Some studies have shown that only 60% or so of Americans read the Nutrition Facts panel on food packaging and only 50% read ingredient lists. Reading food labels and ingredients lists and understanding how to interpret the information is key to making healthy food choices, and something Americans obviously need to do a better job of, given that roughly 35% of the U.S. adult population is estimated to be obese.
Have you noticed the ingredients list on a food package has the smallest font in the history of printing? Food industry groups have pushed back against advocacy groups and the FDA, who are trying to increase the size and prominence of this important information. The food industry has a powerful lobby and they would rather you not pay much attention to the healthiness of their food or the chemicals they pump into it. They're much happier if you focus on their huge, bogus marketing claims plastered on the front.
The nutrition information of food packaging was created by the FDA, which mandates that food producers put it on their processed foods. This information helps consumers understand what they're eating by providing per serving data of fat, carbohydrates, and protein, as well as fiber, cholesterol and salt/sodium. You may have noticed the percentile information next to each macronutrient or vitamin. It is based off of the government's recommended daily amount. It tells you that the food's serving size represents X% of cholesterol or whatever nutrient you are looking at.
The percentages you see of fat, carbs, and proteins are relative to a 2,000 calorie diet. It does not tell the breakdown of these nutrients as a percentage of the whole item. A hotdog may show the fat content of 8g as 12% of the recommended daily value of fat intake, however, if you do the math, those 72 fat calories make up 65% of the total 110 calories. Very misleading if you don't understand what those numbers are measuring.
There are a few things to consider when reading food labels and ingredient lists. First, ingredients are listed in size order from largest to smallest. Sugar listed first can be significantly different than if it's listed last. Also, the fewer the ingredients, usually is better, but not always. You still have to read the list to see what's there and assess each ingredient.
With the growth in usage of processed foods, due to convenience and lower costs, there are so many chemicals in our food today, often ones the average person knows nothing about. It pays to do your homework about every ingredient you ingest. If you're in a bind, a good rule of thumb is if you don't know what it is, can't pronounce it, and you or your spouse wouldn't buy it separately to make a home-cooked meal, it's probably best to avoid.
There is often little oversight on food marketing claims on food labels. Furthermore, the definitions of those claims often have significant loopholes and don't necessarily mean what the average person thinks. A no-sugar product can have sugar in it. All natural can have chemically-created ingredients. It pays to take the time to read and understand what is in your food. Your health depends on it, so read your food labels.
Have you noticed the ingredients list on a food package has the smallest font in the history of printing? Food industry groups have pushed back against advocacy groups and the FDA, who are trying to increase the size and prominence of this important information. The food industry has a powerful lobby and they would rather you not pay much attention to the healthiness of their food or the chemicals they pump into it. They're much happier if you focus on their huge, bogus marketing claims plastered on the front.
The nutrition information of food packaging was created by the FDA, which mandates that food producers put it on their processed foods. This information helps consumers understand what they're eating by providing per serving data of fat, carbohydrates, and protein, as well as fiber, cholesterol and salt/sodium. You may have noticed the percentile information next to each macronutrient or vitamin. It is based off of the government's recommended daily amount. It tells you that the food's serving size represents X% of cholesterol or whatever nutrient you are looking at.
The percentages you see of fat, carbs, and proteins are relative to a 2,000 calorie diet. It does not tell the breakdown of these nutrients as a percentage of the whole item. A hotdog may show the fat content of 8g as 12% of the recommended daily value of fat intake, however, if you do the math, those 72 fat calories make up 65% of the total 110 calories. Very misleading if you don't understand what those numbers are measuring.
There are a few things to consider when reading food labels and ingredient lists. First, ingredients are listed in size order from largest to smallest. Sugar listed first can be significantly different than if it's listed last. Also, the fewer the ingredients, usually is better, but not always. You still have to read the list to see what's there and assess each ingredient.
With the growth in usage of processed foods, due to convenience and lower costs, there are so many chemicals in our food today, often ones the average person knows nothing about. It pays to do your homework about every ingredient you ingest. If you're in a bind, a good rule of thumb is if you don't know what it is, can't pronounce it, and you or your spouse wouldn't buy it separately to make a home-cooked meal, it's probably best to avoid.
There is often little oversight on food marketing claims on food labels. Furthermore, the definitions of those claims often have significant loopholes and don't necessarily mean what the average person thinks. A no-sugar product can have sugar in it. All natural can have chemically-created ingredients. It pays to take the time to read and understand what is in your food. Your health depends on it, so read your food labels.
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You can learn more at my website Food Labels or my blog at Food additives to avoid
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