Science Shows Cereal With Milk as One of the Most Nutritious Ways to Start the Day
For consumers on a quest for a convenient and nutritious breakfast, new research presented recently at the American Society for Nutrition’s annual Experimental Biology conference shows how a cereal with milk breakfast is one of the best ways to start the day.
One study, sponsored by Kellogg Company, found U.S. children and teens that have cereal with milk for breakfast consume more of several vitamins and minerals compared to those who have other types of breakfasts.
“Unfortunately, skipping breakfast becomes more common as children grow into teenagers,” says Latha Devareddy, senior nutrition scientist at Kellogg. “Children who skip breakfast may be missing out on important nutrients in their diet, such as vitamins A, D, calcium and iron. This research shows how starting the day with a cereal and milk breakfast can help children get more of these critical nutrients.”
Also, presented for the first time at this conference, research in Mexico has shown the value of breakfast cereal for helping Mexican children get more of the nutrients they need.
“While most children in Mexico eat breakfast, cereal is not as commonly consumed as in some other countries,” says Deisy Hervert, nutrition scientist at Kellogg and one of the researchers on the study. “Yet, Mexican children who had cereal for breakfast had higher intakes of 10 vitamins and minerals compared to children consuming other types of breakfast, or skipping the meal altogether.”
Other research presented at the conference also showed how cereal can be consumed outside of the breakfast meal, as a snack at school, to help children get more fiber in their diet. In the study, children exchanged a typical school snack for a snack that provides fiber, such as cereal, resulting in an increase in fiber intake without a change in calories.
In partnership with leading researchers throughout the world, Kellogg sponsors these studies as part of a commitment to advance nutrition science and research through publications and participation in national and international conferences, such as Experimental Biology.
“This research is critical to help Kellogg, health professionals and consumers better understand the power of breakfast and the many benefits of cereal,” says Lisa Sanders, director of global nutrition and scientific affairs at Kellogg Company.
