Benefits of Cereal 16051_Brochure 2 12/22/09 9:49 AM

Transcription

1 Benefits of Cereal

2 Table of Contents Cereal and breakfast 1 About breakfast 1 Kids and breakfast 1 Breakfast and weight loss 1 Healthier body weights 2 Cereal and weight 3 What about sugar? 4 Lowering sugar 6 Whole grain 8 Cereal and nutrition 10 Calcium and vitamin D 10 Lowering cholesterol with Cheerios 11 Ongoing research 12 References 13

3 Cereal & breakfast Cereal is one of the healthiest breakfast choices you can make. Ready-to-eat cereal has fewer calories than almost any other common breakfast option. Ready-to-eat cereals are also nutrient-dense. They pack in vitamins, minerals and key essential nutrients without packing on calories. Cereal eaters consume less fat, less cholesterol and more fiber than noncereal eaters. 1 Cereal is also convenient, affordable, and it tastes good. And today s cereals are more nutritious than ever. Many leading cereals have added whole grains, calcium and vitamin D, while reducing sugar and limiting calories. Breakfast is the most important meal of the day. Frequent cereal eaters tend to have healthier body weights. 2, 3 About breakfast Breakfast eaters tend to have 1, 4-6 better nutrient intakes. On average, breakfast contributes less than 20 percent of daily calories, while delivering more than 30 percent of needed calcium, iron and B vitamins. 7 People who eat breakfast tend to consume less fat, less cholesterol and more fiber over 5, 8, 9 the course of their day. Nutrients missed at breakfast, namely calcium, fiber, and certain vitamins and minerals, are rarely made up for during the day Kids who eat breakfast tend to perform better in school and have fewer disciplinary problems. Breakfast also tends to help kids stay alert Kids and breakfast Compared to children who skip breakfast, a 1998 study showed that children who ate breakfast: 11 1 Performed better at school 2 Recorded higher test scores 3 Reduced absenteeism and tardiness Breakfast and weight loss Data from National Weight Control Registry participants who successfully maintained weight loss of 30 pounds or more confirm that eating breakfast is part of a lifestyle associated with a healthier body weight, and that eating breakfast maximizes the likelihood of maintaining weight loss % 80% eat breakfast at least 5 days per week eat cereal and fruit for breakfast Cereal consumption as part of an overall healthy lifestyle may play a role in maintaining a healthy BMI and adequate nutrient intake. 14 1

4 Cereal eaters have healthier body weights 48% 50% 35% 38% 45% 37% 26% 16% Percent overweight Ages 4-6 Percent overweight Ages % Percent overweight Ages Cereal servings Fewer than 4 servings in 14 days 4 to 7 servings in 14 days More than 7 servings in 14 days Data published in the Journal of the American Dietetic Association found that: 2 Frequent cereal eaters tend to have healthier body weights overall including kids. Kids who eat four to seven servings of cereal over a 14-day period are less likely to be overweight than kids who eat fewer than four servings of cereal. Kids who eat cereal more frequently, or more than seven times in 14 days, are even less likely to be overweight than kids who eat cereal less frequently. This is true for all age groups studied.

5 Cereal & weight Frequent cereal eaters tend to have healthier body weights and that includes people who choose presweetened cereals. It s true of men. It s true of women. And it s true of kids. A large study published in the Journal of the American Dietetic Association followed 2,000 American girls over a 10-year period. It found that girls who demonstrated a consistent cereal-eating pattern had healthier body weights and lower Body Mass Index (BMI) than those who did not. Frequency of breakfast consumption and cereal consumption declined with age, but girls who continued to eat cereal frequently maintained a healthier body weight through adolescence. Ready-to-eat cereals, including presweetened cereals, also made significant nutrient contributions in the diets of the girls. Forty-one percent of the cereals consumed in the study were presweetened. Still, the number of days eating cereal including presweetened cereal remained predictive of lower BMI and higher nutrient intakes. 5 A second study reported similar results. Cereal consumption was associated with better nutritional status and a lower likelihood of weight gain among adolescents. This study found that although the frequency of breakfast eating declined with age, days on which the girls ate breakfast were associated with higher calcium and higher fiber intake. 15 Girls who ate cereal were less likely to become overweight as young adults than noncereal eaters. 5 Another study found that breakfast consumption is associated with a lower body weight, 6 especially when ready-to-eat cereals are consumed, while yet another study found that people who reported consuming a breakfast of ready-to-eat cereal had healthier body weights than those who consumed higher fat breakfasts. 1 Cereal and calories Source of calories, on average, in diets of children aged 4 to % 1% 3% 4% 5% 7% 9% 11% 15% 16% Fats, oils & salad dressings Eggs, dry beans, legumes Readyto-eat cereals Sugars & sweets including candy Cakes, cookies, pies & pastries Soda, fruitades & other drinks Fruits & vegetables Meat, poultry, fish & mixtures Milk & milk products Other grain products Calories per serving (standard serving sizes used) Cereal & skim milk Oatmeal & skim milk Doughnut Bagel with light cream cheese 2 eggs, toast & bacon Biscuit with sausage, egg & cheese Ready-to-eat cereals account for about 4 percent of total caloric intake, while delivering much higher proportions of a number of important nutrients. 7 3

