Ready-to-eat Breakfast Cereal Research Articles

Production of Gluten–Free Breakfast Cereals Based on Red Rice by Extrusion Process

Ready-to-eat breakfast cereals (RTE-BC) is either extruded product from flour (or) flaked corn, wheat (or) rice commonly used as breakfast in western countries. Cereal fortification helps to eliminate many nutritional deficiencies in various developed nations including United States. Recent techniques used to make bio-available vitamins and minerals in breakfast cereals to overcome the nutritional deficiencies such as iron, calcium etc. The main objective of this study was development of readt to eat foods from cereals for breakfast using extrusion. Trial no.6 because of its Good consistency and sensory properties. Among all other trials the red rice and quinoa 42% is found to be effective in nutritional facts and consistency. Typically, breakfast cereals include flaked, puffed, shredded, granula, extrude and baked product Oryzapunctata (red rice) and Chenopodium quinoa (quinoa seed), two gluten free food grains help to replace the wheat which contains gluten and used for the production of breakfast cereals. Quinoa is good example for the functional food that aims to lower the risk of various debilitating diseases and identify the presence of phyto-hormones of as several advantages for human nutrition over other plant foods. The Orzyapunctata (red rice) with high antioxidant content can be supplemented in the form of breakfast cereal so as to reduce the usage of artificial antioxidant BHT (butylated hydroxyl toluene).

Investigation of low amylose rice extrudates blended with germinated green gram and bhimkol flour

Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkol flour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on product responses, viz. blend ratio (80:10:10–60:30:10) of low-amylose rice flour, germinated green gram and bhimkol), screw speed (200–400 rpm), barrel temperature (90–130 °C) and feed moisture content (10.5–20.5%, wet basis), respectively. Extrudates developed in the optimized condition showed acceptable physic-chemical properties viz. EI (5.5) and BS (0.215 N/mm2), WAI (483.21 g/100 g), WSI (46.22 g/100 g), PV (484 cp) and FV (154 cp). The extrudates were found to have dietary fibre content and vitamin B1 content of 5.16% and 0.847 μg/g, respectively. MTT-proliferation study showed 75.45% survivality for extrudate made of low amylose rice blended with germinated green gram and bhimkol flour at maximum concentration of 50 mg/ml, respectively. Thus it was demonstrated that germinated green gram and bhimkol could be extruded to have a healthy RTBCs as well as weaning food.

A Food Industry Perspective on Folic Fortification

The U.S. Public Health Service (PHS) has recommended that all women of childbearing years, capable of becoming pregnant, consume 400 fig folic acid/d to reduce their risk of having a neural tube defect (NTD)-affected pregnancy. The U.S. Food and Drug Administration subsequently proposed a fo late fortification scheme for cereal grains, which also allowed the continued fortification of breakfast cereals at 0.1 mg per serving. To determine the contribution of ready-to-eat breakfast cereals (RTEC) to folate in takes in women of childbearing years, data were ana lyzed from the U.S. Department of Agriculture’s 1989-1991 Continuing Survey of Food Intakes by In dividuals and 1987-1988 Nationwide Food Consumption Survey. Women consuming RTEC have higher intakes of folate than women reporting no RTEC consumption. Recent reports indicate that most women are unaware of the PHS recommendation to consume more folate, and many health professionals are not advising women of the need to consume adequate folate during the childbearing years. The food industry has been an effective communicator of health and nutrition messages and should be encouraged to raise awareness about the role of folate in NTDs. Better analysis also needs to be conducted to identify women at risk of low folate intakes, so that targeted educational efforts can be made and appropriate vehicles identified for delivering folate to these women.

Nutritional value of child-targeted food products: results from the Food Quality Observatory.

To characterise the nutritional quality of food products targeted to children, we aimed: (1) to determine if the nutritional composition of child-targeted food products is different from those for the general population and (2) to verify differences in the nutrient content of child-targeted food products between three selected food categories. The present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n 331), granola bars (n 310) and yoghurts and dairy desserts (n 380) were the food categories analysed. Nutritional values and all packaging information were obtained by purchasing every product available in supermarkets, grocery stores and specialty grocery stores. Free sugars were manually differentiated from total sugars for each product. Products were classified according to two targeted consumer groups: children or general population. The nutrient profile of RTE breakfast cereals, granola bars and yoghurts and dairy desserts targeted to children differed from that of products intended at the general population. Child-targeted RTE breakfast cereals had the least favourable nutritional composition, with significantly higher content of carbohydrates, total sugars, free sugars and Na compared with breakfast cereals for the general population as well as child-targeted granola bars and yoghurts and dairy desserts. All child-targeted products analysed contained free sugars. The current study supports the relevance to further regulate marketing to children on food product packages to ensure that such marketing is not present on food products with poor nutritional quality.

Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory.

The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

The Effects of a Functional Food Breakfast on Gluco-Regulation, Cognitive Performance, Mood, and Satiety in Adults.

A whole diet which combines multiple functional foods benefits metabolic risk factors and cognition, but evidence supporting meal to meal benefits, which individuals may find easier to implement, is limited. This study developed a functional food breakfast (FB), using polyphenol-rich ingredients selected for their gluco-regulating and cognitive-enhancing properties, and compared it to a control breakfast (CB). For study 1, total polyphenols were determined using the Folin–Ciocalteu method, and sugar release by in vitro digestion, in frozen and fresh samples. In study 2, healthy adults (n = 16) consumed an FB, CB and ready-to-eat breakfast cereal (RTEC) in a randomised crossover design. Glucose (GR) and insulin response (IR), satiety, mood and memory were measured over 180 min. The FB was a rich source of polyphenols (230 mg) compared to the CB (147 mg) (p < 0.05), and using frozen muffins did not compromise the polyphenol content or sugar release. Peak GR was highest after the RTEC (p < 0.05), and the insulin area under the curve (AUC) was lowest in the FB at 60, 120, 180 min and peak (p < 0.05). There were no effects on GR AUC, mood, satiety or memory. Reductions in GR peak and IR following consumption of the FB support the inclusion of functional ingredients at breakfast.

Processing in the food chain: do cereals have to be processed to add value to the human diet?

Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.

Sugar Content and Nutritional Quality of Child Orientated Ready to Eat Cereals and Yoghurts in the UK and Latin America; Does Food Policy Matter?

Ready to eat breakfast cereals (REBCs) and yoghurts provide important nutrients to children’s diets, but concerns about their high sugar content exist. Food reformulation could contribute to sugar reduction, but policies across countries are not uniform. We aimed to compare the sugar content and nutritional quality of child-orientated REBCs and yoghurts in Latin American countries with the UK. In a cross-sectional study, nutritional information, marketing strategies, and claims were collected from the food labels and packaging of products available in Guatemala, Mexico, Ecuador and the UK. Nutritional quality was assessed using the UK Ofcom Nutrient Profiling System. In total, 262 products were analysed (59% REBCs/41% yoghurts). REBCs in the UK had a lower sugar content (mean ± SD) (24.6 ± 6.4) than products in Ecuador (34.6 ± 10.8; p < 0.001), Mexico (32.6 ± 7.6; p = 0.001) and Guatemala (31.5 ± 8.3; p = 0.001). Across countries, there were no differences in the sugar content of yoghurts. A large proportion (83%) of REBCs and 33% of yoghurts were classified as “less healthy”. In conclusion, the sugar content of REBCs in Latin America is higher than those of the UK, which could be attributed to the UK voluntary sugar reduction programme. Sugar reformulation policies are required in Guatemala, Mexico and Ecuador.

Nutrient profiling of ready to eat breakfast cereals reveals substantial differences in macronutrient composition despite similar nutrition claim usage

