Ready-to-eat Cereal Research Articles

The rise and fall of blood folate in the United States emphasizes the need to identify all sources of folic acid

Folic acid–containing supplements and fortified foods, including enriched cereal–grain products and ready-to-eat (RTE) cereals, are the primary sources of folic acid intake in the United States (1). Changes in the intake of any of these sources may significantly affect blood folate concentrations. To effectively monitor how changes in folic acid intake are influencing trends in folate status, it is important to characterize the sources of folic acid, as illustrated in the recent publications by Yang et al (1) and Berry et al (2). During the past decade, as blood folate concentrations have first increased and then decreased, the assumption was that the blood folate changes were due solely to changes in folic acid intake from enriched cereal–grain products. A report by Pfeiffer et al (3) in this issue of the Journal provides the first opportunity to evaluate trends in blood folate concentrations in the US population that extend beyond the early postfortification phase (ie, 1999–2000) by encompassing the more recent periods of 2001–2002 and 2003–2004. In these 2 survey periods, serum and RBC folate concentrations declined significantly from those seen in 1999–2000. The observed decreases are of a magnitude much smaller than that of the initial increase that occurred in the wake of fortification. Detailed analysis of the sources of folic acid intake will be necessary before it is possible to ascertain whether the observed changes in blood folate concentrations could be attributed to changes in folic acid intakes from enriched cereal–grain products, folic acid–containing supplements, or RTE cereals. It is important to consider that changes in the use of folic acid–containing supplements may have affected blood folate concentrations in the years since fortification was implemented. Supplement use in the United States previously was reported to be greater during the first postfortification period (NHANES 1999–2000) than during the prefortification period (NHANES 1988–1994); considerable variation was seen, depending on race-ethnicity (4). The reported use of folic acid–containing supplements in predominantly white women of childbearing age across all time intervals fluctuated from 30% of that population before fortification (1995–1998), rising to 40% in 2004 and returning to prefortification proportions in 2005 (5). Differences in supplement use should also be considered as a potential explanation for observed differences in blood folate concentrations between different racial-ethnic groups. Yang et al (1) estimated that non-Hispanic white women in the United States obtained 48% of their folic acid intake from supplements, whereas non-Hispanic black and Hispanic women obtained only 26%, according to data from NHANES 2001–2002. No supplement use data are provided in the report by Pfeiffer et al (3); however, the rank order of blood folate concentrations among racialethnic groups—ie, non-Hispanic white Mexican American non-Hispanic black—likely is due in part to differences in the proportions of each of these groups who used folic acid– containing supplements (1, 6). Because the blood folate data were not analyzed separately for supplement users and nonusers, it is not possible to estimate the potential influence of supplement use on observed changes in blood folate concentrations (3). In future investigations of trends in blood folate concentrations, it would be of interest to determine whether folate status differs between supplement users and nonusers and whether supplement use is affected by race-ethnicity in each sex and age group. A potential explanation for the most recent observed decreases in blood folate concentrations may be that industry has reduced the amount of folic acid it adds to enriched cereal–grain products. In an analysis of a number of enriched foods during the early postfortification period (1998–1999), Rader et al (7) found that the total folate content of many of the analyzed foods far exceeded the amount required by federal regulations. Although there has been no systemic examination of changes in folate content of enriched cereal–grain products, 2 research groups have reported data supporting the conclusion that the amount of folic acid added to the food supply has been reduced (8, 9). Johnston and Tamura (8) found that, in 2002 and 2003, the folate content of white breads containing enriched flour was significantly lower than that observed in 2001. Poo-Prieto et al (9) used a new affinity/HPLC method to measure the quantity of folic acid in numerous folic acid–enriched foods. In their study, no evidence was found of folic acid overages in enriched products. An ongoing systematic evaluation of the folic acid content of enriched food products is needed to track changes that may be associated with observed fluctuations in blood folate concentrations in the US population, such as those reported by Pfeiffer et al (3). This evaluation will be a daunting task, considering the fact that there are thousands of food products—including such

