THE UNIVERSAL NUTRITION BENEFITS OF BREAKFAST CEREALS & WHOLE GRAIN Cher Siew Wei Corporate 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 Leads to a smarter Plays a key role in Improves physical healthy body start to the day: helping people and emotional well- weight: meet their being: Enhances nutritional People who skip cognition, attention Adults who eat requirements (3,4): and memory breakfast are more breakfast feel better function likely to be physically and Provides important particularly in overweight (1,2). emotionally (23-30). nutrients that are children (6-22). not compensated Suggested that for during other Helps children eating breakfast meals of the day perform better at promotes good (5). school (9-11). eating habits and reduces likelihood of snacking.
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 skippers than 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.
1 IN 4 CHILDREN SKIPPED BREAKFAST 24.6% of school children aged 6 – 17 years skipped breakfast ≥ 3 days a week 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 Approx 5% or less of energy intake important vitamins and minerals including (Children it’s a little higher 8-14 % ). B vitamins, iron and calcium (45, 48, 49, 50, (50, 51,52) 51,57). 1% of total fat intake. (50, 52) 1-3% total sodium intake in adults. (51,55, 56) 2-12% of the daily requirements 2-8% of total sugars intake. (50,52) fibre. (50, 53, 54, 57)
REGULAR BREAKFAST CEREAL CONSUMPTION IS ASSOCIATED WITH MANY HEALTH BENEFITS
DIR results Around the World: PEOPLE WHO REGULARLY EAT A CEREAL FOR BREAKFAST Are less likely to Have a better body Have a better skip breakfast composition diet quality Lower BMI Higher milk intake Lower Body fat % Lower Waist circumference Makes an important contribution • 29% EU teenagers skip to Vit&Min intake breakfast In RTEC consumers: 25.1% In RTEC non consumers: 36.1% More fibre at breakfast • • Breakfast skippers have a EU teenagers consuming RTEC are 57% less likely to be higher BMI and body fat Less sugar at breakfast composition. 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 BOWL TYPE 2 CVD CANCER DIABETES 24% 20-28% 25% REDUCED RISK (47, 58) REDUCED RISK (46, 60, 61) REDUCED RISK (46, 1)
WHOLE GRAIN IS NUMBER 1 INGREDIENT IN NESTLÉ BREAKFAST CEREALS BRAN Fibre (bran) – helps with digestion Vitamins & minerals – such as iron, folate and magnesium to help reduce tiredness and support the immune system ENDOSPERM GERM
REFINING GRAINS REMOVES MANY NUTRIENTS GERM Loss of: BRAN Loss of: Fibre, vitamins & minerals, Lipids, vitamins, protein phytochemicals Phytochemicals (phytosterols) REFINED WHITE FLOUR Better handling/processing properties Consistent composition More desirable organoleptic properties
Do you know what the green banner on Nestlé Breakfast Cereals stands for? All Nestlé Breakfast Cereals carrying the green banner contain: at least 8g of whole grain per serving size* . * 30g
AUTHORITIES RECOMMEND THAT PEOPLE EAT MORE WHOLE GRAINS 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 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 39 40 41 38. Devlin (2013) 39. Mann KD, Pearce MS, McKevith B, Thielecke F, Seal CJ 2015 42 40. Reicks M, Jonnalagadda S, Albertson AM, 43 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)
Key Finding #1
Key Finding #2
Compared to other countries, Whole Grain consumption in MY children is amongst the lowest in the world
Key Finding #3
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