6 What about sugar? Let s talk about sugar. Ready-to-eat cereals actually account for a relatively small amount of a child s daily sugar intake. On average, cereals including presweetened cereals provide less than 5 percent of children s daily sugar intake. 7 Some cereals are low in sugar, and some are presweetened. Let s look at a couple of cereals side-by-side. Cheerios Cheerios has 100 calories, and just 1 gram of sugar per serving. It is low in fat, and naturally cholesterol free. Its No. 1 ingredient is whole grain oats. It delivers 14 vitamins and minerals, including calcium and vitamin D. Trix Trix is presweetened. It has 120 calories, and 11 grams of sugar per serving. It is low in fat, and naturally cholesterol free. Its No. 1 ingredient is whole grain corn. It delivers 14 vitamins and minerals, including calcium and vitamin D. Nutrition Facts Serving Size 1 cup (28g) Children Under cup (21g) Servings Per Container about 18 Children under 4 - about 24 Amount Per Serving Calories Calories from Fat % Daily Value** Total Fat 2g* 3% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0.5g Cholesterol 0mg 0% Sodium 160mg 7% Potassium 170mg 5% Total Carbohydrate 20g 7% Dietary Fiber 3g 11% Soluble Fiber 1g Sugars 1g Other Carbohydrate 17g Protein 3g Protein Vitamin A Vitamin C Calcium Iron Vitamin D Thiamin Riboflavin Niacin Vitamin B6 Folic Acid Vitamin B12 Phosphorus Magnesium Zinc Cheerios % 50% with ½ cup skim milk % 3% 1% 9% 11% 9% 11% - 15% 45% 30% 35% 50% 35% 30% Cereal for Children Under g 0g 0g 0g 0g 0mg 120mg 130mg 15g 2g 0g 1g 2g % Daily Value** 9% 8% 50% 6% 35% 35% 35% 45% 60% 30% 8% 30% * Amount in cereal. A serving of cereal plus skim milk provides 2g total fat (0.5g saturated fat, 1g monounsaturated fat), less than 5mg cholesterol, 220mg sodium, 380mg potassium, 26g total carbohydrate (7g sugars) and 8g protein. ** Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Potassium 3,500mg 3,500mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Protein 50g 65g Nutrition Facts Serving Size 1 cup (32g) Servings Per Container About 8 with ½ cup Amount Per Serving Trix skim milk Calories Calories from Fat % Daily Value** Total Fat 1.5g* 2% 2% Saturated Fat 0g 0% 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0.5g Cholesterol 0mg 0% 1% Sodium 190mg 8% Potassium 50mg 1% 7% Total Carbohydrate 28g 9% 11% Dietary Fiber 1g 5% 5% Sugars 11g Other Carbohydrate 16g Protein 1g Vitamin A 15% Vitamin C Calcium Iron Vitamin D Thiamin 30% Riboflavin 35% Niacin Vitamin B6 Folic Acid Vitamin B12 35% Phosphorus 6% 15% Magnesium 2% 6% Zinc 30% * Amount in cereal. A serving of cereal plus skim milk provides 1.5g total fat, less than 5mg cholesterol, 250mg sodium, 260mg potassium, 34g total carbohydrate (17g sugars) and 5g protein. ** Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Potassium 3,500mg 3,500mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Both cereals are lower calorie, nutrient dense breakfast choices. Both provide at least 8 grams of whole grain in each serving. Both are low in fat, and both deliver 14 vitamins and minerals. From a calorie and nutrient standpoint, are both products a good breakfast choice? Yes, they are. In fact, all General Mills cereals are lower calorie, nutrient dense choices. That includes presweetened cereals. The 2005 Dietary Guidelines for Americans note, Sugars can improve the palatability of foods and beverages that otherwise might not be consumed The consumption of presweetened cereals is positively associated with children s and adolescents nutrient intake. 17 4

