Rising Levels of Sugar, Fat, and Salt in U.S. Breakfast Cereals, Study Finds

Recent research reveals a concerning trend in the nutritional composition of breakfast cereals sold in the United States. Despite often being marketed as healthy options, many cereals currently contain higher amounts of sugar, fat, and salt compared to a decade ago. A detailed study published on May 21 in JAMA Network Open analyzed 1,200 cereal products launched or reformulated between 2010 and 2023.

The findings show an increase in the nutritional content of these cereals, with total fat rising by 34%, sodium by 32%, and sugar nearly 11% per serving over this period. Meanwhile, essential nutrients such as protein and fiber have declined, raising concerns about their overall healthfulness.

Many of these cereals are popular among children, with nearly one-third of kids consuming cereal every morning. However, few children include fruits or eggs with their breakfast, highlighting a nutritional gap.

Experts like Dr. Peter Lurie from the Center for Science in the Public Interest find these results surprising, particularly as health-conscious consumers may assume these products are becoming more nutritious. Nutrition professionals note that the food industry often complicates consumer choices through marketing tactics, creating confusion.

While U.S. cereals are becoming less healthy, some healthier versions are available internationally, particularly in Canada and Europe. Additionally, recent federal legislation has improved the nutritional quality of cereals served in schools, with stricter sugar limits introduced for the upcoming years.

Industry leaders like Kellogg's, General Mills, and Post have not responded to recent inquiries. Still, the trend has prompted calls for wider availability of healthier cereal options across the entire market, aligning with efforts to promote better dietary habits for children and adults alike.

Source: https://medicalxpress.com/news/2025-05-sugar-fat-salt-breakfast-cereals.html