CONSUMER INSIGHTS ON HEALTHY BREAKFAST CEREAL – A FOCUS GROUP RESEARCH

ABSTRACT Two segments of breakfast cereal consumers, previously identified using conjoint analysis as “Healthy Choosey” and “Basic,” were investigated using focus group methodology. The objective of this study was to investigate the attitudes, opinions and concerns of the two largest consumer segments of ready‐to‐eat (RTE) cereal. Focus groups, consisting of four to seven participants each, were conducted in triplicate for each of the two segments. Participants met and discussed issues relating to RTE cereal and soy as an ingredient. The Healthy Choosey segment was more concerned with healthy ingredients and sensory acceptance, and was generally not negative to soy, whereas the Basic segment was more concerned about the basic nutrition, price and sensory acceptance, and was either neutral or negative toward soy. Our research indicated that RTE cereal manufacturers should focus on improving consumer acceptance to satisfy both segments of consumers. There is a need to promote the healthfulness of soy‐based products without compromising the taste or the cost. PRACTICAL APPLICATIONSOur findings illustrated that conjoint analysis can be used in segmenting consumers who can then be recalled for further qualitative analysis. The concerns and needs among different segments of healthy breakfast cereal (HBC) consumers found in our study can be readily transferred to the commercial sector. Depending on the marketing strategy of the company, new or improved version of existing products can be made to satisfy one or more segments of consumers. Manufacturers of soy‐based HBC are faced with less forgiving consumers who are reluctant to try soy products. Thus, new soy‐based HBC should be introduced only when the products are rated at par with nonsoy‐based HBC in terms of sensory acceptance. Hype marketing of soy products is a turnoff to consumers and soy‐based HBC manufacturer should focus on promoting only basic, well‐established health findings.

The Contribution of Ready-to-Eat Cereals to Daily Nutrient Intake and Breakfast Quality in a Mediterranean Setting

Objectives: To examine if and how ready-to-eat cereals (RTEC) contribute to the quality of the diet of children, adolescents and young adults in a Mediterranean setting.Methods: A random sample of 3534 subjects aged 2 to 24 years in Spain was studied. Food and nutrient intakes were determined by a 24 hour recall. RTEC consumption was assessed by a quantitative food frequency questionnaire. Additional questions on socioeconomic level and nutritional knowledge were administered. Cereal consumption was classified into non-consumers and daily intakes between 1 and 20g, 21 and 40g, and more than 40g. After excluding the underreporters the final sample consisted of 2852 individuals.Results: About half of the population (49.8%) reported eating RTEC. Macronutrient profile improved with increasing cereal consumption. Intakes of thiamine, riboflavin and vitamin B6 increased significantly with increasing consumption of RTEC in all age-sex groups, whereas niacin and folate intake improved in almost all groups and calcium, iron and vitamin D in at least half of the groups. Except for magnesium, vitamin B12 and vitamin E in males, consumption of RTEC was significantly associated with increased coverage of the daily nutrient requirements for all micronutrients studied. Higher levels of RTEC consumption was associated with a greater consumption of dairy products, and related to better breakfast quality.Conclusions: Level of RTEC consumption is associated with a better nutritional profile in the diets of Spanish children, adolescents and young adults and a lower risk for inadequate micronutrient intakes. RTEC consumers have better quality breakfasts, in terms of both food choices as well as energy and nutrient content.

Ready‐to‐eat cereal (RTEC) consumption is associated with a lower risk of being overweight in children and adolescents in NHANES, 1999–2002.

This study examined the relationship of breakfast and RTE cereal (RTEC) consumption on body weight status in US children and adolescents. Dietary records (24 hour recall) and body weight measures were gathered from interviews with 3964 children aged 4–13 y and 2720 adolescents aged 14–18 y in the NHANES, 1999–2002. RTEC consumers showed significantly lower BMI and waist circumference (WC) than breakfast skippers (RTEC consumers vs. breakfast skippers: BMI, 19.1±0.19 vs. 22.5±0.28, p<0.01; WC, 66.9±0.52cm vs. 77.5±0.83cm, p<0.01). RTEC consumption was associated with lower z scores for BMI (0.35 ±0.06 vs. 0.59±0.06, p<0.01) and weight (0.39± 0.05 vs. 0.61± 0.06, p<0.01) as compared to breakfast skipping. RTEC breakfast consumers showed consistently lower body weight measures than other breakfast food eaters (BMI, 19.1±0.19 vs. 20.1± 0.11, p<0.01; WC, 66.9±0.52 vs. 69.6± 0.31, p<0.01). RTEC consumers also showed the highest daily intakes of fiber and the lowest energy intakes from fat. The data indicated that RTEC consumption may be an important component of maintaining a healthy weight in children and adolescents.

