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PubMed2002

[Essential and non essential amino acid content of infant cereals in different stages of industrial processing and its relationship with chemical scores of protein quality].

The effect of technological process on essential and non essential amino acids contents in infant cereals, the protein and essential amino acids infant dietary requirements cover by infant cereals, and its quality using some chemical scores has been studied. Mix of raw flours, mix of roasted flours, mix of enzymatically, hydrolysed and drum dried flours and commercial infant cereals of four different types of infant cereals: "Multicereal" and "Wheat" (both with gluten), "Growth" and "Rice and carrot" (both gluten free) were evaluated. The technological process only show a significant effect on lysine, arginine (P < 0.05) and valine (P < 0.01) contents in "Rice and carrot" infant cereal. Protein of any studied infant cereals covers 17.4% of the daily infant requirements in, while for essential amino acids will cover about 25 to 200% until the third year of life. As we expected, the limitant amino acid was lysine in all flours. Chemical scores only were affected by technological treatment in "Rice and carrot" infant cereal, showing the gluten-free infant cereals higher values (36.7-69.5%) than gluten infant cereals (18.1%-30.7%) at the end of the processing. It should be standing out "Growth" infant cereal, because of it has a higher lysine content than other infant cereals due to the main ingredients rice and corn.

Amino Acids↗
PubMedDate not supplied

Effects of a health promotion advertising campaign on sales of ready-to-eat cereals.

The objective of this study was to determine how the sales of various segments of the high fiber and nonhigh fiber, ready-to-eat (RTE) cereal market were influenced by a health message advertising campaign about the possible benefits of a high fiber, low fat diet for preventing some types of cancer. The fiber statements in the media campaign were endorsed by the National Cancer Institute (NCI). The campaign was undertaken by the Kellogg Company to promote its line of high fiber cereal products, including Kellogg's All-Bran. The data base consisted of computerized purchase data from 209 Giant Food, Inc., supermarkets in the Baltimore, MD, and Washington, DC, metropolitan areas. All the RTE cereal products in the stores were classified according to their fiber content and competitive market positions compared with Kellogg high fiber cereals. Estimates of market share for the various classes of RTE cereal products were obtained weekly for each store during a period of 64 weeks, beginning 16 weeks before the start of the campaign. Shifts in market share between high fiber and nonhigh fiber cereal classifications indicate substantial increases in consumer purchases of Kellogg high fiber cereals, particularly All-Bran, beginning with the start of the Kellogg advertising campaign. Growth in market share of high fiber cereals continued during the entire 48-week evaluation period, with much of the later growth in non-Kellogg high fiber cereals. Growth in sales of high fiber cereals was mainly at the expense of low fiber cereals such as granola-type products. The implications of these results for the competitive and educational effectiveness of commercially sponsored health and diet messages are discussed.

Advertising↗
PubMed2005

The relationship of breakfast and cereal consumption to nutrient intake and body mass index: the National Heart, Lung, and Blood Institute Growth and Health Study.

OBJECTIVE: To describe changes in breakfast and cereal consumption of girls between ages 9 and 19 years, and to examine the association of breakfast and cereal intake with body mass index (BMI) and consumption of nutrients. DESIGN: Data from the National Heart, Lung, and Blood Institute Growth and Health Study, a longitudinal biracial observational cohort study with annual 3-day food records. SUBJECTS/SETTING: The National Heart, Lung, and Blood Institute Growth and Health Study recruited 2,379 girls (1,166 white and 1,213 black), ages 9 and 10 years at baseline, from locations in the Berkeley, CA; Cincinnati, OH; and Washington, DC, areas. MAIN OUTCOME MEASURES: Frequency of consumption of breakfast (including cereal vs other foods) and cereal; BMI; and dietary fat, fiber, calcium, cholesterol, iron, folic acid, vitamin C, and zinc. STATISTICAL ANALYSES: Generalized estimating equations methodology was used to examine differences in the frequency of breakfast and cereal eating by age. Generalized estimating equations and mixed models were used to examine whether breakfast and cereal consumption were predictive of BMI and nutrient intakes, adjusting for potentially confounding variables. RESULTS: Frequency of breakfast and cereal consumption decreased with age. Days eating breakfast were associated with higher calcium and fiber intake in all models, regardless of adjustment variables. After adjusting for energy intake, cereal consumption was related to increased intake of fiber, calcium, iron, folic acid, vitamin C, and zinc, and decreased intake of fat and cholesterol. Days eating cereal was predictive of lower BMI. CONCLUSIONS: Cereal consumption as part of an overall healthful lifestyle may play a role in maintaining a healthful BMI and adequate nutrient intake among adolescent girls.

