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At least 19 recordsLinked to original sources
PubMed1982

Criteria of cariogenicity for labeling foods.

Labeling of foods with respect to cariogenic potential is desirable and in the best interests of the consumer. Individual foods can be categorized according to their cariogenicity in animal tests using well-controlled and standardized conditions. In general, such tests have found that the cariogenicity of a food is directly proportional to its sugar content. Plaque pH response in vivo after ingestion of individual foods can be used for identifying foods that are safe for teeth and presumably noncariogenic. Clinical trials are not effective means of testing the cariogenicity of a specific food because it is impossible in humans to regulate the diet and sequence of eating foods during an extended period, and because most subjects already have a high sugar intake and high background caries activity.

Animals↗
PubMed1994

Health claims on food labels.

Food and drug law requires that the ingredients in most foods be disclosed on their labels, but until recently there was no requirement that nutrition information be provided. The Nutrition Labeling and Education Act of 1990 (NLEA), passed on November 8, 1990, mandated the Food and Drug Administration to establish regulations requiring most foods to have a uniform nutrition label showing the amount of calories, calories from fat, total fat, saturated fatty acids, cholesterol, total carbohydrates, complex carbohydrates, sugars, fiber, protein, and sodium. The Act also establishes the circumstances under which content claims and disease claims may be made about nutrients in food. This paper briefly discusses recent changes in the food label brought about by the NLEA and focuses on health claims on food labels.

Food Labeling↗
PubMed2006

The new Dietary Reference Intakes in food labeling: the food industry's perspective.

The food industry appreciates the complexity of applying the new Dietary Reference Intakes (DRIs) in labeling. The industry is prepared to update food labels to reflect new nutrient recommendations and views upcoming changes as an opportunity to harmonize nutrition information across the Dietary Guidelines for Americans 2005, MyPyramid.gov, and the food label. Members of the Grocery Manufacturers Association are unanimous in their belief that the food label be as useful to consumers as possible. This article raises discussion points, issues, and implications associated with implementation of the new DRIs on the food label.

Food Industry↗
PubMed1999

Knowledge, attitudes, and behaviors of college students regarding the 1990 Nutrition Labeling Education Act food labels.

OBJECTIVES: This study examined the influence of 1990 Nutrition Labeling and Education Act food labels on college students. The purposes of the study were to examine knowledge, attitudes, and behaviors of college students regarding labels and relationships among these factors, and whether educational experience with labels was associated with label-reading knowledge, attitudes, and behaviors. DESIGN: A descriptive, nonexperimental research design was used. Data were gathered using a survey designed for the study. SUBJECTS: The study surveyed 208 undergraduate students enrolled in general education classes at a midwestern university. STATISTICAL ANALYSIS: Descriptive statistics analyzed knowledge, attitudes, and behaviors of college students regarding food labels. The Student t test and chi 2 analysis evaluated specific measures of behavior. Pearson correlation coefficients and multiple regression analysis examined relationships among variables and identified factors associated with label use. RESULTS: Students' mean knowledge score was 48%. Knowledge score was positively correlated with attitudes toward labels (r = .14, P = .04) and use of labels (r = .87, P = .0001). Previous education in reading labels was associated with higher knowledge scores (P = .04). Ninety-five percent of participants perceived the label to be useful, but many distrusted nutrition claims. Seventy percent looked at the Nutrition Facts label when purchasing a product for the first time. The single best predictor of general label use was a positive attitude toward labels (P < .001), followed by being a woman (P < .01). CONCLUSIONS: The 1990 National Labeling and Education Act food label has influenced college students. Labeling education efforts are associated with greater knowledge about labels, more favorable attitudes toward them, and increased label use in making food choices. Special attention should be directed toward explaining terms and phrases on labels and the guidelines that ensure truthfulness of nutrition claims. College students need to understand their need for numerous nutrients instead of merely focusing on the fat and caloric content of foods.

Adolescent↗
PubMed2005

Government perspective: food labeling.

The Food and Drug Administration acknowledges the severity of the obesity epidemic. The Food and Drug Administration recognizes the importance of food labeling as a vehicle for dietary messages and, thus, enforces stringent guidelines to maintain the integrity of the food label. As food labels await another upgrade to make them more effective and easier to understand, the Food and Drug Administration considers what information will be most useful for consumers to make healthy choices. The causal relationship between food labels and subsequent diet choice is not well understood; more research in this area is needed. The Commissioner of the Food and Drug Administration has recently appointed an Obesity Working Group to develop proposals on pertinent topics of obesity, including the role of food labeling as a dietary guide.

Consumer Behavior↗
PubMed2004

Do dietary intakes affect search for nutrient information on food labels?

Nutrition labels on food packages are designed to promote and protect public health by providing nutrition information so that consumers can make informed dietary choices. High levels of total fat, saturated fat and cholesterol in diets are linked to increased blood cholesterol levels and a greater risk of heart disease. Therefore, an understanding of consumer use of total fat, saturated fat, and cholesterol information on food labels has important implications for public health and nutrition education. This study explores the association between dietary intakes of these three nutrients and psychological or demographic factors and the search for total fat, saturated fat, and cholesterol information on food labels. Psychology literature suggests a negative association between intakes of these nutrients and probability of search for their information on food labels. Health behavior theories also suggest perceived benefits and costs of using labels and perceived capability of using labels are associated with the search behavior. We estimate the relationship between label information search and its predictors using logistic regressions. Our samples came from the 1994-1996 Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey conducted by the United States Department of Agriculture. Results suggest that search for total fat, saturated fat, and cholesterol information on food labels is less likely among individuals who consume more of the three nutrients, respectively. The search is also related to perceived benefits and costs of using the label, perceived capability of using the label, knowledge of nutrition and fats, perceived efficacy of diets in reducing the risk of illnesses, perceived importance of nutrition in food shopping, perceived importance of a healthy diet, and awareness of linkage between excessive consumption of the nutrients and health problems. These findings suggest encouraging search of food label information among consumers with unhealthy dietary habits would need innovative approaches. Yet, nutrition education can be instrumental in encouraging this search by stimulating motivation and providing technical help.

