Lecture 26: Reading Labels for Health and Profit

The % Daily Values (%DVs) are recommendations for key nutrients for a ________ calorie daily diet

- 2,000

____ Calories is low ____ Calories is moderate ____ Calories is high

- 40 - 100 - 400

U.S. Food and Drug Administration (FDA) works to assure...

- Assuring cosmetics and dietary supplements are safe and properly labeled

6 Health Categories of Qualified Health Claims Allowed by FDA:

- Cardiovascular Disease Risk - Cancer Risk - Cognitive Function - Diabetes - Hypertension - Neural Tube Birth Defects

Allowed/Regulated (follows some rules and receives FDA approval) packaging/labeling:

- Comparisons: • Nutrient Content Claims = § High, low, potency • Dietary Guidance = § Relevance to Food Guide MyPlate - Health Claims: • Health Claims • Qualified Health Claims • Structure Function Claims

Try to get 100% of the DV for each of these nutrients each day:

- Dietary Fiber - Vitamin A+C - Calcium - Iron

Structure Function Claims cannot talk about __________.

- Disease

The ________ is responsible for assuring that foods sold in the United States are safe, wholesome and properly labeled.

- FDA

________ oversees ALL packaging and labeling requirements and allowances/regulations:

- FDA

Dvs in grams are more beneficial for the consumer rather than when it is in %. T or F

- False

Required packaging/labeling:

- Front: • Product Name • Manufacturer • Net Weight - Elsewhere: • Ingredients (by lower concentration)******* • Nutrient Content = § Nutrition Facts Panel

"May Reduce the Risk of Heart Disease" is an __________ ________ Claim

- Health Claim - Refers to risk and disease

****Health Claims (Unqualified or Approved):

- Health claims characterize a relationship between a substance (specific food or food component) and a disease or health-related condition • All about PREVENTION - reducing RISK § "may help to reduce the risk ... (of a disease)"

The Ingredient List also:

- Is a source of information for certain nutrients. - Is a source of information for people with food allergies.

Look at the Ingredient List for Added Sugars: Plain vs. Fruit Yogurt

- Plain: INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN. - Fruit: INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, ***HIGH FRUCTOSE CORN SYRUP****, CINNAMON, NUTMEG, NATURAL FLAVORS,ANDPECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES

U.S. Food and Drug Administration (FDA) works to protect....

- Protecting the public health by assuring that foods are safe, wholesome, sanitary and properly labeled

Qualified Claims Language:

- Second Level: B "although there is scientific evidence supporting the claim, the evidence is not conclusive" - Third Level: C "Some scientific evidence suggests...however, FDA has determined that this evidence is limited and not conclusive" - Fourth Level: D "Very limited and preliminary scientific research suggests...FDA concludes that there is little scientific evidence supporting this claim"

Organic foods and the FDA:

- The USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. Organic food differs from conventionally produced food in the way it is grown, handled, and processed.

The goal is to stay BELOW 100% of the DV for each of these nutrients per day:

- Total Fats: Saturated, Trans - Cholesterol - Sodium

___________ regulation different - Federal Trade Commission NOT FDA

- Website

****Nutrient Content Claims on Food:

- What's in the food? - What do I want to tell the consumer that is in the food that will benefit the consumer - NCC Nutrient Content Claim

****Qualified Health Claim:

- When there is **emerging evidence** for a relationship between a food substance and reduced risk of a disease or health-related condition **but the evidence is not established enough** to meet the significant- scientific-agreement standard for the FDA to issue an authorizing regulation - the agency may instead approve a "qualified health claim" - QHCs are still based on the totality of publicly available evidence but the scientific support does not have to be as strong as that for SSA

Health Claims on Food:

- Why the food is good for you

Structure Function Claims addresses:

- a *role of a specific nutrient or dietary ingredient in maintaining ***normal healthy structures or functions of the body or the mechanism* by which a nutrient or dietary ingredient acts to maintain structures or functions of the body Examples: § Calcium builds strong bones § Fiber maintains bowel regularity § For a healthy heart

The Ingredient List: Lists all of the ingredients for a food by _________, from the most to the least.

- weight

Requirement on a Food Label:

1) Calories 2) Macronutrients (Fat, Protein, Carbs) 3) Micronutrients (Vitamin A, Vitamin C, Calcium, Iron) 4) Others: Cholesterol, Sodium

7 Changes on Nutrition Label:

1) Calories must be more prominent 2) Added sugars 3) Eliminate "Calories from Fat content; deters people from differentiating total fat to good fats; now strictly listing bad ones 4) Moved % Daily Value from Right to Left, Easier to look at first 5) Servings per container 6) Typical serving size in one sitting 7) Vitamin A+C are eliminated, Vitamin D and Potassium have been added because most are deficient in this

***Health Claims include what 3 kinds of Health Claims:

1) Structure Function Claims (least scientific evidence) 2) Qualified Health Claims 3) Approved Health Claims (Most scientific evidence, pathological conditions) - Increasing scientific Rigor as number rises (1-3)

