Sugar Content of Children’s Breakfast Foods in Mediterranean Diet Patterns
2025
Clara Guinot-Barona | Giorgia Tumino | Marta Ibor-Miguel | Carla Borrell-García | Juan-Ignacio Aura-Tormos | Esther García-Miralles | Laura Marqués-Martínez
Background: Breakfast habits in Mediterranean countries often include processed products with hidden sugars, which may compromise children&rsquo:s oral and general health. Objectives: This study assessed the sugar content of breakfast foods commonly consumed by children using °:Brix refractometry and examined its implications for dental caries and obesity. Methods: Forty-nine breakfast food samples (processed products, homemade alternatives, and fresh fruits) were analysed using a digital °:Brix refractometer to quantify soluble sugar concentrations. Comparative statistical analyses were performed to evaluate differences among food categories. Results: Processed foods consistently exhibited significantly higher °:Brix values (mean ±: SD: 14.1 ±: 4.9), reflecting greater levels of extrinsic sugars, compared with homemade preparations (10.9 ±: 1.1) and fresh fruits (10.7 ±: 5.2) (p <: 0.01). Processed items contained on average 25% more sugar than the other categories. Fresh fruits and homemade options demonstrated moderate °:Brix levels, with no added sugars, whereas processed products&mdash:despite some being marketed as &ldquo:no added sugars&rdquo:&mdash:frequently contained substantial sugar content. Conclusions: The findings highlight the urgent need for educational strategies and clearer labelling to reduce sugar intake during childhood breakfasts. Promoting natural and homemade alternatives could be a key preventive approach to lowering the risk of dental caries, obesity, and other diet-related conditions.
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