Many people choose to have cereal with milk for breakfast, especially those living in Western countries like the United States. However, recent research suggests that over the past decade, cereal options in the U.S. have become increasingly sweet and less nutritious, posing potential health risks. If you’re a cereal eater, you should be cautious!
In a study conducted by the University of Minnesota and other institutions, researchers examined the ingredients of instant cereal products released in the U.S. from 2010 to 2023, targeting children aged 5 to 12.
A total of 1,200 cereals, including rebranded and reshaped products, were assessed. The researchers analyzed the nutritional content of these cereals through database information and conducted long-term tracking.
The results revealed concerning nutritional changes in the cereals introduced during this period—fat, sodium, and sugar content significantly increased, while protein and fiber content decreased notably.
For instance, the fat content per serving increased from 1.13 grams to 1.51 grams, a 33.6% increase. The average sugar content increased from 10.28 grams to 11.40 grams, a 10.9% rise.
Sodium content also rose from 156 milligrams to 206.1 milligrams (a 32.1% increase). Meanwhile, the healthier nutrients in cereals—protein and fiber—have significantly decreased in recent years.
Cereals seem to be becoming more like sweet and savory snacks. On average, the sugar content in a serving of cereal exceeds 45% of the recommended daily intake for children.
The researchers noted in their report, “These trends suggest that product development may prioritize taste over nutritional quality, leading to childhood obesity and long-term cardiovascular health risks.”
It is worth noting that this study focused only on newly introduced (or relaunched) cereals and did not consider what other snacks children might consume throughout the day. However, this is a worrying trend.
As we all know, diet and nutrition are crucial for ensuring children grow up healthy and strong, including breakfast. In the U.S., childhood obesity has already affected one-fifth of children and continues to rise.
Despite cereal manufacturers in the U.S. labeling their products as “healthy” and providing some guidelines, they are not required to adhere to any specific regulations beyond basic health and safety requirements related to their products.
The researchers stated, “Understanding the trends in cereal ingredients is crucial for public health, given how many people consume cereals and the potential impacts on children’s nutrition.”
The study findings were published on the website of the Journal of the American Medical Association (JAMA).
When it comes to cereal, many people see it as a health food that helps control high blood pressure, high cholesterol, high blood sugar, aids in weight loss, prevents constipation, and more. But how do you choose the right cereal?
Nutritionist Tsai Yi-Fang from the Taiwan Kaeli Nutrition Consultation Center suggests paying attention to the nutritional labeling on cereal packaging. The sugar content should ideally be labeled as “zero” or close to it. Some products have savory flavors that require monitoring sodium content. “However, most people tend to consume excessive sodium, so sticking to original flavors is best.” (For more details, click here.)