The new analysis of Australian Bureau of Statistics data from the Australian Health Survey found that, when compared to people who eat other forms of breakfast, those who eat cereals…
• Have the same daily energy intake but significantly higher intakes of iron, calcium, fibre, folate and magnesium
• Have lower intakes of sodium
• Are more likely to meet nutrient needs.
The research was undertaken by Nutrition Research Australia, in association with the Grains and Legumes Nutrition Council, for the Australian Breakfast Cereal Manufacturers Forum.
It also found that adults who eat breakfast cereals have slimmer waists and are more likely to be a healthy weight than people who eat other breakfasts.
The director of Nutrition Research Australia, Flavia Fayet-Moore, said the results will challenge perceptions about breakfast cereals.
“This is the first time we have Australian data on the health impacts of different types of breakfast cereals,” she said.
“It shows consistent positive benefits regardless of whether Australians eat ready-to-eat cereals, muesli or oats, and whether the cereals were minimally pre-sweetened or pre-sweetened.”
The results even surprised the research team, she said.
According to ABS data, total sugars from breakfast cereals account for less than 2% of overall energy in the diets of Australians who consume them.
“Our analysis of Australian data adds to the large body of evidence that breakfast cereals make an important contribution to nutrient intakes, particularly for dietary fibre, calcium, and iron—nutrients of which Australians are not getting enough,” Dr Fayet-Moore said.
“While more than 80% of breakfast cereal consumers had milk at breakfast, adding significantly to the nutritional quality of the meal, one of the most interesting findings in these data is the amount of nutrients that come from the breakfast cereal itself.”
For instance, breakfast cereals were a large contributor of cereal fibre in the diet—essential for gut health and preventing chronic diseases, the researcher said.
According to a study in 2014 by the GLNC, there has been a significant drop in consumption of core grain foods, largely due to weight loss fads.
“Australians need to be cautious of misinformation to ensure they make smart choices for good health,” says Dr Fayet-Moore.
“It is important they choose nutrient-dense breakfast cereals and take advantage of one of the most significant sources of cereal fibre in our diet.”
The GLNC also has produced new data on the nutritional quality of breakfast cereals after a recent audit of the category.
The council’s Chris Cashman says the nutrition credentials of the Australian breakfast cereal category are impressive.
“There are more than 420 breakfast cereals for Australians to choose from. More than half carry the health star rating and 82% are rated 4-5 stars,” he said.
“The data also confirms the important role of the breakfast cereal category as a leading source of whole grains and dietary fibre in the Australian diet—with 60% of breakfast cereals classified as high in whole grains and 45% high in fibre.”
The GLNC audit revealed that 95% of the category met the Australian government’s benchmark for sodium set at 400mg per 100g or less, and 63% of Australian breakfast cereals had less than two teaspoons of total sugars in a 40g serve.
“While we do need to be mindful of overall sugar intake, Australians shouldn’t let an obsession with sugars turn them away from nutrient-rich core grain foods like breakfast cereals,” Cashman said.
Dietitians Association of Australia spokesperson Lisa Renn said that this is one of the most common concerns from the clients she sees in her practice.
“People are confused; so often we see Australians limiting nutritious foods because they are concerned about single nutrients like sugar.
“It’s our role as health professionals to guide them through health information—and misinformation—to reassure them that nutrient dense foods such as breakfast cereals are good choices for them and their families,” Renn said.