Influence of the nutrition and health information presented on food labels on portion size consumed: a systematic review

Brown, Hannah; Rollo, Megan E.; Vlieger, Nienke M de; Collins, Clare E.; Bucher, Tamara

doi:10.1093/nutrit/nuy019

Cited by 36 publications

(30 citation statements)

References 60 publications

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“…In fact, some authors talk about a ‘health halo’ effect, “whereby an individual generalises from a nutrition or health claim that a product is healthier or has more favourable attributes than it actually does” [ 5 , 6 , 7 , 8 ]. Some reviews suggest that nutrition claims (NCs) can actually influence food choices [ 9 , 10 , 11 ]. Recent systematic reviews indicate that products bearing a NC have more probabilities to be chosen and that they can alter adults’ perceptions concerning the content of the products [ 9 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study

2020

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Nutrition claims (NCs) have been shown to affect customers’ perceptions and behaviour. In Europe, they are regulated by Regulation (EC) No 1924/2006. The aim of this work was to analyse the prevalence and compliance of NCs according to this regulation in Spain. For this purpose, we used the BADALI database, which included 3197 foods present in the Spanish market. Our results show that 36.1% of all foods carried NCs, at a rate of 3.3 NCs/food. The prevalence was very heterogeneous among food groups. Nuts and seeds, legumes and non-alcoholic beverages were the groups with the highest prevalence. Micronutrients, fat, fibre and sugars were the nutrients most referred to in NCs. Overall, the compliance was low, with 49.2% NCs correct. Fibre and proteins were the nutrients with most correct NCs. Vegetables and non-alcoholic beverages were the food groups with the highest proportion of correct NCs. The main reason for incorrect NCs was because the amount of the nutrient was not stated in the label. The results of our study reveal that the aim of the European Commission to ensure a high level of protection for consumers regarding NCs has not been fulfilled. Therefore, we consider it crucial that European institutions invest in guaranteeing regulation compliance.

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Section: Introductionmentioning

confidence: 99%

Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study

2020

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“…It is also possible that licencing effects do not easily extend to the aspects of eating behaviour captured in this study. Research to date has tended to focus on how health and nutrient labels can have an immediate impact on product evaluations, increased portion selections and intake of the labelled products (reviewed in [22,37]). Fewer studies have investigated how labels applied to a fixed portion of a food or beverage can impact satiety responses over time and energy intake from different foods at later meals.…”

Section: Discussionmentioning

confidence: 99%

“…For example, people perceived the same sausage to be less salty and fatty when it was labelled as 'lower fat' [18], and judged instant noodles labelled as 'reduced MSG' to be healthier and lower calorie than the same 'original' version [19]. Believing a food is 'healthier' can result in an underestimation of its energy content [20], reduced expected [19] and experienced feelings of fullness [21] and increased consumption of that food [22] or others at later meals [23][24][25][26].The influence of 'reduced calorie' or 'healthier' labels on consumer perceptions and behaviours could be partly due to the increased salience of these cues when all other features of the reformulated product's taste, texture and appearance are kept the same. Recent evidence suggests that systematically varying the flavour intensity of a food or beverage product had a larger impact on consumers perception of fullness and portion size decisions than the addition of FOP labels, including 'reduced sugar' and 'healthier choice', even when these labels led consumers to believe that the product was healthier and lower in calories [19].…”

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Using Sensory Cues to Optimise the Satiety Value of a Reduced-Calorie Product Labelled ‘Healthier Choice’

2019

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Reformulation strategies to reduce the energy density of commonly consumed foods and beverages are intended to support weight management, but expectations generated by labelling these as ‘healthier’ alternatives can have unintended effects on the product’s sensory evaluations and consumption behaviours. We compared the impact of four different strategies for presenting a lower-calorie beverage to consumers on product perceptions, short-term appetite and energy intake. Participants (N = 112) consumed higher- (211 kcal/portion) and lower-calorie (98 kcal/portion) fixed-portion soymilks in the morning across two test days, with the lower-calorie version presented in one of four contexts varying in label information and sensory quality: (1) sensory-matched/unlabelled, (2) sensory-matched/labelled, (3) sensory-reduced (less sweet and creamy)/labelled, and (4) sensory-enhanced (sweeter and creamier)/labelled. The label was Singapore’s Healthier Choice Symbol, which also highlighted that the soymilk was lower calorie. Changes in reported appetite, ad libitum lunch intake, and self-reported intake for the rest of the text day were recorded. Results indicated that total energy intake was consistently lower on the days the lower calorie beverages were consumed, regardless of how they were presented. However, the ‘healthier choice’ label increased hunger prior to lunch and reduced the soymilks’ perceived thickness and sweetness compared to the same unlabelled version. Increasing the product’s sensory intensity successfully maintained liking, experienced sensory quality and appetite. Results suggest that food companies wanting to explicitly label product reformulations could combine messages of ‘lower calorie’ and ‘healthier choice’ with appropriate taste and texture enhancements to maintain acceptance and avoid negative effects on appetite.

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“…Definitions on what is considered a 'portion size' oscillate between the amount of food consumed at a single eating occasion and the amount of food served by an individual, food-outlet or manufacturer [31]. The distinction between a 'portion size' , a 'serving size' and a 'serve' is also unclear, with the terms found to be used interchangeably on food labels to describe the recommended amount of product to eat [32]. For the purpose of clarity, this review will discuss 'portion size' as defined by Benton et al [31] as the amount of food offered to consumers (of all ages) as well the amount of food selected and consumed.…”

Section: Defining the 'Portion Size Effect': Offered And Consumed Amomentioning

confidence: 99%

Nutrients for Money: The Relationship between Portion Size, Nutrient Density and Consumer Choices

Haslam¹,

Taylor²,

Herbert³

et al. 2020

The Health Benefits of Foods - Current Knowledge and Further Development

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Overweight and obesity are major risk factors for chronic disease and in the past 40-50 years portion sizes of offered foods, especially energy-dense, nutrient poor varieties, have dramatically increased along with global rates of overweight and obesity. Studies have shown that offering larger portion sizes result in increased food intake, known as the 'portion size effect'. This is likely due to consumption norms, the expected satiation and satiety of larger portions and the effect of unit bias. In addition, inconsistencies between serving sizes on nutrition information labelling compared to national dietary guidelines, makes it difficult for consumers to estimate and select appropriate portion sizes. Consumers find larger portion sizes more appealing due to their perceived value for money however, the nutritive value of the food is most often not acknowledged. Nutrient profiling models, which classify foods based on their nutrient density per unit cost may help consumers make healthier food choices. This narrative review aims to provide an overview of the portion size effect and discusses the application of nutrient profile score-based labels as a means of promoting nutrient density as value for money to influence consumer choices.

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Influence of the nutrition and health information presented on food labels on portion size consumed: a systematic review

Abstract: Nutrition and health information presented on food labels has varying impacts on portion sizes consumed, from increased to decreased intake. Recommendations for future research include evaluating more recent food label types and achieving more consistent reporting standards.

Cited by 36 publications

References 60 publications

Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study

Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study

Using Sensory Cues to Optimise the Satiety Value of a Reduced-Calorie Product Labelled ‘Healthier Choice’

Nutrients for Money: The Relationship between Portion Size, Nutrient Density and Consumer Choices

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