Impact of ready-to-eat breakfast cereal (RTEBC) consumption on adequacy of micronutrient intakes and compliance with dietary recommendations in Irish adults

Galvin, MA; Kiely, Máiréad; Flynn, Albert

doi:10.1079/phn2002441

Cited by 73 publications

(91 citation statements)

References 43 publications

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“…With regard to sugar intakes and breakfast cereal consumption, the evidence in the literature is also conflicting. Sugar intakes were higher in breakfast consumers in some studies (Nicklas et al, 2000;Galvin et al, 2002;Sjoberg et al, 2003) but lower in others (Nicklas et al, 1993) although these studies were not restricted to breakfast cereal. Secondary analysis of NDNS data for children 1.5-4.5years indicated that children with diets high in breakfast cereals as a percentage of their total energy had a lower proportional intake of NMES, compared with low consumers of breakfast cereals.…”

Section: Discussionmentioning

confidence: 99%

“…Several reports have indicated that consumers of breakfast cereal have higher micronutrient intakes compared with nonconsumers, and are thus more likely to meet micronutrient recommendations especially for riboflavin, folate, vitamin B 6 , calcium, zinc and iron (Crawley, 1993;Nicklas et al, 1998Nicklas et al, , 2004Galvin et al, 2002;Van den Boom et al, 2006). However, breakfast cereals are usually consumed with milk, which is a significant source of calcium and riboflavin, and this is likely to be an important determinant of the higher calcium and riboflavin intake reported among consumers.…”

Section: Introductionmentioning

confidence: 99%

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The contribution of breakfast cereals to the nutritional intake of the materially deprived UK population

et al. 2011

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Background/Objectives: Breakfast is an important source of micronutrients in the diet and its consumption has been linked to positive health outcomes. The present analysis investigated the contribution that breakfast cereals make to the nutrient intakes of the materially deprived (low income) UK population. Subjects/Methods: Data for 3728 respondents aged 2 years and over from the UK Low Income Diet and Nutrition Survey (2003)(2004)(2005) were analysed. Nutrient intakes of consumers and non-consumers of breakfast cereal were compared. Results: Breakfast cereals were consumed by 49% of men, 58% of women, 80% of boys and 80% of girls, and median intakes were: 35, 25, 29 and 21 g/d, respectively. Consumers of breakfast cereals had higher intakes of thiamin, riboflavin, niacin, biotin, folate, vitamin B 6 , vitamin B 12 , iron and zinc than non-consumers. Breakfast cereal consumption was also related to higher intakes of calcium, attributable to higher milk consumption. The intake of wholegrain and high-fibre breakfast cereals was associated with a higher intake of non-starch polysaccharides. Intakes of niacin, biotin, calcium and zinc were higher but that of vitamin B 6 was lower among consumers of exclusively wholegrain and high-fibre breakfast cereals compared with consumers of other breakfast cereals. There were no significant differences observed in intakes of non-milk extrinsic sugars according to type of breakfast cereal consumed. Conclusions: Breakfast cereals make a significant contribution to the micronutrient intake of the low-income UK population.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The contribution of breakfast cereals to the nutritional intake of the materially deprived UK population

et al. 2011

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“…There are many studies on the beneficial impact of RTEBC on micronutrient intakes and status in a number of European countries (43)(44)(45)(46)(47)(48)(49) . Data from Ireland have consistently shown over time that RTEBC make a significant contribution to micronutrient intakes.…”

Section: Impact Of Ready-to-eat Breakfast Cereals On Micronutrient Inmentioning

confidence: 99%

“…Galvin et al (43) found that RTEBC consumption by Irish adults aged 18-64 years (60% of males and 63% of females) in the NSIFCS (1997-1999) contributed substantially to MDI of iron (18%), total folate (18%), riboflavin (17%), niacin (16%), thiamin (14%), vitamin B 6 (13%) and vitamin D (10%). Increased consumption of fortified RTEBC had a significant impact on improving adequacy of intake for a number of micronutrients, particularly calcium, copper, zinc, riboflavin and vitamin C in men and women and iron and total folate in women (43) . Hannon and Flynn (52) reported that the majority of Irish schoolchildren in the National Children's Food Survey (2003)(2004) were consumers of RTEBC (95% of boys and 91% of girls).…”

