Sugar
June 2006
ACFM Statement on Sugar
A wide range of breakfast cereals are available of
varying sugar content. On average cereals contribute less
than 10% of the average adult daily intake of sugars 1 and
less than 6% of the average daily sugar intake in children.
To put this into perspective, a typical 30gm bowl of sugar-coated
breakfast cereal would contain the equivalent of two teaspoons
of sugar, equal to only 44kcals of energy.
Breakfast cereals that are rich in dried fruit may also appear
to be high in sugar on the nutritional information, however
this is mostly naturally occurring sugar. Sugar is a form
of carbohydrate, which is an important source of energy and
is a major contributor to the taste and enjoyment of eating
of cereal. Importantly, sugar contained in cereals may help
encourage consumption, particularly with children, providing
them with vital nutrients essential to a balanced diet.
Some of the benefits of sweetened breakfast cereals are:
| • |
They generally provide a good source
of starch |
| • |
They are typically low in fat |
| • |
They contain a number of essential vitamins and
minerals |
| • |
They make an important contribution to the nutritional
needs of both children and adults |
| • |
Evidence shows that children and adults who regularly
eat breakfast cereals are more likely to have healthier diets
overall 2 |
ACFM members support the popular view that the main contributor
of obesity is the imbalance between calories in and calories
out 3 and
in fact, research shows that children who eat breakfast cereal
are less likely to be overweight than their counterparts
who skip breakfast 4.
Our members are continually working to understand customer
tastes and develop breakfast cereals
that meet consumer needs and preferences
For further information contact the BCIS Team on:
Tel: 020 7815 3900
Email: info@breakfastcereal.org
1 NDNS 2004 – Survey
of 4-18 yr olds. Gregory et al
2 Crawley
(1993). The role of breakfast cereals in the diets of 16-17 year
old teenagers in Britain. Journal of Human Nutrition & Dietetics
6: 205-216
3 Gibson & O'Sullivan
(1995).
4 House
of Commons Health Committee Report on Obesity
|