Ready‐to‐eat cereal consumption improves nutrient intake profiles of 5 shortfall nutrients in U.S. children

We aimed to study the impact of ready-to-eat cereal (RTEC) on nutrient intake of five shortfall nutrients in the diets of American children: dietary fiber, calcium, magnesium, potassium, and vitamin E. Dietary data from 3964 children aged 4–13y in the National Health and Nutrition Examination Survey (1999-2002) were analyzed according to breakfast consumption pattern. Consumption of RTEC was associated with higher mean daily intake levels of these 5 nutrients compared to breakfast skippers (RTEC consumers vs. breakfast skippers in age 4–8 y group -fiber: 12.4±0.26 g vs. 9.2±0.49 g; calcium: 1006±22 mg vs. 706±45 mg; magnesium: 229±4.1 mg vs. 157±7.6 mg; potassium: 2276±35 mg vs.1662±88 mg; and vitamin E: 6.0±0.23 mg vs. 4.8±0.35 mg. RTEC consumers vs. breakfast skippers in age 9–13 y group -fiber: 13.8±0.39 g vs. 11.2±0.53 g; calcium: 1105±25 mg vs. 799±60 mg; magnesium: 247±6.1 mg vs. 196±11 mg; potassium: 2413±65 mg vs.1950±121 mg; and vitamin E: 6.4±0.34 mg vs. 6.1±0.29mg). With the exception of vitamin E, children who ate RTEC breakfast had higher mean daily intakes of nutrients than other breakfast food eaters. The data suggest that RTEC are important sources of these key nutrients for children.

Intakes of added vitamins – folate, vitamin B12, and vitamin E

As foods in the marketplace continue to be fortified with nutrients, it necessitates separation of added forms of some vitamins from natural forms. The USDA Food and Nutrient Database for Dietary Studies (FNDDS) now includes added forms of folate, vitamin B12, and vitamin E. Folic acid, the added form of folate, is now found in number of foods, including infant formulas, ready-to-eat (RTE) cereals and grain products such as pasta, rice, and bread. In contrast, foods containing added forms of vitamin B12 and vitamin E are limited, and may include some infant formulas, RTE cereals, meal replacement drinks and bars, and meat substitutes (mainly vitamin B12). The food composition data for these added nutrients were used in conjunction with the What We Eat in America, National Health and Nutrition Examination Survey (NHANES) 2001–02, to determine intakes from food among adults, 20 and over. Mean intake estimates were 197 mcg for folic acid, 0.8 mcg for added vitamin B12, and 0.5 mg for added vitamin E. About 44 percent of the total folate is obtained from folic acid on a weight basis. The proportions of added forms of vitamin B12 and E are much lower, at 10 percent and 4 percent, respectively.

Serum Homocysteine Concentration of US Adults Associated with Fortified Cereal Consumption

Background: Elevated serum total homocysteine (tHcy) concentration is implicated in the etiology of cardiovascular disease (CVD). A significant food source of B-vitamins involved in homocysteine metabolism is ready-to-eat cereal (RTEC) in the U.S.Objective: To test the hypothesis that tHcy concentration is inversely associated with RTEC intake and blood B-vitamin levels in the U.S. general population.Design: A cross-sectional study using data from the National Health and Nutrition Examination Survey (NHANES 1999–2000). Data were stratified according to age and gender. Men and women ≥ 19 y (n = 4,218) were classified as RTEC consumers (RTEC-C; n = 824) and RTEC non-consumers (RTEC-NC; n = 3,394) based on 24-hr dietary recall.Results: Forty nine percent of participants showed folate intake with below the estimated average requirements (EARS). Serum folate and red blood cell (RBC) folate concentrations were increased with age in both genders, and significantly higher among RTEC-C than RTEC-NC (p < 0.05). Mean tHcy concentration increased with age, and was significantly lower among both men and women RTEC-C than among RTEC-NC. In multivariate linear regression analyses, RTEC consumption strongly predicted serum folate and tHcy concentrations.Conclusion: tHcy concentrations were significantly lower in RTEC-C among the majority of age/gender groups than in RTEC-NC. RTEC consumption may potentially reduce the risk for CVD, mediated through tHcy.

Is Consumption of Breakfast Associated with Body Mass Index in US Adults?

