Meanwhile, a UK study<\/a> of children aged 4\u201318 found \u2018high consumers\u2019 of breakfast cereals had healthier levels of folate, B vitamins and cholesterol.<\/p>\n There are plenty of studies showing the importance of eating breakfast<\/a>, although there are almost as many on the benefits of intermittent fasting<\/a>, with people opting to skip breakfast.<\/p>\n One school-based trial on adolescents \u2013 part-funded by Kellogg\u2019s \u2013 found that eating breakfast cereal had a \u2018positive effect\u2019 on cognitive function compared with not eating. Meanwhile, a Swedish review concluded that breakfast also improves quality of life<\/a> and wellbeing.<\/p>\n Some breakfast cereals could be described as ultra-processed, especially those produced using extrusion, which forces a high-temperature grain mush through a machine under pressure.<\/p>\n This can improve the digestibility of grains, but also lead to nutrient losses. However, manufacturers frequently add B vitamins, vitamin D, iron, and folate to cereals. Adding milk to cereal also boosts nutrient levels.<\/p>\n The main concern with breakfast cereals is sugar content. Research has shown<\/a> that cereals aimed at children contain significantly more sugar and less fibre and protein than those with less targeted marketing.<\/p>\n Cereals high in sugar and low in fibre have a high glycaemic index, giving a quick energy spike that soon drops away.<\/p>\n In general, oat-based cereals are healthier. Oats contain a soluble fibre called beta-glucan, which can help to lower cholesterol levels. The UK government advises<\/a> schools that porridge is a \u201cgreat breakfast food\u201d. Second come fortified cereals with higher fibre content and low-to-medium sugar levels.<\/p>\n The British Heart Foundation lists porridge<\/a> as its top choice for a heart-healthy breakfast, but ranks granola below sugar-frosted corn flakes due to high sugar and fat content. Muesli with no added sugar is a healthier option, it says.<\/p>\n One review study<\/a> found that those with the highest oat intake were less likely to develop type 2 diabetes compared with those on lowest oats levels.<\/p>\n But finely ground oat flours in breakfast cereals as well as instant porridges don\u2019t have the same health benefits as they\u2019re more rapidly digested, causing sugar levels to surge.<\/p>\n This article is an answer to the question (asked by Amanda Curtis, via email) ‘Are breakfast cereals actually healthy?’<\/p>\n To submit your questions, email us at questions@sciencefocus.com, or message our Facebook<\/a>, X<\/a>, or Instagram<\/a> pages (don’t forget to include your name and location).<\/p>\n Check out our ultimate fun facts<\/a> page for more mind-blowing science<\/p>\n Read more:<\/p>\n![\"Illustration](\"https:\/\/www.newsbeep.com\/uk\/wp-content\/uploads\/2025\/12\/Sugar-1.jpg\")
Cereals marketed towards children contain significantly more sugar than other cereals, which can lead to energy spikes – Image credit: Robin Boyden<\/p>\n