Adolescent↗
PubMed1996

Controlled portions of presweetened cereals present no glycemic penalty in persons with insulin-dependent diabetes mellitus.

OBJECTIVE: To determine metabolic responses to commercially sweetened flaked corn cereal, unsweetened flaked corn cereal, glucose, and sucrose in teenagers and young adults with insulin-dependent diabetes mellitus (IDDM). DESIGN: A crossover design in which each subject consumed test meals in random order on 4 separate days at least 72 hours apart. SETTING: The inpatient setting of the General Clinical Research Center of the Indiana University Medical Center Hospital. SUBJECTS: Sixteen males and eight females, aged 14 to 25 years, with IDDM. INTERVENTIONS: After fasting overnight, each subject underwent challenge tests with 50 g carbohydrate per 1.73 m2 of body surface area from sweetened flaked corn cereal, unsweetened flaked corn cereal, sucrose, and glucose. All subjects were maintained on continuous intravenous infusion of insulin overnight (euglycemic goal = 3.9 to 6.7 mmol/L), with a constant basal insulin dose infused before and throughout a 3-hour postprandial period. MAIN OUTCOME MEASURES: Plasma glucose, free insulin, triglycerides, and free fatty acid levels measured at baseline and 15, 30, 45, 60, 90, 120, 150, and 180 minutes after meals. STATISTICAL ANALYSES PERFORMED: Comparisons among the four meals were made using two-way repeated measures analyses of variance followed by the Newman-Keuls multiple comparison procedure to identify specific differences among meals. The areas under the response curves were compared using one-way repeated measures analysis of covariance, adjusted for baseline values. RESULTS: The response to glucose for the area under the 3-hour blood glucose response curve was significantly greater than the response to sucrose (P = .006 by repeated measures analysis of variance); the areas for the two cereals (not significantly different from one another) were between the glucose and sucrose areas. At 3 hours, glycemia differed significantly among three of the meals: unsweetened flaked corn cereal > sweetened flaked corn cereal > sucrose (P < .001). Glucose at 3 hours was greater than sucrose (P < .001). There were no significant differences for free insulin, triglycerides, or free fatty acids. APPLICATIONS: Equivalent gram amounts of carbohydrate as presweetened breakfast cereals are not detrimental to persons with IDDM compared with unsweetened cereals. Therefore, presweetened cereals can be used in the correct portion sizes and based on the number of carbohydrate or starch servings in a person's diabetic meal plan.

Adolescent↗
PubMed2003

Concurrent cereal allergy in children with cow's milk allergy manifested with atopic dermatitis.

