Connecticut Office of Legislative Research Marie Bragg, M.S. December 13, 2011

Nutrition ClaimsStructure/Function Claims Health Claims Describe beneficial levels of a nutrient Compare nutrient levels Describe the food as ‘healthy’ Describe a nutrient’s effect on a bodily structure or function Describe ‘a relationship between a substance and a disease or health- related condition’ Ex: good source of fiber Lower Fat than Regular Ex: bones, digestionEx: diets low in sodium may reduce the risk of high blood pressure

 Nutrition-related claims may: ◦ confuse consumers ◦ make it difficult to assess nutrition ◦ be misleading  Claims implicitly convey benefits that are not directly stated, including: ◦ overall nutrition ◦ health-related outcomes from consumption Nestle & Ludwig (2010) Wansink (2003) Silverglade & Heller(2009) Drewnowski et al. (2010) Institute of Medicine (2010)

What do you think this label means about the cereal? ‘It is probably healthier than other brands of children’s cereals’ ‘It is probably lower in calories than other brands of children’s cereal’ Harris, Thompson, Schwartz, & Brownell (2010)

How do you think the whole grains in this cereal will affect your child? Grow strong bones Help maintain healthy weight Harris, Thompson, Schwartz, & Brownell (2010)

 Majority misinterpreted the meaning of claims!  Inferred cereals with claims were: ◦ more nutritious overall ◦ might provide health-related benefits  These beliefs predicted greater willingness to buy the cereals Harris, Thompson, Schwartz, & Brownell (2010)

ate 50% more calories versus Wansink & Chandon (2006)

 Objective serving-size information: ◦ prevents normal-weight people from overeating foods labeled as low fat ◦ does not influence consumption of overweight individuals Wansink & Chandon (2006)

Lower in calories Appropriate to eat more often Acceptable to skip exercise Both groups were told the cookies were 160 calories per serving! Schuldt et al. (2010)

“Front-of-Package Nutrition Rating Systems and Symbols: Promoting Healthier Choices”

 Congress and the FDA should: ◦ Require all health claims be reviewed by the FDA prior to marketing to ensure scientific validity ◦ Prohibit trans fat claims, unless the food is also low in saturated fat and cholesterol Center for Science in the Public Interest

 Congress and the FDA should: ◦ Require claims for “Natural” foods meet standards ◦ Require claims such as “made with whole wheat,” be permitted only if the product discloses the amount of whole wheat (as percentage of total grain) Center for Science in the Public Interest

 Be informed: Read research reports  Write policymakers and ask for change  Draw attention to problematic labels

 Claims can lead to increased calorie intake  Claims can mislead/confuse consumers  Consumers unaware of influence  Clear objective labels are needed