RESEARCH ARTICLE Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review Marion G. Priebe1,2*, Jolene R. McMonagle3 1 University Medical Center Groningen, University of Groningen, Center for Medical Biomics, Groningen, The Netherlands, 2 Nutrition Reviewed, Murnau, Germany, 3 Cereal Partners Worldwide, Lausanne 1008, Switzerland *
[email protected] a11111 Abstract Background OPEN ACCESS In many countries breakfast cereals are an important component of breakfast. This system- Citation: Priebe MG, McMonagle JR (2016) Effects atic review assesses the contribution of consumption of ready-to eat cereal (RTEC) to the of Ready-to-Eat-Cereals on Key Nutritional and recommended nutrient intake. Furthermore, the effects of RTEC consumption on key Health Outcomes: A Systematic Review. PLoS ONE health parameters are investigated as well as health promoting properties of RTEC. 11(10): e0164931. doi:10.1371/journal. pone.0164931 Editor: Jacobus van Wouwe, TNO, NETHERLANDS Method Received: June 2, 2016 The Cochrane Central Register of Controlled Trials, MEDLINE, EMBASE and CINAHL have been searched up till 16th of June 2015. Randomized controlled trials were excluded if Accepted: October 4, 2016 RTEC were used during hypocaloric diets, if RTEC were eaten at other times than break- Published: October 17, 2016 fast and if breakfasts included other products than RTEC, milk and fruit. Observational Copyright: © 2016 Priebe, McMonagle. This is an studies were excluded when ªbreakfast cerealsº were not defined or their definition included open access article distributed under the terms of cooked cereals. From cross-sectional studies only data concerning energy and nutrient the Creative Commons Attribution License, which permits unrestricted use, distribution, and intake as well as micronutrient status were used.