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Providing easily accessible information on
breakfast cereals and the breakfast cereal industy

Latest News

Responding to the labour party's public health white paper

16 January 2015

Breakfast cereals contribute only modest amounts of sugar to the UK diet – 6-8% in children’s diets and 5% in adults’ diets- yet are packed with essential vitamins and minerals.1 Some ready to eat cereals are high in fibre and contain little or no sugar... Read Statement

Whole grains and health

03 September 2014

Public health recommendations are now more likely to include mention of whole grain (WG) foods while the term is a more common feature of food labels, helping to draw the public's attention to dietary sources... Read Statement

Breakfast skipping and implications for diet and health

02 September 2014

Breakfast is often viewed as the best meal of the day. However, skipping breakfast is becoming a common aspect of modern lifestyles. In particular, the proportion of children, teens and young adults skipping breakfast is on the rise... Read Statement

The role of breakfast cereals is improving public health

01 September 2014

Breakfast is traditionally seen as the most important meal of the day and is viewed nowadays as a marker of a healthy diet. However, as many as one in five adults and over half of 15 year old girls... Read Statement

Fact: Breakfast cereals associated with lower body mass index

27 August 2014

A study among adolescents to be published in the British Journal of Nutrition1 concludes that higher portion sizes of a number of energy dense foods are associated with a higher body mass index in adolescents who are estimated to underreport their food intake... Read Statement

Breakfast is good for your health

01 May 2014

We all want to stay well and perform at our best, so an important first step is making sure we eat breakfast every day. However, breakfast skipping is all too common in both adults and children... Read Statement

ACFM Statement on Sugar

19 March 2014

The reality is breakfast cereals are packed with nutrients, and play an important part in the UK diet. In the average British diet breakfast cereals contribute a mere five per cent of the total added sugar intake (1). Some ready to eat cereals contain no or little sugar.... Read Statement

Significant Public Health Commitment from Breakfast Cereal Pioneers

14th March 2014

The Association of Cereal Food Manufacturers (ACFM) committed to the Department of Health's Responsibility Deal on salt reductions and met the agreed average salt targets... Read Statement

Higher fibre intake is associated with lower mortality

17th October 2012

Breakfast cereals provide daily dietary answers to wholegrain and fibre needs... Read Statement

DEBUNKING THE MYTHS AROUND BREAKFAST CEREALS

11th November 2011

An essential resource for health news has been given a make-over... Read Statement

Cereal and whole grains associated with reduced risk of colorectal cancer

10th November 2011

A high intake of dietary fibre, particularly from cereals and whole grains... Read Statement

Eating breakfast cereals boosts nutrition

2nd September 2011

New study confirms importance of eating breakfast cereals among people on low incomes... Read Statement

What you eat for breakfast

1st February 2011

Recommendation – eat breakfast cereal as one way to boost your nutrition... Read Statement

Did you know...?

Breakfast literally means 'breaking the fast' and for some people, especially children, the 'fast' can be as long as 16 hours!
Children who eat breakfast perform better on standardised achievement tests and have fewer behaviour problems in school[1]
Yet, 1 in 5 children are skipping breakfast and going to school on an empty stomach!
Children and adults who eat breakfast, particularly breakfast cereal, are less likely to be overweight than their counterparts who skip breakfast[2] and are likely to have healthier diets overall[3]

[1] Journal of the American Academy of Child & Adolescent Psychiatry, February 1998

[2] Gibson & O'Sullivan (1995); Journal of Royal Society of Health, Haines et al, (1996); JADA

[3] Crawley (1993); Journal of Human Nutrition & Dietetics 6