Want to lose those last ten pounds? Start reading food labels while you’re doing your grocery shopping, says new research published in the journal Agricultural Economics.
Read More:Better than Dieting? Food Label Readers Weigh Less
Better than Dieting? Food Label Readers Weigh LessSeptember 19th, 2012 - Jill EttingerWal-Mart’s Food Is Great For You Because… They Say SoFebruary 8th, 2012 - Jill Ettinger
In an effort to connect its customers with healthier food options, Wal-Mart—the world’s largest retailer—is preparing for a Spring launch of a signature icon that will appear on its private label products and in the produce sections throughout the chain’s stores. Read More:Wal-Mart’s Food Is Great For You Because… They Say SoNutrition Fiction: Can Label Standardization Make Us Healthier?October 25th, 2011 - Jill Ettinger
In efforts to make nutritional food choices more accessible, supermarket nutrition labels are the target of the Institute of Medicine, a medical watchdog group calling for a standardization system that would promote clearer front-of-package labeling. Read More:Nutrition Fiction: Can Label Standardization Make Us Healthier?Front of Food Packages Should Highlight Calories, Fats, Sodium LevelsOctober 21st, 2010 - Barbara Feiner
The not-so-fab four are strongly associated with many of America’s health woes, including obesity, heart disease, high blood pressure, type 2 diabetes and certain cancers. The IOM recognizes that packages have limited space, so its expert committee believes information on cholesterol, fiber, added sugars, vitamins and other nutrients that are listed on Nutrition Facts panels (right) can remain on the back. Read More:Front of Food Packages Should Highlight Calories, Fats, Sodium LevelsDecoding Food-Label Expiration DatesJuly 21st, 2010 - Barbara Feiner
My mother, who lives 3,000 miles away, has this weird penchant for using me as a food-safety barometer. “I made some chicken salad a week ago,” she’ll tell me over the phone. “Do you think I can eat it for lunch?” “Not unless your life-insurance premium is paid up,” I’ll reply. Food poisoning is on my official Top 10 List of Unpleasant Experiences, courtesy of a visit to a fish eatery at New York City’s South Street Seaport some years ago. I’m talking about the bona fide nastiness that exiles you to your hotel room for 3 straight days, as you cope with fever, fatigue, cramping and surreal gastrointestinal upheavals. According to the Centers for Disease Control and Prevention, 25% of us will contract one of 250 foodborne illnesses each year—a statistic that doesn’t include the headline-making, recall-related salmonella and E. coli outbreaks that seem to occur with increasing frequency. While we cannot control how food is prepared and stored when we dine out, we can take specific steps to prevent problems at home. “Despite the spate of recent food recalls, consumers aren’t completely helpless when it comes to feeding their families more safely,” confirms Lisa Lee Freeman, editor-in-chief of ShopSmart magazine. In a recent issue, Freeman’s editorial team offered tips on decoding what food product dates really mean. This one’s for you, Mom:
The U.S. Department of Agriculture has posted a Food Labeling Fact Sheet that offers specific information on baby food, meat, poultry, eggs and prepared foods. For Your Organic Bookshelf: Food Alert! The Ultimate Sourcebook for Food Safety Read More:Decoding Food-Label Expiration DatesHow Should Federal Menu Labeling Requirements Be Implemented?July 10th, 2010 - Barbara Feiner
Healthcare and America’s obesity epidemic have been high priorities for President Obama. On March 23, he signed a law that requires the U.S. Food and Drug Administration (FDA) to implement a federal menu labeling program, which applies to certain restaurants, coffee shops, delis, movie theaters, bakeries, ice cream shops and vending machines. Specifically:
The FDA must issue proposed regulations by March 2011. In the meantime, the agency has invited consumers, the food industry, state and local governments, and other interested parties to submit comments and suggestions. The deadline is Sept. 7. Take the opportunity to get involved. To view the full document and submit comments electronically, click here. Read More:How Should Federal Menu Labeling Requirements Be Implemented?Food Labels Must List Common AllergensJanuary 6th, 2006 - Barbara Feiner
Earlier this week, I covered the new food labeling requirements on trans fats. Also effective Jan. 1 is a new law that requires labels to clearly state if food products contain any proteins derived from the eight major allergenic foods:
The Food and Drug Administration enacted the Food Allergen Labeling and Consumer Protection Act (FALCPA) because approximately 2% of adults and 5% of infants and young children suffer from food allergies—30,000 of which require emergency room treatment. About 150 Americans die each year from allergic reactions to food. FALCPA requires food manufacturers to label products with the identified ingredients in one of two ways:
FALCPA does not require food manufacturers or retailers to remove or relabel products that were labeled before Jan. 1. Consumers with allergies must recognize there will be a transition period and continue to read package ingredient statements. The new labeling law will be especially helpful to children who need to learn how to spot the presence of substances they must avoid. For example, if a product contains the milk-derived protein casein, the product’s label will have to use the term “milk” in addition to the term “casein” so those with milk allergies can clearly understand its presence. Read More:Food Labels Must List Common AllergensFat Tips for Heart HealthJanuary 4th, 2006 - Barbara Feiner
Yesterday, I explained the Food and Drug Administration’s new labeling requirements on trans fats, which became effective Jan. 1. As you settle into your organic lifestyle routines during this first week of 2006—and assuming your New Year’s resolutions are not yet in need of resuscitation—here are some additional tips on reducing your consumption of saturated fat, trans fat and cholesterol to prevent heart disease. Read the “Nutrition Facts” Panel on Grocery Items—Even the Organic Kind Choose Alternative Fats Bond with Your Waiter The FDA is conducting research to determine whether a footnote on Nutrition Facts panels, featuring dietary advice on saturated fat, trans fat and cholesterol consumption, would be helpful to consumers as they monitor their diets. Read More:Fat Tips for Heart HealthNew Nutrition Labels Highlight Trans FatJanuary 3rd, 2006 - Barbara Feiner
As of Jan. 1, food manufacturers are now required to list trans fat on nutrition labels. Consumption of saturated fat, trans fat and dietary cholesterol raises low-density lipoprotein (LDL) levels—the “bad” cholesterol—and increases your risk of heart disease. Saturated fat and dietary cholesterol have been listed on food labels since 1993. With trans fat added to the Nutrition Facts panel (see graphic), you’ll have help in making wiser food choices. Trans fat is made when manufacturers add hydrogen to vegetable oil—a process known as hydrogenation, which increases a food’s shelf life and flavor stability. It’s found in vegetable shortenings, some margarines, crackers, cookies, potato chips and snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, most trans fat is formed when food manufacturers turn liquid oils into solid fats, such as shortening and hard margarine. A small amount of trans fat is found naturally—primarily in dairy products, some meat and other animal-based foods. While saturated fat is the main dietary culprit in raising LDL, trans fat and dietary cholesterol contribute significantly. While unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not. Use the new nutrition labels to compare foods and select items with lower amounts of saturated fat, trans fat and cholesterol. You will find trans fat listed on the Nutrition Facts panel directly under the line for saturated fat. Health experts recommend keeping your intake of saturated fat, trans fat and cholesterol as low as possible while consuming a nutritionally adequate diet. It may surprise you to learn that some dietary supplements contain trans fat from partially hydrogenated vegetable oil, as well as saturated fat and cholesterol. If a supplement contains a reportable amount of trans or saturated fat (0.5 g or more), manufacturers are now required to list the amounts on the Supplement Facts panel. Read More:New Nutrition Labels Highlight Trans Fat |
Nutrition labels and symbols would best benefit shoppers if they appeared on the front of food packages and focused on calories, saturated fat, 
