Cher Siew Wei Corporate Wellness Manager Nestl (Malaysia) Berhad - - PowerPoint PPT Presentation

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 healthy body weight:

 People who skip breakfast are more likely to be

• verweight (1,2).

 Suggested that eating breakfast promotes good eating habits and reduces likelihood of snacking.

Leads to a smarter start to the day:

 Enhances cognition, attention and memory function particularly in children (6-22).  Helps children perform better at school (9-11).

Improves physical and emotional well- being:

 Adults who eat breakfast feel better physically and emotionally (23-30).

Plays a key role in helping people meet their nutritional requirements (3,4):

 Provides important nutrients that are not compensated for during other meals of the day (5).

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.

24.6% of school children aged 6 – 17 years skipped breakfast ≥ 3 days a week

1 IN 4 CHILDREN SKIPPED BREAKFAST

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 important vitamins and minerals including B vitamins, iron and calcium (45, 48, 49, 50,

51,57).

Approx 5% or less of energy intake (Children it’s a little higher 8-14 %).

(50, 51,52)

1% of total fat intake. (50, 52) 2-12% of the daily requirements

• fibre. (50, 53, 54, 57)

1-3% total sodium intake in

• adults. (51,55, 56)

2-8% of total sugars intake.

(50,52)

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 skip breakfast

• 29% EU teenagers skip

breakfast

• In RTEC consumers: 25.1%
• In RTEC non consumers:

36.1%

• Breakfast skippers have a

higher BMI and body fat composition.

Have a better diet quality

• Higher milk intake
• Makes an important contribution

to Vit&Min intake

• More fibre at breakfast
• Less sugar at breakfast

Have a better body composition

• Lower BMI
• Lower Body fat %
• Lower Waist circumference
• EU teenagers consuming RTEC

are 57% less likely to be

• verweight.

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

TYPE 2 DIABETES

24%

REDUCED RISK (47, 58)

20-28%

REDUCED RISK (46, 60, 61) CVD

25%

REDUCED RISK (46, 1) BOWL CANCER

WHOLE GRAIN IS NUMBER 1 INGREDIENT IN NESTLÉ BREAKFAST CEREALS

 Fibre (bran) – helps with digestion  Vitamins & minerals – such as iron, folate and magnesium to help reduce tiredness and support the immune system

GERM ENDOSPERM BRAN

Better handling/processing properties Consistent composition More desirable organoleptic properties

GERM BRAN

Loss of: Lipids, vitamins, Phytochemicals (phytosterols) Loss of: Fibre, vitamins & minerals, protein phytochemicals

REFINING GRAINS REMOVES MANY NUTRIENTS

REFINED WHITE FLOUR

Do you know what the green banner on Nestlé Breakfast Cereals stands for?

All Nestlé Breakfast Cereals carrying the green banner contain:

*30g

at least 8g of whole grain per serving size*.

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

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. Devlin (2013)
• 39. Mann KD, Pearce MS, McKevith B, Thielecke

F, Seal CJ 2015

• 40. Reicks M, Jonnalagadda S, Albertson AM,

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)

38 39 40 41 42 43

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

THANK YOU