Next Article in Journal
Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
Previous Article in Journal
Dietary Suberic Acid Protects Against UVB-Induced Skin Photoaging in Hairless Mice
Open AccessArticle

Association between Ready-to-Eat Cereal Consumption and Nutrient Intake, Nutritional Adequacy, and Diet Quality in Adults in the National Health and Nutrition Examination Survey 2015–2016

1
Bell Institute of Health and Nutrition, General Mills, Inc., Minneapolis, MN 55427, USA
2
Global Knowledge Solutions, General Mills India Pvt. Ltd., Mumbai, Maharashtra 400076, India
3
Global Knowledge Solutions, General Mills, Inc., Minneapolis, MN 55427, USA
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(12), 2952; https://doi.org/10.3390/nu11122952
Received: 9 September 2019 / Revised: 28 November 2019 / Accepted: 1 December 2019 / Published: 4 December 2019
This study examined differences in dietary intake between ready-to-eat cereal eaters and non-eaters in adults from the United States. Participants (n = 5163) from the National Health and Nutrition Examination Survey 2015–2016 were included. One-day dietary recall was used to define ready-to-eat cereal consumption status and estimate dietary intake in eaters and non-eaters. Data from Food Patterns Equivalent Database 2015–2016 were used to compare intakes of food groups by consumption status. Diet quality was assessed by Healthy Eating Index 2015. Nineteen percent of US adults were ready-to-eat cereal eaters; they had a similar level of energy intake as non-eaters, but they had significantly higher intake of dietary fiber, and several vitamins and minerals, such as calcium, iron, magnesium, potassium, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, and vitamin D. They were also more likely to meet nutrient recommendations. Compared to non-eaters, ready-to-eat cereal eaters had the same level of added sugar intake but they had significantly higher intake of whole grains, total fruits, and dairy products. The diet quality of ready-to-eat cereal eaters was significantly higher than that of non-eaters. The study supports that ready-to-eat cereal eaters have better dietary intake with a healthier dietary pattern than non-eaters in the United States.
Keywords: ready-to-eat cereal; dietary intake; national health and nutrition examination survey ready-to-eat cereal; dietary intake; national health and nutrition examination survey
MDPI and ACS Style

Zhu, Y.; Jain, N.; Vanage, V.; Holschuh, N.; Agler, A.H.; Smith, J.D. Association between Ready-to-Eat Cereal Consumption and Nutrient Intake, Nutritional Adequacy, and Diet Quality in Adults in the National Health and Nutrition Examination Survey 2015–2016. Nutrients 2019, 11, 2952.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop