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An investigation of the effectiveness of ready‐to‐eat breakfast cereals in weight loss: comparison between single and mixed varieties
Author(s) -
Lightowler H. J.,
Henry C. J. K.
Publication year - 2009
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.2008.01723.x
Subject(s) - weight loss , medicine , meal , overweight , breakfast cereal , zoology , body weight , obesity , food science , biology
Summary The present study investigated the effectiveness of ready‐to‐eat cereals eaten daily for breakfast for six weeks and as a substitute for lunch for two of these six weeks in achieving weight loss. Forty‐one overweight and obese subjects (body mass index 25–35 kg/m 2 ) were randomised to either a single cereal (SC) or a variety cereal (VC) group. All subjects consumed their allocated cereal(s) for breakfast and lunch for two weeks followed by ad libitum intake for the rest of the day. For weeks 3–6, subjects continued with their allocated cereal(s) for breakfast only and ate ad libitum for lunch and dinner. Mean weight loss at weeks two and six was −1.1 kg and −1.4 kg, respectively. At the end of week two, 85% of subjects had lost weight, and at the end of the study period (week six), 73% of subjects had achieved weight loss. Greater weight loss was observed in the VC compared with the SC group at weeks two and six. Ready‐to‐eat cereals eaten daily for breakfast for six weeks and used as a substitute for lunch for the first two weeks resulted in significant weight loss at week two that was sustained at week six. This study has shown that ready‐to‐eat breakfast cereals eaten daily for breakfast and used as a meal substitute, in particular the provision of a variety of cereals, are an effective method of achieving weight loss.