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breakfast cereals and the breakfast cereal industy

Industy Responses

Wholegrain Cereals

June 2011

The Association of Cereal Food Manufacturers (ACFM) – the trade organisation for the UK’s breakfast cereal manufacturers, welcomes the increasing popularity in whole grain breakfast cereals in the UK.

Breakfast cereals are a healthy and nutritious way to start the day, and ACFM members are continually seeking ways to improve the range and nutritional benefits of products offered to consumers.

The increasing awareness of the importance of wholegrain amongst health care professionals and government bodies could lead to an emergence of nutrition-based guidelines incorporating whole grains.

For further information contact us at: info@breakfastcereal.org

Notes to Editor: The benefits of choosing wholegrain foods as part of the diet include:
  • Reduced risk of heart disease (1) - the current UK permitted claim for wholegrain is "People with a healthy heart tend to eat more wholegrain foods as part of a healthy lifestyle."
  • Whole grain foods contain antioxidants, vitamins, minerals (including iron, zinc and copper), complex carbohydrates and phytonutrients, all of which act together to help protect the body against disease (2), (3)
  • People who eat Whole grain foods tend to have a healthier body weight and gain less weight over time (4)
  • Reduced risk against developing Type-2 diabetes (5), (6)
  • Lower risk of cancers of the upper digestive and respiratory tracts, colon, liver, gallbladder, pancreas, breast, ovary and prostate (7)

(1). Liu S et al (2003) Is intake of breakfast cereals related to total and cause specific mortality in men? American Journal of Clinical Nutrition 77:594-599

(2). Andrew JW (2004) Whole grains and coronary heart disease; the whole kernel of truth. American Journal of Clinical Nutrition 80: 1459-1460

(3) Steffen LM et al (2003) Associations of whole grain, refined grain and fruit vegetable consumption with risks of all-cause mortality and incident coronary artery disease and ischaemic stoke: the Atherosclerosis Risk in Communities (ARIC) study. American Journal of Clinical Nutrition 78:383-390

(4). Koh_Banerjee P et al (2004) Changes in whole grain, bran, and cereal fibre consumption: relation to 8-y weight gain in men. American Journal of Clinical Nutrition 80: 1237-1245

(5). Venn BJ and Mann JL (2004) Cereal grains, legumes and diabetes. European Journal Clinical Nutrition 58: 1443-1461

(6). Montonen J et al (2003) Wholegrain fibre intake and the incidence of type 2 Diabetes. American Journal of Clinical Nutrition 77: 622-669

(7) . Vecchia CL et al (2003) Whole cereal grains, fibre and human cancer. Wholegrain cereals and cancer in Italy. Proceedings of the Nutrition Society 62: 45-49