Nutritional and dietary aspects in the production of breakfast cereals and their effect on health

Ready-to-eat cereals (RTE) represent a significant part of the breakfast cereal market and are an important component of the diet. This update article aims to describe the nutritional aspects, processing and health effects associated with the consumption of RTE. The technological processes of RTE manufacturing involve ingredient blending, processing temperatures, and grain refinement and extrusion methods. In response to consumer demands, the industry has improved processing technologies, increasing the diversification of raw materials and using strategies such as fortification to improve their nutritional quality. There is ample evidence to support the effects of RTE consumption on human health, highlighting its contribution to meeting recommended macro- and micronutrient intakes in adult and child populations. Moreover, consumption of RTE, especially whole grains, is associated with lower incidence of obesity and lower risk of developing chronic non-communicable diseases. In the pediatric population, the relationship between RTE consumption and improved diet quality is highlighted, although its impact on body weight and adiposity is still under discussion.