scholarly journals The healthfulness and prominence of sugar in child-targeted breakfast cereals in Canada

2017 ◽  
Vol 37 (9) ◽  
pp. 266-273 ◽  
Author(s):  
Monique Potvin Kent ◽  
Cher Cameron ◽  
Sarah Philippe
Keyword(s):  
Saturated Fat ◽  
Grocery Store ◽  
Nutritional Content ◽  
Breakfast Cereal ◽  
Product Lines ◽  
Added Sugar ◽  
Breakfast Cereals ◽  
Added Sugars ◽  
The Uk ◽  
Marketing To Children

Introduction The objective of this study was to compare the nutritional content and healthfulness of child-targeted and “not child-targeted” breakfast cereals and to assess the predominance of added sugar in these products. Methods We collected data on the nutritional content of 262 unique breakfast cereals found in the five largest grocery store chains in Ottawa (Ontario) and Gatineau (Quebec). We noted the first five ingredients and the number of added sugars present in each cereal from the ingredients list. The various cereal brands were then classified as either “healthier” or “less healthy” using the UK Nutrient Profile Model. We assessed each cereal to determine if it was child-targeted or not, based on set criteria. Statistical comparisons were made between child and not child-targeted cereals. Results 19.8% of all breakfast cereals were child-targeted, and these were significantly lower in total and saturated fat. Child-targeted cereals were significantly higher in sodium and sugar and lower in fibre and protein, and were three times more likely to be classified as “less healthy” compared to not child-targeted cereals. No child-targeted cereals were sugar-free, and sugar was the second most common ingredient in 75% of cereals. Six breakfast cereal companies had child-targeted product lines that consisted entirely of “less healthy” cereals. Conclusion There is a need for regulations that restrict food marketing to children and youth under the age of 17 on packaging to reduce their appeal to this age group. Children’s breakfast cereals also need to be reformulated through government-set targets, or through regulation should compliance be deemed unacceptable.

scholarly journals Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals

2017 ◽  
Vol 21 (6) ◽  
pp. 1186-1193 ◽  
Author(s):  
Bahar Ghodsian ◽  
Angela M Madden
Keyword(s):  
Sugar Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Cross Sectional Study ◽  
Breakfast Cereal ◽  
Cross Sectional ◽  
Nutrient Quality ◽  
Breakfast Cereals ◽  
Definition Of ◽  
The Uk

AbstractObjectiveTo evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio.DesignFollowing a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤10:1 carbohydrate:fibre criterion. The median nutrient content was compared with the UK Food Standards Agency’s nutrient profiling standards and the associations between carbohydrate:fibre ratio and other nutrients were analysed. Subgroup analyses were undertaken for products with and without fruit, nuts and/or seeds.SettingProducts from four major supermarket stores in the UK.SubjectsBreads (n 162) and breakfast cereals (n 266).ResultsBreads which met the ≤10:1 criterion typically contained medium fat, low saturated fat, low sugar and medium Na. Breakfast cereals typically contained medium fat, low saturated fat, high sugar and low Na. In both groups, as the carbohydrate:fibre ratio decreased, fat content increased (bread: P=0·029, r=−0·171; breakfast cereal: P=0·033, r=−0·131) and, in breakfast cereals, as the ratio increased, sugar content increased (P<0·0005, r=0·381). Breakfast cereals with fruit, nuts and/or seeds contained, per 100 g, more energy (P=0·002), fat, saturated fat and sugar (all P<0·0005), while seeded breads had more energy, fat and saturated fat (all P<0·0005).ConclusionsOverall, breads and breakfast cereals meeting the ≤10:1 criterion have good nutritional quality, suggesting that the criterion could be useful in public health and/or food labelling. The utility of applying the ≤10:1 criterion to products containing fruit, nuts and/or seeds is less clear and requires further research.

