The Nutrition Facts Panel
The nutrition facts panel is a sorely underused bevy of information for consumers. It is something that I regularly counsel clients on how to use as a tool and how to apply their individual needs to the information on the panel to make balanced decisions at the point of purchase. It can be overwhelming to apply at first, but hopefully with some changes to make the label a bit easier to understand, the habit of using labels to impact consumer decision-making will become more routine.
Check out the press release from the FDA regarding the changes: FDA proposes updates to nutrition facts label on food packages
- Serving Sizes and Calories are going to be more reflective of what people are actually eating and more prominently displayed
- Added Sugars are going to be added to the label under the Sugars (under Carbohydrates) to clearly identify sugars that are not naturally occurring
- Vitamins A and C are out, Vitamin D and Potassium is in as there are rarely deficiencies in the former, and the latter play larger roles in the development of chronic disease
First of all, the comment period is open right now regarding the proposed changes. If you are interested in making a comment (I made mine!) please visit the following sites:
- Food Labeling: Revision of the Nutrition and Supplements Facts Label
- Food Labeling: Serving Sizes of Foods That Can Reasonably be Consumed at One Eating Occasion
The Center for Science in the Public Interest (yes, love them!) has been on the forefront of this issue for years now and had come up with an interesting proposal regarding the changes. See page 10 of this report for the best visual and explanation. Personally, I prefer their changes to the current changes proposed by the FDA, but I understand that that would require a huge overhaul. Not only is the FDA careful to not make major changes for fear of further confusing consumers, but many manufacturers are very resistant to these changes.
I honestly feel that the big change that is missing is requiring all sources of sugars to be listed together in the ingredients list to open up consumers eyes to just how haphazardly and insidiously processed sugars are added into the food supply. I feel that adding them to the label as added sugars is a step, but unfortunately I'd bet we're going to find food manufacturers going the 'route of trans fats' and keeping the limits per serving just low enough to be able to label them as 0g. There is also no reference for the consumer, so listen up! The American Heart Association recommends no more than 24 grams daily for women and 36 grams daily for men.