Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents
Ready‑to‑eat cereals improve nutrient, milk and at breakfast in European adolescents fruit intake
Nathalie Michels 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Stefaan De Henauw 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Laurent Beghin 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Magdalena Cuenca‑García 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Marcela Gonzalez‑Gross 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Lena Hallstrom 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Anthony Kafatos 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Mathilde Kersting 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Yannis Manios 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Ascensión Marcos 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Denes Molnar 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Romana Roccaldo 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Alba M. Santaliestra‑Pasías 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Michael Sjostrom 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Béatrice Reye 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Frank Thielecke 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Kurt Widhalm 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
Mandy Claessens 0 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18
0 Department of Paediatrics, Medical Faculty, University of Pecs , Pecs , Hungary
1 CIC-9301-Inserm-CH&U and Inserm U995, IFR114, IMPRT, Centre Hospitalier & Universitaire de Lille, Université Nord de France , Lille , France
2 Department of Health Sciences , Vesalius, Hogeschool Gent, Ghent , Belgium
3 Department of Nutrition-Dietetics, Harokopio University Athens , Athens , Greece
4 GENUD (Growth, Exercise, Nutrition and Development) Research Group, Faculty of Health Sciences, University of Zaragoza , Saragossa , Spain
5 Department of Public Health, Faculty of Medicine and Health Sciences, University Hospital, Ghent University , 4K3, De Pintelaan 185, 9000 Ghent , Belgium
6 Agricultural Research Council, Food and Nutrition Research Centre (CRA-NUT) , Rome , Italy
7 Nathalie Michels
8 Research Institute of Child Nutrition, Dortmund, Rheinische Friedrich-Wilhelms-Universität Bonn , Bonn , Germany
9 Department of Social Medicine, Preventive Medicine and Nutrition Clinic, University of Crete School of Medicine , Heraklion, Crete , Greece
10 Department of Biosciences and Nutrition, Karolinska Institute, Huddinge , Stockholm , Sweden
11 Department of Pediatrics, Private Medical University Salzburg , Salzburg , Austria
12 School of Health, Care and Social Welfare, Märlardalens University , Västerås , Sweden
13 Cereal Partners Worldwide S.A. , Lausanne , Switzerland
14 Department of Nutrition and Food Science, University of Bonn , Bonn , Germany
15 Nestlé Research Center , Vers chez les Blanc, Lausanne , Switzerland
16 Faculty of Physical Activity and Sport Sciences, University Polytechnic of Madrid , Madrid , Spain
17 Division for Clinical Nutrition, Obesity and Lipoprotein Disorders, Department of Pediatrics, Medical University , Vienna , Austria
18 Department of Medical Physiology, School of Medicine, Granada University , Granada , Spain
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. In the same European adolescent population, RTEC consumption has been associated with dietary intake over the whole day and body composition. The corresponding article can be found here: http://link.springer.com/article/10.1007%2Fs00394-014-0805-x
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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
12 Institute of Food Science and Technology and Nutrition,
Spanish National Research Council, Madrid, Spain
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 (...truncated)