Evaluation of Nutritional Profiles of Breakfast Cereals in Latvia
By: Maija Gertsone and Asnate Kirse-Ozolina
References
- Angelino, D., Rosi, A., Dall’asta, M., Pellegrini, N. & Martini, D. (2019). Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study. Nutrients 2019, 11(11), 2827. https://doi.org/10.3390/nu11112827
- Castro, L., Silva, S., Dias, M. & Pintado, M. (2025). Breakfast Cereals: Insights into Market Diversity, Nutritional Value, and Potential Innovation. Nutritional Biochemistry. DOI:10.2139/ssrn.5525442
- Croisier, E., Hughes, J., Duncombe, S., & Grafenauer, S. (2021). Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle. Nutrients 13(2). https://doi.org/10.3390/nu13020489
- Eufic (2023). Recommended daily intake of fibre and fibre- rich foods to help you achieve it. https://www.eufic.org/en/?ACT=115&path=global/pdf/recommended-daily-intake-of-fibre-and-fibre-rich-foods-to-help-you-achieve-it
- European Food Information Council (EUFIC). (2019). What do you need to know about portion sizes? https://www.eufic.org/en/healthy-living/article/what-do-you-need-to-know-about-portion-sizes-qa
- Eu No 1169. (2011). Regulation (eu) no 1169/2011 of the European parliament and of the council of 25 October 2011 on the provision of food information to consumers. https://eur-lex.europa.eu/eli/reg/2011/1169/oj/eng
- European Commission. (2020). Nutrition claims. https://food.ec.europa.eu/food-safety/labelling-and-nutrition/nutrition-and-health-claims/nutrition-claims_en
- Khan, J. & Liu, K. (2024). Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer. Foods 2024, 13(13), 2112; https://doi.org/10.3390/foods13132112
- Khan, J., Palwasha, G., Rashid, M., Li, Q. & Lu, K. (2024). Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation. Nutrients 2024, 16(7), 1047; https://doi.org/10.3390/nu16071047
- King, D., & Xiang, J. (2021). A relationship between mortality and eating breakfast and fiber. J Am Board Fam Med, 34(4):678-687. DOI: 10.3122/jabfm.2021.04.210044
- National Statistical System of Latvia. (2020). Consumption of food products average per household member per year (kg per year, if other - specified), (ECOICOP) – Type of products, Time period and Territory. Retrieved July 4, 2025, from https://data.stat.gov.lv/pxweb/en/OSP_PUB/START__POP__MB__MBP/MBP010/table/tableViewLayout1/
- Predanócyová, K., Šedík, P., & Horská, E. (2022). Consumer Attitudes and Consumption Patterns Toward Functional Food Bars in Slovakia. Sustainable, Resilient and Fair Food Systems in the EU and Globally International Scientific Symposium, Bratislava – Nitra, October 6-7, 2022. DOI:10.15414/2022.9788055225579.108-116
- Robert, M., Martin, F., Xhonneux, A., Mosser, F., Favre, E. & Richonnet, C. (2024). Nutritional Quality of Breakfast Cereals on the French, Belgian and Luxembourg Markets: Which Cereals for Children? Nutrients 2024, 16(16), 2701; https://doi.org/10.3390/nu16162701
- Santos, D., Barros, R., Silva, J. & Pintado M. (2022). Which Type of Breakfast Cereals is Healthier: Evaluating Labels in the Portuguese Market. NTNF, 6(4). DOI: 10.31031/NTNF.2022.06.000641
- Santos, D., Silva, J. A. L., Pinto, E., & Pintado, M. (2022). Breakfast cereal products consumption and consumer preferences: A study on dietary fibre content awareness. J Food Processing & Beverages, 9(1). DOI:10.13188/2332-4104.1000026
- SPKC. (2017). Ieteicamās enerģijas un uzturvielu devas Latvijas iedzīvotājiem. https://www.spkc.gov.lv/lv/veseliga-uztura-ieteikumi/ieteicams_enerijas_un_uzturvielu_devas1.pdf
- Woods, J. & Walker, K. (2007). Choosing breakfast: How well does packet information on Australian breakfast cereals, bars and drinks reflect recommendations? Nutrition & Dietetics, Volume 64, Issue4. https://doi.org/10.1111/j.1747-0080.2007.00150.x
DOI: https://doi.org/10.2478/plua-2026-0007 | Journal eISSN: 2256-0939 (formerly 2255-8535) | Journal ISSN: 1407-4427 (formerly 2255-8535)
Language: English
Page range: 68 - 78
Submitted on: Feb 5, 2026
Accepted on: Apr 20, 2026
Published on: Aug 29, 2026
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2026 Maija Gertsone, Asnate Kirse-Ozolina, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.