Is intake of breakfast cereals related to total and cause-specific mortality in men?

BACKGROUND: Prospective studies suggested that substituting whole-grain products for refined-grain products lowers the risks of type 2 diabetes and cardiovascular disease (CVD) in women. Although breakfast cereals are a major source of whole and refined grains, little is known about their direct association with the risk of premature mortality. OBJECTIVE: We prospectively evaluated the association between whole- and refined-grain breakfast cereal intakes and total and CVD-specific mortality in a cohort of US men. DESIGN: We examined 86,190 US male physicians aged 40-84 y in 1982 who were free of known CVD and cancer at baseline. RESULTS: During 5.5 y, we documented 3114 deaths from all causes, including 1381 due to CVD (488 myocardial infarctions and 146 strokes). Whole-grain breakfast cereal intake was inversely associated with total and CVD-specific mortality, independent of age; body mass index; smoking; alcohol intake; physical activity; history of diabetes, hypertension, or high cholesterol; and use of multivitamins. Compared with men who rarely or never consumed whole-grain cereal, men in the highest category of whole-grain cereal intake (> or = 1 serving/d) had multivariate-estimated relative risks of total and CVD-specific mortality of 0.83 (95% CI: 0.73, 0.94; P for trend < 0.001) and 0.80 (0.66, 0.97; P for trend < 0.001), respectively. In contrast, total and refined-grain breakfast cereal intakes were not significantly associated with total and CVD-specific mortality. These findings persisted in analyses stratified by history of type 2 diabetes, hypertension, and high cholesterol. CONCLUSIONS: Both total mortality and CVD-specific mortality were inversely associated with whole-grain but not refined-grain breakfast cereal intake. These prospective data highlight the importance of distinguishing whole-grain from refined-grain cereals in the prevention of chronic diseases.     

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

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

Are people who regularly eat breakfast cereals slimmer than those who don’t? A systematic review of the evidence

Summary There is growing evidence that people who eat breakfast regularly tend to be slimmer than those who skip breakfast. However, this is not a consistent finding and it is not true for all types of breakfast. Also the relationship with breakfast can disappear in studies when adjusted for breakfast cereal consumption, suggesting it is breakfast cereal that is driving the association. This systematic review, therefore, looked specifically at the relationship between breakfast cereal consumption and weight. A systematic search of the literature identified nine references looking at the relationship between the consumption of breakfast cereals and BMI as an outcome measure. Five of the nine included studies were in adults. These studies consistently showed that people who eat breakfast cereals regularly tend to have a lower BMI and are less likely to be overweight than those who do not eat breakfast cereals regularly. Although not all of the results were statistically significant, they all point in the same direction. There was no evidence that regular breakfast cereal consumers have lower daily energy intakes than infrequent consumers. Four of the nine included studies were in children. As for adults, the evidence from the included studies is consistent that children who eat breakfast cereals regularly tend to have a lower BMI and are less likely to be overweight than those who eat breakfast cereals infrequently. There was no evidence that children who consume breakfast cereals regularly have lower energy intakes than infrequent cereal consumers. This systematic review considered whether the relationship between breakfast cereal consumption and weight is likely to be mediated either through lower energy intakes or higher energy expenditures. We found no clear evidence for this or for any other proposed mechanism. The relationship could arise out of confounding by lifestyle factors. There is consistent evidence of an association between breakfast cereal consumption and a healthy weight, but limited evidence for any proposed mechanism that would point to it being a causal relationship.     

Comparison of high- and low-glycemic-index breakfast cereals with monounsaturated fat in the long-term dietary management of type 2 diabetes