AbstractUnder Regulation (EC) No 1924/2006 the usage of nutrition and health claims are permitted, however foods that are high in fat, sugars and salt are advised not to use such claims as foods promoted with these claims may influence consumer food choice. The use of nutrient profiles has been proposed as a means of avoiding the potential of such claims masking the overall nutritional status of a product. Ready to eat breakfast cereals (RTEBC) often display nutrition claims whilst also contributing significantly to total sugar and energy intake. The aim of this study was to profile a variety of RTEBC and compare nutrient composition and claim information between nutrient profile categories.The Irish National Food Ingredient database (INFID) is a record of brand specific information from food labels collected during the Irish national food surveys. A convenience sub-sample of RTEBC as eaten by Irish children during the National Children's Food Survey 2 (2017/2018) were selected (n = 102). Nutrient profile (NP) scores were calculated using the UK Nutrient Profiling Model (FSA). NP scores were calculated based on a set of negative macronutrient indicators (energy, saturated fat, total sugars and sodium) minus positive indicators (protein, fibre, “fruit, vegetables and nuts”) present per 100 g. Foods scoring four points or more were classified as “less healthy”.More than half of RTEBC were classed “less healthy” (53%) with a median NP score of 8.0 with “healthy” RTEBC scoring significantly lower at -0.0 (p &lt; 0.001). “Healthy” RTEBC had a median sugar content of 13.4g/100 g compared to 24g/100 g in the “less healthy” (p &lt; 0.001). “Healthy” RTEBC had a higher fibre content of 8.8g/100 g compared to 5.72g/100 g in the “less healthy” (p = 0.001), with 35% of healthy and 28% of less healthy RTEBC making a substantiated “high in fibre” claim. Micronutrient contents of all RTEBC were similar, with only iron significantly higher in “healthy” (13.3mg/100g) compared to “less healthy” (9.5mg/100g) (p = 0.02). The prevalence of substantiated micronutrient related claims was the same between “healthy” and “less healthy” RTEBC.“Healthy” and “less healthy” RTEBC display similar micronutrient profiles, with most of the nutrition claims on both pertaining to the micronutrient and fibre content, potentially overshadowing the macronutrient contribution of the cereals. This analysis shows the ability of nutrient profiling to distinguish products by macronutrient profiles however it identifies the complexity of application with respect to micronutrient content. Further research is required to investigate the contribution of the profiled RTEBC to total nutrient intakes.

The utility of linking National Food Ingredient Databases to National Food Consumption surveys: a pilot study on fibre and sugar

AbstractIntroduction:Current dietary recommendations encourage increased fibre and reduced sugar consumption. In the UK, specific targets and benchmarks have been established for the sugar content of some foods but not for fibre. National Food Consumption Surveys provide comprehensive information of all foods consumed by representative population samples. The Irish national food surveys as completed by the Irish Universities Nutrition Alliance (IUNA) capture dietary data at brand level with all details as gathered on pack entered into a discrete but inter-linked database, the Irish National Food Ingredient Database (INFID). The aim of this study was to profile the carbohydrate quality of a convenience sub-sample of packaged foods as eaten by Irish children during the National Children's Food Survey II (2017/2018) as entered into INFID.Materials and Methods:All on-pack details from 385 available foods in the categories ‘white breads and rolls’; ‘brown breads and rolls’; ‘other breads and scones’; ‘ready to eat breakfast cereals (RTEBC)’; ‘biscuits’; and ‘cakes, buns and pastries’ were entered in to INFID and quality control completed. The carbohydrate profile of the products was assessed with respect to fibre labelling criteria and UK sugar guidelines and targets. SPSS Version 25 was used for all analyses.Results:Although 56% (n210) of all products entered were eligible to make a ‘source of’ or ‘high’ fibre claim, only 20% (n78) made such a claim. Of this, 46% stated ‘high fibre’ and 32% ‘source’, predominately in the ‘brown breads and rolls’ and ‘RTEBC’ groups. When compared to UK Department of Health guidance for ‘low’, ‘medium’ and ‘high’ sugar, 65% of all products examined (n250) were either ‘low’ or ‘medium’ sugar. Comparison of median sugar contents with Public Health England sugar reformulation targets revealed different responses in each category, with all categories other than foods deemed as “morning goods” yet to meet the 2020 target of 20% reduction in sugar content.Discussion:This small pilot study of a convenience sample of foods suggests that for the limited number of foods examined, for some there remains challenges to reduce sugar and increase fibre contents. Strategies such as reformulation, change in portion size, flexibility in labelling and/or a shift in sales portfolios could be considered but only alongside technological and safety considerations. Further research to broaden this analysis and to link nutrient levels as listed on pack with actual consumption patterns could help ensure all recent initiatives including reformulation are recognised.