Objective To test the hypothesis that breakfast consumption is associated with weight status measured by body mass index in US adults. Design Analyses of data from the National Health and Nutrition Examination Survey, 1999–2000. Participants/Setting Men and women aged ≥19 years (N=4,218), excluding pregnant and/or lactating women. Statistical Analyses Performed SAS (release 8.1, 2000, SAS Institute Inc, Cary, NC) and SUDAAN (release 8.0.2, 2003, Research Triangle Institute, Research Triangle Park, NC) software were used to calculate sample-weighted means, standard errors, and population percentages of breakfast consumers. Multiple logistic and linear regression models, with controls for covariates, were used to determine the predictability of body mass index from breakfast consumption and from inclusion of ready-to-eat cereal (RTEC) in the breakfast meal. Results Breakfast consumers were more likely than breakfast nonconsumers to be older, female, white, nonsmokers, regular exercisers, and trying to control their weight. For women, daily energy intake was higher among breakfast consumers than among breakfast nonconsumers; for both men and women, energy intake from fat among RTEC breakfast consumers was significantly lower than among non-RTEC breakfast consumers, whereas energy from carbohydrate among RTEC breakfast consumers was significantly higher than among non-RTEC breakfast consumers. For women, the odds ratios for BMI ≥25 were lower for breakfast consumers (odds ratio=0.76) and RTEC breakfast consumers (odds ratio=0.70) compared with breakfast nonconsumers and non-RTEC breakfast consumers, respectively, after adjusting the models for covariates. When RTEC consumption was added as a covariate, breakfast consumers no longer exhibited significantly lower odds ratios compared with breakfast nonconsumers. Furthermore, regression analyses supported an inverse association between RTEC breakfast consumption and body mass index in women (regression coefficient=–0.37, P<.01) after adjusting for covariates. Conclusions When we document the association of breakfast consumption with lower prevalence of overweight and obesity, types of meal should be considered as an important determinant. RTEC breakfast consumption, associated with a desirable macronutrient profile for preventing obesity, predicted weight status in women, but not in men. In addition to sex difference in the association of breakfast consumption and RTEC breakfast consumption with lower prevalence of overweight, the effects of physiological variables and health-related behaviors on the relationship between total and RTEC intake at breakfast and weight status, remain to be established.

Consumption of Ready-to-Eat Cereals in Relation to Health and Diet Indicators among School Adolescents in Crete, Greece

Background/Aims: We aimed at examining the intake of ready-to-eat cereals (RTEC) among adolescents in Crete, Greece, and investigate relationships with health and diet indicators. Methods: A sample of 392 adolescents (183 boys, 209 girls) aged 15 ± 0.4 years, attending high schools of two major counties in Crete, was studied to determine consumption of RTEC using a frequency questionnaire. Anthropometric measurements were performed and blood was drawn for analysis of serum lipoproteins and blood glucose (BG). The physical fitness was assessed with the 20-meter shuttle run test (SRT) and the amount of time watching television was estimated. Nutrient intakes were calculated through 24-hour dietary recalls. Results: 42% (n = 77) of boys and 43% (n = 90) of girls reported consumption of RTEC at least once per week. Approximately 40% of the male and 47% of the female consumers reported eating RTEC only at meals other than breakfast. RTEC consumption was inversely related to the obesity indices and BG levels, and positively related to the SRT (p < 0.05 in all analyses). RTEC consumers had significantly higher intakes of fibre, magnesium, calcium, iron, folate, and vitamins A, B₂ and B₆ (p < 0.05 in all analyses). Conclusion: Our results demonstrated favourable associations between RTEC intake and health and diet indicators in Greek adolescents, with potential implications for improved health status and chronic disease risk reduction.

The Effect of Breakfast Type on Total Daily Energy Intake and Body Mass Index: Results from the Third National Health and Nutrition Examination Survey (NHANES III)

Objective: The objective of this study was to investigate the relationship between breakfast type, energy intake and body mass index (BMI). We hypothesized not only that breakfast consumption itself is associated with BMI, but that the type of food eaten at breakfast also affects BMI.Methods: Data from the Third National Health and Nutrition Examination Survey (NHANES III), a large, population-based study conducted in the United States from 1988 to 1994, were analyzed for breakfast type, total daily energy intake, and BMI. The analyzed breakfast categories were “Skippers,” “Meat/eggs,” “Ready-to-eat cereal (RTEC),” “Cooked cereal,” “Breads,” “Quick Breads,” “Fruits/vegetables,” “Dairy,” “Fats/sweets,” and “Beverages.” Analysis of covariance was used to estimate adjusted mean body mass index (BMI) and energy intake (kcal) as dependent variables. Covariates included age, gender, race, smoking, alcohol intake, physical activity and poverty index ratio.Results: Subjects who ate RTEC, Cooked cereal, or Quick Breads for breakfast had significantly lower BMI compared to Skippers and Meat and Egg eaters (p ≤ 0.01). Breakfast skippers and fruit/vegetable eaters had the lowest daily energy intake. The Meat and Eggs eaters had the highest daily energy intake and one of the highest BMIs.Conclusions: This analysis provides evidence that skipping breakfast is not an effective way to manage weight. Eating cereal (ready-to-eat or cooked cereal) or quick breads for breakfast is associated with significantly lower body mass index compared to skipping breakfast or eating meats and/or eggs for breakfast.