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

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: 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. Design: 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. Setting: 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. Results: 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. Conclusions: 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 fate of deoxynivalenol and fumonisins in wheat and maize during commercial breakfast cereal production

2008 ◽  
Vol 1 (4) ◽  
pp. 437-448 ◽  
Author(s):  
K. Scudamore ◽  
S. Patel
Keyword(s):  
No Reduction ◽  
Fusarium Mycotoxins ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Whole Wheat ◽  
Cooking Process ◽  
Cereal Production ◽  
Corn Flakes ◽  
The Uk ◽  
Cooking Liquor

A study of the changes undergone by Fusarium mycotoxins present in maize and wheat at intake during the processing of commercial grain samples into breakfast cereals was carried out. Natural concentrations of deoxynivalenol and zearalenone in wheat were mostly low although higher levels of fumonisins occurred in maize. An exhaustive cleaning regime was used for wheat received from UK farms that reduced deoxynivalenol levels by about 50%, although this varied considerably between consignments. During processing to manufacture two commercial breakfast cereals, further loss of deoxynivalenol was minimal. However, this was significantly greater in a product from which excess aqueous cooker effluent was drained, suggesting that loss was due to solution of the mycotoxin in the cooking liquor rather than to hydrolysis. It is estimated that deoxynivalenol present at the EC maximum limit of 1,250 µg/kg in intake wheat would be reduced to about 700 and 400 µg/kg respectively for the 2 types of whole-wheat breakfast cereals examined during processing. Maize flaking grits were inherently low in mycotoxin concentrations compared to the raw maize so that the mycotoxin levels in the cereal ingredient for cornflakes used in this manufacturing process were unlikely to approach EC regulatory levels. In processing these grits, fumonisins were reduced further by at least 93% although no reduction of deoxynivalenol occurred. It is estimated that fumonisins and deoxynivalenol at the EC maximum limits in raw maize of 4,000 µg/kg and 1,750 µg/kg would be reduced to about 17 µg/kg and 288 µg/kg respectively in corn flakes made by the traditional cooking process used in the UK.

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

2019 ◽  
Vol 23 (9) ◽  
pp. 1589-1598 ◽  
Author(s):  
Lynne Chepulis ◽  
Nadine Everson ◽  
Rhoda Ndanuko ◽  
Gael Mearns
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Saturated Fat ◽  
Total Sugar ◽  
Cross Sectional ◽  
Breakfast Cereals ◽  
Label Information ◽  
The Usa ◽  
The Uk ◽  
Serving Size

AbstractObjective: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.Design: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’.Setting:Supermarkets in Australia, Canada, New Zealand, the UK and the USA.Participants:Children’s breakfast cereals (n 636), including those with and without promotional characters.Results: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).Conclusions: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.

scholarly journals How Successful Are U.S. Adults at Altering Nutrient Intakes and Meeting Dietary Guideline Recommendations?

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1428-1428
Author(s):  
Alexandria Kluger ◽  
Harris Lieberman ◽  
Stefan Pasiakos ◽  
Victor Fulgoni ◽  
Claire Berryman
Keyword(s):  
Saturated Fat ◽  
Dietary Guidelines ◽  
Self Report ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Added Sugar ◽  
Added Sugars ◽  
Sodium Diet ◽  
Special Diet ◽  
Low Salt

Abstract Objectives The Dietary Guidelines for Americans (DGAs) recommend dietary patterns that limit added sugar, sodium, and saturated fat and emphasize nutrient-dense foods. It is unknown whether individuals who self-report adhering to a diet that alters nutrient intake are, in fact, meeting DGA recommendations. Objective: To compare dietary intakes and adherence to the DGAs in individuals who self-report following a special diet versus those who report following no diet. Methods NHANES 2003–2014 (≥19 y, n = 30,086) data were analyzed to determine % of the population answering yes or no to “Are you on any type of special diet?”. Individuals who answered yes, were further asked, “What kind of diet are you on?” and chose from a list of special diets (e.g., low salt or sodium; sugar free or low sugar). Mean nutrient intakes for each diet population were compared to the population following no diet. Individual usual intakes were estimated to determine the % of the population above or below nutrient-specific DGA recommendations. P &lt; 0.01 was considered significant. Results In U.S. adults, 15.6 ± 0.3% answered yes when asked if they adhere to a special diet. Individuals who reported following a low sugar diet (n = 208) consumed 8.8 ± 0.7% total daily energy from added sugars, which was less than those following no diet (13.8 ± 0.1%; P &lt; 0.01). Of individuals following a low sugar diet, 67 ± 4% met the recommendation to consume &lt;10% energy from added sugar, which was a greater percentage than those following no diet (32 ± 1%; P &lt; 0.01). Individuals who reported following a low salt/sodium diet (n = 580) consumed 3317 ± 110 mg/d sodium, which was less than those following no diet (3657 ± 17 mg/d; P &lt; 0.01). Only 17 ± 2% of individuals following a low salt/sodium diet met recommendations to consume &lt;2300 mg/d sodium, which was a greater percentage than those following no diet (10 ± 0%; P &lt; 0.01). Conclusions American adults who self-report adhering to a low sugar or low salt/sodium diet consume less added sugar and sodium, respectively, than individuals who report following no diet. However, a substantial proportion of individuals following low sugar or low salt/sodium diets are still not meeting DGA recommendations. Funding Sources DMRP/USAMRDC. Views expressed are those of the authors and do not reflect official policy of the Army, DoD, or US Government.

