Table 5.
Frequency of breakfast cereals displaying nutrition content and health claims in 2013, 2015, 2018, and 2020.
| 2013 n (%) |
2015 n (%) |
2018 n (%) |
2020 n (%) |
Change 2013–2020 | |
|---|---|---|---|---|---|
| Nutrition Content Claim | |||||
| Plant-based | 17 (6) | 59 (14) | 102 (23) | 177 (33) | 941% |
| Protein | 27 (10) | 77 (18) | 81 (18) | 161 (30) | 496% |
| Sugar | 22 (8) | 46 (11) | 73 (16) | 128 (24) | 482% |
| Gluten Free | 27 (10) | 44 (10) | 69 (15) | 92 (17) | 241% |
| Whole Grain | 132 (47) | 249 (58) | 235 (52) | 283 (52) | 114% |
| Dietary Fibre | 168 (59) | 292 (68) | 292 (65) | 353 (65) | 110% |
| Vitamin/mineral | 76 (27) | 70 (16) | 68 (15) | 86 (16) | 13% |
| Sodium | 51 (18) | 109 (25) | 46 (10) | 48 (9) | −6% |
| Fat | 66 (23) | 70 (16) | 44 (10) | 60 (11) | −9% |
| Glycemic index | 26 (9) | 33 (8) | 22 (5) | 21 (4) | −19% |
| General Level Health Claim | |||||
| Dietary Fibre | 7 (2) | 3 (1) | 36 (80 | 56 (10) | 700% |
| Iron | 1 (0) | 1 (0) | 13 (3) | 15 (3) | 1400% |
| Protein | 0 | 0 | 11 (2) | 10 (2) | NA |
| High Level Health Claim | |||||
| B-Glucan and cholesterol | 18 (6) | 12 (3) | 23 (5) | 32 (6) | 78% |