EVALUATION OF THE NUTRITIONAL QUALITY OF BREAKFAST CEREALS AVAILABLE ON THE ROMANIAN MARKET

Abstract

This study evaluated the nutritional quality of 119 breakfast cereal products available on the Romanian market, including cereal bars, muesli, flakes, bran cereals, and cereals with fillings or coatings. Products with and without gluten were compared. Nutritional parameters analyzed included energy value, total fat, carbohydrates, sugars, protein, salt, and dietary fiber. Results revealed substantial variability across cereal types, with cereal bars, muesli, and bran cereals exhibiting the highest energy and fat content per 100 g. Gluten-free products generally showed slightly higher energy and protein levels, while gluten-containing cereals had marginally higher fat and fiber content. Differences between products with and without gluten were otherwise limited. The findings indicate that regulated label information alone may not reliably reflect the overall nutritional quality of breakfast cereals, highlighting the importance of careful interpretation of product labels to inform consumer choices. Breakfast cereals provide a significant source of carbohydrates, contributing approximately 10% of daily caloric intake for adolescents. These results underscore the need for transparent and informative labeling to facilitate healthier dietary decisions.