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Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents.
Eur J Nutr. 2016 Mar; 55(2):771-779.EJ

Abstract

PURPOSE

Breakfast consumption has been recommended as part of a healthy diet. Recently, ready-to-eat cereals (RTEC) became more popular as a breakfast item. Our aim was to analyse the dietary characteristics of an RTEC breakfast in European adolescents and to compare them with other breakfast options.

METHODS

From the European multi-centre HELENA study, two 24-h dietary recalls of 3137 adolescents were available. Food items (RTEC or bread, milk/yoghurt, fruit) and macro- and micronutrient intakes at breakfast were calculated. Cross-sectional regression analyses were adjusted for gender, age, socio-economic status and city.

RESULTS

Compared to bread breakfasts (39 %) and all other breakfasts (41.5 %), RTEC breakfast (19.5 %) was associated with improved nutrient intake (less fat and less sucrose; more fibre, protein and some micronutrients like vitamin B, calcium, magnesium and phosphorus) at the breakfast occasion. Exceptions were more simple sugars in RTEC breakfast consumers: more lactose and galactose due to increased milk consumption, but also higher glucose and fructose than bread consumers. RTEC consumers had a significantly higher frequency (92.5 vs. 50.4 and 60.2 %) and quantity of milk/yoghurt intake and a slightly higher frequency of fruit intake (13.4 vs. 10.9 and 8.0 %) at breakfast.

CONCLUSIONS

Among European adolescents, RTEC consumers showed a more favourable nutrient intake than consumers of bread or other breakfasts, except for simple sugars. Therefore, RTEC may be regarded as a good breakfast option as part of a varied and balanced diet. Nevertheless, more research is warranted concerning the role of different RTEC types in nutrient intake, especially for simple sugars.

Authors+Show Affiliations

Department of Public Health, Faculty of Medicine and Health Sciences, University Hospital, Ghent University, 4K3, De Pintelaan 185, 9000, Ghent, Belgium. nathalie.michels@ugent.be.Department of Public Health, Faculty of Medicine and Health Sciences, University Hospital, Ghent University, 4K3, De Pintelaan 185, 9000, Ghent, Belgium. Department of Health Sciences, Vesalius, Hogeschool Gent, Ghent, Belgium.CIC-9301-Inserm-CH&U and Inserm U995, IFR114, IMPRT, Centre Hospitalier & Universitaire de Lille, Université Nord de France, Lille, France.Department of Medical Physiology, School of Medicine, Granada University, Granada, Spain.Faculty of Physical Activity and Sport Sciences, University Polytechnic of Madrid, Madrid, Spain. Department of Nutrition and Food Science, University of Bonn, Bonn, Germany.School of Health, Care and Social Welfare, Märlardalens University, Västerås, Sweden. Department of Biosciences and Nutrition, Karolinska Institute, Huddinge, Stockholm, Sweden.Department of Social Medicine, Preventive Medicine and Nutrition Clinic, University of Crete School of Medicine, Heraklion, Crete, Greece.Research Institute of Child Nutrition, Dortmund, Rheinische Friedrich-Wilhelms-Universität Bonn, Bonn, Germany.Department of Nutrition-Dietetics, Harokopio University Athens, Athens, Greece.Institute of Food Science and Technology and Nutrition, Spanish National Research Council, Madrid, Spain.Department of Paediatrics, Medical Faculty, University of Pecs, Pecs, Hungary.Agricultural Research Council, Food and Nutrition Research Centre (CRA-NUT), Rome, Italy.GENUD (Growth, Exercise, Nutrition and Development) Research Group, Faculty of Health Sciences, University of Zaragoza, Saragossa, Spain.Department of Biosciences and Nutrition, Karolinska Institute, Huddinge, Stockholm, Sweden.Cereal Partners Worldwide S.A., Lausanne, Switzerland.Cereal Partners Worldwide S.A., Lausanne, Switzerland. Nestlé Research Center, Vers chez les Blanc, Lausanne, Switzerland.Department of Pediatrics, Private Medical University Salzburg, Salzburg, Austria. Division for Clinical Nutrition, Obesity and Lipoprotein Disorders, Department of Pediatrics, Medical University, Vienna, Austria.Department of Public Health, Faculty of Medicine and Health Sciences, University Hospital, Ghent University, 4K3, De Pintelaan 185, 9000, Ghent, Belgium.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25893716