7 Sources of total sugar 7 Children aged 4 to 12 Beverages 28% Milk & milk products 23% Fruits 14% Candy & sweets 12% Desserts 8% Other grains Ready-to-eat cereals 5% 6% Vegetables Meat, poultry & fish Miscellaneous 1% 1% 2% For children aged 4 to 12, cereal is the No. 1 source of many key nutrients including iron, vitamin A, folate and zinc. 7 5

8 Lowering sugar We listen to our consumers and we re working to lower the sugar in cereals, while maintaining great taste. Lowering sugar levels KEY 2007 Sugar level 11g 13g 11g 11g 13g 11g 2007 Reformulation 2008 Sugar level 12/2009 Sugar level Cereals already at single-digit sugar levels 9g 9g 1g 2g 3g 3g 4g 6

9 Ready-to-eat cereals account for just 5 percent of the sugar in children s diets, including pre-sweetened cereals. Still, we know some consumers would prefer to see cereals that are even lower in sugar, especially children s cereals. General Mills is responding. We are reducing sugar in cereals advertised to children, while maintaining great taste. Reductions have already been made but we aren t stopping. We have made a public commitment to further reduce to single-digit grams of sugar per serving any cereal advertised to children under 12. To ensure our cereals continue to deliver great taste people love, adjustments are being made in a series of downward steps but we are committed to the goal. General Mills strives to be the health leader in every category in which we compete and we are committed to leading the cereal category. 15g 14g 15g 14g 11g 14g 11g 10g 10g g 8g 6g 9g 6g 9g 8g 0g 7

10 Whole grain The U.S. Dietary Guidelines strongly recommend whole grains, yet they are largely missing from most Americans diets: Only one in 10 Americans eats the minimum recommended amount of whole grain daily. 18 Whole grain means it s the complete grain, including the bran, the germ and the endosperm. The health benefits of whole grain come from those three components working together in their natural proportions. General Mills Big G cereals now deliver about 10 percent of the estimated whole grain consumed in America. 19 Every General Mills Big G cereal contains at least 8 grams of whole grain per serving, and more than 20 General Mills cereals deliver 16 grams or more. Bran The coarse outer layer of the grain that protects the seed. It contains fiber, B vitamins and trace minerals. Germ The small, nutrient rich core of the grain kernel. It contains antioxidants, vitamin E, B vitamins and healthy fats. Endosperm The middle layer that contains carbohydrates and proteins. This is the source of energy for the growing plant. Why are whole grains so good? They contain vitamins, minerals, antioxidants and hundreds of other phytonutrients. 20 They also contain fiber. Each individual nutrient offers important benefits, but together they perform in even more 20, 21 powerful ways than they do individually. For these reasons and more, the 2005 Dietary Guidelines for Americans advises: Consuming at least 3 or more ounce-equivalents of whole grains per day can reduce the risk of several chronic diseases and may help with weight maintenance. Thus, daily intake of at least 3 ounce-equivalents of whole grains per day is recommended by substituting whole grains for refined grains. 17 In a 12-year study of more than 70,000 nurses, those who ate more whole grains weighed less than those who ate fewer whole grains. 22 Ready to-eat cereal is the leading whole grain source for Americans and the top 18, 23, 24 source of whole grain in children s diets. 8

11 Extensive research has been done on the health benefits of whole grain. The science shows that eating whole grains as part of a healthy diet may help: Protect heart health Studies show whole grains may reduce the risk of coronary heart disease. 25 Manage weight People who eat more whole grains have healthier body weights and are more successful at maintaining their ideal 22, 26, 27 weight over time. Reduce cancer risk Studies suggest that whole grains may be especially effective in reducing the risk of cancers of the stomach and colon Reduce diabetes risk Whole grains may help manage healthy blood glucose and insulin levels The vast majority of whole grains about 57 percent are consumed at breakfast. 41 Big G cereals are delivering millions more servings of whole grain every day In millions F04 F05 F06 F07 F08 F09 Servings delivered per day 16 gram servings While most people still aren t getting enough whole grains in their diet, market research shows consumption of whole grain did increase by 20 percent between 2005 and This increase coincided with new dietary guidelines and with General Mills 2005 decision to ensure that every Big G cereal delivers 8 grams of whole grain or more per serving. It was the biggest, single product improvement in General Mills history. Before the conversion, General Mills predicted Big G s whole grain initiative would provide Americans with 26 million servings of whole grain per day. We re actually delivering much more. Today, General Mills delivers almost 35 million whole grain servings per day via Big G cereals alone a 35 percent increase over what we delivered in