Efficiency of breakfast consumption patterns of ninth graders: Nutrient-to-cost comparisons

Objective To assess the efficiency of breakfast consumption patterns in terms of nutrient-to-cost comparisons.Design Twenty-four-hour dietary recalls were collected and food items named were priced (prices from local grocery stores and restaurants were averaged). Three breakfast consumption groups were identified: restaurant foods (fast foods), ready-to-eat (RTE) cereal, and other foods.Subjects Subjects consisted of 567 ninth-grade students (57% female, 86% white, mean age 14.8 years) in New Orleans, La.Statistical analyses Analysis of variance techniques were used to test statistical significance for total nutrient intake levels, intake levels of nutrients per 1,000kcal, and nutrient intake levels per dollar spent. Groupings were determined using the Duncan test or pairwise comparisons.Results Five percent of students ate a fast-food breakfast, 30% ate RTE cereal, and 65% ate other breakfasts. The mean cost of the breakfast meals was significantly (P<.0001) higher for the fast-food breakfast than for the RTE cereal breakfast and the other breakfast (fast>other=RTE). For every dollar spent, the RTE cereal and other breakfasts provided significantly more energy, carbohydrate, fiber, sugar, and protein than the fast-food breakfast. The other breakfast provided significantly (P<.001) more total and saturated fat per dollar than the fast-food or RTE cereal breakfasts. The RTE cereal breakfast provided significantly (P<.001) more, per dollar spent, of folic acid, iron, niacin, vitamins A and D, and zinc than the other 2 breakfast meals.Applications The importance consumers place on taste, cost, and convenience continues to influence types of foods consumed. Yet, their food choices may not be as efficient in terms of the nutrients obtained per dollar spent. With the increasing demands being placed on families and the decreasing amount of time being spent on food preparation, nutrition education programs should continue to promote a higher level of efficient food choices. J Am Diet Assoc. 2002;102:226-233.

Contribution of Ready-to-Eat Cereals to Nutrition Intakes in French Adults and Relations with Corpulence

Aims: The nutrient impact of ready-to-eat (RTE) cereal consumption was assessed in adults (men 45–60 years; women 35–60 years old) who regularly consumed RTE cereals anytime during the day, compared to those who did not or who were occasional eaters. Methods: Data were obtained for 2,188 men and 2,851 women living in France and participating in the SU.VI.MAX cohort, who reported twelve 24-hour dietary records during 2 years of follow-up (60,468 records). Results: In the heavy consumers group, RTE cereals provided 193 kcal/day for men and 168 kcal/day for women and contributed 8–10% of total daily energy intake; 15–17% of total daily carbohydrates intake; 4% of total daily lipids intake; 5–6% of total protein intake; and 19–23% of total fiber intake. Moreover, RTE cereals contributed 20–30% of total daily intake for vitamins B₁, B₂, B₆ and folic acid, and 7% for vitamin B₁₂. For minerals, they provided, respectively, for men and women, 22 and 25% of total daily intake for iron, 12 and 14% for magnesium, and 4% for calcium. In both genders, heavy consumers of RTE cereals derived a greater proportion of daily energy from carbohydrates and a lesser proportion of energy from fats. Total daily fiber intake is higher for RTE cereal consumers than for nonconsumers and increases with the frequency of consumption. Frequent consumers of RTE cereals have higher dietary intakes of calcium, magnesium, iron, vitamins B₁, B₂, B₆, and folic acid than do nonconsumers. BMI and waist/hip ratio were significantly lower in heavy consumers of RTE cereals than in nonconsumers. Conclusion: The present data suggest that the consumption of RTE cereals contributes to a balanced diet. The strong association between cereal consumption and vitamin and mineral intakes confirm previous studies suggesting that RTE cereals make a major contribution to micronutrient intakes. The consumption of RTE cereals also appears to be associated with lower corpulence.

