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How Do Popular Breakfast Cereals Measure Up?

Ready‐to‐eat (RTE) breakfast cereals are consumed by approximately 90% of the American population. Fortified breakfast cereals are significant sources of essential nutrients, including some identified by the Dietary Guidelines for Americans, 2010 as nutrients of concern. This study's aim was to assess the nutrient composition, healthfulness and ability of popular RTE cereals to help meet public health needs. Eight of the top ten brands based on Nielsen unit sales and USDA survey consumption data were sampled from 12 locations nationwide via USDA's National Food and Nutrient Analysis Program. Prequalified labs analyzed the nutrient composition of six composites of each brand. The study's authors compared the resulting nutrients per serving to corresponding FDA Daily Values (DV). Dietary fiber results varied greatly among the 8 RTE cereals, with 0.1‐6.7 mg/serving, representing <1% to 27%DV. All products were good (>10%DV) or excellent (>20%DV) sources of vitamin D (38‐91 IU/serving). All were excellent sources of B vitamins, with levels ranging from 20% to 54%DV. Iron levels ranged from 5.8 mg/serving (32%DV) in honey oat rings to 10.5 mg/serving (58%DV) in multigrain flakes with oat clusters, making all 8 excellent sources. These highly consumed RTE cereals meet the FDA definition of a healthy food due to their low levels of total and saturated fat, sodium and cholesterol, and their high levels of beneficial nutrients, including some nutrients of concern. Thus, consumption of these fortified RTE cereals could help fill a nutrition gap in the US diet.