Photo by Melissa Askew on Unsplash
Eating breakfast cereals is good for you, according to a new study. The study, which coincided with the recent World Breakfast Day, highlighted the nutrition and health benefits of breakfast cereals.
The comprehensive analysis is said to have shed a light on the role that breakfast cereals can play as part of a balanced diet.
The results of the Systematic Review of Evidence on the Role of Ready-to-Eat Cereals in Diet and Non-Communicable Disease Prevention were published in a recent issue of the journal Nutrients.
The results, it is claimed, deonstrate that breakfast cereal consumption – especially whole grain and higher-fibre varieties – is associated with improved nutritional intakes, a lower risk of cardiovascular disease and type 2 diabetes in adults, as well as a reduced risk of overweight and obesity across all age groups, including children, adolescents, and adults.
The data indicates that regular consumption of breakfast cereals is linked to a 22% lower risk of type 2 diabetes and reduced obesity risk, a 10% lower risk of coronary heart disease and an 8% reduction in cardiovascular disease.
Whole grain and higher-fibre cereals offer even greater benefits, with risk reductions of 28% for coronary heart disease and 26% for cardiovascular disease, it is claimed.
Lead researcher and author of the systematic review, Dr. Emma Derbyshire, commented: “Our analysis of over 50 studies demonstrates that something as simple as eating breakfast cereal can have a positive impact on public health across the globe, including the EU.”
“By utilising nationally representative dietary survey data from five countries – France, Ireland and the UK, the USA and Canada – we have highlighted the valuable contribution of breakfast cereals to overall nutrition.”
CEEREAL President Ece Nevra Durukan added: “This review highlights the significance of breakfast cereals in enhancing micronutrient intake and fostering improved health outcomes.”
“The breakfast cereal industry takes pride in making a positive impact on public health and remains dedicated to ongoing enhancements to meet the evolving needs of consumers.
“Since 2015, CEEREAL members have increased whole grain content by 38.6%, increased fibre levels by 12.3%, and decreased sugar content by 9% through voluntary reformulation efforts. We urge policymakers to acknowledge the contribution of breakfast cereals to public health nutrition strategies in order to effectively combat nutrient deficiencies and prevent non-communicable diseases throughout Europe.”
The study comes as the EU advances its efforts to improve diet quality and reduce the burden of non-communicable diseases (NCDs).