BACKGROUND: Results of 6-wk studies suggest that high-carbohydrate diets are deleterious for people with type 2 diabetes. OBJECTIVE: Our objective was to see whether long-term replacement of dietary monounsaturated fatty acids (MUFAs) with carbohydrate from breakfast cereals with either a high or a low glycemic index (GI) affected blood glucose and lipids in subjects with type 2 diabetes. DESIGN: Subjects with type 2 diabetes (n = 91) were randomly assigned to receive approximately 10% of energy from a low-GI breakfast cereal, a high-GI cereal, or oil or margarine containing MUFA for 6 mo. Eating breakfast cereal was prohibited for subjects in the MUFA group. RESULTS: Seventy-two subjects completed the trial. The subjects who received cereals consumed approximately 10% more energy from carbohydrate than did the subjects in the MUFA group. Changes in glycated hemoglobin, body weight, and fasting cholesterol and triacylglycerol did not differ significantly among groups. HDL cholesterol increased by approximately 10% in the MUFA group compared with subjects who consumed either high- or low-GI cereals (P = 0.002). The ratio of total to HDL cholesterol was higher in the subjects who consumed the high-GI cereal than in the MUFA group at 3 mo but not at 6 mo (diet x time interaction, P = 0.041). During 8-h metabolic profiles, mean plasma insulin was higher and mean free fatty acids were lower in the 2 cereal groups than in the MUFA group (P < 0.05). CONCLUSIONS: A 10% increase in carbohydrate intake associated with breakfast cereal consumption had no deleterious effects on glycemic control or blood lipids over 6 mo in subjects with type 2 diabetes. The increase in plasma insulin and the reduction in free fatty acids associated with higher carbohydrate intake may reduce the rate of progression of diabetes.     

Weight indicators and nutrient intake in children and adolescents do not vary by sugar content in ready-to-eat cereal: results from National Health and Nutrition Examination Survey 2001-2006

Few studies have explored the relationship between sugar content in cereal and health outcome among children and adolescents. This study was designed to investigate the associations between ready-to-eat cereals, categorized by sugar content, with weight indicators and nutrient intake profiles. Data collected from 6- to 18-year-old US children and adolescents (N = 9660) in the National Health and Nutrition Examination Survey 2001-06 were used to analyze cereal consumption. Body mass index (BMI), BMI-for-age, waist-to-height ratio, percent overweight or obese, mean day-1 intake, and usual daily intake of macronutrients and micronutrients were the dependent variables; day-1 cereal intake, categorized by tertiles of sugar content, was the main independent variable. Weighted regression with adjustment for the survey design was used to model the dependent variables as a function of day-1 cereal intake, adjusting for age group, sex, race/ethnicity, total day-1 intake of energy, calcium and sugar, the Healthy Eating Index-2005 total score, and household income. For all tertiles of sugar classifications of cereal, children who consumed cereal had significantly lower BMI compared with children who consumed no cereal (P's < .05). Similarly, when compared with children who consumed no cereal, those who ate cereal consumed significantly less fat and cholesterol and significantly more carbohydrates, sugar, whole grains, vitamin A, thiamin, riboflavin, niacin, vitamin B₆, folic acid, vitamin B₁₂, vitamin C, calcium, magnesium, iron, and zinc. Lower weight and positive nutrient profiles were associated with cereal consumption regardless of sugar content.     

Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women

BACKGROUND: Although increased consumption of dietary fiber and grain products is widely recommended to maintain healthy body weight, little is known about the relation of whole grains to body weight and long-term weight changes. OBJECTIVE: We examined the associations between the intakes of dietary fiber and whole- or refined-grain products and weight gain over time. DESIGN: In a prospective cohort study, 74,091 US female nurses, aged 38-63 y in 1984 and free of known cardiovascular disease, cancer, and diabetes at baseline, were followed from 1984 to 1996; their dietary habits were assessed in 1984, 1986, 1990, and 1994 with validated food-frequency questionnaires. Using multiple models to adjust for covariates, we calculated average weight, body mass index (BMI; in kg/m(2)), long-term weight changes, and the odds ratio of developing obesity (BMI > or = 30) according to change in dietary intake. RESULTS: Women who consumed more whole grains consistently weighed less than did women who consumed less whole grains (P for trend < 0.0001). Over 12 y, those with the greatest increase in intake of dietary fiber gained an average of 1.52 kg less than did those with the smallest increase in intake of dietary fiber (P for trend < 0.0001) independent of body weight at baseline, age, and changes in covariate status. Women in the highest quintile of dietary fiber intake had a 49% lower risk of major weight gain than did women in the highest quintile (OR = 0.51; 95% CI: 0.39, 0.67; P < 0.0001 for trend). CONCLUSION: Weight gain was inversely associated with the intake of high-fiber, whole-grain foods but positively related to the intake of refined-grain foods, which indicated the importance of distinguishing whole-grain products from refined-grain products to aid in weight control.     

