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Journal of Aging Research
Volume 2012, Article ID 631310, 8 pages
http://dx.doi.org/10.1155/2012/631310
Research Article

Ready-to-Eat Cereal Consumption Patterns: The Relationship to Nutrient Intake, Whole Grain Intake, and Body Mass Index in an Older American Population

1General Mills: Bell Institute of Health and Nutrition, James Ford Bell Technical Center, 9000 Plymouth Avenue North, Minneapolis, MN 55427, USA
2General Mills: Quality & Regulatory Operations, 1 General Mills Boulevand, BT 10-D-1, Minneapolis, MN 55426, USA
3General Mills India Pvt. Ltd., 601-Prudential, Hiranandani Business Park, Powai, Mumbai 400076, India

Received 13 April 2012; Revised 21 July 2012; Accepted 3 September 2012

Academic Editor: Nadine Sahyoun

Copyright © 2012 Ann M. Albertson et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objective. To investigate the relationship between ready-to-eat (RTE) breakfast cereal consumption patterns and body mass index (BMI), nutrient intake, and whole grain intake in an older American population. Design. A cross-sectional survey of US households, collected by the NPD Group via the National Eating Trends (NET) survey. Main outcome measures include BMI, nutrient intake, and whole grain intake. Subjects/Setting. The sample included 1759 participants age 55 and older, which was divided into approximate quartiles based on intake of RTE breakfast cereal for the 2-week period (0 servings, 1–3 servings, 4–7 servings, and ≥8 servings). Results. In the multivariate linear regression analysis adjusted for energy and age; intake of dietary fiber, whole grains, and the majority of micronutrients examined were found to be positively associated with frequent RTE cereal consumption. The proportion of participants consuming less than the Estimated Average Requirement (EAR) was lower for the highest quartile of RTE cereal consumers compared to nonconsumers, for the majority of vitamins and minerals examined. Significant differences in BMI between RTE breakfast cereal intake groups were found for men. Conclusion. Results suggest that ready-to-eat breakfast cereals may contribute to the nutritional quality of the diets of older Americans. Prospective studies and experimental trials are needed to better evaluate the role of RTE cereal consumption in energy balance.