Food labels promote healthier choices | 2018-12-22

Food labels promote healthier choices

Sun Online Desk

22nd December, 2018 10:16:14 printer

Food labels promote healthier choices

 

Labels on packaged foods such as nutrition facts, “low-sodium” or “fat-free” as well as calorie counts on restaurant menus, have to some extent encouraged healthier eating choices, say researchers.

 

The research, led by Tufts University researchers, found that labelling reduced consumers’ intake of calories by 6.6%, total fat by 10.6% and other unhealthy food options by 13%.

 

Labelling also increased consumers’ vegetable consumption by 13.5%.

 

In contrast, labelling did not significantly impact consumer intakes of other targets such as total carbohydrate, total protein, saturated fat, fruits, whole grains or other healthy options, the researchers rued.

 

Labels on packaged foods such as nutrition facts, “low-sodium” or “fat-free” as well as calorie counts on restaurant menus, have to some extent encouraged healthier eating choices, say researchers.

 

The research, led by Tufts University researchers, found that labelling reduced consumers’ intake of calories by 6.6%, total fat by 10.6% and other unhealthy food options by 13%.

 

Labelling also increased consumers’ vegetable consumption by 13.5%.

 

In contrast, labelling did not significantly impact consumer intakes of other targets such as total carbohydrate, total protein, saturated fat, fruits, whole grains or other healthy options, the researchers rued.

 

When industry responses were evaluated, the team found that labelling led to reductions of both trans-fat and sodium in packaged foods by 64.3% and 8.9%, respectively.

 

However, no significant effects of labelling were identified for industry formulations of total calories, saturated fat, dietary fibre, other healthy components (e.g., protein and unsaturated fat), or other unhealthy components (e.g., total fat, sugar, and dietary cholesterol), although relatively few studies evaluated these endpoints.

 

“For industry responses, it’s interesting that the two altered components-trans-fat and sodium-are additives,” said Mozaffarian.

 

 

When industry responses were evaluated, the team found that labelling led to reductions of both trans-fat and sodium in packaged foods by 64.3% and 8.9%, respectively.

 

However, no significant effects of labelling were identified for industry formulations of total calories, saturated fat, dietary fibre, other healthy components (e.g., protein and unsaturated fat), or other unhealthy components (e.g., total fat, sugar, and dietary cholesterol), although relatively few studies evaluated these endpoints.

 

“For industry responses, it’s interesting that the two altered components-trans-fat and sodium-are additives,” said Mozaffarian.


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