BACKGROUND: There is increasing consensus about the significance of food allergens in the pathogenesis of atopic dermatitis (AD) in infancy and childhood, with cow's milk and egg accounting for most of the reactions. Previous studies have indicated that multiple food sensitization, such as cereals, is very common in patients with cow's milk allergy (CMA). Evidence is lacking, however, as to its clinical relevance. OBJECTIVE: The purpose of this study was to determine the concurrent occurrence of cereal allergy among children with challenge-proven CMA who have residual symptoms, such as AD and/or gastrointestinal symptoms, during cow's milk elimination diet. Further, we sought to evaluate the utility of patch testing in prescreening foods other than cow's milk behind allergic symptoms in children. METHODS: The study population comprised 90 children, aged from 2.5 to 36 months (mean 1.1 years), with challenge-proven CMA. As a result of residual symptoms during meticulous cow's milk elimination diet (AD: n=80, and gastrointestinal: n=10), the children were put on a cereal elimination diet (oats, wheat, rye, and barley) and skin prick tests (SPT) and patch testing with cereals were performed. Open cereal challenge was performed to confirm cereal allergy. RESULTS: Cereal challenge was positive in 66 (73%) of the children with CMA. Of them, 17% reacted with immediate reactions and delayed-onset reactions were seen in 83% of the children. SPT was positive in 23%, patch test in 67%, and either SPT or patch test was positive in 73% of the children with cereal allergy. SPT gave the best positive predictive value, whereas SPT together with patch test gave the best negative predictive value. CONCLUSIONS: Residual symptoms, such as eczema or gastrointestinal symptoms in CMA children may be a sign of undetected allergy to other food antigens. SPT with cereals aids in diagnosing cereal allergy in small children, especially when used together with patch testing.

Animals↗
PubMed2001

Calcium fortification of breakfast cereal enhances calcium absorption in children without affecting iron absorption.

OBJECTIVES: Provision of calcium-fortified foods may represent an important component of improving the calcium intake of children. We sought to determine whether the addition of calcium to cereal would have a net positive effect on calcium absorption without decreasing iron absorption. METHODS: Twenty-seven children, 6 to 9 years of age, were provided two servings per day (30 g of cereal per serving) of either a low (39 mg/serving) or fortified (156 mg/serving) calcium-containing cereal product for 14 days. Calcium absorption was measured by using stable isotopes added to milk (extrinsically labeled) and to the calcium-fortified cereal (intrinsically labeled). RESULTS: Fractional calcium absorption from the fortified cereal was virtually identical to that from milk. Fractional absorption of calcium from milk did not differ significantly when given with enriched or low-calcium-containing cereal. Total calcium absorption increased from 215 +/- 45 mg/d to 269 +/- 45 mg/d with the addition of the calcium-fortified cereal (P <.001). Iron absorption was similar when children received the calcium-fortified cereal or unfortified cereal. CONCLUSIONS: The addition of a moderate amount of calcium to a cereal product was beneficial to calcium absorption and did not interfere with iron absorption. Use of calcium-fortified food products may be considered a practical approach to increasing the calcium intake of children.

Absorption↗
PubMed2002

Ready-to-eat cereal used as a meal replacement promotes weight loss in humans.

