International Breakfast Research Initiative



Globally, breakfast is considered an important meal and its consumption has been associated with improved daily nutrient intakes and diet quality1. However, there is currently no consensus on evidence-based nutrition recommendations for a balanced breakfast. Such recommendations are valuable for a variety of stakeholders including policy makers and health care professionals to help underpin public health nutrition strategies to promote breakfast and for the food industry to help guide product formulation and food fortification to better meet the nutritional needs of consumers.

The International Breakfast Research Initiative set out to develop regional evidence-based nutrient recommendations for a balanced breakfast. The project was conducted in 3 phases; phase 1 focused on Europe and North America, Phase 2 on Latin America and Phase 3 is currently ongoing in South-East Asia. The methodology applied to derive these recommendations took into consideration for each region; the observed nutrient intake at breakfast, daily nutrient intake and adequacy and breakfast nutrient intakes in those people with the highest overall diet quality. Phase 1 will be outlined to illustrate how the methodology was applied2.

For phase 1, a standardized set of analyses of national nutrition surveys from Canada, Denmark, France, Spain, UK and the US was completed. In all countries, the frequency of breakfast consumption by age was high and U-shaped with children and older adults having a higher frequency of breakfast consumption. Breakfast contributed 16% to 21% of daily energy intake. In all countries, breakfast was a carbohydrate- and nutrient-rich meal, providing more carbohydrates (including sugars), thiamin, riboflavin, folate, calcium, potassium, and magnesium, and less vitamin A, fats and sodium relative to its contribution to daily energy intakes. Breakfast consumers were stratified by tertiles of the Nutrient Rich Food (NRF) index, used as a measure of diet quality. Breakfast intakes associated with the top tertile of NRF, along with the Codex/WHO diet guidelines, were used to derive the proposed nutrient recommendations. The goal was to preserve the nutrient density of existing breakfasts, while addressing concerns on public health sensitive nutrients such as added sugars, saturated fats, dietary fiber, and vitamin D. 

Phase 3 of the project is ongoing in South-East Asia and includes Indonesia, Malaysia and the Philippines. Nationally representative surveys are being analysed and the IBRI methodology will be applied and adapted as needed. 

An additional output of the IBRI project is to explore the translation of these nutrient-based targets into tangible advice to consumers on foods. In this regard, a collaboration with the European Federation and Association of Dietitians and MS Nutrition was set up to explore whether IBRI recommendations can be applied as an evidence base for practical educational tools and campaigns to educate individuals and patients on how to choose a balanced breakfast. Digital tools will be developed and tailored to meet the needs of dietitians and consumers to educate on the importance of breakfast and how to choose a balanced breakfast.  

 

Breakfast Intake of Filipinos



 

Breakfast Cereals Nutrition and Sustainability



At Nestle Breakfast Cereals, we strive to continuously improve the nutrition of our breakfast cereals. We do so by gradually reducing the public health sensitive nutrients like salt, sugar and fat while also increasing the positive nutrients like fiber, wholegrain and vitamins & minerals  fortification.

Over the last 13 years, Nestle Breakfast Cereals have reduced sugar in their cereals by 48%, sodium by 14% and saturated fat by 27% and have increased fiber by 68%.

The increase in fiber comes through the increase in wholegrain. Wholegrain cereals play a very important role in the diet. Wholegrains have been shown to reduce risk of heart disease and type 2 diabetes and a low intake of wholegrain has been shown to be the second leading risk of death . Wholegrains are not only good for human health but the health of the planet as well. Wholegrain make up the second biggest contributor to a plant-based diet which is less taxing on the environment compared to a meat-based diet.