Influence of the Intake of Fortified Breakfast Cereals on Dietary Habits and Nutritional Status of Spanish Schoolchildren

Ortega, Rosa M.; Requejo, Ana; Redondo, R. Morales; López-Sobaler, Ana M.; Andrés, Pedro; Ortega, A.; Gaspar, M J; Quintas, E; Navia, Beatriz

doi:10.1159/000177908

Cited by 38 publications

(46 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For every nutrient (except zinc in boys aged 4-7) a 21 higher proportion of breakfast cereal eaters had daily intakes greater than 70% of the RDI. This 22 finding is consistent with other studies that have reported children who eat RTEC are more 23 likely to have nutritionally adequate diets (Zabik 1987;Nicklas et al 1995;Ortega et al 1996). 24…”

Section: Dietary Goals 14supporting

confidence: 86%

Breakfast and the diets of Australian children and adolescents: an analysis of data from the 1995 National Nutrition Survey

Williams

2007

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

The aim of this study was to describe the nutrients provided to Australian children and adolescents by the breakfast meal and compare the food and nutrient intakes and health of regular breakfast eaters (those who ate breakfast five or more days a week) and skippers (who are breakfast rarely or never). The Australian Bureau of Statistics was commissioned to undertake additional analysis of data collected in the 1995 Australian National Nutrition Survey. The survey included 24-hour recalls, physical measurements and a food habits questionnaire collected during the period February 1995 to March 1996, with a nationally representative sample of 3007 Australians aged between 2 and 18 years. The median nutrient intakes at breakfast and the proportion of the daily total contributed by breakfast were calculated. Differences between regular breakfast eaters and breakfast skippers in terms of nutrient intake, BMI and health status were compared using student t-tests. The findings show the typical breakfast consumed by young Australians was low in fat, high in carbohydrate and a good source of thiamin, riboflavin, niacin, calcium and magnesium. Those who didn't eat breakfast cereal were much more likely to have inadequate nutrient intakes, especially of thiamin, riboflavin, calcium, magnesium and iron. There was no difference between the fat intake or the BMI of regular breakfast eaters compared to breakfast skippers. Regular breakfast consumption is associated with better diets for children and adolescents.

show abstract

Section: Dietary Goals 14supporting

confidence: 86%

Breakfast and the diets of Australian children and adolescents: an analysis of data from the 1995 National Nutrition Survey

Williams

2007

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

show abstract

“…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%

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

2013

View full text Add to dashboard Cite

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.

show abstract

“…The consumption of breakfast cereals is also associated with increased milk consumption 26 , which contributes to increased intakes of calcium 1,14 and vitamin A 1 . Breakfast cereals are widely consumed, particularly in Ireland 16 , and a number of studies have shown an association between breakfast cereal consumption and replacement of food energy from fat with food energy from carbohydrate in adults 12,14,15,17 , adolescents and children 7,10,18,20,24,25 . Intervention studies in which breakfast cereals were introduced to the diet of adults led to a reduced intake of fat and an increased intake of carbohydrate 27,28 .…”

mentioning

confidence: 99%

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

Galvin

Kiely

Flynn

2003

Public Health Nutr.

View full text Add to dashboard Cite

Objective: To describe the consumption of ready-to-eat-breakfast cereals (RTEBCs) in Irish adults and its impact on adequacy and safety of micronutrient intakes and compliance with dietary recommendations. Design: Analysis for this paper used data from the North/South Ireland Food Consumption Survey that estimated habitual food intake using a 7-day food diary in a representative sample of adults aged 18-64 years (n ¼ 1379; 662 men, 717 women). Results: Despite the small quantity consumed (mean 28.6 g day 21 or 4.7% of total energy intake), RTEBCs made an important contribution to the mean daily intake of carbohydrate (8.1%), starch (10.8%), dietary fibre (9.8%) and non-starch polysaccharides (NSP) (10.8%) in consumers. Increased consumption was associated with a more fibre-dense diet and with greater compliance with dietary recommendations for fat, carbohydrate and NSP. Fortified RTEBCs contributed significantly to mean daily intakes of iron (18%), thiamin (14%), riboflavin (17%), niacin (15%), vitamin B 6 (13%), total folate (18%) and vitamin D (10%) and most of the contribution was from micronutrients added to RTEBCs. Increased consumption of fortified RTEBCs was associated with an increased nutrient density for a number of micronutrients and with a lower prevalence of dietary inadequacy of calcium, iron, riboflavin and folate, particularly in women. However, it was not associated with intakes in excess of the Tolerable Upper Intake Level for any micronutrient. Conclusions: The consumption of RTEBCs is associated with improved compliance with dietary recommendations for fat, carbohydrate and fibre, with a more micronutrient-dense diet and a reduced risk of dietary inadequacy for calcium, iron, riboflavin and folate, without increasing the risk of excessive intakes of micronutrients.

show abstract

Influence of the Intake of Fortified Breakfast Cereals on Dietary Habits and Nutritional Status of Spanish Schoolchildren

Cited by 38 publications

References 16 publications

Breakfast and the diets of Australian children and adolescents: an analysis of data from the 1995 National Nutrition Survey

Breakfast and the diets of Australian children and adolescents: an analysis of data from the 1995 National Nutrition Survey

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

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

Contact Info

Product

Resources

About