OBJECTIVES: The primary aim was to determine whether ready-to-eat cereal used as a portion-controlled, meal replacement promotes weight loss. Additional aims were to determine whether weight loss differed if the cereal was provided as a single brand or variety of brands and whether this use of ready-to-eat cereal promotes continued weight loss following transition to a high-fiber, high-volume (Volumetric) diet. METHODS: Body composition was measured and diet records, appetite questionnaires and activity logs were completed during baseline and end of intervention weeks 2 and 6. Participants were assigned to one of four treatment groups. Group 1 (6 M, 22 F, mean age 43.0 +/- 1.9 years, mean initial BMI 28.9 +/- 0.4 kg/m(2)) consumed a serving of a single brand of ready-to-eat cereal with 2/3 C skim milk and a 100 Kcal portion of fruit for breakfast and as a replacement for either lunch or dinner for weeks 1 and 2. No restrictions were placed on the non-cereal meal. They then followed the Volumetric diet for weeks 3 to 6 with a target energy restriction of 500 kcal/day. Group 2 (3 M, 25 F, mean age 40.9 +/- 2.3 years, mean initial BMI 29.39 +/- 0.6 kg/m(2)) followed the same protocol, but was permitted to select from a variety of ready-to-eat cereals during weeks 1 and 2. Group 3 (7 M, 19 F, mean age 41.6 +/- 2.4 years, mean initial BMI 29.3 +/- 0.6 kg/m(2)) received no dietary instruction during the six-week study and Group 4 (9 M, 18 F, mean age 38.2 +/- 2.8 years, mean initial BMI 29.3 +/- 0.6 kg/m(2)) received no intervention prior to adoption of the Volumetric diet for weeks 3 to 6. RESULTS: The cereal interventions resulted in 640 +/- 109 and 617 +/- 105 kcal/day reductions of energy intake in Groups 1 and 2, respectively, during the two-week cereal intervention. This led to comparable mean weight losses (1.91 +/- 0.19 kg-Group 1, 1.37 +/- 0.15 kg-Group 2) that were significantly greater than that observed in Group 3 (0.08 +/- 0.15 kg). The losses were primarily of fat mass. No significant changes of total body water were observed. Weight loss continued during the Volumetric diet in Groups 1 and 2. The changes were comparable to those observed in Group 4, and all were significantly greater than that of Group 3. Self-reported hunger was slightly, but significantly higher than baseline in Groups 1 and 2 during the cereal intervention, but similar to baseline in Groups 1, 2 and 3 during the Volumetric diet. Based on predicted weight loss, compliance with the Volumetric diet was similar and limited in all three intervention groups. CONCLUSIONS: Ready-to-eat cereals may be used to promote weight loss when consumed as a portion-controlled, meal replacement. Provision of a variety of brands does not compromise efficacy. Weight losses may be maintained or increased after transition to the Volumetric diet. The later regimen effectively controls hunger and may lead to weight loss, but compliance is limited.

Adipose Tissue↗
PubMed2001

Perceptions of infant cereals and dietary intakes of children aged 4-24 months in a rural South African community.

The objectives of this study were to determine (1) mothers' perceptions on infant cereals, and (2) dietary intakes of children aged 4-24 months in a rural South African community. All mothers/caregivers of preschool children who attended community-based growth monitoring posts during January-March 2000 were interviewed. The setting was a low socioeconomic rural African community (Ndunakazi), approximately 60 km northwest of the coastal city of Durban in KwaZulu-Natal, South Africa. Mothers/caretakers (n = 119) of children aged 5 years and under were interviewed to determine perceptions on infant cereals, and to collect retrospective data on complementary feeding practices. Dietary intakes of children aged 4-24 months (n = 50) were determined by 24 h recall. Retrospective data for the 119 children represented in the survey showed that (1) an infant cereal was given as first solid food to 50% of the children; (2) 81% of children had received an infant cereal at some stage, usually at an early age; (3) half of the children had not received any infant cereal after the age of 6 months; (4) the duration for the use of infant cereals was short (on average 3 months); and (5) feeding of an infant cereal was stopped for more than half of the children because the child did not want to eat it any more (disliked it). Most mothers had a positive attitude towards the use of infant cereals, recognizing the health benefits. The cost of the products is high compared to the amount of money spent to feed the household. For children aged 4-24 months of age, the quantities of infant cereal used was inadequate (approximately a quarter of the recommended portion size) and total dietary intakes were below 67% of the recommended levels for calcium, iron, zinc, niacin, vitamin B6 and vitamin B12. It was found that the concept of infant cereals is well accepted and the health benefits thereof are recognized in this rural community. Although these products are available in the area, intakes of children aged 4-24 months were below recommended levels for most of the micronutrients. The availability of culturally acceptable fortified products which are affordable for people in the lower socioeconomic sector is needed.

Attitude to Health↗
PubMed1989

Effect of breakfast cereals on short-term food intake.

We evaluated the effect of high-fiber cereals on short-term food intake. At 0730, 14 subjects ingested one of five cereals, plus milk and orange juice. At 1100 they were presented with a buffet lunch. There was a significant inverse correlation between fiber content of the cereals and energy intake at lunch. In a second study subjects ingested a very-high-fiber (VHF) cereal or a very-low-fiber (VLF) cereal. Fewer kcalories were ingested at lunch after ingestion of the VHF cereal than after ingestion of the VLF cereal. The degree of colonic microbial fermentation of the various cereals was evaluated by breath-hydrogen analysis. The higher-fiber cereals resulted in greater hydrogen production; however, this may not influence energy intake. The results of questionnaires that asked about hunger indicated that food intake can be reduced without the perception of feeling less hungry. Thus, we found that cereals containing relatively large quantities of dietary fiber may decrease short-term food intake.

