Front-of-Package Nutrition Labeling — An Abuse of Trust by the Food Industry?

Yale University, New Haven, CT, USA.
New England Journal of Medicine (Impact Factor: 55.87). 06/2011; 364(25):2373-5. DOI: 10.1056/NEJMp1101033
Source: PubMed

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    • "This side battle focuses the food only push vs those who focus on improving the quality of what is already purchased (Rayner et al., 2013; Roodenburg et al., 2011; Sacks et al., 2011; Wartella et al., 2010). There are major critiques of this approach (Brownell and Koplan, 2011; Nestle and Ludwig, 2010). "
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    ABSTRACT: The entire food value chain and diet of low and middle income countries (LMICs) are rapidly shifting. Many of the issues addressed by the nutrition community ignore some of the major underlying shifts in purchases of consumer packaged foods and beverages. At the same time, the drivers of the food system at the farm level might be changing. There is a need for the agriculture and nutrition communities to understand these changes and focus on some of their implications for health. This rapid growth of the retail sector will change the diets of the food insecure as much as that of the food secure across rural and urban LMIC’s. This short commentary contents that current research, programs and policies are ignoring these rapid dynamic shifts.
    No preview · Article · Aug 2014 · Food Policy
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    • "Specifically, a candy bar was perceived as healthier when it bore a green front-of-package calorie label than when it bore a red calorie label, despite the labels displaying the same calorie information (260 calories). This finding adds to the literature on the influence of frontof-package labels that has primarily focused on how their presence versus absence influences perceived healthfulness (e.g., Andrews, Burton, & Kees, 2011; Roberto et al., 2012) and carries practical implications given the recent appearance of green nutrition labels on the packages of leading candy brands, which may encourage unwarranted healthy inferences (Brownell & Koplan, 2011). That the color of the calorie label influenced healthfulness perceptions is consistent with psychological research demonstrating that colors carry meaning (e.g., Elliot & Niesta, 2008; Fetterman et al., 2011). "
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    ABSTRACT: The food industry has recently implemented numerous front-of-package nutrition labels to readily convey key aspects a food product's nutritional profile to consumers (e.g., calories and fat content). Although seemingly well-intentioned, such labels might lead consumers to perceive relatively poor nutrition foods in a healthier light. The present research explores whether one underresearched aspect of nutrition labels-namely, their color-might influence perceptions of a product's healthfulness. In Study 1, participants perceived a candy bar as healthier when it bore a green rather than a red calorie label, despite the fact that the labels conveyed the same calorie content. Study 2 examined the perceived healthfulness of a candy bar bearing a green versus white calorie label and assessed individual differences in the importance of healthy eating. Overall, results suggest that green labels increase perceived healthfulness, especially among consumers who place high importance on healthy eating. Discussion focuses on implications for health-related judgment and nutrition labeling.
    Full-text · Article · Feb 2013 · Health Communication
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    • "The label also highlights up to two positive nutrients (i.e., potassium , fiber, Vitamin A). The implementation of a uniform FOP labeling system is a step in the right direction, but the timing of the system's release and the labeling approach used has been criticized by public health experts (Brownell & Koplan 2011). There are a number of concerns about the Nutrition Keys symbol, including icons that provide information about grams and "
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    ABSTRACT: There is a pressing need to reduce both the prevalence and impact of obesity. This review begins with a discussion of the roles of treatment and prevention. Two overriding issues, weight bias and the addictive nature of food, are covered because of their importance not only to the individuals affected but also to public policy. We then cover promising policy areas in which changes can be implemented to support healthy behaviors: school policy, food marketing, food labeling and packaging, and taxes on unhealthy foods. The roles of the food industry and federal, state, and local governments are also discussed.
    Full-text · Article · Jan 2012 · Annual Review of Clinical Psychology
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