Increased plasma homocyst(e)ine after withdrawal of ready-to-eat breakfast cereal from the diet: prevention by breakfast cereal providing 200 microg folic acid

OBJECTIVE: We tested the hypothesis that cessation of habitual ingestion of breakfast cereals would be associated with elevated plasma homocyst(e)ine concentrations. We anticipated that those subjects who reported consuming breakfast cereals containing 100 to 400 ,microg of folic acid per serving before entering the study would achieve higher plasma homocyst(e)ine concentrations if, in addition to their regular diet, they began ingesting a daily serving of breakfast cereal that contained less than 10 microg of folic acid per serving. DESIGN: Seventy-nine subjects consumed a daily serving of breakfast cereal containing either < 10 microg or folic acid per serving (placebo) or breakfast cereal containing 200 microg of folic acid per serving (folic acid fortified). RESULTS: Cessation of intake of commercially available breakfast cereal was associated with homocyst(e)ine elevation. Breakfast cereal containing 200 microg folic acid per day was sufficient to maintain the homocyst(e)ine lowering effects of commercial cereals. CONCLUSIONS: Habitual consumption of commercially available fortified breakfast cereals, usually containing 100 to 400 microg folic acid per serving, had significant homocyst(e)ine lowering effects as shown by the homocyst(e)ine increase after cessation of habitual intake of commercial breakfast cereal. Substitution of breakfast cereal containing only 200 microg folic acid per day was sufficient to maintain the homocyst(e)inelowering effects of commercial cereals.     

The role of breakfast cereals in the diets of 16–17-year-old teenagers in Britain

Dietary data was collected from almost 5000 16–17-year-old teenagers throughout Britain using 4-day unweighed dietary diaries. The data was quantitatively coded and analysed to investigate the role of breakfast cereals in the diets of teenagers. The total daily nutrient intakes of consumers and non-consumers of breakfast cereals have been examined, by both frequency of cereal consumption and type of cereal consumed. Using generalized linear-modelling techniques, the relationships between nutrient intake, region, social class, frequency of breakfast cereal consumption and type of cereal consumed were investigated. Regular consumption of any type of breakfast cereal was associated with a significantly lower intake of fat when expressed as a percentage of energy intake, having allowed for regional or social-class differences. Non-consumers of breakfast cereals had significantly lower intakes of some micronutrients and a significant proportion of those who ate no breakfast cereal failed to achieve the reference nutrient intakes for riboflavin, vitamin B₆ and folates. The consumption of breakfast cereals appears to be associated with an increased intake of micronutrients amongst teenagers in Britain, and while these associations may be due to the cereals (and milks consumed with them), they may also be due to the effect that eating cereals has on subsequent feeding during the day. However, this may be important amongst those consuming diets lower in energy or high in foods of low-micronutrient density.     

Increased Plasma Homocyst(e)ine after Withdrawal of Ready-to-Eat Breakfast Cereal from the Diet: Prevention by Breakfast Cereal Providing 200 μg Folic Acid

Objective: We tested the hypothesis that cessation of habitual ingestion of breakfast cereals would be associated with elevated plasma homocyst(e)ine concentrations. We anticipated that those subjects who reported consuming breakfast cereals containing 100 to 400 μg of folic acid per serving before entering the study would achieve higher plasma homocyst(e)ine concentrations if, in addition to their regular diet, they began ingesting a daily serving of breakfast cereal that contained less than 10 μg of folic acid per serving.

Design: Seventy-nine subjects consumed a daily serving of breakfast cereal containing either <10 μg or folic acid per serving (placebo) or breakfast cereal containing 200 μg of folic acid per serving (folic acid fortified).

Results: Cessation of intake of commercially available breakfast cereal was associated with homocyst(e)ine elevation. Breakfast cereal containing 200 μg folic acid per day was sufficient to maintain the homocyst(e)ine lowering effects of commercial cereals.