Adult↗
PubMed2003

Oligofructose-supplemented infant cereal: 2 randomized, blinded, community-based trials in Peruvian infants.

BACKGROUND: Prebiotics are nondigestible food ingredients that stimulate the growth of Bifidobacterium and other bacteria in the gastrointestinal tract. Improved gastrointestinal and other health effects have been attributed to them. OBJECTIVE: The objective of this study was to evaluate the effects of dietary supplementation with the prebiotic oligofructose with and without zinc on the prevalence of diarrhea in a community with a high burden of gastrointestinal and other infections. DESIGN: Two consecutive randomized, blinded, controlled clinical trials were performed in a shantytown community near Lima, Peru. The first trial compared an infant cereal supplemented with oligofructose (0.55 g/15 g cereal) with nonsupplemented cereal. During the second trial, zinc (1 mg/15 g cereal) was added to both oligofructose-supplemented and control cereals. RESULTS: We enrolled 282 infants in the first trial and 349 in the second. In the first trial, mean (+/- SD) days of diarrhea were 10.3 +/- 9.6 in the nonsupplemented cereal group and 9.8 +/- 11.0 in the prebiotic-supplemented cereal group (P = 0.66). In the second trial, mean days of diarrhea were 10.3 +/- 8.9 in the group consuming cereal fortified only with zinc and 9.5 +/- 8.9 in the group consuming cereal containing both zinc and prebiotics (P = 0.35). Postimmunization titers of antibody to Haemophilus influenzae type B were similar in all groups, as were gains in height, visits to clinic, hospitalizations, and use of antibiotics. CONCLUSIONS: Cereal supplemented with prebiotics was not associated with any change in diarrhea prevalence, use of health care resources, or response to H. influenzae type B immunization. Infants and young children who continue to breast-feed may not benefit from prebiotic supplementation.

Antibodies, Bacterial↗
PubMed2004

High-fiber cereal reduces postprandial insulin responses in hyperinsulinemic but not normoinsulinemic subjects.

OBJECTIVE: The objective of this study was to compare the plasma glucose and insulin responses elicited by two ready-to-eat breakfast cereals (one being high and the other being low in cereal fiber) and to see if the differences in response depended on subjects' fasting plasma insulin. RESEARCH DESIGN AND METHODS: Nondiabetic men (n = 77) were studied on two occasions after 10- to 14-h overnight fasts. They consumed 25 g of available carbohydrate from high- or low-fiber breakfast cereals in random order with blood taken at intervals for 2 h. Data from the 42 men with high fasting plasma insulin (FPI) on screening (>40 pmol/l) were compared with those from the 35 men with normal FPI (< or =40 pmol/l). RESULTS: Hyperinsulinemic men had significantly higher waist circumference and BMI, lower HDL cholesterol, and a trend toward higher triglycerides (P = 0.07) than control subjects. In all 77 subjects, the incremental area under the glucose response curve (AUC) after high-fiber cereal was 11.8 +/- 5.5% (P = 0.036) less than after low-fiber cereal with the reductions being equivalent in the hyperinsulinemic (12.6 +/- 8.3%) and control (10.9 +/- 9.1%) groups. However, insulin peak rise was reduced by the high-fiber cereal only in hyperinsulinemic men (351 +/- 29 vs. 485 +/- 55 pmol/l) but not in control subjects (211 +/- 20 vs. 220 +/- 20 pmol/l; cereal x group interaction P = 0.044). Insulin AUC after the high-fiber cereal, expressed as a percentage of that after low-fiber cereal, was negatively related to FPI (P = 0.009) but not to age, BMI, or waist circumference. CONCLUSIONS: The high-fiber cereal reduced glucose responses to the same extent in normal and hyperinsulinemic men, but reduced insulin responses only in hyperinsulinemic subjects.

