Application of MPN-PCR in biosafety of Bacillus cereus s.l. for ready-to-eat cereals. by Lee, Hai Yen, Chai, Lay Ching, Tang, Sui Yan, Selamat, Jinap, Mohammad Ghazali, Farinazleen, Radu, Son

“…The concentration obtained from this study also reflects on the differences in the contamination level between the infant food, raw cereals, cereal bars, ready-to-eat breakfast cereals and pre-mixed drinks examined. Hence, application of the MPN-PCR method was found to be useful to address the biosafety concerns of B. cereus in ready-to-eat cereals.…”
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Who consumes whole grains, and how much? by Lang, R, Jebb, SA

“…The main sources of whole grain are wholemeal and rye breads and whole grain breakfast cereals. Typical consumers of wholegrain foods tend to be older, from a high socio-economic group, are less likely to smoke and are more likely to exercise than non-consumers. …”

Novice chef : a robotic system that learns recipes from natural language conversations by Yang, Zhutian

“…Novice Chef robot has successfully made three cuisines at Robotic Living Studio – fruit salad, breakfast cereals, and instant pasta. The core program for learning, Novice, was evaluated by 15 human testers to learn cooking recipes. …”
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Determination of the glycaemic index of various staple carbohydrate-rich foods in the UK diet. by Aston, L, Gambell, J, Lee, D, Bryant, S, Jebb, SA

“…These foods included various breads, breakfast cereals, pasta, rice and potatoes, all of which were commercially available in the UK. …”

Tracking a dietary pattern associated with increased adiposity in childhood and adolescence. by Ambrosini, G, Emmett, P, Northstone, K, Jebb, SA

“…Of 10 key food groups, fruit, vegetables, high fiber bread, high fiber breakfast cereals and full fat milk intakes exhibited the strongest tracking, particularly among low consumers. …”

Tracking a dietary pattern associated with increased adiposity in childhood and adolescence by Ambrosini, G, Emmett, P, Northstone, K, Jebb, SA

“…Of 10 key food groups, fruit, vegetables, high fiber bread, high fiber breakfast cereals and full fat milk intakes exhibited the strongest tracking, particularly among low consumers. …”

Explaining diurnal patterns of food consumption by Spence, C

“…Given the unhealthy foods typically associated with breakfast in many western countries (e.g., think only of sugar-laden breakfast cereals), gaining a better understanding of the factors underpinning current temporal patterns of food consumption may potentially help those wanting to nudge consumers toward making healthier food choices in the future.…”

Consumption of whole-grain foods by British adults: findings from further analysis of two national dietary surveys. by Lang, R, Thane, C, Bolton-Smith, C, Jebb, SA

“…The main sources of whole-grain foods were wholemeal bread and breakfast cereals, which accounted for more than three-quarters of all servings. …”

Women's dietary patterns change little from before to during pregnancy. by Crozier, SR, Robinson, S, Godfrey, K, Cooper, C, Inskip, H

“…Intakes of white bread, breakfast cereals, cakes and biscuits, processed meat, crisps, fruit and fruit juices, sweet spreads, confectionery, hot chocolate drinks, puddings, cream, milk, cheese, full-fat spread, cooking fats and salad oils, red meat, and soft drinks increased in pregnancy. …”

Television food advertising leads to unhealthy habits in children: Taking our stand by Chew Abdullah, Nor Azimah, Zakaria, Nazlina

“…Children are the main target of advertising especially foods promotion like breakfast cereals, confectionery, savory-snacks, soft-drinks and fast food.Furthermore, food promotion tends to focus on "fun" and "taste" theme rather than on "health or nutrition".In addition, television is the main channel uses by food marketers to reach children.As such, food promotion can influence children's food-related knowledge, preference and behavior.Moreover children tend to pester their parents to purchase their desires.Food promotion affects daily lifestyle of nutrient-intake of children and these changes comprise of food habits, food purchasing and consumption patterns. …”
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Whole-grain intake of British young people aged 4-18 years. by Thane, C, Jones, A, Stephen, A, Seal, C, Jebb, SA

“…The main sources of whole-grain intake were breakfast cereals (56 %) and bread (25 %). The present study provides the first quantification of absolute whole-grain intake from all significant food sources in any representative age group in the UK. …”

