FDA: Let's Improve Food Labels

It's time for a change; in fact, it's long overdue, most people agree.  The nutrition facts labels on American foods have not been revised (except for the addition of trans fat) since they were introduced about 20 years ago.   So the FDA has finally announced its proposals for revising them.  The goal, says the FDA, is to "help consumers make informed food choices and maintain healthy dietary practices."

What changes is the FDA proposing? Food scientist Dr. Karin Allen, who serves on this site's Advisory Board and works extensively with food labeling matters, has helped Shelf Life Advice identify some FDA recommendations that would be of most interest to consumers.  Here they are.

Total calories: The FDA's recommendation is to make the total calories information much larger than it is now.  Why? FDA is trying to address "current public health concerns about obesity, diabetes, and cardiovascular disease." Nevertheless, the proposed design eliminates the "calories from fat" line.  The agency has removed it because "research shows that the type of fat is more important than the total amount."

Serving Size:  Serving size and number of servings per container are, as before, listed directly under the heading "Nutrition Facts."  However, the wording "____ servings per container" is now listed in very large, thick black letters. Serving size, (as on the current Nutrition Facts), is listed in smaller print and includes both cups and grams.  

Why this proposed design change? The number of servings per container is in much larger print so that consumers will notice when the container holds more than one serving.  This should help them realize that, when they eat all the food in the container, they're eating more calories, salt, sugar, fat, etc. than are listed.  The grams and percentages listed are for one serving size not the whole container. 

For packages that could be consumed in one sitting or more, manufacturers would have to create labels with two columns, one to indicate per-serving calories and nutrients and the other to indicate per-package calories and nutrients. This new design could help people to notice how many calories they are consuming when they eat a pint of ice cream rather than a "serving" and how much salt they're consuming when they polish off an entire can of soup. Clearly, the FDA is trying to do its part in helping Americans trim down and consume a healthier diet. 

Beverages, whether 12 or 20 ounces, would be labeled as one serving because, according to the FDA, people typically drink either of these sizes in one sitting. 

The FDA wants to bring serving sizes more in line with the amounts people eat today.  However, Dr. Allen says, "I don't think we'll see huge changes in serving sizes."

Daily Value (DV) and grams: Hurrah! Where appropriate, the proposed label gives daily value percentages (as does the current label).  But the proposed version has added information on the number of grams per serving.  Grams (or mcg) are included for all items (fat, carbs, etc.).

This is useful information for people to have. Doctors sometimes tell patients that they should consume a specific amount per day of calcium, Vitamin D, potassium, or some other nutrient. Having the quantity in grams on the package makes it much easier to calculate how much one is getting from food and therefore easier to determine then how much must be supplemented with pills.

Sugar: The FDA has recommended that a line for "added sugar" amounts be listed under "Sugars."

Though the following is not an FDA recommendation now, there is some support for listing sugar content in teaspoons in addition to grams, an idea Shelf Life Advice supports.

Vitamins:  There are a few additions and deletions recommended in this category. The proposal requires manufacturers to list the amount of potassium and Vitamin D because these are now considered "nutrients of public health significance." The listing of calcium and iron continue to be required. Vitamins A and C are no longer required to be on the label but can be voluntarily included.

Fat: As on current labels, the proposed label lists figures for total fat, saturated fat, and trans fat.  However, (as mentioned earlier in the article) "calories from fat" is not in the proposed design.  Dr. Allen considers this a loss of useful information.

What Happens Next?

Are you eagerly awaiting the implementation of these rules?  Are you hopeful that they'll help you make healthier food choices for you and the folks you cook for? They may, but you have a bit of a wait for this benefit.  Furthermore, these proposals are not a done deal.  Before they become rules, the FDA's recommendations are subjected to a comment period (which ends June 2). This provides an opportunity for experts to respond to the recommendations and for the food industry (who worry that the changes will cost them money and create problems) to object or suggest revisions.  Consumers can also participate in the process of deciding what goes on the label (see below).

After the comment period ends and the rules are finalized, big companies are likely to get at least a year to comply. Smaller businesses may get 18-24 months.  Why so long?  New data must be determined.  Furthermore, Dr. Allen points out, food labels may cost 75¢ to $1 each, and companies may have as many as 10,000 on hand that they want to use up before creating new ones.

How to Comment on the Proposed Nutrition Label

The public is encouraged to comment on the proposed changes. You can tell the FDA what you like and/or don't like about the proposed changes and suggest some other changes you'd like to see on food labels. To read more about the proposal, go to "Proposed Changes to the Nutrition Facts Label."

To write in your comments, click here:  Comment Now  (on this article or the document posted by the FDA)

Source(s):

fda.gov "Proposed Changes to the Nutrition Facts Label"

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm

Karin E. Allen, Ph.D., Utah State University, Dept. of Nutrition, Dietetics, and Food Sciences