(P22-143-20) Association Between Ready-to-Eat Cereal Consumption and Serum Level of 25-hydroxyvitamin D in US Children and Adults, NHANES 2013-2014

Objectives: Previous studies have shown that consumption of ready-to-eat (RTE) cereal is associated with higher dietary intake of vitamin D; however, little is known about the association between RTE cereal consumption and vitamin D status measured by the serum biomarker, 25-hydroxyvitamin D. The study was conducted to examine association between consumption of RTE cereal and serum level of 25-hydroxyvitamin D, the clinical biomarker for vitamin D status in children and adults in the United States.

Methods: Children aged 1-18 years old (N=2553) and adults aged 19 years or older (N=4901) from the National Health and Nutrition Examination Survey 2013-2014 were included in the study. Day 1 dietary data were used to classify participants by RTE cereal consumption status. Vitamin D deficiency and inadequacy were assessed by serum levels of 25-hydroxyvitaminD using cut-off values recommended by the National Academy of Medicine. Adjusted odds ratio (aOR) and 95% confidence intervals (CI) were calculated using survey logistic regression for associations between RTEC consumption and vitamin D status in children and adults.

Results: Both children and adults who reported RTE cereal consumption had a significantly higher level of serum 25-hydroxyitamin D than children and adults who did not consume RTE cereal (P< 0.05). Adjusting for age, gender, race/ethnicity, family income to poverty ratio, season of data collection, and use of vitamin D containing supplements, children who consumed RTE cereal were less likely to have vitamin D inadequacy than non-eaters (aOR=0.48, 95% CI=[0.34, 0.68]). In adults, RTEC eaters were less likely to have vitamin D deficiency than non-eaters (aOR=0.52, 95% CI=[0.28, 0.97]).

Conclusions: Consumption of RTE cereal is associated with better vitamin D status in both children and adults in the United States.

Funding Sources: The study was funded by the Bell Institute of Health and Nutrition, General Mills, Inc.