AIMS: The nutrient impact of ready-to-eat (RTE) cereal consumption was assessed in adults (men 45-60 years; women 35-60 years old) who regularly consumed RTE cereals anytime during the day, compared to those who did not or who were occasional eaters. METHODS: Data were obtained for 2,188 men and 2,851 women living in France and participating in the SU.VI.MAX cohort, who reported twelve 24-hour dietary records during 2 years of follow-up (60,468 records). RESULTS: In the heavy consumers group, RTE cereals provided 193 kcal/day for men and 168 kcal/day for women and contributed 8-10% of total daily energy intake; 15-17% of total daily carbohydrates intake; 4% of total daily lipids intake; 5-6% of total protein intake; and 19-23% of total fiber intake. Moreover, RTE cereals contributed 20-30% of total daily intake for vitamins B1, B2, B6 and folic acid, and 7% for vitamin B12. For minerals, they provided, respectively, for men and women, 22 and 25% of total daily intake for iron, 12 and 14% for magnesium, and 4% for calcium. In both genders, heavy consumers of RTE cereals derived a greater proportion of daily energy from carbohydrates and a lesser proportion of energy from fats. Total daily fiber intake is higher for RTE cereal consumers than for nonconsumers and increases with the frequency of consumption. Frequent consumers of RTE cereals have higher dietary intakes of calcium, magnesium, iron, vitamins B1, B2, B6, and folic acid than do nonconsumers. BMI and waist/hip ratio were significantly lower in heavy consumers of RTE cereals than in nonconsumers. CONCLUSIONS: The present data suggest that the consumption of RTE cereals contributes to a balanced diet. The strong association between cereal consumption and vitamin and mineral intakes confirm previous studies suggesting that RTE cereals make a major contribution to micronutrient intakes. The consumption of RTE cereals also appears to be associated with lower corpulence.
AIMS: The nutrient impact of ready-to-eat (RTE) cereal consumption was assessed in adults (men 45-60 years; women 35-60 years old) who regularly consumed RTE cereals anytime during the day, compared to those who did not or who were occasional eaters. METHODS: Data were obtained for 2,188 men and 2,851 women living in France and participating in the SU.VI.MAX cohort, who reported twelve 24-hour dietary records during 2 years of follow-up (60,468 records). RESULTS: In the heavy consumers group, RTE cereals provided 193 kcal/day for men and 168 kcal/day for women and contributed 8-10% of total daily energy intake; 15-17% of total daily carbohydrates intake; 4% of total daily lipids intake; 5-6% of total protein intake; and 19-23% of total fiber intake. Moreover, RTE cereals contributed 20-30% of total daily intake for vitamins B1, B2, B6 and folic acid, and 7% for vitamin B12. For minerals, they provided, respectively, for men and women, 22 and 25% of total daily intake for iron, 12 and 14% for magnesium, and 4% for calcium. In both genders, heavy consumers of RTE cereals derived a greater proportion of daily energy from carbohydrates and a lesser proportion of energy from fats. Total daily fiber intake is higher for RTE cereal consumers than for nonconsumers and increases with the frequency of consumption. Frequent consumers of RTE cereals have higher dietary intakes of calcium, magnesium, iron, vitamins B1, B2, B6, and folic acid than do nonconsumers. BMI and waist/hip ratio were significantly lower in heavy consumers of RTE cereals than in nonconsumers. CONCLUSIONS: The present data suggest that the consumption of RTE cereals contributes to a balanced diet. The strong association between cereal consumption and vitamin and mineral intakes confirm previous studies suggesting that RTE cereals make a major contribution to micronutrient intakes. The consumption of RTE cereals also appears to be associated with lower corpulence.
Authors: Goran Bjelakovic; Dimitrinka Nikolova; Lise Lotte Gluud; Rosa G Simonetti; Christian Gluud Journal: Cochrane Database Syst Rev Date: 2012-03-14
Authors: James A Betts; Dylan Thompson; Judith D Richardson; Enhad A Chowdhury; Matthew Jeans; Geoffrey D Holman; Kostas Tsintzas Journal: Trials Date: 2011-07-08 Impact factor: 2.279
Authors: Silvia Pastoriza de la Cueva; Isabel Seiquer; Marta Mesías; José Ángel Rufián-Henares; Cristina Delgado-Andrade Journal: Foods Date: 2017-01-11