Fat Contents of Cereal Foods: Comparison of Classical with Recently Developed Extraction Techniques

Eight cereal products ranging from a fat-free ready-to-eat (RTE) cereal (frosted flakes) to a full-fat high-ratio cake mix were subjected to analyte separation by anhydrous diethyl ether extraction (EE), acid hydrolysis/mixed ether extraction (AH), solid-phase extraction (SPE), and supercritical fluid extraction (SFE) with CO2 and with CO2 modified with 15% ethanol (SFEmod). Gravimetric analyses of extracts indicated higher (P < or = 0.05) crude fat values by AH than by EE, SFE, or SFEmod. Extractions followed by fatty acid methyl ester analysis also produced higher (P < or = 0.05) triglyceride means by AH than by other methods used for heat-treated RTE cereals and for ready-to-cook (RTC) cream of wheat. Therefore, for labeling purposes, AH seems most appropriate because in most cases it achieves higher triglyceride values than extraction with solvent(s) alone. SFE and SPE, on the other hand, yield fat values similar to those obtained by EE and offer the advantages of reduced solvent volume, short extraction times, and ease of laboratory automation.

The effect of ethnicity on the benefits of ready‐to‐eat cereal consumption at breakfast

The food pattern that includes ready‐to‐eat (RTE) cereals at breakfast is associated with important reductions in total fat, saturated fat, and cholesterol, and increases the likelihood of an individual meeting the recommended dietary allowances for iron and calcium for three sub‐populations studied (Anglos, African‐Americans, and Hispanics). Beverages, fruit, cereals, breads, and egg items represent the major components of breakfast. RTE cereals were consumed in 30 per cent of the breakfasts; they were fifth in the number of grams consumed per capita. Consumers of RTE cereals consumed a very different pattern of food from non‐consumers of RTE cereals. Individuals aged five and older with three days of dietary data from the US 1989‐91 Continuing Survey of Food for Individuals Intake were used for the analysis, n = 9,957. All breakfasts were combined (n = 26,271).

Comparison of Food Group and Nutrient Intake Pattern of Individuals who Eat Ready-to-eat Cereals vs. Those who do not

LEARNING OUTCOME: To examine nutritional contributions of ready-to-eat cereals.In order to investigate the nutritional contributions of ready-to-eat cereals (RTE) to the daily nutritional intake, we examined the intake of the major food groups and selected nutrients of individuals who consumed RTE cereals (RTE group) and those who did not (non-RTE group). Three-day dietary intake data of individuals included in the Continuing Survey of Food Intakes by Individuals (CSFII-1990) were used in this study. The data were aggregated by age, gender and income. The average of 3-day intake for all income population of total meat, poultry and fish; milk and milk products; vegetables; fruits; and total grain products by the RTE group (n = 1078)) was: 171g, 349g, 176g, 172g and 259g; whereas, those by the non-RTE group (n = 1271) was: 194g, 190g, 194g, 128g, and 239g, respectively. The daily average intake of food energy, fat, total dietary fiber, calcium, iron, and folate by the RTE group was: 1763 kcal, 67g, 14g, 834mg, 16mg, and 301 fig; whereas, those by the non-RTE group was: 1724 kcal, 70g, 12g, 661mg, 11mg, and 193 fig, respectively. The RTE and non-RTE groups differed significantly (p < 0.01) in their intake of all food groups and the selected nutrients with no difference in food energy. Correlation analyses showed significant (p < 0.01%) positive associations between consumption of ready-to-eat cereals (controlling for the effects of the food groups intake), and folate (r=0.62), iron (r=0.59) and fiber (r= 0.40). Individuals consuming RTE cereals had significantly higher intake of milk and milk producrs, fruits and total grain products, and selected nutrients than those who did not eat RTE cereals.

Children's Preferneces for Product Attributes of Ready-to-Eat Pre-Sweetened Cereals

This study provides packaged goods manufacturers and marketing practitioners with an objective understanding of product attributes in the ready-to-eat (RTE) pre-sweetened cereal market which children consider important, influencing their cereal preference. Principle component factor analysis was used to investigate relationships of 23 product attribute variable descriptors. Collectively, eight factors accounted for more than 65 percent of the variability in chidlren's product preferences for RTE cereals. They are: Fun to Eat, Nutritious, Flavor (Honey & Fruit), Texture, Taste, Sense Stimulating, Appealing and Crunchiness. The eight factors can be viewed as sub-segments of the children's pre-sweetened RTE cereal market with each having its own unique mix of attributes. Knowledge of product attributes children deem most important influencing their cereal preferences will help marketers to develop more effective marketing programs for RTE cereals. Information obtained from this study will assist marketers in the development of related new products and when combined with techniques such as perceptual mapping, this research will help marketers to position cereal products in the RTE children's segment.

