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Effect of breakfast cereal type on portion size and nutritional implications
Isabelle M Lewis1, Lucy Boote1, Tom Butler1
1Department of Clinical Sciences and Nutrition, University of Chester, ChesterCH1 4BJ, UK.
Public Health Nutrition
|February 17, 2021
Summary
Adults frequently overserve breakfast cereal (BC), especially denser types like granola. This overconsumption, linked to cereal type, highlights the need for manufacturers to reformulate products to aid portion control and reduce excess calorie intake.
Area of Science:
- Nutrition Science
- Food Science
- Dietary Habits
Background:
- Breakfast cereal (BC) consumption is widespread.
- Accurate portion control is crucial for managing dietary intake.
- Variations in cereal texture and density may influence serving sizes.
Purpose of the Study:
- To evaluate the impact of different breakfast cereal types on portion size.
- To assess the nutritional consequences of potential under- or overserving of breakfast cereals.
- To identify breakfast cereal characteristics associated with inaccurate serving sizes.
Main Methods:
- Cross-sectional analysis of seven breakfast cereal manufacturing methods.
- Participants self-served (freepour) cereal portions.
- Comparison of freepour servings against recommended serving sizes (RSS) using statistical tests (Friedman, Dunn's).
Main Results:
- All breakfast cereal (BC) types were overserved compared to recommended serving sizes (RSS).
- Denser cereals, particularly shredded wholegrain (SW) and granola, showed significantly larger overserved portions (P < 0.001).
- Granola had the highest median freepour value (95g) and difference from RSS (50.0g).
Conclusions:
- Breakfast cereal (BC) overserving is influenced by cereal type, with denser varieties more prone to larger portions.
- Reformulating cereals and enhancing their nutritional profiles could help mitigate excess energy consumption.
- Understanding serving size discrepancies is key for public health nutrition strategies.
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