Dietary determinants of iron intake in women of child-bearing age (WCBA) (18–50y) in Ireland

AbstractDietary iron requirements are higher among women of child-bearing age (WCBA) to replenish blood loss during menses, to prevent iron deficiency anaemia and to support a healthy foetus during pregnancy. Low intakes of iron have previously been reported among WCBA in Ireland and across Europe and data from European countries have shown that there is evidence of anaemia and low iron stores in this population group. The aim of this study was to investigate the dietary patterns influencing iron intakes in WCBA (18–50 years) in Ireland.Analyses were based on the National Adult Nutrition Survey (NANS) (2008–2010) (www.iuna.net). A 4 day semi-weighed food record was used to collect food and beverage intake data (including nutritional supplement use) from a nationally representative sample of 1500 adults (487 women (18–50y)). Nutrient intakes were estimated using WISP© based on UK and Irish food composition data. On the basis of mean daily intake of iron, WCBA were divided into three intake groups: low, medium and high. The food groups that accounted for the greatest proportion of the difference between the high (top third) and low (bottom third) of iron intakes were identified.The difference in iron intakes between the high and low intake groups (25 v 6.7mg/d) was 18.3mg/d. Nutritional supplements and ready-to–eat breakfast cereals (RTEBC) (commonly fortified with iron) accounted for 58 and 20% of the difference in intakes between the high and low intake group, respectively. The contribution of nutritional supplements to the difference in iron intakes can be explained by the proportion of users in the high vs low intake group (27% vs &lt; 1%). The contribution of RTEBC to the difference in iron intakes can be explained by both a higher proportion of those in the high vs low intake group consuming RTEBC and those in the high intake group having a higher mean daily intake of RTEBC (78% vs 36%; 32g/d vs 7g/d).Most of the difference in iron intake between high and low consumers is attributable to nutritional supplement use and the patterns of consumption of fortified RTEBC. These findings will aid in the development of strategies to improve iron intakes in WCBA in Ireland.

The nutritional content of children's breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA.

To compare the Nutrition Information Panel (NIP) content, serving size and package size of children's ready-to-eat breakfast cereals (RTEC) available in five different Western countries. NIP label information was collected from RTEC available for purchase in major supermarket chains. Kruskal-Wallis, Mann-Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be 'unhealthy'. Supermarkets in Australia, Canada, New Zealand, the UK and the USA. Children's breakfast cereals (n 636), including those with and without promotional characters. The majority of children's RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7-9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60-120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01). Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.

Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato

Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiological quality and sensory attribute of the formulated breakfast cereals.&#x0D; Study Design: The experimental design that was used is Completely Randomized Design.&#x0D; Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between December 2016 and September 2017.&#x0D; Methodology: The study investigated the application of local rice, malted African yam bean and orange-fleshed sweet potato flour to develop ready-to-eat breakfast cereals rich in proteins and pro-vitamin A. The local rice and malted African yam bean flours were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 to produce ready-to eat breakfast cereals which was subjected to sensory evaluation to isolate the best blend (90:10). From the preliminary study, composite flour was formulated by mixing rice flour and African yam bean flour from the best blend in different percentages. Samples of ready-to-eat breakfast cereals were formulated by mixing composite flour (rice and African yam bean best flour blend) with graded levels of orange fleshed sweet potato and 100% rice flour was used as the control sample. The breakfast cereal products were subjected to proximate, pro-vitamin A, microbiological and sensory analysis using standard methods.&#x0D; Results: The protein, ash, fiber and moisture contents of the blends (rice/African yam bean best blend +orange-fleshed sweet potato flours) were significantly (p&lt;0.05) higher than the control but their carbohydrate content were lower than the control. The protein content, fat, ash, crude fiber, moisture, and carbohydrate contents ranged from 6.82(100% rice flour) to 11.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 0.20(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 1.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 4.03(100% rice flour) to 15.81% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 1.31(100% rice flour) to 2.80% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 6.61(100% rice flour) to 10.92% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) and 63.07(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 80.22% (100% rice flour) respectively. The pro-vitamin content of the samples ranged from 0.13 (100% rice flour) to 2.55 mg/100 g (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour). There was an increase in the pro-vitamin A content as the ratio of orange-fleshed sweet potato increased in the blend. The total viable count ranged from 3.0 × 103 to 6.7 × 103cfu/g while mould was not detected in any of the samples. The microbial content of the samples were satisfactory and not high when assessed using the guideline for microbiological quality of cereal products. The sensory evaluation conducted showed that among the six ready-to-eat breakfast cereals, 100% adani rice breakfast cereals, samples RAYBF1+OPF1 and RAYBF5+OPF5 were highly accepted.&#x0D; Conclusion: The study has shown that acceptable ready-to-eat breakfast cereals could be produced from blends of Adani rice, malted African yam bean and orange flesh sweet potato flour. Among the different breakfast cereals, 100% adani rice and sample RAYBF1+OPF1 (90 % best blend + 10% orange flesh sweet potato flour) were highly accepted.

Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults.

Reduction in portion size, particularly for energy-dense foods, is increasingly addressed in healthy eating guidelines in a bid to tackle the obesity epidemic. The effect of portion size on other aspects of dietary quality, such as nutrient intakes, is less studied. The aim of the current work was to investigate associations between food portion sizes and key indicators of dietary quality, namely energy-adjusted intakes of saturated fat, dietary fibre, sodium, calcium, iron, folate and vitamin D, and dietary energy density (DED), in Irish adults on the days the foods were consumed. Data from the Irish National Adult Nutrition Survey (2008–2010) (n = 1274, 18–64 years, 4-day semi-weighed record) were used for the analysis. DED was lower on the days larger portions of boiled potatoes, fruit, vegetables and baked beans were consumed, and higher on the days larger portions of white bread, ready-to-eat breakfast cereals (RTEBCs), frying meats, cheese, butter, biscuits, chocolate and sugar-sweetened beverages were consumed. Micronutrient intakes were higher on the days larger portions of brown bread, RTEBCs, vegetables and low-fat spreads were consumed, and lower on the days larger portions of white bread, butter, biscuits, chocolate, sugar-sweetened beverages and beer/cider were consumed, with the exception of folate. The study identifies foods for which larger portion sizes may be associated with positive dietary attributes, as well as the opposite. It provides an important evidence base from which more specific dietary guidance on food portion sizes might be developed for Irish adults.

The nutritional quality of South African ready-to-eat breakfast cereals

Background: Internationally, ready-to-eat breakfast cereals (RTEBC) make an important contribution to the nutritional intake of children. Significant differences have been found between the nutritional quality of children and non-children’s RTEBC. South Africa has strict legislation regarding the use of nutrition claims to promote products.Objectives: To determine i) differences in nutritional quality between children’s and non-children’s RTEBC; and, ii) compliance of nutrition claims with current legislation.Outcome measures: An analysis of the nutrient content per 100 g and per recommended serving size; an audit of nutrient content claims.Design: This study examined the packages of 134 RTEBC that were categorised into children’s cereal and six types of non-children’s cereal.Results: Children’s cereals formed 21% (n = 28) of the sample and were significantly more likely to have sugar as the first or second ingredient listed. Per 100 g, children’s cereals contained significantly more carbohydrates, sugar and sodium than non-children’s cereal collectively. Per 100 g and per serving, non-children’s cereal was significantly higher in protein, fat and dietary fibre compared to children’s cereal. Seventy-eight percent of all RTEBC (n = 104) had a nutrient content claim and 2% (n = 3) had a comparative claim. The most common claim was regarding dietary fibre (69 claims) followed by vitamins and minerals (65 claims). Ten nutrient claims were not compliant with legislation.Conclusion: Significant differences in nutritional quality exist between South African children’s and non-children’s RTEBC. Food manufacturers need to be more vigilant regarding nutrient claims and adhere to the labelling legislation.

Ready-to-Eat Breakfast Cereal Consumption Habits of University Students in Manisa Province of Turkey

Relationship between ready-to-eat breakfast cereal (RTEC) consumption and nutrient intake of children is extensively studied in the literature. However, little is known about the consumption habits of university students. The objective of this study was to investigate RTEC consumption and buying habits of university students in Manisa, Turkey. A cross-sectional study was conducted on 421 students chosen randomly from Celal Bayar University Muradiye Campus during the spring semester of 2014. Participants were asked to fill out a self- reported questionnaire including 28 questions on their breakfast cereals consumption and buying trends. Gender, age, education programme and place of residence were the independent variables in the study and results were analysed statistically by Pearson chi-squre test using PASW Statistics Ver.18. The main findings in the study were as follows: 43.46% of the participants consumed RTEC and the main reason to consume RTEC was to find it practical. Female participants consumed RTEC more than male participants and participants aged between 19-22 consumed RTEC more than other age groups. 61.75% of the participants consumed RTEC at breakfast, while 25.68% consumed at snack time, 4.92% at lunch and 1.09% at dinner. 66.12% of the consumers consumed RTEC with milk and 24.59% with yogurt. 75.95% of the participants did not consume RTEC with sugar. 78.14% of the consumers found RTEC nutritious and 52.45% consumed with weight reducing diet. 79.16% of the participants consuming RTEC with diet was female. This study showed that university students and especially girls were potential RTEC consumers. Studies on consumption habits of RTEC should be enhanced due to the missing literature in this field.

