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A study carried out by Nestlé, in collaboration with the Department of Nutrition of the Faculty of Medicine of the University of Chile and Granotec, highlights the importance of incorporating whole grains into the daily diet, not only to improve physical health, but also to promote more conscious and sustainable eating habits.
He November 19 marks International Whole Grain Day.a date that seeks to promote the consumption of those cereals that contain the three essential parts of the grain: the bran, the endosperm and the germ. This composition preserves all the original nutrients, making them a complete and healthy option, which is related to greater nutrient intake, greater satiety and better intestinal health. But the benefits go further.
A study carried out by Nestlé, in collaboration with the Department of Nutrition of the Faculty of Medicine of the University of Chile and Granotec, entitled “Nutritional characteristics, technological processes and ingredients used in the production of breakfast cereals and effects of their consumption on the health of human beings”, compiled more than 70 scientific investigations until October 2023. The result of the analysis revealed the important benefits of breakfast cereals in the daily diet.
In this way, two main categories of cereals were identified: “ready to cook” and “ready to consume”. The latter, made with different grains and packaged to facilitate their consumption, represent 86% of the world market and were the main focus of the analysis. The findings highlight that regular consumption of cereals, especially those made from whole grains, is associated with a higher intake of essential nutrients, positive psychological reactions and a lower risk of chronic diseases such as obesity.
The nutritional benefits
The study also indicates that those who include cereals in their breakfast have a higher intake of dietary fiber, calcium, magnesium, iron, zinc, phosphorus, potassium, vitamins A, B and D, and dairy, compared to those who choose other options or They don’t have breakfast.
However, although Chile leads per capita consumption of ready-to-eat cereals in Latin America, with 1.4 kg per year, the use of whole grains remains limited. According to a publication from the Latin American Nutrition and Health Study (ELANS) in 2022, in Chile the consumption of whole grain cereals is only 11.8 grams per day, while the daily recommendation is 125 grams.
“At Nestlé we are aware that the consumption of whole grain cereals is essential. Not only is it linked to a lower incidence of diseases such as type 2 diabetes, cardiovascular problems, certain types of cancer and other gastrointestinal discomforts, but it is also beneficial for maintaining good intestinal health, due to its high protein and fiber content,” explains Nora Torkhani, Cereals Business Manager at Nestlé Chile.
Beyond nutrients
In adults, the perception of calories provided by a breakfast that includes cereals had a positive influence on appetite, mood and satisfaction with body image, since starting the day with this diet was perceived as less caloric, generating psychological reactions. positive in people.
Likewise, the study showed that those who consume cereals or whole wheat bread have a significantly lower Body Mass Index (BMI) compared to those who skip breakfast.
What methodologies were used in the study to assess the health impacts of whole grain cereals compared to refined grains, and what were the key outcomes?
Question: Could you please provide a brief overview of the study conducted by Nestlé, the Department of Nutrition at the Faculty of Medicine of the University of Chile, and Granotec regarding the importance of incorporating whole grains into our daily diet? What motivated you to undertake this research?
Guest 1: Of course. This study aimed to analyze the nutritional characteristics, technological processes, and ingredients used in the production of breakfast cereals and their effects on human health. We wanted to understand how people can benefit from consuming breakfast cereals, especially those made with whole grains. Our analysis involved over 70 scientific investigations and found that regular consumption of cereals, particularly whole grains, is associated with higher intakes of essential nutrients and a lower risk of chronic diseases such as obesity.
Question: That’s a fascinating finding. Can you elaborate on the specific nutrients that whole grain cereals provide and how they differ from refined grains?
Guest 2: Absolutely. Whole grains contain all the essential parts of the grain – the bran, the endosperm, and the germ. This preserves the natural nutrients found in the grain, making them a complete and healthy option. In comparison, refined grains have had some or all of these parts removed, which can reduce their nutritional value. Our research showed that incorporating whole grains into our diet can lead to increased intakes of dietary fiber, calcium, magnesium, iron, zinc, phosphorus, potassium, vitamins A, B, and D, as well as dairy. These nutrients are critical for maintaining good health and reducing the risk of chronic diseases.
Question: Speaking of chronic diseases, the study also suggests that breakfast cereals can help with weight management. Can you elaborate on this aspect?
Guest 1: Sure. We found that breakfast cereals can be a great option for those looking to manage their weight. In adults, consuming a breakfast that includes cereals or whole wheat bread can lead to significantly lower body mass index (BMI) compared to those who skip breakfast. Additionally, the perception of calories provided by a breakfast containing cere