Adult↗
PubMed2005

Cereal area and nitrogen use efficiency are drivers of future nitrogen fertilizer consumption.

At a global scale, cereal yields and fertilizer N consumption have increased in a near-linear fashion during the past 40 years and are highly correlated with one another. However, large differences exist in historical trends of N fertilizer usage and nitrogen use efficiency (NUE) among regions, countries, and crops. The reasons for these differences must be understood to estimate future N fertilizer requirements. Global nitrogen needs will depend on: (i) changes in cropped cereal area and the associated yield increases required to meet increasing cereal demand from population and income growth, and (ii) changes in NUE at the farm level. Our analysis indicates that the anticipated 38% increase in global cereal demand by 2025 can be met by a 30% increase in N use on cereals, provided that the steady decline in cereal harvest area is halted and the yield response to applied N can be increased by 20%. If losses of cereal cropping area continue at the rate of the past 20 years (-0.33% per year) and NUE cannot be increased substantially, a 60% increase in global N use on cereals would be required to meet cereal demand. Interventions to increase NUE and reduce N losses to the environment must be accomplished at the farm- or field-scale through a combination of improved technologies and carefully crafted local policies that contribute to the adoption of improved N management; uniform regional or national directives are unlikey to be effective at both sustaining yield increases and improving NUE. Examples from several countries show that increases in NUE at rates of 1% per year or more can be achieved if adequate investments are made in research and extension. Failure to arrest the decrease in cereal crop area and to improve NUE in the world's most important agricultural systems will likely cause severe damage to environmental services at local, regional, and global scales due to a large increase in reactive N load in the environment.

Crops, Agricultural↗
PubMed2005

Dietary intake of whole and refined grain breakfast cereals and weight gain in men.

OBJECTIVE: Prospective studies have suggested that substituting whole grain for refined grain products may lower the risk of overweight and obesity. Breakfast cereal intake is a major source of whole and refined grains and has also been associated with having a lower BMI. The aim of this study was to prospectively assess the association between whole and refined grain breakfast cereal intakes and risk of overweight (BMI >or= 25 kg/m(2)) and weight gain. RESEARCH METHODS AND PROCEDURES: We examined 17,881 U.S. male physicians 40 to 84 years of age in 1982 who were free of cardiovascular disease, diabetes mellitus, and cancer at baseline and reported measures of breakfast cereal intake, weight, and height. RESULTS: Over 8 and 13 years of follow-up, respectively, men who consumed breakfast cereal, regardless of type, consistently weighed less than those who consumed breakfast cereals less often (p value for trend = 0.01). Whole and refined grain breakfast cereal intake was inversely associated with body weight gain over 8 years, after adjustment for age, smoking, baseline BMI, alcohol intake, physical activity, hypertension, high cholesterol, and use of multivitamins. Compared with men who rarely or never consumed breakfast cereals, those who consumed >or=1 serving/d of breakfast cereals were 22% and 12% less likely to become overweight during follow-up periods of 8 and 13 years (relative risk, 0.78 and 0.88; 95% confidence interval, 0.67 to 0.91 and 0.76 to 1.00, respectively). DISCUSSION: BMI and weight gain were inversely associated with intake of breakfast cereals, independently of other risk factors.

Adult↗
PubMed2002

Faecal bulking efficacy of Australasian breakfast cereals.