12 Cereal & nutrition Fortified cereals provide more iron, folic acid, zinc, B vitamins and fiber than any other conventional noncereal breakfast choice. Many fortified cereals also add vitamin A, thiamin, niacin, calcium, phosphorous, magnesium and/or potassium. When combined with fortified milk, the levels of healthful micronutrients and macronutrients in cereals provide for a nutrient-dense breakfast meal. Cereal provides key nutrients for children 7 Percent of selected nutrients provided by ready-to-eat cereal, children aged % 19% 20% 24% 34% 27% 17% 4% Calories Vitamin A Thiamin Niacin Vitamin B6 Folate Iron Zinc Calcium and vitamin D Vitamin D and calcium are critical nutrients for strong, healthy bones. Research estimates that nearly one in 10 American kids are deficient in vitamin D and about six out of 10 kids don t get the recommended 7, 43 amounts of calcium. Vitamin D enables the body to absorb calcium, so that calcium can do its work of helping to build and maintain strong bones and teeth. 44 New studies also show that vitamin D may reduce the risk of a number of chronic diseases, including cardiovascular disease and diabetes. 45 Vitamin D occurs naturally in many foods, including herring, catfish, salmon, fish liver oil, beef liver and eggs. But it can be difficult to get enough of these foods to meet vitamin intake guidelines, especially for kids. That s where fortified foods can help. For example, in the United States, milk has long been fortified with vitamins A and D. But products like cereal and yogurt can help as well. Half of kids aged 6 to 12 don t get enough vitamin D in their diet; less than half get 7, 46 enough calcium. Our boxes are one way we communicate with consumers. When we reduce calories or fat, or add calcium or fiber, we let consumers know on our packaging. Our packages also contain ingredient listings, allergen labeling and other important content that helps inform consumers. General Mills fortifies its entire line of kid cereals with vitamin D and calcium. 10

13 Lowering cholesterol with Cheerios High blood cholesterol is a major risk factor for coronary heart disease. Cheerios can help. Cheerios is the only leading ready-toeat cereal clinically proven to lower bad cholesterol when eaten as a part of a diet low in saturated fat and cholesterol. In 1997, the U.S. Food and Drug Administration (FDA) approved a health claim linking the soluble fiber from oats like that found in Cheerios to a reduced risk of coronary heart disease. 47 In 1998, a peer-reviewed clinical study showed that eating three cups of Cheerios daily as part of a diet low in saturated fat and cholesterol can help reduce bad cholesterol levels. 48 Several years ago, we also brought the heart-healthy benefits to Honey Nut Cheerios. Both can play a part in helping reduce the risk of heart disease and both are made with whole grain oats, low in fat, and provide at least 12 essential vitamins and minerals. Nutrition Highlights Calories Saturated Sodium Fat 100 0g 190mg Sugars 1g Fiber 3g Calcium 100mg 5% 0% 8% 11% Amount and % Daily Value per serving Nutrition Highlights Our Nutrition Highlights panel on each Big G cereal box helps consumers quickly view per serving information about calories, sugar, sodium and saturated fat as well as key nutrients from the nutrition facts panel. Nutrition Facts The Nutrition Facts panel provides a detailed nutrition breakdown of the cereal inside. It provides another way to see and compare how a particular food might fit into one s diet. Nutrition Facts Serving Size 1 cup (28g) Children Under cup (21g) Servings Per Container about 18 Children under 4 - about 24 Amount Per Serving Calories Calories from Fat Total Fat 2g* Saturated Fat 0g Cheerios with ½ cup skim milk % Daily Value** 3% 3% 0% 3% Cereal for Children Under g 0g ** Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Calories 100 5% 11

