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yesterday

Study Confirms Decline in Nutritional Value of U.S. Children's Cereals

JAMA study highlights rising fat, sugar, and sodium levels in cereals marketed to children, prompting regulatory actions on artificial dyes and calls for healthier options.

The cereal aisle in a Carrefour Market in Nice, France on March 9, 2025.
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Overview

  • A JAMA Network Open study reveals that from 2010 to 2023, fat content in children's cereals rose by 33.6%, sodium by 32%, and sugar by 11%.
  • Essential nutrients like fiber and protein significantly declined, with fiber dropping from 3.82 grams to 2.94 grams per serving and protein falling to 1.69 grams.
  • More than 30% of U.S. children rely on ready-to-eat cereals daily, with these changes linked to increased risks of childhood obesity and long-term cardiovascular health issues.
  • In response, federal and state regulators are targeting artificial dyes, with West Virginia banning seven dyes in March and HHS planning to phase out eight dyes nationwide.
  • Nutrition experts recommend cereals with whole grains, low sugar, and high fiber, and suggest mixing high-sugar options with healthier varieties to improve children's diets.