Cereals Have Added More Fiber, Lost Some Sugar And Sodium, USDA Study Shows

In 2011, ready-to-eat cereals in the United States have 32 percent more fiber content, while their sugar and sodium levels have declined 10 percent and 14 percent, respectively, compared with levels in 2005, according to a U.S. Department of Agriculture research. Results of the study, published in the June 2013 issue of Procedia Food Science journal, highlight cereal manufacturers' efforts to improve the "nutrient profile" of their products, according to Kevin Miller, a contributing author to the USDA study and senior nutrition scientist at Kellogg Co.