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Title: The contribution of ready-to-eat cereals to daily nutrient intake and breakfast quality in a Mediterranean setting
Authors: van den Boom, A
Serra-Majem, L 
Ribas, L
Ngo, J
Perez-Rodrigo, C
Aranceta, J
Fletcher, R
UNESCO Clasification: 32 Ciencias médicas
3206 Ciencias de la nutrición
Keywords: Spanish Schoolchildren
Dietary Sources
Food-Intake, et al
Issue Date: 2006
Journal: Journal of the American College of Nutrition 
Abstract: Objectives: To examine if and how ready-to-eat cereals (RTEC) contribute to the quality of the diet of children, adolescents and young adults in a Mediterranean setting.Methods: A random sample of 3534 subjects aged 2 to 24 years in Spain was studied. Food and nutrient intakes were determined by a 24 hour recall. RTEC consumption was assessed by a quantitative food frequency questionnaire. Additional questions on socioeconomic level and nutritional knowledge were administered. Cereal consumption was classified into non-consumers and daily intakes between 1 and 20g, 21 and 40g, and more than 40g. After excluding the underreporters the final sample consisted of 2852 individuals.Results: About half of the population (49.8%) reported eating RTEC. Macronutrient profile improved with increasing cereal consumption. Intakes of thiamine, riboflavin and vitamin B-6 increased significantly with increasing consumption of RTEC in all age-sex groups, whereas niacin and folate intake improved in almost all groups and calcium, iron and vitamin D in at least half of the groups. Except for magnesium, vitamin B 12 and vitamin E in males, consumption of RTEC was significantly associated with increased coverage of the daily nutrient requirements for all micronutrients studied. Higher levels of RTEC consumption was associated with a greater consumption of dairy products, and related to better breakfast quality.Conclusions: Level of RTEC consumption is associated with a better nutritional profile in the diets of Spanish children, adolescents and young adults and a lower risk for inadequate micronutrient intakes. RTEC consumers have better quality breakfasts, in terms of both food choices as well as energy and nutrient content.
ISSN: 0731-5724
DOI: 10.1080/07315724.2006.10719524
Source: Journal Of The American College Of Nutrition [ISSN 0731-5724], v. 25 (2), p. 135-143, (Abril 2006)
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