Calorie labelling on menus and food products has been found to have a minor but potentially influential impact on individuals’ food choices, a recent review reveals. The inclusion of calorie information in supermarkets, restaurants, and other food establishments led to an average decrease of 1.8% in the calories people selected and purchased. This reduction translates to about 11 calories in a 600-calorie meal, equivalent to roughly two almonds, based on evidence from 25 studies. While the reduction may seem insignificant, small adjustments in daily energy intake can have substantial effects when sustained over the long term, especially considering that most adults tend to gain weight with age.
The Cochrane Review pointed out that a UK government report estimated that 90% of individuals aged between 20 and 40 in England could gain up to 9kg over a decade. However, reducing daily energy intake by just 24 calories – approximately 1% of the recommended intake for adults – could prevent this weight increase. Dr. Gareth Hollands, the senior author from the UCL Social Research Institute, stated that the review suggests calorie labelling results in a modest decrease in the calories people consume. While this may contribute to better health outcomes at a population level, he emphasized that calorie labelling is not a cure-all solution.
The review encompassed evidence from over 10,000 participants in high-income countries such as Canada, France, the UK, and the US. Despite the promising results, concerns linger about the potential effects of calorie labelling on individuals at risk of disordered eating. The review highlighted a lack of data on potential harms, including impacts on mental health, in the studies examined. Dr. Hollands stressed that calorie labelling’s effectiveness in curbing calorie consumption remains a debated topic, both in terms of its actual impact and whether the benefits outweigh any potential risks or downsides.
Professor Keith Frayn, from Oxford University, mentioned that in reality, there is a chance of additional benefits if food suppliers start reducing the calorie content of their products to attract conscious consumers. This shift towards lower-calorie options could amplify the impact of calorie labelling over time. He suggested that calorie labelling, when combined with other complementary measures, could help individuals cut down on calorie consumption effectively. The holistic approach may include tactics like taxes, marketing regulations, and product reformulation, sharing the responsibility between industry stakeholders and consumers.
In conclusion, while calorie labelling has shown promise in influencing food choices and potentially aiding in weight management at a macro level, it is crucial not to overestimate its effectiveness. The findings offer valuable insights into the role of calorie information in shaping consumer behaviour and encouraging healthier eating habits. Implementing calorie labelling alongside a comprehensive strategy that involves various stakeholders is key to achieving substantial and lasting changes in individuals’ dietary patterns. The ongoing debate regarding the advantages and drawbacks of calorie labelling underscores the importance of adopting a nuanced approach towards promoting healthier food consumption habits.