Citation

Michels, Nathalie, et al. "Ready-to-eat Cereals Improve Nutrient, Milk and Fruit Intake at Breakfast in European Adolescents." European Journal of Nutrition, vol. 55, no. 2, 2016, pp. 771-779.
Michels N, De Henauw S, Beghin L, et al. Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents. Eur J Nutr. 2016;55(2):771-779.
Michels, N., De Henauw, S., Beghin, L., Cuenca-García, M., Gonzalez-Gross, M., Hallstrom, L., Kafatos, A., Kersting, M., Manios, Y., Marcos, A., Molnar, D., Roccaldo, R., Santaliestra-Pasías, A. M., Sjostrom, M., Reye, B., Thielecke, F., Widhalm, K., & Claessens, M. (2016). Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents. European Journal of Nutrition, 55(2), 771-779. https://doi.org/10.1007/s00394-015-0898-x
Michels N, et al. Ready-to-eat Cereals Improve Nutrient, Milk and Fruit Intake at Breakfast in European Adolescents. Eur J Nutr. 2016;55(2):771-779. PubMed PMID: 25893716.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents. AU - Michels,Nathalie, AU - De Henauw,Stefaan, AU - Beghin,Laurent, AU - Cuenca-García,Magdalena, AU - Gonzalez-Gross,Marcela, AU - Hallstrom,Lena, AU - Kafatos,Anthony, AU - Kersting,Mathilde, AU - Manios,Yannis, AU - Marcos,Ascensión, AU - Molnar,Denes, AU - Roccaldo,Romana, AU - Santaliestra-Pasías,Alba M, AU - Sjostrom,Michael, AU - Reye,Béatrice, AU - Thielecke,Frank, AU - Widhalm,Kurt, AU - Claessens,Mandy, Y1 - 2015/04/19/ PY - 2014/09/25/received PY - 2015/04/02/accepted PY - 2015/4/21/entrez PY - 2015/4/22/pubmed PY - 2016/12/16/medline KW - Adolescents KW - Breakfast KW - Fruit KW - Milk KW - Nutrients KW - Ready-to-eat cereals SP - 771 EP - 779 JF - European journal of nutrition JO - Eur J Nutr VL - 55 IS - 2 N2 - PURPOSE: Breakfast consumption has been recommended as part of a healthy diet. Recently, ready-to-eat cereals (RTEC) became more popular as a breakfast item. Our aim was to analyse the dietary characteristics of an RTEC breakfast in European adolescents and to compare them with other breakfast options. METHODS: From the European multi-centre HELENA study, two 24-h dietary recalls of 3137 adolescents were available. Food items (RTEC or bread, milk/yoghurt, fruit) and macro- and micronutrient intakes at breakfast were calculated. Cross-sectional regression analyses were adjusted for gender, age, socio-economic status and city. RESULTS: Compared to bread breakfasts (39 %) and all other breakfasts (41.5 %), RTEC breakfast (19.5 %) was associated with improved nutrient intake (less fat and less sucrose; more fibre, protein and some micronutrients like vitamin B, calcium, magnesium and phosphorus) at the breakfast occasion. Exceptions were more simple sugars in RTEC breakfast consumers: more lactose and galactose due to increased milk consumption, but also higher glucose and fructose than bread consumers. RTEC consumers had a significantly higher frequency (92.5 vs. 50.4 and 60.2 %) and quantity of milk/yoghurt intake and a slightly higher frequency of fruit intake (13.4 vs. 10.9 and 8.0 %) at breakfast. CONCLUSIONS: Among European adolescents, RTEC consumers showed a more favourable nutrient intake than consumers of bread or other breakfasts, except for simple sugars. Therefore, RTEC may be regarded as a good breakfast option as part of a varied and balanced diet. Nevertheless, more research is warranted concerning the role of different RTEC types in nutrient intake, especially for simple sugars. SN - 1436-6215 UR - https://www.unboundmedicine.com/medline/citation/25893716/Ready_to_eat_cereals_improve_nutrient_milk_and_fruit_intake_at_breakfast_in_European_adolescents_ L2 - https://dx.doi.org/10.1007/s00394-015-0898-x DB - PRIME DP - Unbound Medicine ER -