Nutrient Intake of Breakfast vs. Non-Breakfast Eaters

The most recently reported national food consumption survey, the USDA Continuing Survey of Food Intakes by Individuals (CSFII) 1989–92 was analyzed to examine the influence of breakfast consumption on nutrient intake. Each year of the 1989–92 CSFII used a stratified sample of individuals in U.S. households representing a cross section of the population of the 48 contiguous states. The sample included 242,707 daily dietary intakes of individuals who were classified as breakfast eaters vs. non-eaters based on self-reporting over the annual 3-day survey. The population was divided into subgroups by age: 2–5, 6–11, 12–18, 19–34, 35–50, 51–64, 65 and older. Intake of carbohydrate, fiber, thiamin, riboflavin, niacin, folate, calcium, iron, and vitamins A, C, & E was higher for people of all age groups consuming breakfast as compared to breakfast skippers.Fiber consumption was an average 33% greater for breakfast consumers. People eating breakfast had an average of 54, 50, & 38% of vitamins A, C, and E, respectively. Mineral consumption for breakfast eaters was 37% greater for calcium and 49% for iron. The mean folate intake of breakfast eaters was 68% greater than that of breakfast skippers. In general, the contribution of breakfast to daily nutrient intake was more important for children, adolescents, and young adults. Older Americans have more similar nutrient intakes, regardless of their breakfast habits, although those eating breakfast in the 65+ age group consumed 49% more fiber.The data were also analyzed for the contribution of ready-to-eat-cereals (RTEC) to total daily nutrient intake. For those consuming RTEC, the cereal contributed an average of the following total dairy nutrient intake for all age groups: 37% of Vitamin A, 21% of Vitamin C, 47% of iron, 48% of folate, 4% of calcium, and 22% of fiber. RTEC contributed only 10.8% of daily calories. As expected, at least 85% of RTEC consumption occurs at breakfast. An average of 7% of RTEC is eaten as a snack.

The cholesterol-lowering effect of oat bran cereals in rats: Influence of processing

In order to study the cholesterol-lowering properties of oat bran-based ready-to-eat cereal (RTE), rats (12/ group) were fed the following diets: basal semipurified (B), B plus 1% cholesterol (BC), BC plus 10% cellulose (fiber control), BC + 67% of an extruded RTE cereal; BC + 67% of a conventionally cooked RTE cereal; and BC + 67% of the raw ingredients of the latter. All the RTE cereal products were oat bran-based, and 1% cholesterol was included in the dietary formulations. At the end of a 3-week feeding period, serum total cholesterol was significantly increased from 2.02 ± 0.13 mmol/L to 3.57 ± 0.18 mmol/L due to cholesterol feeding alone. The presence of either cellulose or oat bran products in the diet negated the hypercholesterolemia. Inclusion of 1% cholesterol in the diet raised liver cholesterol almost 10 fold. All three of the oat bran-based products significantly inhibited the increase but cellulose was ineffective. Liver cholesterol content was due primarily to the accumulation of cholesteryl esters. Liver triglyceride was also increased by dietary cholesterol and the presence of cellulose or oat bran in the diet appeared to enhance this effect. The method of processing the RTE appears to affect the efficacy of oat bran.

The impact of breakfast especially ready-to-eat cereals on nutrient intake and health of children

Ready-to-eat (RTE) foods including cereals and more prevalent and likely to be consumed today by youth regardless of age. Convenience and companionship have been shown to reduce meal skipping and enhance the consumption of cereal products, which are an economically competitive source of nutrients. Research has shown that age of the child and meal composition determine the amount of daily protein and energy supplied by breakfast. Since the Iowa breakfast studies of the 1960s, researchers have continued to investigate how this meal aids students besides “breaking the fast.” A few well-designed and controlled studies have shown that this complex issue is difficult to discern due to the interactions presented by school breakfast programs and family economics. However, it is clear that children without breakfast must depend on lactate and free fatty acids for energy to a greater extent than those consuming a morning meal. Breakfast skipping has clearly been shown to be a detrimental health practice for all ages of youth resulting in decreased daily intakes of metabolic regulators essential for growth and health. This is particularly true for young low income children who never do “catch up” on their nutrients missed at breakfast as shown by 50% of the 1–3 year old low income children not consuming 70% of the RDA for vitamins A,E,C and iron and zinc. RTE cereals are the best source of daily iron and B vitamins regardless of the family's economic status. Additionally, children consuming a fiber containing RTE cereal have lower plasma cholesterol concentrations than those eating another type of breakfast. The impact of such a consumption pattern on long term health is extremely important as we strive to reduce this measurable health index. Many health professionals have forgotten that schools have the opportunity to provide a majority of a child's meals. Breakfast programs need to be enhanced in many schools so that a RTE cereal, fruit and milk breakfast can aid the child who comes to school without an important tool for academic success, “brain food.”

