000032206 001__ 32206
000032206 005__ 20230830110632.0
000032206 0247_ $$2doi$$a10.1007/s00394-015-0898-x
000032206 0248_ $$2sideral$$a92305
000032206 037__ $$aART-2015-92305
000032206 041__ $$aeng
000032206 100__ $$aMichels, N.
000032206 245__ $$aReady-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents
000032206 260__ $$c2015
000032206 5060_ $$aAccess copy available to the general public$$fUnrestricted
000032206 5203_ $$aPurpose: 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.
000032206 536__ $$9info:eu-repo/grantAgreement/EUR/FP6/FOODCT-2005-007034
000032206 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000032206 590__ $$a3.239$$b2015
000032206 591__ $$aNUTRITION & DIETETICS$$b27 / 80 = 0.338$$c2015$$dQ2$$eT2
000032206 592__ $$a1.36$$b2015
000032206 593__ $$aNutrition and Dietetics$$c2015$$dQ1
000032206 593__ $$aMedicine (miscellaneous)$$c2015$$dQ1
000032206 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000032206 700__ $$ade Henauw, S.
000032206 700__ $$aBeghin, L.
000032206 700__ $$aCuenca-García, M.
000032206 700__ $$aGonzalez-Gross, M.
000032206 700__ $$aHallstrom, L.
000032206 700__ $$aKafatos, A.
000032206 700__ $$aKersting, M.
000032206 700__ $$aManios, Y.
000032206 700__ $$aMarcos, A.
000032206 700__ $$aMolnar, D.
000032206 700__ $$aRoccaldo, R.
000032206 700__ $$0(orcid)0000-0002-0303-7912$$aSantaliestra-Pasías, A.M.$$uUniversidad de Zaragoza
000032206 700__ $$aSjostrom, M.
000032206 700__ $$aReye, B.
000032206 700__ $$aThielecke, F.
000032206 700__ $$aWidhalm, K.
000032206 700__ $$aClaessens, M.
000032206 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000032206 773__ $$g(2015), [9 pp.]$$pEur. j. nutr.$$tEUROPEAN JOURNAL OF NUTRITION$$x1436-6207
000032206 8564_ $$s521091$$uhttps://zaguan.unizar.es/record/32206/files/texto_completo.pdf$$yVersión publicada
000032206 8564_ $$s49501$$uhttps://zaguan.unizar.es/record/32206/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000032206 909CO $$ooai:zaguan.unizar.es:32206$$particulos$$pdriver
000032206 951__ $$a2023-08-30-10:56:28
000032206 980__ $$aARTICLE