Conclusions: Habitual consumption of commercially available fortified breakfast cereals, usually containing 100 to 400 μg folic acid per serving, had significant homocyst(e)ine-lowering effects as shown by the homocyst(e)ine increase after cessation of habitual intake of commercial breakfast cereal. Substitution of breakfast cereal containing only 200 μg folic acid per day was sufficient to maintain the homocyst(e)ine-lowering effects of commercial cereals.     

Carbohydrate quantity and quality in relation to body mass index

The increased prevalence of overweight and obesity in the United States since approximately 1980 is temporally associated with an increase in carbohydrate intake, with no appreciable change in absolute intake of fat. Despite speculation that both carbohydrate quantity and quality have contributed significantly to excess weight gain, the relationship between carbohydrate intake and body mass index (BMI) is controversial. A review of relevant literature indicates that most epidemiologic studies show an inverse relationship between carbohydrate intake and BMI, even when controlling for potential confounders. These observational studies are supported by results from a number of dietary intervention studies wherein modest reductions in body weight were observed with an ad libitum, low-fat, high-carbohydrate diet without emphasis on energy restriction or weight loss. With few exceptions, high glycemic load is associated with lower BMI, even when adjusted for total energy intake. Data on the association between glycemic index and BMI are not as consistent, with more studies showing either no association or an inverse relationship, rather than a positive relationship. Whole-grain intake is generally inversely associated with BMI; refined grain intake is not. Because overall dietary quality tends to be higher for high-carbohydrate diets, a low-fat dietary strategy with emphasis on fiber-rich carbohydrates, particularly cereal fiber, may be beneficial for health and weight control.     

The role of breakfast in nutrient intake of 5- to 12-year-old children

From 7-day food diaries of a cross-sectional sample of American children (n = 657), breakfast consumption patterns were assessed and related to average daily nutrient intake patterns. Results indicated that few of the children skipped breakfast and that breakfast consumption made a significant contribution to the average child's daily nutrient intake. Further, children who had ready-to-eat cereals at breakfast three or more times during the 1-wk period were found to have consumed significantly less (p less than 0.001) fat and cholesterol and significantly more (p less than 0.001) fiber, thiamin, niacin, riboflavin, iron, folacin, pyridoxine, and vitamins B12, A and D than those who had no ready-to-eat cereal at breakfast. Average total daily intakes of the same groups had fewer significant differences. Comparison of the average nutrient composition of the three types of consumed breakfasts revealed that the average breakfast containing presweetened or nonsweetened ready-to-eat cereal had a higher content of sixteen nutrients and a lower content of five nutrients than did the average breakfast including no ready-to-eat cereal.     

Whole grains and risk of pancreatic cancer in a large population-based case-control study in the San Francisco Bay Area, California

Epidemiologic data suggest that consumption of whole-grain products may be inversely associated with risk of pancreatic cancer. Grain intake was examined in a population-based case-control study of pancreatic cancer in the San Francisco Bay Area (1995-1999). A 131-item semiquantitative food frequency questionnaire was administered to 532 cases and 1,701 controls. Odds ratios and 95% confidence intervals were computed as estimates of relative risk. Persons who consumed > or =2 servings of whole grains daily had a lower risk of pancreatic cancer than persons who consumed <1 serving/day (odds ratio (OR) = 0.60, 95% confidence interval (CI): 0.31, 1.2; trend-p = 0.04). Similar results were observed for brown rice (OR = 0.72, 95% CI: 0.44, 1.2; trend-p = 0.01) and tortillas (OR = 0.56, 95% CI: 0.35, 0.89; trend-p = 0.02). Consumption of doughnuts (> or =2 servings/week vs. <1 serving/month) conferred increased risk (OR = 1.8, 95% CI: 1.2, 2.7; trend-p = 0.003). Consumption of cooked breakfast cereals (> or =2 servings/week vs. <1 serving/month) was positively associated with risk (for oatmeal/oat bran, OR = 1.3, 95% CI: 1.0, 1.7; for other cooked breakfast cereals, OR = 2.1, 95% CI: 1.4, 3.3). Dietary fiber was inversely associated with risk (for highest quartile vs. lowest, OR = 0.65, 95% CI: 0.47, 0.89; trend-p = 0.02). These data provide some support for the hypothesis that consuming more whole-grain or high-fiber foods may reduce the risk of pancreatic cancer. Refined grains were not associated with risk.     

