Purchase of ready-to-eat grain-based desserts (RTE GBDs) such as cakes, cookies, pies, doughnuts and pastries declined in the US by 24 percent between 2005 and 2012, a research has found.
However, there has been little change in the nutritional content of RTE GBDs manufactured or purchased, the findings showed.
"The results from this analysis show that the new RTE GBD products released in 2012 did not have lower energy, sugar or saturated fat densities than the products already existing in the market," said lead author of the study Kevin Mathias from the University of North Carolina.
The ready-to-eat grain-based desserts contribute a significant amount of energy, sugar and saturated fat to Americans' diet.
"The results of this study indicated that larger wide-scale efforts are needed among public health officials and all manufacturers of RTE GBDs to shift consumer purchases towards products with lower energy, sugar and saturated fat content," Mathias added.
The authors noted that changes in consumer behaviour can also have unexpected drawbacks.
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"A potential concern of shifting purchases of RTE GBDs towards products with lower energy, sugar or saturated fat content is that consumers could potentially purchase more RTE GBD products if they are perceived to be healthier," Mathias added.
The findings appeared in the Journal of the Academy of Nutrition and Dietetics.