Section: Impact Of Ready-to-eat Breakfast Cereals On Micronutrient Inmentioning

confidence: 99%

The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review

2013

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This review aims to assess the efficacy and safety of voluntary fortification as an option to address the occurrence of inadequate micronutrient intakes in population subgroups in Europe. Although legislation is harmonised across the European Union, fortification practices and patterns of consumption of fortified foods vary considerably between countries. While the proportion of children consuming fortified foods is greater than adults, the proportion of dietary energy obtained from fortified foods is generally low (<10% in Ireland, where fortified foods are widely consumed). There are a few systematic studies on the overall nutritional impact of voluntary fortification, but there are several studies on the impact of fortified ready-to-eat breakfast cereals. The available evidence indicates that voluntary fortification can reduce the risk of sub-optimal intakes of a range of micronutrients at a population level and can also improve status for selected micronutrients (e.g. folate, vitamin D and riboflavin) in children and adults. Although concerns have been raised regarding the potential of food fortification to lead to unacceptably high micronutrient intakes, particularly for those consuming higher amounts of fortified foods, data from national surveys on total micronutrient intakes (including fortified foods) in Europe show that small proportions of the population, particularly children, may exceed the upper intake level (UL) for some micronutrients.

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“…The choice of a fortified product may also Table 1 The total amount of voluntarily fortified food purchased, by food group and added nutrient, among random subgroup of 918 adult participants (aged 25-64 years) in the National Use of voluntarily fortified foods 805 be based on attributes other than fortification, such as taste, familiarity, convenience and price (8) . Ready-to-eat breakfast cereals are the most commonly used voluntarily fortified foods worldwide (9)(10)(11)(12) . In Ireland (12) , these have somewhat the same role yoghurts and juice drinks do in Finland: they are widely used and are most often fortified.…”

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confidence: 99%

Use of voluntarily fortified foods among adults in Finland

Hirvonen

Kara

Korkalo

et al. 2011

Public Health Nutr.

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Objective: To investigate the purchase and use of fortified foods, and to explore and compare background characteristics, food consumption and nutrient intakes among users and non-users of voluntarily fortified foods in Finland. Design: A study based on the National FINDIET Survey 2007 (48 h recall), which included also a barcode-based product diary developed to assess the type, amount and users of voluntarily fortified foods. Logistic regression analysis was employed to investigate associations between background characteristics and the use of fortified foods. Setting: Randomly chosen subgroup of 918 adult participants in the National FINDIET 2007 Survey. Subjects: Men and women aged 25-64 years from five regions. Results: The product group of voluntarily fortified foods purchased in the highest volume was yoghurts (44 % of the weight of all fortified food), followed by fruit drinks (36 %). The only characteristics independently associated with the use of voluntarily fortified foods were age (older people used them less commonly) and the consumption of fruit and vegetables (participants with the highest consumption used them more commonly). Users of fortified foods had higher consumption of yoghurt, juice drinks and ready-to-eat breakfast cereals (women only) than non-users, and lower consumption of boiled potatoes (men only). Conclusions: Use of voluntarily fortified foods is associated with high consumption of fruit and vegetables but not with other health-related behaviours. The use of voluntarily fortified foods does not seem to even out the differences in nutrient intake among Finnish adults. Keywords Fortification Adults Food productsIt is possible to increase nutrient intakes markedly in a population via food fortification (1) , and mandatory fortification has been used with success as a means to reduce nutritional deficiencies (e.g. iodising of table salt to reduce the incidence of iodine-deficiency disorders). On the other hand, fortification of foods may also create a risk of exceeding the upper acceptable intake limit and in extreme cases a risk of poisoning. Increasing nutrient intake via fortification is safe when sufficiently targeted at those with low vitamin and mineral intakes (2) .Before accession to the EU, food fortification in Finland was strictly regulated, with fortification applied to reduce nutritional deficiencies. After joining the EU, Finland started to liberalise fortification of foods and it was approved by the authorities unless there was a risk of overdose (3) . Food fortification was legally based on either of the following: (i) general regulation in which all permitted food-group-nutrient-concentration combinations were enumerated (e.g. milk could be fortified with vitamin D in a concentration of 0?5 mg/100 g), which covers widespread fortification (in which almost all products in a food group are fortified), including that of margarines with vitamins A and D, fortification of milk with vitamin D, and iodisation of table salt; and (ii) special permission granted by the ...

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Impact of ready-to-eat breakfast cereal (RTEBC) consumption on adequacy of micronutrient intakes and compliance with dietary recommendations in Irish adults

Cited by 73 publications

References 43 publications

The contribution of breakfast cereals to the nutritional intake of the materially deprived UK population

The contribution of breakfast cereals to the nutritional intake of the materially deprived UK population

The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review

Use of voluntarily fortified foods among adults in Finland

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