Information Cost and Consumer Choices of Healthy Foods

This article examines whether or not a reduction in consumer search cost for nutritional information increases the probability that heterogeneous consumers will choose healthier food products. Empirical results from the ready‐to‐eat breakfast cereal (RTEC) market confirm the conceptual analysis that lowering information cost via simplified nutritional labeling increases the healthfulness of consumer choices. The healthfulness attribute weighs 28.44% more heavily in consumers' decision‐making with simpler labeling systems. On average, introducing front‐of‐package labeling increased the probability of a consumer choosing a healthy RTEC by 3.49% and reduced the probability of choosing an unhealthy RTEC by 3.81%. Calories, sugar, saturated fat, and sodium consumption decrease by 0.31%, 2.63%, 6.94%, and 1.97%, respectively. Fiber intake increases by 3.24%. Further results show that less‐educated and smaller households with less frequent purchases benefit the most from a reduction in information cost. Overall, this article shows the potentially positive role that voluntary, more convenient labeling could play in improving market and public health outcomes.

Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial

Background: Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and food intake.Methods: Forty-eight healthy individuals, 18 years of age or older, were enrolled in a randomized, crossover trial. Subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. Lunch was served 4 hours after breakfast. The physicochemical properties of oat soluble fiber (β-glucan) were determined. Appetite and satiety responses were analyzed by area under the curve. Food intake and β-glucan properties were analyzed using t tests.Results: Oatmeal increased fullness (p = 0.001) and reduced hunger (p = 0.005), desire to eat (p = 0.001), and prospective intake (p = 0.006) more than the RTEC. Energy intake at lunch was lower after eating oatmeal compared to the RTEC (p = 0.012). Oatmeal had higher viscosity (p = 0.03), β-glucan content, molecular weight (p < 0.001), and radius of gyration (p < 0.001) than the RTEC.Conclusions: Oatmeal suppresses appetite, increases satiety, and reduces energy intake compared to the RTEC. The physicochemical properties of β-glucan and sufficient hydration of oats are important factors affecting satiety and subsequent energy intake.

Health-related on-pack communication and nutritional value of ready-to-eat breakfast cereals evaluated against five nutrient profiling schemes.

BackgroundThere is an ongoing debate regarding health-related on-pack information appearing on products with low nutritional quality. The purpose of the study was to contribute to this discussion by examining the relationship between health-related on-pack information and the overall nutritional value of highly processed ready-to-eat breakfast cereals (RTECs).MethodsMaximum variation sampling was used to select 128 highly processed RTECs in Germany in 2010. In 2012, two additional samples were collected in Norway (n =38) and Germany (n =73) to allow for comparisons of products from countries with different regulations concerning nutrient profiles. All products were evaluated against five nutrient profiling models from government-related agencies. Mann–Whitney U Tests and Chi-square statistics was used to compare the nutrient profiles of different product categories. Logistic regression analysis was conducted to identify on-pack information on German products predicting a satisfactory nutritional profile.ResultsThe majority of RTECs displayed health-related information on the packaging, but only 4–36% of German products met the criteria of the different nutrient profiles. The rate was lower for cereals marketed to children, Norwegian cereals performed better (36-64%). Health-related on-pack information was not consistently related to the nutrient profiles. The following on-pack criteria predicted a satisfactory nutrient profile on RTECs of the German 2010 sample: i) cereals not marketed to children, ii) clean labelling (free-from claims) and possibly organic labelling and whole grain claims.ConclusionsOur results suggest that the implementation of a mandatory nutrient profiling scheme for products with health-related on-pack information could contribute to a consistent relationship between health-related information on RTECs and the overall nutritional value of the product. Improvements should also consider the provision of a simple nutritional labelling scheme on the front of the packaging, standardized serving sizes, accurate product names, and clearly defined whole grain claims.

The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial.

BackgroundFoods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals.MethodsForty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time.ResultsIO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC.ConclusionIO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.