Breakfast cereal is a processed food made from grains such as wheat, oats, corn, or rice that is commonly eaten as a morning meal, typically with milk. Cereals range from minimally processed whole-grain and high-fiber products to highly refined and sweetened varieties, and their nutritional value varies accordingly.…
Breakfast cereal is a processed food made from grains such as wheat, oats, corn, or rice that is commonly eaten as a morning meal, typically with milk. Cereals range from minimally processed whole-grain and high-fiber products to highly refined and sweetened varieties, and their nutritional value varies accordingly. Whole-grain and fiber-rich cereals can contribute beneficial nutrients, including dietary fiber, B vitamins, iron, and other minerals, and many products are fortified with additional vitamins and minerals; in contrast, cereals high in added sugar and low in fiber offer fewer nutritional benefits. As a convenient breakfast option, cereal is of interest in nutrition research because regular breakfast consumption is associated with diet quality and with measures of health such as body weight, particularly in children and adolescents. Research collected on this page reflects this interest, including a pilot study of breakfast cereal combined with nutrition education and its effects on body mass index and diet quality in elementary school children, illustrating how cereal and dietary guidance can be studied together in young populations. Within the scope of nutrition science, breakfast cereal connects food composition, eating patterns, and health outcomes. This page gathers peer-reviewed, open-access research relevant to breakfast cereal, breakfast consumption, and dietary quality.
2 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 2 articles above have been cited 11 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Breakfast Cereal, linking to each citing work.