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 < or = 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.     

Iron and folate in fortified cereals.

BACKGROUND: Fortification of cereal-grain products was introduced in 1941 when iron and three vitamins were added to flour and bread. Ready-to-eat cereals were fortified at about the same time. These fortifications have contributed to increased dietary iron intake and reductions in iron deficiency anemia in the US. In 1996, FDA finalized rules for fortification of specific enriched cereal-grain products with folic acid. This measure was instituted to increase the folate intakes of women of child-bearing age and thereby reduce the risk of having a pregnancy affected with a neural tube birth defect. However, with recent increases in fortification, public health officials in the US are concemed that excess intake of specific nutrients such as iron and folic acid may result in toxic manifestations. OBJECTIVE: Our objective was to measure iron and total folate content in breakfast cereals and compare assay to label values for % Daily Value. We also determined by weight the amount of a ready-to-eat breakfast cereal adults would eat and compared this to the labeled serving size, for which the reference amount for this cereal per eating occasion was 1 cup or 30 g. DESIGN: Twenty-nine breakfast cereals were analyzed for iron content using the bathophenanthroline reaction. Twenty-eight cereals were analyzed for total folate, utilizing a microbiological assay with tri-enzyme digestion. Serving size quantities were estimated in seventy-two adults who regularly ate breakfast cereal and were asked to fill a 16 or 22 cm round bowl with the amount of cereal that they would consume for breakfast. RESULTS: When the labeled value was compared to the assayed value for iron content 21 of the 29 breakfast cereals were 120% or more of the label value and 8 cereals were 150% or more of the label value. Overall, analyzed values for iron ranged from 80% to 190% of label values. Analyzed values for folate ranged from 98% to 320% of label values. For 14 of 28 cereals, analyzed values exceeded label declarations by more than 150%. Bran-containing cereals contained the highest amounts of folate relative to their label declarations. The median analyzed serving size for the breakfast cereal was 47 g for females, 61 g for males with a combined median of 56 g as compared to the label value of 30 g. CONCLUSIONS: Analyzed values of iron and folic acid in breakfast cereals were considerably higher than labeled values. For adults, the amount of cereal actually consumed was approximately 200% of the labeled serving size. When the quantity of cereal consumed is more than the labeled serving size and when the levels of iron and folate are higher than declared, the intake of both will be significantly greater than the labeled values. It will be important to continue monitoring serum ferritin and folate levels in NHANES IV, since daily consumption of breakfast cereals may contribute to excessive intakes of iron and folate.     

An investigation of the effectiveness of ready-to-eat breakfast cereals in weight loss: comparison between single and mixed varieties

The present study investigated the effectiveness of ready-to-eat cereals eaten daily for breakfast for six weeks and as a substitute for lunch for two of these six weeks in achieving weight loss. Forty-one overweight and obese subjects (body mass index 25–35 kg/m²) were randomised to either a single cereal (SC) or a variety cereal (VC) group. All subjects consumed their allocated cereal(s) for breakfast and lunch for two weeks followed by ad libitum intake for the rest of the day. For weeks 3–6, subjects continued with their allocated cereal(s) for breakfast only and ate ad libitum for lunch and dinner. Mean weight loss at weeks two and six was −1.1 kg and −1.4 kg, respectively. At the end of week two, 85% of subjects had lost weight, and at the end of the study period (week six), 73% of subjects had achieved weight loss. Greater weight loss was observed in the VC compared with the SC group at weeks two and six. Ready-to-eat cereals eaten daily for breakfast for six weeks and used as a substitute for lunch for the first two weeks resulted in significant weight loss at week two that was sustained at week six. This study has shown that ready-to-eat breakfast cereals eaten daily for breakfast and used as a meal substitute, in particular the provision of a variety of cereals, are an effective method of achieving weight loss.     