scholarly journals Iron intake and iron status of preschool children: associations with breakfast cereals, vitamin C and meat

1999 ◽  
Vol 2 (4) ◽  
pp. 521-528 ◽  
Author(s):  
Sigrid A Gibso
Keyword(s):  
Vitamin C ◽  
Iron Status ◽  
Dietary Intakes ◽  
Breakfast Cereal ◽  
Nutrition Survey ◽  
Iron Supplements ◽  
Breakfast Cereals ◽  
Nutritional Advice ◽  
The Uk ◽  
The Impact

AbstractObjective:To examine associations between breakfast cereal consumption and iron status and identify dietary patterns that might improve iron status in this vulnerable group.Design:Analysis of data from the UK National Diet and Nutrition Survey (NDNS) of children aged 1.5–4.5 years, including dietary intakes calculated from 4-day weighed records.Subjects:Data were used from 904 children with haematological measurements, excluding those taking iron supplements; 20% had low iron stores (ferritin < 10 μg l−1) while 8% were anaemic (Hb < 11 g dl−1).Results:High cereal consumers had significantly higher iron intakes than low cereal consumers (classified by tertiles) but the 10% difference in mean ferritin levels was not significant (P = 0.067). Lower intakes of vitamin C and meat among high consumers of cereal may have diluted the impact of cereal iron on iron status. When children were reclassified according to their intakes of vitamin C and iron from meat and breakfast cereals, the group with high (above median) intakes of two or more factors had a higher mean haemoglobin (Hb) level and a lower prevalence of anaemia compared with the group with low (below median) intakes of all three dietary constituents.Conclusions:Nutritional advice that aims to improve iron status should emphasize not only rich sources of iron but also factors that may enhance or inhibit absorption. Strategies to optimize iron status in this vulnerable age group include consuming an iron-fortified breakfast cereal, vitamin C-rich fruit or drink at breakfast, and avoiding tea with (or after) meals.

scholarly journals Nutritional adequacy of meals from an independent catering facility versus chain restaurants for young adults

2017 ◽  
Vol 23 (1) ◽  
pp. 51-56 ◽  
Author(s):  
Charoula Konstantia Nikolaou ◽  
Catherine Ruth Hankey ◽  
Michael Ernest John Lean
Keyword(s):  
Young Adults ◽  
G Protein ◽  
Saturated Fat ◽  
Nutritional Content ◽  
Nutritional Adequacy ◽  
Nutritional Information ◽  
Prevalence Of Obesity ◽  
Eating Out ◽  
The Uk ◽  
One Way Anova

Background: Eating out of home has been associated with the increasing prevalence of obesity. While some chain restaurants provide nutritional information for their products, smaller independent catering facilities may not provide such information. The aim of this study was to assess the nutritional adequacy of meals provided to young adults at an independent catering facility and compare them with meals provided by chain restaurants. Methods: Meals were analysed in 2014 in the UK in relation of nutrient provision to targets for macro- and micro-nutrients. One-way ANOVA was performed to compare menus between the restaurants included in the analyses. Results: 2056 meal combinations were analysed, 210 from the student accommodation and 1,846 from five largest national chain restaurants. Mean (SD) nutritional content was: student accommodation: 1193(269)kcal, fat 52.0(22)g, saturated fat 24.5(14.5)g, protein 42.4(28.5)g, carbohydrate 117.0(30)g; chain restaurants: 922(160)kcal, fat 40.0(9.7)g, saturated fat 14.5(5.8)g, protein 31.2(6.5)g, carbohydrate 104.2(16.6)g. Meals from the student accommodation presented significantly more calories than the meals in all five chain restaurants ( p = 0.0015). Conclusions: Meal provision in the student accommodation was in excess of energy requirements and higher than the meals offered in chain restaurants. Regulating or setting nutritional standards for all places that provide food is essential as current food provision may favour unwanted weight gain and diet-related diseases.