Faecal bulk may play an important role in preventing a range of disorders of the large bowel, but as yet there is little information available on the relative faecal bulking capacities of various foods. Breakfast cereals are often promoted as a good source of potential bulk for 'inner health' because they provide dietary fibre, but their relative abilities to provide faecal bulk per se have not been described. The faecal bulking efficacy of 28 representative Australasian breakfast cereals was therefore measured. A rat model developed for the purpose, and shown to give similar responses as humans to cereal fibres, was used to measure faecal bulking efficacy as increases in fully hydrated faecal weight/100 g diet, based on precise measurements of food intake, faecal dry matter output and faecal water-holding capacity (g water held without stress/g faecal dry matter). Compared to a baseline diet containing 50% sucrose, increments in hydrated faecal weight due to 50% breakfast cereal ranged from slightly negative (Cornflakes, -2 g/100 g diet) to about 80 g/100 g diet (San Bran). Most breakfast cereals increased hydrated faecal weight by between 10 and 20 g/100 g diet from a baseline of 21 +/- 1.5 g/100 g diet, but four products containing high levels of wheat bran had an exceptionally large impact on hydrated faecal weight (increment > 20 g/100 g diet), and the changes resulted more from relative changes in dry matter output than in faecal water retention/gram. However, as faecal water retention was about 2.5 g water/g faecal dry matter on average, increases in dry matter represented large increases in faecal water load. Faecal bulking indices (FBI) for most of the breakfast cereals were less than 20 (wheat bran = 100). The content of wheat bran equivalents for faecal bulk (WBE(fb)) in the breakfast cereals was calculated from FBI. Most breakfast cereals contributed, per serve, less than 10% of a theoretical daily reference value for faecal bulk (DRV(fb) = 63 WBE(fb)/day), which was based on data from human clinical trials and dietary fibre recommendations. Based on the WBE(fb) contribution/serving that would be required to meet the DRV(fb) from the number of servings of dietary fibre sources in the CSIRO 12345+ food and nutrition plan, the results suggest that although some high bran breakfast cereals may contribute substantially to, and many are reasonable sources of, faecal bulk, for most of them, one or two servings at breakfast cannot be relied on to effectively redress shortfalls in faecal bulk elsewhere in the diet.

Animals↗
PubMed2005

The influence of cereal and dairy consumption on the Irish diet: implications for developing food-based dietary guidelines.

OBJECTIVES: To estimate the intakes of cereal and dairy products and their contribution to nutrient intakes in men and women from the Republic of Ireland with a view to formulating food-based dietary guidelines. DESIGN: The North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. From this database all cereal and dairy products from recipes and identifiable sources were identified and a new database was generated from which analysis of the role of cereal and dairy products in the diet was carried out. RESULTS: Almost 100% of the population consumed cereal and dairy products over the course of the survey week. In general, men consumed significantly more cereal and dairy products than did women (P<0.05). Cereal products made an important contribution to the mean daily intakes of energy (26%), protein (21%), fat (13%), carbohydrate (41%), fibre (45%), iron (43%) and folate (27%). Dairy products also contributed largely to the mean daily intakes of energy (11%), protein (14%), fat (17%), calcium (48%), phosphorus (24%) and vitamin A (27%). Analysis of nutrient intakes across tertiles of cereal and dairy consumption showed that high consumers of wholemeal bread, breakfast cereals, reduced-fat milk and yoghurt had lower fat and higher carbohydrate, fibre and micronutrient intakes than low consumers of these foods. CONCLUSIONS: Findings from the present study could be used to develop effective health strategies to implement changes in cereal and dairy consumption that could alter fat, fibre and micronutrient intakes in the diet.

Adult↗
PubMed2004

Evening ready-to-eat cereal consumption contributes to weight management.

