当前位置： SCI文献检索 > JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION期刊下所有文献 > The contribution of ready-to-eat cereals to daily nutrient intake and breakfast quality in a Mediterranean setting.

The contribution of ready-to-eat cereals to daily nutrient intake and breakfast quality in a Mediterranean setting.

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 B6 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 B12 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.

journal_name

J Am Coll Nutr

journal_title

Journal of the American College of Nutrition

authors

van den Boom A,Serra-Majem L,Ribas L,Ngo J,Pérez-Rodrigo C,Aranceta J,Fletcher R

doi

10.1080/07315724.2006.10719524

subject

Has Abstract

pub_date

2006-04-01 00:00:00

pages

135-43

issue

eissn

0731-5724

issn

1541-1087

pii

25/2/135

journal_volume

pub_type

杂志文章

在线工具

The contribution of ready-to-eat cereals to daily nutrient intake and breakfast quality in a Mediterranean setting.