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

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. (Universidad de Zaragoza) ; Sjostrom, M. ; Reye, B. ; Thielecke, F. ; Widhalm, K. ; Claessens, M.

Resumen: 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.

Idioma: Inglés

DOI: 10.1007/s00394-015-0898-x

Año: 2015

Publicado en: EUROPEAN JOURNAL OF NUTRITION (2015), [9 pp.]
ISSN: 1436-6207

Factor impacto JCR: 3.239 (2015)

Categ. JCR: NUTRITION & DIETETICS rank: 27 / 80 = 0.338 (2015) - Q2 - T2

Factor impacto SCIMAGO: 1.36 - Nutrition and Dietetics (Q1) - Medicine (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/EUR/FP6/FOODCT-2005-007034

Tipo y forma: Article (Published version)

Área (Departamento): Área Enfermería (Dpto. Fisiatría y Enfermería)