14 Ongoing research The more scientists study ready-to-eat cereal, the stronger the body of research becomes. Here are some recent findings. Lower mean BMI and waist circumference has been observed among children who consume ready-to-eat cereal at breakfast compared with children who did not eat cereal or who skipped breakfast. 49 Girls who continue to eat cereal regularly presweetened or not are less likely to become overweight 5, 15 during adolescence. In boys, cereal consumption is associated with lower BMI and lower total and LDL ( bad ) cholesterol levels. 50 Cereal eaters tend to be leaner than those who do not eat cereal, regardless of age, and regardless of whether the cereals consumed are 2, 5, 15 presweetened. Among adolescents, greater physical activity has been associated with eating cereal for breakfast. 51 A fortified breakfast cereal can help to reduce declines in attention and memory over the morning in schoolchildren. 13 Overweight children aged 6 to 12 who followed a weight reduction program that included one serving of ready-to-eat cereal plus nutrition education significantly lowered body weight and triglycerides while raising HDL ( good ) cholesterol. 52 Children who ate breakfast scored higher on tests. One study found that students who increased their participation in the school breakfast program had significantly greater increases in math grades, decreased school absences and decreases in tardiness. 11 In a nutrient to cost comparison of ready-to-eat cereal and other breakfasts among ninth-graders, for every dollar spent, the ready-to-eat cereal breakfast provided significantly more folic acid, iron, niacin, vitamins A and D, and zinc than the other two breakfast meals. 53

