Front-of-Package Nutrition Rating Systems and Symbols Phase I Report (2010) / Chapter Skim
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7 Conclusions and Plans for Phase II
7 Conclusions and Plans for Phase II
Pages 79-94
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From page 79... ...
Furthermore, past nutrition labeling efforts, such as the Nutrition Facts panel, have used the general population as the intended audi ence (Taylor and Wilkening, 2008) , so maintaining the general population as the audience for FOP rating systems will maintain consistency with other nutrition labeling now present on foods.
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From page 80... ...
Serving size information in an easy-to-understand format consistent with current dietary practices may help consumers do a better job of visualizing appropriate serving sizes and put their servings into the context of the other foods and beverages they are consuming. 1 Patient Protection and Affordable Care Act.
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From page 81... ...
Decreasing saturated and trans fat intake may decrease the risk of cardiovascular disease. Given the adverse health effects of excess calories, saturated fat, trans fat, and sodium intakes, including these components in nutrition rating systems could have important ben efits to public health by helping Americans chose foods with lower levels of these nutrients of concern.
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From page 82... ...
Total fat includes monoand polyunsaturated fats, which are associated with beneficial health outcomes, as well as saturated and trans fats, which are nonessential and associated with adverse health outcomes. The lack of evidence supporting an associa tion with total fat and health and the heterogeneity in the total fat composition of a food product make it difficult to characterize total fat content as a positive or negative attribute in many types of nutrition rating systems.
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From page 83... ...
. Recommendations to reduce consumption of these specific types of food combined with including calories in FOP rating systems would be one approach to reducing added sugars in the American diet without requiring the inclusion of added sugars in FOP rating systems, and this approach would also maintain the current emphasis on the importance of calories.
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From page 84... ...
It has been suggested that added sugars could be listed in grams in order to be consistent with total sugars (Krebs-Smith, 2001) and that FDA should establish a Daily Reference Value for added sugars and require a mandatory disclosure of added sugars in both grams per serving and percent Daily Value (CSPI, 1999)
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From page 85... ...
For each of the potential systems, the committee identified ways in which criteria might be set for calories, saturated fat, trans fat, and sodium, i.e., the nutrients that the committee concluded were most important to include in FOP systems. Conclusion 6: Based on the committee's review, several options exist for setting criteria for two types of rating systems (nutrient-specific information and a summary indicator based on nutri ent thresholds)
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From page 86... ...
Because saturated fat and trans fat (so-called solid fats) are both fats of concern, these components could be combined to reduce the number of individual components that would need to be understood by consumers and to save valuable space on the front of food labels.
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From page 87... ...
However, similar to the suggestion in Option 1, grams of trans fat could be combined with grams of saturated fat, and the %DV could then be calculated on the basis of the combined quantity, using the Daily Value for saturated fat. This approach was taken for nutrition labeling in Canada.3 Without new rulemaking to amend current nutrition labeling regulations to provide for a declaration of the %DV of saturated and trans fat combined, this option would result in a value that would, when trans fats are present, differ from the %DV declared on the Nutrition Facts panel for saturated fat.
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From page 88... ...
For saturated and trans fats and sodium, the same criteria described in Option 3 could be used to identify "low" contents. For "high" criteria, it may be possible to use disclosure statement criteria.
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From page 89... ...
Summary Indicators Based on Nutrient Thresholds The committee concluded that two options might be reasonable for developing a nutrient threshold-based summary indicator. As discussed above, these systems would be based on the content of calories, saturated fat, trans fat, and sodium and would include a declaration of serving size.
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From page 90... ...
However, the committee expects that parties interested in developing such a system could model the effects of various food categories and criteria. Summary Indicators Based on Algorithms The committee concluded that algorithm-based ratings would not constitute an ideal system for the purposes of characterizing or rating only calories, saturated fat, trans fats, and sodium.
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From page 91... ...
This could make some foods receive good ratings even though they are not "low" in saturated fat, trans fat, or sodium. For example, a pasta dish with a full serving of vegetables might supply a high percentage of daily vegetable needs but also be "high" in sodium and saturated fat because of a heavy cream sauce.
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From page 92... ...
• Has nutrition labeling affected product reformulation? • What should the committee pay particular attention to in considering FOP labeling and its potential for influence on product reformulation?
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From page 93... ...
1999. Petition for proposed rulemaking to establish a daily reference value for "added sugars" to require nutrition labeling of "added sugars" and to make corresponding changes to nutrient content and health claim regulations.
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