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... ” “in people with coeliac disease this immune reaction is triggered by gluten, a collective name for a type of protein found in the cereals wheat, rye and barley

... over six months, 351 adults with high cholesterol were told at doctor visits to follow either a vegetarian diet, or a low-fat diet focusing on low-fat dairy, whole grain cereals, fruit and vegetables

... breakfast cereals make a significant contribution towards the micronutrient intake of the low-income uk population, according to new research ... the study, published in the european journal of clinical nutrition, assessed the contribution that breakfast cereals make to the nutrient intakes of low income uk population ... “consumers of breakfast cereals had higher intakes of thiamin, riboflavin, niacin, biotin, folate, vitamin b6, vitamin b12, iron and zinc than non-consumers,” said the authors, led by professor tom sanders from the nutritional sciences division at king's college london ... the team found that breakfast cereals were consumed by 49% of men, 58% of women, 80% of children (both boys and girls)

... foodlegal bulletin in its april 2011 foodlegal bulletin, food law specialist firm foodlegal highlighted that sweet cereals might become more vulnerable to targeted regulatory moves, compared with government attempts to impose stricter nutrient profile criteria on all food for which health claims were either expressed or implied

... “even though research has shown the conversion of ala to epa and dha is inefficient, the number of foods formulated with flaxseed and other plant-based sources continues to increase because of the relative ease of handling; ease of incorporation into cereals, pasta and breads; and stability in these environments

... the value, hunt said, would increase after ralcorp spun off its post foods branded cereals division

... the research, published in molecular nutrition & food research, analyzed the immune activity of the alcohol-soluble protein fractions from two cereals – tef and millet – and two pseudocereals – amaranth and quinoa – in comparison to wheat gliadin to test their safety in the diet of people with celiac disease ... the autoimmune reaction is triggered by protein components of gluten (gliadins and glutenins) found in the cereals such as wheat, rye, barley and some oats ... rossi and colleagues noted that several cereals and pseudocereals are thought to be gluten-free and therefore celiac for use in the diet of people with celiac

... foods that are more likely to be contaminated with lm include soft cheeses, dairy products, pâtés, sausages, smoked fish, salads, infant cereals, cakes, cream, butter and, in general, refrigerated ready-to-eat products consumed without cooking or reheating, said the authors

... ” to bear the claim products like cereals and biscuits should contain at least 55 % of available carbohydrates as starch of which at least 40% should be “sds”

... comparing this survey with the previous survey in 1997, younger children (age 4-10) appear to be switching to high-fibre breakfast cereals from non-high-fibre cereals, eating more fruit and vegetables, and less confectionery and soft drinks