Impact of ready-to-eat cereal consumption on total dietary intake of children: The Bogalusa heart study

The results of fortification of food are of considerable interest ( 1. Leveille GA Food fortification—opportunities and pitfalls. Food Technol. January 1984; : 58-63 Google Scholar , 2. Bauernfeind JC Nutrification of food. in: Shils ME Young VR Modern Nutrition in Health and Disease. Lea & Febiger, Philadelphia, Pa1988: 712-729 Google Scholar , 3. Chopra JG Enrichment and fortification of foods in Latin America. Am J Public Health. 1972; 64: 19-26 Google Scholar , 4. Council on Foods and Nutrition AMA policy of addition of specific nutrients to foods. JAMA. 1962; 178: 1024-1025 Google Scholar , 5. Levinson FJ Food fortification in low-income countries—a new approach to an old standby. Am J Public Health. 1972; 62: 715-718 Google Scholar ), particularly in regard to ready-to-eat (RTE) cereals ( 6. Resnicow K The relationship between breakfast habits and plasma cholesterol levels of school children. J Sch Health. 1991; 61: 81-85 Google Scholar , 7. Stanton Jr, JL Keast DR Serum cholesterol, fat intake, and breakfast consumption in the United States adult population. J Am Coll Nutr. 1989; 8: 567-572 Google Scholar , 8. Morgan KJ Zabik ME Leveille GA The role of breakfast in nutrient intake of 5- to 12-year-old children. Am J Clin Nutr. 1981; 34: 1418-1427 Google Scholar , 9. Morgan KJ Zabik ME Stampley GL Breakfast consumption patterns of U.S. children and adolescents. Nutr Res. 1986; 6: 635-646 Google Scholar , 10. Hill GM Greer LL Link JE Ellersieck MR Dowdy RP Influence of breakfast consumption pattern on dietary adequacy of young low income children. FASEB J. 1991; 5 (Abstract): A1644 Google Scholar , 11. Morgan KJ Zabik ME The influence of ready-to-eat cereal consumption at breakfast on nutrient intakes of individuals 62 years and older. J Am Coll Nutr. 1984; 3: 27-44 Google Scholar , 12. Morgan KJ Zabik ME Stampley GL The role of breakfast in diet adequacy of the U.S. adult population. J Am Coll Nutr. 1986; 5: 551-563 Google Scholar ). Morgan et al ( 8. Morgan KJ Zabik ME Leveille GA The role of breakfast in nutrient intake of 5- to 12-year-old children. Am J Clin Nutr. 1981; 34: 1418-1427 Google Scholar , 9. Morgan KJ Zabik ME Stampley GL Breakfast consumption patterns of U.S. children and adolescents. Nutr Res. 1986; 6: 635-646 Google Scholar ) demonstrated that adults and children who consumed RTE cereals consumed more vitamins and minerals than those who did not consume RTE cereals. Others have shown an added benefit of consuming RTE cereals to lower daily intake of energy, total fat, saturated fat, and cholesterol in adults ( 7. Stanton Jr, JL Keast DR Serum cholesterol, fat intake, and breakfast consumption in the United States adult population. J Am Coll Nutr. 1989; 8: 567-572 Google Scholar , 11. Morgan KJ Zabik ME The influence of ready-to-eat cereal consumption at breakfast on nutrient intakes of individuals 62 years and older. J Am Coll Nutr. 1984; 3: 27-44 Google Scholar , 12. Morgan KJ Zabik ME Stampley GL The role of breakfast in diet adequacy of the U.S. adult population. J Am Coll Nutr. 1986; 5: 551-563 Google Scholar ) and schoolchildren ( 8. Morgan KJ Zabik ME Leveille GA The role of breakfast in nutrient intake of 5- to 12-year-old children. Am J Clin Nutr. 1981; 34: 1418-1427 Google Scholar , 9. Morgan KJ Zabik ME Stampley GL Breakfast consumption patterns of U.S. children and adolescents. Nutr Res. 1986; 6: 635-646 Google Scholar ). Additionally, those consuming RTE cereals had lower serum total cholesterol levels ( 6. Resnicow K The relationship between breakfast habits and plasma cholesterol levels of school children. J Sch Health. 1991; 61: 81-85 Google Scholar , 7. Stanton Jr, JL Keast DR Serum cholesterol, fat intake, and breakfast consumption in the United States adult population. J Am Coll Nutr. 1989; 8: 567-572 Google Scholar ) than those who did not consume the cereals.