No effect of a diet with a reduced glycaemic index on satiety, energy intake and body weight in overweight and obese women. by Aston, L, Stokes, C, Jebb, SA

“…Lower or higher GI versions of key carbohydrate-rich foods (breads, breakfast cereals, rice and pasta/potatoes) were provided to subjects to be incorporated into habitual diets in ad libitum quantities. …”

Comparative whole-grain intake of British adults in 1986-7 and 2000-1. by Thane, C, Jones, A, Stephen, A, Seal, C, Jebb, SA

“…In 1986-7, whole-grain breakfast cereals and wholemeal bread contributed 28 and 48% of whole-grain intake, respectively, v. 45 and 31% in 2000-1. …”

Should nutrient profile models be 'category specific' or 'across-the-board'? A comparison of the two systems using diets of British adults by Scarborough, P, Arambepola, C, Kaur, A, Bhatnagar, P, Rayner, M

“…Results: A significantly greater percentage of the healthiest diet quality group's diet consisted of fruit and vegetables (21 vs 16%), fish (3 vs 2%) and breakfast cereals (7 vs 2%), and significantly less meat and meat products (7 vs 14%) than the least healthy diet quality group. …”

Should nutrient profile models be 'category specific' or 'across-the-board'? A comparison of the two systems using diets of British adults. by Scarborough, P, Arambepola, C, Kaur, A, Bhatnagar, P, Rayner, M

“…RESULTS: A significantly greater percentage of the healthiest diet quality group's diet consisted of fruit and vegetables (21 vs 16%), fish (3 vs 2%) and breakfast cereals (7 vs 2%), and significantly less meat and meat products (7 vs 14%) than the least healthy diet quality group. …”

Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrit... by Slimani, N, Deharveng, G, Southgate, D, Biessy, C, Chajès, V, Bakel, v, Boutron-Ruault, M, McTaggart, A, Grioni, S, Verkaik-Kloosterman, J, Huybrechts, I, Amiano, P, Jenab, M, Vignat, J, Bouckaert, K, Casagrande, C, Ferrari, P, Zourna, P, Trichopoulou, A, Wirfält, E, Johansson, G, Rohrmann, S, Illner, A, Barricarte, A, Rodríguez, L

“…In southern countries (Greece, Spain, Italy and France), the overall contribution of highly processed foods to nutrient intakes was lower and consisted largely of staple or basic foods (for example, bread, pasta/rice, milk, vegetable oils), whereas highly processed foods such as crisp bread, breakfast cereals, margarine and other commercial foods contributed more in Nordic and central European centres. …”

The trans fatty acids content of selected foods in Malaysia by Daud, Akmar Zuraini, Mohd Esa, Norhaizan, Rabu, Azimah, Azlan, Azrina, Chan, Yoke Mun

“…The objective of this study is to determine the TFA content of bakery products, snacks, dairy products, fast foods, cooking oils and semisolid fats, and breakfast cereals and Malaysian fast foods. This study also estimated the quantity of each isomer in the foods assayed. …”
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Palm oil: traditional, recent and potential applications in foods by Nor Aini Idris, Razali Ismail, Osman Atil, Wan Rosnani Awang Isa, Karimah Ahmad

“…Other food which contain palm oil and palm kernel oil include soup mixes, sardines, baked beans, breakfast cereals, shrimp-paste powder, bouillon, peanut butter and beverages. …”

Testing availability, positioning, promotions, and signage of healthier food options and purchasing behaviour within major UK supermarkets: Evaluation of 6 nonrandomised controlled... by Piernas, C, Harmer, G, Jebb, SA

“…There was no evidence that a positioning intervention, placing higher fibre breakfast cereals at eye level was associated with increased sales of healthier cereal or reduced sales of regular cereal. …”

Changes in the salt content of packaged foods sold in supermarkets between 2015–2020 in the United Kingdom: a repeated cross-sectional study by Bandy, LK, Hollowell, S, Jebb, SA, Scarborough, P

“…The categories with the highest salt content in 2020 were savoury snacks (1.6 g/100 g) and cheese (1.6 g/100 g), and the categories that saw the greatest reductions in mean salt content over time were breakfast cereals (−16.0%, p = 0.65); processed beans, potatoes, and vegetables (−10.6%, p = 0.11); and meat, seafood, and alternatives (−9.2%, p = 0.56). …”