scholarly journals Examination of dietary intake of UK preschool children by varying carers: Evidence from the 2008-2016 UK National Diet and Nutrition Survey

2021 ◽  
pp. 1-35
Author(s):  
C. Marr ◽  
P. Breeze ◽  
S.J. Caton
Keyword(s):  
Preschool Children ◽  
Dietary Intake ◽  
Saturated Fat ◽  
Early Years ◽  
Nutrition Survey ◽  
Added Sugars ◽  
Eating Occasion ◽  
Consumption Data ◽  
Food And Nutrition ◽  
The Uk

Abstract Early years caregivers can play a key role in young children’s eating and the prevention of childhood obesity. The UK National Diet and Nutrition Survey (NDNS) is a large representative survey collecting detailed food and nutrition consumption data. Using these data, the aim of this study was to investigate the relationship between dietary intake of preschool children in the UK aged two to four years old and accompanying adult/s. Nutrition consumption data from 1,218 preschool children from years one to eight of the NDNS (2008 to 2016) were accessed. Dietary data was captured using three or four day estimated food diaries. Regression analyses were performed to explore the association between dietary intake and accompanying adult. There were significant differences in consumption when children were not accompanied by their parents. Compared to when children were with parents, children consumed significantly more energy (15kcal, 95% CI 7-23kcal) sodium (−19mg, 95% CI 6-32mg), added sugars (0.6g, 95% CI 0.1-1.1g), vegetables (3g, 95% CI 1-4g), total grams (12g, 95% CI 3-21g) and saturated fat (0.2g, 95% CI 0.1-0.4g) per eating occasion when accompanied by wider family. When children were accompanied by a formal carer they consumed significantly less added sugars (−1.6g, 95% CI −2.4-0.8g) and more fruit (12g, 95% CI 3-21g) per eating occasion than when they were with their parents. The results demonstrate that non-parental caregivers might be an important target to promote healthy eating in young children. Further research is needed to establish which caregivers would benefit most.

scholarly journals Breakfast cereal consumption in young children: associations with non-milk extrinsic sugars and caries experience: further analysis of data from the UK National Diet and Nutrition Survey of children aged 1.5–4.5 years

2000 ◽  
Vol 3 (2) ◽  
pp. 227-232 ◽  
Author(s):  
Sigrid A Gibson
Keyword(s):  
Total Energy ◽  
Caries Experience ◽  
Breakfast Cereal ◽  
Nutrition Survey ◽  
Breakfast Cereals ◽  
Food Records ◽  
Private Households ◽  
Class Background ◽  
The Uk ◽  
The Relationship

AbstractObjectiveThis study examined the relationship between breakfast cereal consumption and non-milk extrinsic sugars (NMES) intake and the possible implications of this for caries in preschool children.MethodsData from the 1995 UK National Diet and Nutrition Survey (NDNS) of children aged 1.5–4.5 years were reanalysed. Four-day weighed food records and dental examinations were available on 1450 children living in private households in Britain. Children were classified by tertiles (age-adjusted) according to the proportion of energy derived from breakfast cereals, and the amount of NME sugar from cereals. There were no significant differences in social class background between any of the groups.ResultsChildren with diets high in breakfast cereals as a proportion of total energy (top third) had lower proportional intakes of NMES, compared with low consumers of cereals (lowest third). Consumption of sweetened cereals was positively associated with NMES intake. However, caries experience was unrelated to breakfast cereal consumption, whether presweetened or not.ConclusionsAlthough presweetened cereals are relatively high in NMES, their cariogenic potential is probably minimal in the circumstances in which they are normally consumed.

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

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