The role of breakfast cereals in the UK diet: headline results from the National Diet and Nutrition Survey (NDNS) year 1

Abstract

The first results from the new rolling programme of the UK's National Diet and Nutrition Survey (NDNS) have been published. The survey found that breakfast cereals were consumed by about 50% of those children and adults taking part, and the average amount eaten was generally in line with the recommendations by the European breakfast cereal association on portion size. Breakfast cereals provided only a small proportion of the total intake of fat, saturated fat, non-milk extrinsic sugars and sodium, as well as contributing useful amounts of fibre (as measured by non-starch polysaccharides). Similarities regarding breakfast cereals and their contribution to the UK diet were seen with this survey and the recent Low Income Diet and Nutrition Survey.

The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base

“…The latest national survey from the United Kingdom found that whereas breakfast cereals contribute 3–5% of the daily energy intake and 2–5% of dietary fiber intake, they provide only 1% of fat and 1–2% of sodium in the total diet ( 3 ). Similarly, breakfast cereals contribute only 2.1–2.6% of total sodium intake in adults in the United States ( 71 ) and <2.5% in Australia ( 72 ).…”

“…The role of breakfast cereals in a balanced diet has been recognized for many years ( 1 – 3 ). Dietary guidelines note that the high nutrient density of breakfast cereals (especially those that are whole grain or high in cereal fiber) makes them an important source of key nutrients ( 4 ).…”

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

“…The inclusion in the breakfast of cereal-based products has been demonstrated to be a valid choice for increasing the nutritional quality of one’s diet [22,23]. Despite their health effects, breakfast cereals are a heterogeneous category of food products and different international surveys report a great variability in their nutritional composition, mostly for sugar and salt content [12,24].…”

The health‐nutrition dimension: a methodological approach to assess the nutritional sustainability of typical agro‐food products and the Mediterranean diet

“…Furthermore, nutrient and non‐nutrient compounds in whole grains (e.g. lignans, tocotrienols, phenolic compounds) are associated with improved health status (see Table and Table ) . During the refining process, the bran is partially and/or completely removed.…”