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The Contribution of Ready-to-Eat Cereals to Daily Nutrient Intake and Breakfast Quality in a Mediterranean Setting

Community Nutrition Research Centre, University of Barcelona Science Park, Barcelona (A.v.d.B., L.S.-M., L.R., J.N.)
Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria (L.S.-M.)
Community Nutrition Unit, Ayuntamiento de Bilbao, Bilbao (C.P.-R., J.A.)
SPAIN, Kellogg’s Company of Great Britain, Manchester, ENGLAND (R.F.)

Address reprint requests to: Dr. L. Serra-Majem, Community Nutrition Research Centre, Parc Cientific de Barcelona, Baldiri Reixac 4, Torre D, 08028 Barcelona, SPAIN. E-mail: nutricom{at}pcb.ub.es

Objectives: To examine if and how ready-to-eat cereals (RTEC) contribute to the quality of the diet of children, adolescents and young adults in a Mediterranean setting.

Methods: A random sample of 3534 subjects aged 2 to 24 years in Spain was studied. Food and nutrient intakes were determined by a 24 hour recall. RTEC consumption was assessed by a quantitative food frequency questionnaire. Additional questions on socioeconomic level and nutritional knowledge were administered. Cereal consumption was classified into non-consumers and daily intakes between 1 and 20g, 21 and 40g, and more than 40g. After excluding the underreporters the final sample consisted of 2852 individuals.

Results: About half of the population (49.8%) reported eating RTEC. Macronutrient profile improved with increasing cereal consumption. Intakes of thiamine, riboflavin and vitamin B₆ increased significantly with increasing consumption of RTEC in all age-sex groups, whereas niacin and folate intake improved in almost all groups and calcium, iron and vitamin D in at least half of the groups. Except for magnesium, vitamin B12 and vitamin E in males, consumption of RTEC was significantly associated with increased coverage of the daily nutrient requirements for all micronutrients studied. Higher levels of RTEC consumption was associated with a greater consumption of dairy products, and related to better breakfast quality.

Conclusions: Level of RTEC consumption is associated with a better nutritional profile in the diets of Spanish children, adolescents and young adults and a lower risk for inadequate micronutrient intakes. RTEC consumers have better quality breakfasts, in terms of both food choices as well as energy and nutrient content.

Key words: dietary intakes, ready-to-eat cereals, breakfast, children, adolescence, Spain

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