- In 1990, Congress passed the Nutrition Labeling and Education Act, which called for the nutrition labels seen on products today. The introduction of the labels signaled the beginning of standardized information, including portion size. By 2006, the Food and Drug Administration required the amount of trans fats in foods to be included on the labels. The following year, the Food Allergy Labeling and Consumer Protection Act was passed, ensuring that common allergens are listed on labels.
- By studying food labels, you can learn what to eat in order to receive good nutrition. For example, a food label states not only what vitamins the product contains but also the percentage of the daily requirement of the vitamins in one serving; you can learn from the label that one cup of macaroni and cheese provides 20 percent of the calcium needed for one day. And the label also states that five grams of protein are in that serving.
- If you're watching your weight, check the food label for the number of calories in one serving of a product. But the calories alone won't indicate good or poor nutrition; avoid the fats, particularly anything labeled "trans fat." Two other ingredients that can cause health problems are sugar and sodium. The food label lists the number of milligrams of sodium and the percentage of the daily sodium intake in the serving, and the amount of sugar is listed in grams. Individuals who are restricting their intake of carbohydrates can find that amount listed in grams, as well.
- For individuals who must control their exposure to foods that cause allergic reactions, today's food labels make a difference. For example, the number of severe reactions caused by peanuts has been greatly reduced because manufacturers must state the presence of peanuts in the product, and they must also state if the same machinery used in making a particular product has also been used for peanut products. Other allergens that must be identified on labels are other nuts, soybeans, milk, eggs and fish, including shellfish.
- Although great strides have been made to protect and inform consumers through food labels, many concerns still remain. Terminology is often open to interpretation. For example, the words "low fat" on a product do not ensure a low quantity of a healthy fat; there may be a low fat content, but the fat might be trans-fatty acids. Serving size is a regular source of controversy because the manufacturer's idea of an average serving, often adjusted for the listing of various nutrients, may be far from what the consumer normally eats. Also, the regulation of products labeled "hormone-free" is inadequate.
