the gut microbiota, indicating a possible prebiotic mode of action.

Preference Heterogeneity and Habit Persistence: The Case of Breakfast Cereal Consumption

AbstractThe efficiency of information, price campaigns and economic incentive policies related to food depend on the degree of habit persistence in food consumption. This paper estimates the strength of state dependence associated with breakfast cereal consumption and its heterogeneity across households, where positive state dependence implies habit persistence and negative state dependence implies variety seeking in consumption. The analysis uses a detailed micro‐level dataset from the research institute GfK Sweden on household breakfast cereal consumption in 2003. The analysis relies on a mixed multinomial logit model and finds breakfast cereal consumption is generally highly habitual. The degree of habit persistence, however, exhibits heterogeneity across households. In addition, some households can be characterised as variety seeking. The strength of habit persistence is similar across income and educational groups. The strength of habit persistence seems to be weaker for households with several adults and children compared with one‐adult households.

Relation Between Modifiable Lifestyle Factors and Lifetime Risk of Heart Failure

The lifetime risk of heart failure at age 40 years is approximately 1 in 5 in the general population; however, little is known about the association between modifiable lifestyle factors and the remaining lifetime risk of heart failure. To examine the association between modifiable lifestyle factors and the lifetime risk of heart failure in a large cohort of men. Prospective cohort study using data from 20,900 men (mean age at baseline, 53.6 years) from the Physicians' Health Study I (1982-2008) who were apparently healthy at baseline. Six modifiable lifestyle factors were assessed: body weight, smoking, exercise, alcohol intake, consumption of breakfast cereals, and consumption of fruits and vegetables. Lifetime risk of heart failure. During a mean follow-up of 22.4 years, 1200 men developed heart failure. Overall, the lifetime risk of heart failure was 13.8% (95% confidence interval [CI], 12.9%-14.7%) at age 40 years. Lifetime risk remained constant in men who survived free of heart failure through age 70 years and reached 10.6% (95% CI, 9.4%-11.7%) at age 80 years. Lifetime risk of heart failure was higher in men with hypertension than in those without hypertension. Healthy lifestyle habits (normal body weight, not smoking, regular exercise, moderate alcohol intake, consumption of breakfast cereals, and consumption of fruits and vegetables) were individually and jointly associated with a lower lifetime risk of heart failure, with the highest risk in men adhering to none of the 6 lifestyle factors (21.2%; 95% CI, 16.8%-25.6%) and the lowest risk in men adhering to 4 or more desirable factors (10.1%; 95% CI, 7.9%-12.3%). In this cohort of apparently healthy men, adherence to healthy lifestyle factors is associated with a lower lifetime risk of heart failure.