OBJECTIVES: Post dinner snacking may constitute a significant proportion of total daily energy intake and contribute to overweight and obesity in some individuals (night snackers). This study tested the hypothesis that providing a structured snack in the form of a "ready-to-eat" breakfast cereal would help regulate excess energy intake and contribute to weight loss in night snackers. METHODS: Adults (18 to 65 years of age, BMI kg/m2 > or = 25), with self-reported night snacking behaviors, were randomized into a cereal group (CR) and a no-cereal group (NC). During a period of 4 weeks, the cereal group was instructed to consume a serving of ready-to-eat cereal with low-fat milk 90 minutes after their evening meal. Concurrently, the non-cereal group continued their regular diet ad libitum. RESULTS: At baseline, there were no significant differences between groups for age, body weight, body mass index, daily caloric intake, or evening caloric intake. There was a correlation between number of days of compliance with post-dinner cereal consumption and weight loss (r = -0.36, p = 0.057). After 4 weeks, the compliant subjects (cereal intake > or = 20 d) lost -1.85 +/- 3.56 lbs vs. -0.39 +/- 3.1 lb for the NC group (p = 0.06). Compared to baseline, the compliant CR group reduced their total daily caloric intake by -396.50 +/- 641.6 kcal (p < 0.02), whereas, the NC group experienced a reduction of -23.22 +/- 889.60 kcal/day during the same period (p = ns). Reduction in post-dinner calorie intake for the compliant CR group was significantly greater compared to the NC group (-141.74 +/- 385.58 kcal vs. 85.82 +/- 374.70 kcal; p = 0.042). CONCLUSION: Eating ready-to-eat cereal after the evening meal may attenuate caloric intake in night snackers and promote weight loss in compliant individuals.

Adolescent↗
PubMed1977

The nutritional and physiological impact of cereal products in human nutrition.

There is a need for reeducation of the population, especially in developed countries, as to the value of cereals in the diet. Cereals provide calories and important nutrients to the diet. Refined cereal products and unrefined cereals have certain advantages and disadvantages. With refinement, some nutrients and fiber are removed, but the body is better able to make use of certain nutrients. Essential nutrients are being replaced through fortification to compensate for losses in processing. The high fiber content of unrefined cereal products is believed to aid in the prevention of certain diseases. Special dietary bakery products have been introduced for the treatment of conditions generally exacerbated by standard food items. The increased consumption of cereal products appears warranted as a means of decreasing the saturated fat and cholesterol consumption. Cereals and cereal products have been mentioned in connection with allergies, celiac disease, schizophrenia, obesity, dental caries, cancer, atherosclerosis, goiter, and diverticulosis. This review discusses the possible role of cereals in the prevention or cause of these health problems.

Amino Acids↗
PubMed2000

Comparison of high- and low-glycemic-index breakfast cereals with monounsaturated fat in the long-term dietary management of type 2 diabetes.

BACKGROUND: Results of 6-wk studies suggest that high-carbohydrate diets are deleterious for people with type 2 diabetes. OBJECTIVE: Our objective was to see whether long-term replacement of dietary monounsaturated fatty acids (MUFAs) with carbohydrate from breakfast cereals with either a high or a low glycemic index (GI) affected blood glucose and lipids in subjects with type 2 diabetes. DESIGN: Subjects with type 2 diabetes (n = 91) were randomly assigned to receive approximately 10% of energy from a low-GI breakfast cereal, a high-GI cereal, or oil or margarine containing MUFA for 6 mo. Eating breakfast cereal was prohibited for subjects in the MUFA group. RESULTS: Seventy-two subjects completed the trial. The subjects who received cereals consumed approximately 10% more energy from carbohydrate than did the subjects in the MUFA group. Changes in glycated hemoglobin, body weight, and fasting cholesterol and triacylglycerol did not differ significantly among groups. HDL cholesterol increased by approximately 10% in the MUFA group compared with subjects who consumed either high- or low-GI cereals (P = 0.002). The ratio of total to HDL cholesterol was higher in the subjects who consumed the high-GI cereal than in the MUFA group at 3 mo but not at 6 mo (diet x time interaction, P = 0.041). During 8-h metabolic profiles, mean plasma insulin was higher and mean free fatty acids were lower in the 2 cereal groups than in the MUFA group (P < 0.05). CONCLUSIONS: A 10% increase in carbohydrate intake associated with breakfast cereal consumption had no deleterious effects on glycemic control or blood lipids over 6 mo in subjects with type 2 diabetes. The increase in plasma insulin and the reduction in free fatty acids associated with higher carbohydrate intake may reduce the rate of progression of diabetes.

Adult↗