Breakfast Cereals Contain More Fiber, Less Sugar & Sodium

BATTLE CREEK, Mich.Manufacturers of ready-to-eat cereals are making positive strides to increase fiber and decrease sugar and sodium content, according to a new study published in Procedia Food Science.

U.S. Department of Agriculture (USDA) researchers examined nutrient data and ingredients for Kellogg and General Mills ready-to-eat cereals, which represent 62% of the U.S. market. They figured mean values for total sugar, dietary fiber and sodium in the manufacturers' cereals between the years 2005 and 2011. During this time period, findings indicate that sugar levels fell 10% and sodium fell 14%, respectively, while fiber levels rose 32% in the cereals studied.

In the second part of the study, researchers compared 83 products existing in both 2005 and 2011. In some cases, sugar and sodium content rose, despite findings from part one of the study. About 22% of the cereals had increased sugar content and 16% had increased sodium levels. In addition, fiber content fell in 19% of the cereals. Out of the 83 total cereals, 22 had no change in sugar content and 22 had no change in sodium content.

Researchers found a higher percentage of cereals reduced sugar and sodium (52% and 58%, respectively) than increased (22% and 16%), and more cereals increased in fiber (51%) than decreased (19%). They noted that the reasons for small increases in sugar and sodium and decreases in fiber are unknown, but "may be the result of specific product reformulations."

A 2013 study published in the journal Infant, Child, & Adolescent Nutrition found children who eat cereal breakfasts, including presweetened cereal, are much more likely to have healthier body weights than those who eat other breakfasts. Children who skip breakfast or choose non-cereal options are nearly twice as likely to be overweight or obese as their cereal-eating counterparts.

For more information on how food manufacturers are formulating better-for-you breakfasts, check out First Things First: Building A 21st-Century Breakfast on Food Product Design.