Study sees nutrition advances in breakfast cereals

Breakfast cereals made by Kellogg and General Mills increased fiber 32% between 2005 and 2011 while cutting sugar by 10% and sodium by 14%, finds a report from the U.S. Department of Agriculture. "Beginning your day with a bowl of cereal can be one of the best ways to help meet whole grain recommendations," said Kathy Wiemer, fellow/director, General Mills Bell Institute of Health and Nutrition.

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