Table 4.
Comparison of nutrient content per 100 g for breakfast cereals marketed under the same name in 2013 and 2020 (n = 134), stratified by year of data collection.
| Nutrient Criteria | 2013 (Median (IQR)) |
2020 (Median (IQR)) |
2013 (Mean ± SD) |
2020 (Mean ± SD) |
p-Value |
|---|---|---|---|---|---|
| Energy (kJ) | 1590 (1530–1630) | 1600 (1540–1640) | 1589.8 ± 131.9 | 1597.6 ± 114.1 | 0.331 |
| Protein (g) | 9.6 (7.8–12.1) | 10.1 (8.1–12.4) | 10.1 ± 3.2 | 10.4 ± 3.0 | 0.036 * |
| Total Fat (g) | 3.4 (1.6–8.4) | 4.35 (1.8–8.8) | 5.4 ± 5.2 | 5.9 ± 5.0 | 0.012 * |
| Saturated Fat (g) | 0.9 (0.4–1.5) | 1.0 (0.5–1.6) | 1.1 ± 1.0 | 1.2 ± 1.0 | 0.205 |
| Carbohydrate (g) | 67 (58.1–74.5) | 65.55 (57.5–71.8) | 67.0 ± 12.1 | 65.8 ± 11.4 | 0.000 * |
| Sugars (g) | 17.3 (7.9–24.8) | 15 (7.1–22.3) | 16.7 ± 11.1 | 15.1 ± 10.0 | 0.000 * |
| Dietary Fibre (g) | 9.7 (7.3–11.6) | 9.2 (6.9–11.4) | 9.9 ± 5.2 | 9.6 ± 5.3 | 0.216 |
| Sodium (mg) | 167.5 (23–355) | 169.5 (16–300) | 202.7 ± 186.6 | 171.4 ± 153.3 | 0.000 * |
* Statistically significant p < 0.05.