Adult↗
PubMed1988

Food labeling.

Explore the source record for details and available documents.

Food Labeling↗
PubMed2004

2000-2001 food label and package survey: an update on prevalence of nutrition labeling and claims on processed, packaged foods.

The food label is an important tool for improving the public's understanding of the health benefits of following a nutritious diet. The Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA) has continued to study food labels with its Food Label and Package Survey (FLAPS). Data from the 2000-2001 FLAPS characterize various aspects of the labeling of processed, packaged foods, including nutrition labeling and various types of label claims. The FDA used a multistage, representative sample of food products from the Information Resources Inc (IRI) 1999 supermarket database as the basis for the FLAPS sample. The final FLAPS database consists of 1281 foods. An estimated 98.3% of FDA-regulated processed, packaged foods sold annually have nutrition labels, with an additional 1.7% of products exempt from nutrition labeling requirements. Health claims (4.4%), structure/function claims (6.2%), and nutrient content claims (49.7%) were identified on food labels. In addition to the resource this survey provides to CFSAN in assessing health and nutrition information on the food label, registered dietitians and other health professionals can use FLAPS data to assist consumers in choosing a more nutritious diet to improve their health and well-being.

Data Collection↗
PubMedDate not supplied

Composite index for aggregating nutrient density using food labels: ratio of recommended to restricted food components.

This article describes a ratio of recommended to restricted food components (RRR) designed to provide consumers with a summary of food label information to guide healthful, single-item food selections. As a ratio, RRR is interpreted such that better foods score over 1.0. The potential usefulness of the ratio is illustrated comparing foods within categories of the Food Guide Pyramid (eg, skim milk and whole milk). The RRR is proposed for use at the point of purchase for single food items, summarizing the food label, or providing concise information where none is currently presented, such as in restaurants.

Food Analysis↗
PubMed1978

Hidden food ingredients, chemical food additives and incomplete food labels.

Many foods and medications containing hidden ingredients are described; labelling is usually incomplete and often misleading. Patients sensitive to foods and chemicals are advised to read and interpret labels. Consumers, manufacturers, government agencies and allergists should cooperate to ensure an adequate national food supply without unduly jeopardizing an increasingly sensitive population.

Animals↗
PubMed2000

Status of nutrition labeling, health claims, and nutrient content claims for processed foods: 1997 Food Label and Package Survey.

The Food and Drug Administration (FDA) conducts studies of food labels as part of its ongoing monitoring of the nutritional status of the US population. In 1994 FDA nutrition labeling rules were implemented and in 1997 the Food Label and Package Survey characterized various aspects of the labeling of processed, packaged foods, including nutrition labeling, health claims, and nutrient content claims. For the survey, FDA selected a multistage, representative sample of food products from the SCAN-TRACK food sales database (AC Nielsen Co, Schaumburg, Ill). FDA identified 58 product groups and selected those product classes from the database that accounted for 80% of sales in each group. From each product class, FDA selected the 3 top-selling product brands and randomly selected follower brands. Based on label information from a final sample of 1,267 food products, FDA determined the percentage of products sold that bear Nutrition Facts labels, health claims, and nutrient content claims. The purpose of this article was to present FDA findings regarding the status of food labels 3 years after implementation of the nutrition labeling rules. Nutrition-labeled products accounted for an estimated 96.5% of the annual sales of processed, packaged foods. An additional 3.4% of products sold were exempt from labeling regulations. Nutrient content claims and health claims appeared on an estimated 39% and 4%, respectively, of the products sold. Dietitians and other health care professionals can use this survey information to identify food types with specific label information and to assist the US consumer in making more varied and healthful food choices in the marketplace.

Food Labeling↗
PubMed1999

Food labeling: health claims; soy protein and coronary heart disease. Food and Drug Administration, HHS. Final rule.

The Food and Drug Administration (FDA) is authorizing the use, on food labels and in food labeling, of health claims on the association between soy protein and reduced risk of coronary heart disease (CHD). Based on its review of evidence submitted with comments to the proposed rule, as well as evidence described in the proposed rule, the agency has concluded that soy protein included in a diet low in saturated fat and cholesterol may reduce the risk of CHD by lowering blood cholesterol levels.

Coronary Disease↗
PubMed1989

Food labelling regulations in Bahrain.

Food labelling regulations are important measures for food safety and control. The purpose of this study was to determine the compliance with labelling regulations. The study was carried out in two stages, before implementation of food labelling regulations (in 1983) and after the implementation (in 1987). Information is required on production date, expiry date, storage instruction and Arabic description. A total of 1896 and 2539 brand names of prepacked foods were studied in the first and second stages respectively. In general there was an increase in the percentage of labelling information after implementation of the regulations. The declaration of production date and expiry date, were increased by 57.3% and 49.8% respectively. Arabic description was increased by 39.3%, but increase in storage condition labelling was relatively very low (4%).

Bahrain↗