Ready-to-eat (RTE) cereals are a leading breakfast option for children. Although they add to the nutrient intake in children, recent studies and public concern have drawn attention to their nutritional shortcomings. Many RTE cereals targeted at children surpass the recommended amounts of added sugars, sodium, and saturated fats. While some manufacturers have attempted to improve the formulations, the nutritional quality of these cereals often falls short of dietary guidelines. Considering their regular consumption and their role in the diet of children, it is important to monitor and analyze the trends in cereal composition. This is essential for shaping effective policies, enhancing product quality, and supporting better nutrition in childhood.
A study by Zhao et al., published in the journal “JAMA Network Open”, aimed to investigate the trends in the nutritional composition of RTE breakfast cereals marketed for children. The study included all newly launched RTE cereal products explicitly marketed to children aged 5 to 12 years in the U.S. The nutritional content per serving—including total fat, sodium, total carbohydrates, sugar, protein, and dietary fiber—was analyzed. Trends over time were evaluated using mean values and 95% confidence intervals, with significance defined as p <0.05. The study reported that from 2010 to 2023, the total fat content per serving increased by 33.6%, rising from 1.13 g to 1.51 g. Sodium content rose by 32.1%, from 156.0 mg to 206.1 mg. Sugar content increased by 10.9%, from 10.28 g to 11.40 g. Meanwhile, levels of key nutrients such as protein and dietary fiber declined. The study highlights a concerning upward trend in fat, sodium, and carbohydrate content in cereals targeted at children over the past decade, alongside a decline in key nutrients such as protein and fiber (See Graphic).
(Source: Zhao S, Li Q, Chai Y, Zheng Y. Nutritional content of ready-to-eat breakfast cereals marketed to children. JAMA Network Open. 2025;8(5):e2511699. Doi:10.1001/jamanetworkopen.2025.11699)