15 References 1 Cho S et al. The effect of breakfast type on total daily energy intake and body mass index: Results from the Third National Health and Nutrition Examination Survey (NHANES). J Am Coll Nutr 2003;22(4): Albertson AM et al. Ready-to-eat cereal consumption: Its relationship with BMI and nutrient intake of children aged 4 to 12 years. J Am Diet Assoc 2003;103: Bertrais B et al. Contribution of ready-to-eat cereals to nutrition intakes in French adults and relations with corpulence. Ann Nutr Metab 2000;44: Timlin et al. Breakfast frequency and quality in the etiology of adult obesity and chronic diseases. Nutr Rev 2007;65: Barton BA et al. The relationship of breakfast and cereal consumption to nutrient intake and body mass index: The National Heart, Lung and Blood Institute Growth and Health Study. J Am Diet Assoc 2005;105: Song WO et al. Is consumption of breakfast associated with Body Mass Index in U.S. adults? J Am Diet Assoc 2005;105: Centers for Disease Control and Prevention (CDC). National Center for Health Statistics (NCHS). National Health and Nutrition Examination Survey Data. Hyattsville, MD: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, [ ] [http.cdc.gov/nchs/nhanes]. 8 Rampersaud et al. Breakfast Habits, Nutritional status, body weight and academic performance in children and adolescents. J Am Diet Assoc 2005;105: Nicklas TA et al. Nutrient contribution of breakfast, secular trends, and the role of ready-toeat cereals: A review of data from the Bogalusa Heart Study. Am J Clin Nutr 1998;67:757S-63S. 10 Morgan KJ et al. The role of breakfast in diet adequacy of U.S. adult population. J Am Coll Nutr 1986;5: Murphy JM et al. The Relationship of School Breakfast to Psychosocial and Academic Functioning: Cross-sectional and Longitudinal Observations in an inner-city School Sample. Arch Pediatr Adolesc Med 1998;152: Wahlstrom KL and Begalle MS. More than test scores: Results of the universal school breakfast pilot in Minnesota. Top Clin Nutr 1999;(1): Wesnes KA et al. Breakfast reduces declines in attention and memory over the morning in schoolchildren. Appetite 2003;41: Wyatt H et al. Long-term weight loss and breakfast in subjects in the national weight control registry. Obes Res 2002;10: Affenito SJ et al. Breakfast consumption in African-American and white adolescent girls correlates positively with calcium and fiber intake and negatively with body mass index. J Am Diet Assoc 2005;105: U.S. Department of Agriculture, Agricultural Research Service USDA National Nutrient Database for Standard Reference, Release usda.gov/ba/bhnrc/ndl 17 U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, th edition, Washington D.C: U.S. Government Printing Office. 18 Cleveland L et al. Dietary intake of whole grains. J Am Col Nutr 2000;19(3):331S-338S. 19 Unpublished calculation based on industry data and NHANES Lai RH et al. Whole grain phytochemicals and health. J Cereal Sci 2007;46: Mellen PB et al. Whole grain intake and cardiovascular disease: a meta-analysis. Nutr Metab & Cardiovascular Dis 2008;18: Liu S et al. Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am J Clin Nutr 2003;78: Harnack L et al. Dietary intake and food sources of whole grains among US children and adolescents: Data from the Continuing Survey of Food Intakes by Individuals. J Am Diet Assoc 2003;103: Bachman JL et al. Sources of Food Group Intakes among the US Population, J Am Diet Assoc 2008;108: Committee on Diet and Health, National Academy of Sciences, Diet and Health: Implication for Reducing Chronic Disease Risk (1989). 26 Koh-Banerjee P et al. Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-yr weight gain among men. Am J Clin Nutr 2004;80(5): Good C K et al. Whole Grain Consumption and Body Mass Index in Adult Women: An Analysis of NHANES and the USDA Pyramid Servings Database. J Am Coll Nutr 2008;27: Jacobs DR Jr et al. Whole-grain intake and cancer: an expanded review and meta-analysis. Nutr Cancer 1998;30(2): Haas P, et al. Effectiveness of whole grain consumption in the prevention of colorectal cancer: Meta-analysis of cohort studies. Intl J Fd Sci Nutr 2009; Mar 21:1-13. [Epub ahead of print]. 30 Slattery ML et al. Plant foods, fiber, and rectal cancer. Am J Clin Nutr 2004;79: Chatenoud L et al. Whole grain food intake and cancer risk. Int J Cancer 1998;77(1): Sahyoun NR et al. Whole-grain intake is inversely associated with the metabolic syndrome and mortality in older adults. Am J Clin Nutr 2006;83(1): Esmaillzadeh A et al. Wholegrain intake and the prevalence of hypertriglyceridemic waist phenotype in Tehranian adults. Am J Clin Nutr 2005;81(1): Esmaillzadeh A et al. Wholegrain consumption and the metabolic syndrome: a favorable association in Tehranian adults. Eur J Clin Nutr 2005;59(3): McKeown NM et al. Whole grain intake and insulin sensitivity: evidence from observational studies. Nutr Rev 2004;62(7 Pt 1): McKeown NM et al. Carbohydrate nutrition, insulin resistance, and the prevalence of the metabolic syndrome in the Framingham Offspring Cohort. Diabetes Care 2004;27(2): Montonen J et al. Wholegrain and fiber intake and the incidence of type 2 diabetes. Am J Clin Nutr 2003;77(3): demunter JS et al. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLOS Med 2007;4(8):e Meyer KA et al. Carbohydrates, dietary fiber, and incident type 2 diabetes in older women. Am J Clin Nutr 2000;71(4): Qi L et al. Whole-grain, bran, and cereal fiber intakes and markers of systemic inflammation in diabetic women. Diabetes Care 2006;29(2): NPD Group, Whole Grains by Eating Occasion, ; December NPD Group, proprietary data cited in Are We There Yet? Measuring Progress on Making At Least Half Our Grains Whole, white paper produced for Make Half Your Grains Whole Conference, Alexandria, VA, April, Kumar J et al. Prevalence and Associations of 25-Hydroxyvitamin D Deficiency in US Children: NHANES Pediatrics 2009;124;e362-e Dietary Reference Intakes. Food and Nutrition Board, Institute of Medicine. National Academy Press, Washington DC Misra M et al. Vitamin D deficiency in children and its management: review of current knowledge and recommendations. Pediatrics 2008;122; The Bell Institute of Health and Nutrition Dietary Intake Study, Minneapolis, MN. 47 Federal Register 73 FR May 1, 2008: Food Labeling: Health Claims; Soluble Fiber from Certain Foods and Risk of Coronary Heart Disease; Final Rule. Federal Register: May 1, 2008; Volume 73, Number 85; Rules and Regulations; page ; From the Federal Register Online via GPO Access [wais.access.gpo.gov] [DOCID:fr01my08-5] fda.gov/food/labelingnutrition/ LabelClaims/HealthClaimsMeeting SignificantScientificAgreementSSA /ucm htm. 48 Johnston L et al. Cholesterol- Lowering Benefits of a Whole Grain Oat Ready-to-Eat Cereal. Nutrition in Clinicial Care 1998;1(1): Kosti RI et al. The association between consumption of breakfast cereals and BMI in schoolchildren aged years: The VYRONAS study. Public Health Nutrition 2007;20: Albertson AM et al. The relationship of ready-to-eat cereal consumption to nutrient intake, blood lipids, and body mass index of children as they age through adolescence. J Am Diet Assoc 2009;109(9): Albertson AM et al. Prospective Associations among Cereal Intake in Childhood and Adiposity, Lipid Levels, and Physical Activity during Late Adolescence. J Am Diet Assoc 2009;109(10): Rosado JL et al. 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