Kellogg cereal

Kellogg publishes update on science behind cereal as breakfast choice

The Kellogg Company is promoting its updated research compendium spanning scientific research that plugs the health benefits of cereals as a breakfast choice. The updated research compendium ‘Cereal: The Complete Story’  is intended to “give people the facts on this nutritious breakfast food”  the firm says.

The document, it says, offers a wealth of science-based information regarding the role that eating cereal can play in maintaining healthy weight, boosting nutrient intake, and providing a breakfast that is lower in calories, sodium and sugar when compared to other breakfast choices.

“There are a number of reasons why cereal has been a part of consumers’ breakfasts for more than a century,” said Christine Lowry, vice president of Global Nutrition Marketing for Kellogg. 

“The research in this updated compendium reinforces the nutrition, value, convenience and great taste of cereal. We rely heavily on this growing body of research to shape our own direction and make it clear that cereal is an ideal breakfast choice.”

Highlights from the research in Cereal: The Complete Story include:

  • Children who eat cereal regularly tend to have lower Body Mass Indices compared to children who skip breakfast.
  • Cereal is a gateway to milk consumption for young children. In fact, cereal with milk is a leading source of 10 nutrients in US children’s diets.
  • Only one in 10 people in the US get their daily recommended daily amount of fibre in their diets – and cereal can be an important source of this critical nutrient.
  • Cereal has lower levels of sodium per serving than many other breakfast foods.

The sugar debate…

Sugar content in cereal has seen science being pushed both ways from various sectors of the industry and public health organisations.

In Kellogg’s research collection, under a headline ‘The facts on breakfast cereals’, it says there has been a lot of misinformation communicated about breakfast cereals” and includes a list of ‘evidence-based facts’ about sugar and sodium content in ready-to-eat cereals.

The US giant notes that cereal as a breakfast choice is lower in calories, sodium and sugar when compared to other breakfast choices, and that “the amount of sugar contributed to the average diet from ready-to-eat cereal is small,” citing it equates to around 4% of daily added sugar intake in the US and Australia.

In addition to updating the global science around breakfast cereal published since the previous version, the 2012 research compendium includes new references to hypertension, cardiovascular disease as well as a section on sustainable agriculture.

“When you look at the research, it is plain to see that a breakfast that consists of cereal is an important part of a good breakfast – and a great way to provide a nutritious start to any day,” Lowry said.

Cereal: The Complete Story can be viewed and downloaded here