Consumers find food labels confusing and too small to read

TA Deakin

doi:10.1002/pdi.1611

Food Labels Identify Allergens More Clearly

PsycEXTRA Dataset ◽

10.1037/e494542006-009 ◽

2006 ◽

Author(s):

Linda Bren ◽

Keyword(s):

Food Labels

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Obesity, Type-II Diabetes and the Use of Food Labels: A Malaysian Perspective

Journal of Pharmacy and Nutrition Sciences ◽

10.29169/1927-5951.2019.09.03.2 ◽

2019 ◽

Vol 9 (3) ◽

pp. 144-151

Author(s):

Shariza Sahudin ◽

◽

Mumtaz Hussain

Keyword(s):

Type Ii Diabetes ◽

Type Ii ◽

Food Labels

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Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Nutrients ◽

10.3390/nu13010171 ◽

2021 ◽

Vol 13 (1) ◽

pp. 171

Author(s):

Marika Dello Russo ◽

Carmela Spagnuolo ◽

Stefania Moccia ◽

Donato Angelino ◽

Nicoletta Pellegrini ◽

...

Keyword(s):

Salt Content ◽

Analysis Data ◽

Food Choices ◽

Nutritional Composition ◽

Food Labels ◽

Nutrition Claims ◽

Italian Market ◽

Lower Protein ◽

Fresh Pasta

Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.

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FDA says it will require trans-fat amounts on food labels

The Lancet ◽

10.1016/s0140-6736(03)13956-6 ◽

2003 ◽

Vol 362 (9379) ◽

pp. 218 ◽

Cited By ~ 5

Author(s):

Alicia Ault

Keyword(s):

Food Labels ◽

Trans Fat

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Is unnatural unhealthy? Think about it: Overcoming negative halo effects from food labels

Psychology and Marketing ◽

10.1002/mar.21485 ◽

2021 ◽

Author(s):

Aparna Sundar ◽

Edita Cao ◽

Ruomeng Wu ◽

Frank R. Kardes

Keyword(s):

Food Labels ◽

Halo Effects

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Trans Fat Information on Food Labels: Consumer Use and Interpretation

Canadian Journal of Dietetic Practice and Research ◽

10.3148/71.1.2010.6 ◽

2010 ◽

Vol 71 (1) ◽

pp. 6-10 ◽

Cited By ~ 3

Author(s):

Sonya Ellis ◽

N. Theresa Glanville

Keyword(s):

Geographical Location ◽

Further Education ◽

Grocery Stores ◽

Grocery Shopping ◽

Fat Intake ◽

Food Labels ◽

Trans Fat ◽

Food Label ◽

Nutrition Facts Panel ◽

The Relationship

Purpose: Consumers’ use and interpretation of trans fat information on food labels were explored. Methods: Consumers completed an interviewer-administered questionnaire in one of three grocery stores selected purposively to represent geographical location. Data analysis involved examining the relationship of age, gender, grocery shopping habits, household size, and source of nutrition information with awareness, use, and interpretation of trans fat information. Results: Ninety-eight percent (n=239) of participants were aware of trans fat, and most knew of the relationship between trans fat intake and cardiovascular disease. Although the majority of shoppers were aware of the “0 trans fat” nutrition claim on food packages (95%), they were more likely to use the Nutrition Facts panel (60%) to reduce trans fat intake. Men and consumers under age 40 were least likely to be aware of food label information. While most consumers (75%) correctly interpreted the “0 trans fat” nutrition claim and thought foods with this claim could be healthy choices (64%), only 51% purchased these foods to reduce trans fat intake. Conclusions: Nutrition professionals should target messages to reduce trans fat intake at men and consumers under age 40. While general knowledge was good, further education is required to help consumers interpret trans fat information.

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