Sugar Content of Children's Breakfast Foods in Mediterranean Diet Patterns.

BACKGROUND

Breakfast habits in Mediterranean countries often include processed products with hidden sugars, which may compromise children'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) ( < 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-despite some being marketed as "no added sugars"-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.