Controversy over Food Label Accuracy
Have you had enough of the
drama and misinformation regarding nutrition facts panel
accuracy? With headlines like "Food Labels Lie" and "The
Shocking Truth about Food Labels" plastered all over the
media, one might conclude that we are knowingly misleading
consumers.
It all started with an article
in Journal of The American Dietetic Association (JADA 2010;
110:116-123) that reported supermarket-purchased meals
contained 8% more calories than stated and restaurant foods
had 18% more. The authors noted that the variations were
within FDA limits but could seriously hamper consumers’
efforts to control their weight.
While these finding were
intended for professionals who can place the data in
context, they resulted in a consumer media explosion –
consumers want to understand if they can trust what's on
food labels. The truth is there's inherent variability in
both food nutrients and manufacturing processes that can
produce different analytical results for the same product.
For example, the same variety of apple or avocado or beef
steak or chicken wing (single ingredient products produced
by nature) can vary considerably depending on soil quality,
diet of the animal, the weather, and several other growing
conditions. Then, when you combine ingredients in
manufacturing, there is additional complexity. As a result,
FDA acknowledges this and allows for a 20% margin of error
when no claims are made.
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Keeping You Current
National
Academies
report calls for equal
rigor in assessing food claims and drug approvals
White House Childhood Obesity Task Force
releases
action plan
FTC proposes
to require info on marketing activities and expenditures for
foods marketed to children
FDA seeks comments on the agency's
transparency initiative
FDA seeks
comments on
information collection for
infant formula
manufacturing and labeling
Health Canada
authorizes broader use of
caffeine in carbonated soft
drinks
Codex reports
on work for
international food labeling standards
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