Energy intake at breakfast and weight change: prospective study of 6,764 middle-aged men and women

To investigate the association between percentage of total daily energy intake consumed at breakfast and weight change in middle-aged men and women, the authors analyzed data from a prospective population-based cohort study from Norfolk, United Kingdom. Participants were 6,764 men and women aged 40-75 years at baseline (1993-1997). Participants completed a 7-day food diary at baseline, and objective measurements of height and weight were carried out at baseline and follow-up (1998-2000). Mean baseline body mass index (weight (kg)/height (m)(2)) was lowest among persons in the highest quintile of percentage of daily energy consumed at breakfast (mean values were 26.0 in the highest quintile and 26.3 in the lowest quintile), despite higher daily total energy intake in this group. Although all participants gained weight, increased percentage of daily energy consumed at breakfast was associated with relatively lower weight gain (adjusted beta coefficient = -0.021, 95% confidence interval: -0.035, -0.007; p = 0.004). The association between percentage of daily energy intake consumed at breakfast and weight gain was independent of age, sex, smoking, total energy intake, macronutrient intake, social class, and physical activity. Redistribution of daily energy intake, so that more energy is consumed at breakfast and less energy is consumed later in the day, may help to reduce weight gain in middle-aged adults.     

Cereal grains, legumes, and weight management: a comprehensive review of the scientific evidence

There is strong evidence that a diet high in whole grains is associated with lower body mass index, smaller waist circumference, and reduced risk of being overweight; that a diet high in whole grains and legumes can help reduce weight gain; and that significant weight loss is achievable with energy-controlled diets that are high in cereals and legumes. There is weak evidence that high intakes of refined grains may cause small increases in waist circumference in women. There is no evidence that low-carbohydrate diets that restrict cereal intakes offer long-term advantages for sustained weight loss. There is insufficient evidence to make clear conclusions about the protective effect of legumes on weight.     

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

Abstract

Rationale: Previous research has shown that consumption of breakfast cereal improves alertness, cognition and other indicators of reported well-being. Further research is needed to determine whether such effects are observed in children consuming different cereal products. The aim of the present study was to examine the effects of consuming different breakfast cereals on parents' perceptions of the alertness, cognitive function and other aspects of the well-being of their children.

Subjects and methods: Two hundred and thirteen children, (108 female, 105 male; mean age, 8.11 years, SD 2.04 years), recruited from schools in Cardiff, participated in the study. Baseline measures of breakfast consumption and different aspects of reported well-being (mental health, cognitive functioning, alertness, physical health, and digestive problems) were recorded. Following this, children were allowed to try three cereals and selected the one that they found most acceptable (63 chose Cornflakes; 63 Rice Krispies ; and 53 Rice Krispies Multigrain). These groups consumed these cereals on a daily basis for 2 weeks. Measures of well-being were recorded on days 7 and 14. The breakfast cereal groups were compared with 34 children who consumed no breakfast.

Results: The baseline results showed that those who consumed breakfast cereal were perceived as having better well-being (fewer mental health problems, a more positive mood, higher alertness and fewer bowel problems) than those who did not consume breakfast. This was confirmed in the intervention study with breakfast cereal consumption being associated with reports of lower depression, emotional distress and fatigue, greater alertness, fewer cognitive problems, and fewer minor symptoms and bowel problems. These effects were apparent after both the first and second week. They were also observed for all cereals.

Conclusions: Overall, the results of this study show that breakfast cereal consumption by children is associated with greater well-being.     

Breakfast quality differences among children and adolescents in Croatia

The aim of this study was to establish nutrient intake from breakfast in children and adolescents in Croatia (n = 1190). A quantified FFQ method was used. The results showed that 1.7% of subjects skip breakfast. Energy intake from breakfast was 26% RDA. Adolescents obtained significantly more energy from carbohydrates and less from fat than children. Children had significantly higher cholesterol and significantly lower dietary fiber intake than adolescents. Intakes of almost all examined micronutrients differed significantly according to age. Milk and dairy products were major energy contributors in children's breakfast whereas most of the adolescents' energy came from cereal products. Breakfasts containing at least one dairy food, one cereal food and fruit/fruit juice were consumed by 13.7% and 21.9% of children and adolescents respectively. A total of 33.3% and 47.6% of subjects respectively consumed milk every day while 15.9% and 10.4% did not consume milk for breakfast at all. Subjects with BMI > 85th percentile had significantly higher energy intake while those with BMI < 25th percentile had significantly lower energy intake than those of normal weight. Education about adequate nutrition and human health and providing breakfast at schools would improve dietary habits of this population.