Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents

European Journal of Nutrition, Apr 2015

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.

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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 - 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)


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Nathalie Michels, Stefaan De Henauw, Laurent Beghin, Magdalena Cuenca-García, Marcela Gonzalez-Gross, Lena Hallstrom, Anthony Kafatos, Mathilde Kersting, Yannis Manios, Ascensión Marcos, Denes Molnar, Romana Roccaldo, Alba M. Santaliestra-Pasías, Michael Sjostrom, Béatrice Reye, Frank Thielecke, Kurt Widhalm, Mandy Claessens. Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents, European Journal of Nutrition, 2016, pp. 771-779, Volume 55, Issue 2, DOI: 10.1007/s00394-015-0898-x