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THE UNIVERSAL NUTRITION BENEFITS
OF BREAKFAST CEREALS & WHOLE GRAIN
Cher Siew WeiCorporate Wellness Manager
Nestlé (Malaysia) Berhad
LEARNING OUTCOMES
1. Eating breakfast is beneficial for the body and mind
2. Breakfast cereals make a positive contribution to a healthy diet
3. Recommend people to eat more whole grains
THE BENEFITS OF BREAKFAST
Breakfast is the most important meal of the day, it:
Helps maintain a healthy body weight:
People who skip breakfast are more likely to be overweight (1,2).
Suggested that eating breakfast promotes good eating habits and reduces likelihood of snacking.
Leads to a smarter start to the day:
Enhances cognition, attention and memory function particularly in children (6-22).
Helps children perform better at school (9-11).
Improves physical and emotional well-being:
Adults who eat breakfast feel better physically and emotionally (23-30).
Plays a key role in helping people meet their nutritional requirements (3,4):
Provides important nutrients that are not compensated for during other meals of the day (5).
Higher prevalence of overweight & obesity among breakfast skippers than breakfast eaters
Mohd Nasir MT et al, 2015. Breakfast intake and Bodyweight Status. Symposium Programme & Abstract Booklet: MyBreakfast Study of School Children: Findings, Implications & Solutions.
*adjusted for potential confounders including age, sex, ethnicity, father’s education level, income and physical activity
Mohd Nasir MT et al, 2015. Breakfast intake and Bodyweight Status. Symposium Programme & Abstract Booklet: MyBreakfast Study of School Children: Findings, Implications & Solutions.
Low Physical Activity Level was higher among breakfast skippersthan breakfast eaters
Appukutty M et al, 2015. Breakfast intake, bodyweight status and association with physical activity level. Symposium Programme & Abstract Booklet: MyBreakfast Study of School Children: Findings, Implications & Solutions.
24.6% of school children aged 6 – 17 years skipped breakfast ≥ 3 days a week
1 IN 4 CHILDREN SKIPPED BREAKFAST
Mohd Nasir MT et al, 2015. Breakfast intake and Bodyweight Status. Symposium Programme & Abstract Booklet: MyBreakfast Study of School Children: Findings, Implications & Solutions.
WHAT DOES A HEALTHY BREAKFAST LOOK LIKE?
• Based on different national dietary guidelines a healthy breakfast should include: (36)
• Experts and national guidelines suggest 20- 25 % daily energy intake should come from breakfast.
BREAKFAST CEREALS MAKE A VITAL CONTRIBUTION TO NUTRIENT INTAKE
• Globally breakfast cereals make a vital contribution to nutrient intake, whilst having minimal energy, sugar, salt and saturated fat:
10-30% of the daily requirements of
important vitamins and minerals including
B vitamins, iron and calcium (45, 48, 49, 50,
51,57).
Approx 5% or less of energy intake(Children it’s a little higher 8-14 %). (50, 51,52)
1% of total fat intake. (50, 52)
2-12% of the daily requirements fibre. (50, 53, 54, 57)
1-3% total sodium intake in adults. (51,55, 56)
2-8% of total sugars intake. (50,52)
DIR results Around the World: PEOPLE WHO REGULARLY EAT A CEREAL FOR BREAKFAST
Are less likely to skip breakfast
• 29% EU teenagers skip
breakfast
In RTEC consumers: 25.1%
In RTEC non consumers:
36.1%
• Breakfast skippers have a
higher BMI and body fat
composition.
Have a better diet quality
Higher milk intake
Makes an important contribution
to Vit&Min intake
More fibre at breakfast
Less sugar at breakfast
Have a better body composition
Lower BMI
Lower Body fat %
Lower Waist circumference
• EU teenagers consuming RTEC
are 57% less likely to be
overweight.
1 in 5 primary school children consumed ready-to-eat cereals at breakfast
Hamid Jan JM et al, 2015. Breakfast foods and beverages choices. Symposium Programme & Abstract Booklet: MyBreakfast Study of School Children: Findings, Implications & Solutions.
Higher micronutrients intake was observed among ready-to-eat cereals consumers than non-consumers
Hamid Jan JM et al, 2015. Breakfast foods and beverages choices. Symposium Programme & Abstract Booklet: MyBreakfast Study of School Children: Findings, Implications & Solutions.
Ready-to-eat cereals consumers had higher consumption of milk at breakfast than other breakfast consumers
Hamid Jan JM et al, 2015. Breakfast foods and beverages choices. Symposium Programme & Abstract Booklet: MyBreakfast Study of School Children: Findings, Implications & Solutions.
WHOLE GRAIN/HIGH FIBRE BREAKFAST CEREAL CONSUMERS ARE LESS LIKELY TO DEVELOP CHRONIC DISEASE
TYPE 2 DIABETES
24% REDUCED RISK (47, 58)
20-28% REDUCED RISK (46, 60, 61)
CVD
25%REDUCED RISK (46, 1)
BOWL CANCER
WHOLE GRAIN IS NUMBER 1 INGREDIENT IN NESTLÉ BREAKFAST CEREALS
Fibre (bran) – helps with digestion
Vitamins & minerals – such as iron, folate and magnesium to help reduce tiredness and support the immune system
GERMENDOSPERM
BRAN
Better handling/processing properties
Consistent composition
More desirable organoleptic properties
GE
RM
BR
AN
Loss of: Lipids, vitamins,
Phytochemicals (phytosterols)
Loss of: Fibre, vitamins & minerals,
protein phytochemicals
REFINING GRAINS REMOVES MANY NUTRIENTS
REFINED WHITE FLOUR
Do you know what the green banner on Nestlé Breakfast Cereals stands for?
All Nestlé Breakfast Cereals carrying the green banner contain:
*30g
at least 8g of whole grain per serving size*.
The WHO:
recommends an increase in whole grain intakes as a strategy to reduce obesity, cardiovascular disease and diabetes 33.
rates the evidence linking whole grain and CVD and diabetes as “probable"
AUTHORITIES RECOMMEND THAT PEOPLE EAT MORE WHOLE GRAINS
AUTHORITIES RECOMMEND THAT PEOPLE EAT MORE WHOLE GRAINS
The Malaysian Dietary Guidelines 2010:
recommends to choose at least half of your grain products from whole grains
BUT WORLDWIDE MANY PEOPLE ARE NOT GETTING ENOUGH
38. Devlin (2013) 39. Mann KD, Pearce MS, McKevith B, ThieleckeF, Seal CJ 201540. Reicks M, Jonnalagadda S, Albertson AM, Joshi N (2014)41 Sette, S et al (2015)42.Bellisle F, Hébel P, Colin J, Reyé B, Hopkins S (2014)43. A K N,Koo HC, JM HJ, MT MN, Tan SY, Appukutty M, et al. (2015)
38 39 40 41
42 43
Compared to other countries, Whole Grain consumption in MY children is amongst the lowest in the world