****Approved Health Claims:

1. Calcium, Vitamin D, and Osteoporosis 2. Dietary Lipids (Fat) and Cancer 3. Dietary Saturated Fat and Cholesterol and Risk of Coronary Heart Disease 4. Dietary Non-cariogenic Carbohydrate Sweeteners and Dental Caries 5. Fiber-containing Grain Products, Fruits and Vegetables and Cancer 6. Folic Acid and Neural Tube Defects 7. Fruits and Vegetables and Cancer 8. Fruits, Vegetables and Grain Products that contain Fiber, particularly Soluble fiber, and Risk of Coronary Heart Disease 9. Sodium and Hypertension 10. Soluble Fiber from Certain Foods and Risk of Coronary Heart Disease 11. Soy Protein and Risk of Coronary Heart Disease 12. Stanols/Sterols and Risk of Coronary Heart Disease

Why Read the Food Package?

1. Make informed choices 2. Determine nutritional value 3. Compare similar products 4. Increase awareness of the links between good nutrition and reduced risk of chronic diet related diseases

Health Claims APPROVAL process:

1. Submit petition § Show proof from publicly available scientific evidence of the effects 2. Need Significant Scientific Agreement among experts (SSA) - There is a very high standard of scientific proof required before FDA can be expected to issue such a regulation

The American Food Industry Contributes about _____% of the U.S. GNP Employs about _____ million individuals Provides an additional ___ million jobs in related industries

20% 14 4

CFSAN:

Center for Food Safety and Nutrition

_________ is clinically proven to be the only leading cold cereal to help lower cholesterol in a low fat diet

Cheerios

Which nutrients should you limit and also get enough of when looking at a nutrition label:

Limit: - Total Fat (Saturated, Trans) - Cholesterol - Sodium Get enough of: - Dietary Fiber - Vitamin A + C - Calcium - Iron

Structure/Function Regulations:

Permissable Claims: - Helps maintain cholesterol levels that are already within a normal range - Helps support cartilage and joint function - Maintains healthy lung function - Improves mindfulness - Relieves stress and frustration Impermissible Claims: - Lowers Cholesterol - Prevents bone fragility - Maintains healthy lungs in smokers - Relieves alcohol intoxication - Use as a part of your diet when taking insulin to help maintain a healthy blood sugar level

Content Claims In General MUST have more than 10% of nutrient to say phrases, such as

Phrases: - Excellent source: DRI of 20% or more - Good source: DRI of 10% or more - Free: Depends on nutrient

No limitations on how many Macronutrients companies can put on labels (fortified foods) and Can highlight 'healthfulness' by including unsaturated fats. T or F

True

Center for Food Safety and Applied Nutrition (CFSAN) regulates:

§ $417 Billion worth of domestic food § $49 Billion imported food § $60 Billion in cosmetics § 377,000 registered food facilities that manufacture, process, pack, or hold food consumed by humans or animals in the US and several thousand cosmetic firms

Made with Organic Ingredients on labels mean:

§ Processed products that contain at least 70% organic ingredients

****Nutrient Content Claims; "Nutrient Descriptors": A claim that expressly or implicitly characterizes the level of a nutrient, such as:

§ low in saturated fat § no sodium § high in vitamin C § fat free

Organic on labels means

§ must consist of at least 95% organically produced ingredients (excluding water and salt)

100% Organic on labels mean:

§ must contain (excluding water and salt) ONLY organically certified produced ingredients

Jelly Bean Rule:

• A regulation that protects consumers by preventing manufacturers from marketing junk food as health food • Under the "Jelly Bean Rule," health claims are prohibited on products containing "disqualifying nutrient levels." § That is, products cannot carry health claims if they contain "excessive levels of fat, saturated fat, cholesterol, or sodium" or contain virtually no nutritive value at all § No food may bear a disease prevention claim unless it contains 10% or more of the DRV for vitamin A, vitamin C, iron, calcium, protein or fiber before supplementing

Proposed Changes to the Nutrition Facts Panel: NEW GUIDELINES

• March 7, 2014 • Greater Understanding of Nutrition Science • Modified list of required nutrients that must be declared on the label, updated Serving Size Requirements and New Labeling Requirements for Certain Package Sizes • Refreshed Design

Natural vs. Organic Labeling:

• Natural and organic are not interchangeable. • Only food labeled "organic" has been certified as meeting USDA organic standards • USDA has policy for meat and poultry products. § This states that products can only carry a 'natural' claim if they contain no artificial or synthetic ingredients, and if they are minimally processed • No FDA definition of 'natural' in NLEA (Nutrition Labeling & Education Act)

Content Claims: Relative Claims: Light, Lite, Reduced, Less, More, Fewer

• Need reference food • Must be same type for comparison • Must state reference food and % difference • Must be prominent on label • Cannot use if reference already meets claim • Calories • Sugar • Sodium • Fat • Cholesterol Note: strict regulations as to when and how you can say what you want to say

Quick Guide to DV%:

• To be used as a frame of reference • Helps you determine if a serving of food is high or low in a nutrient Note: a few nutrients, like trans fat, do not have a %DV - 5% or less is Low - 20% or more is High

No % Daily Values for:

• Trans Fat • Sugars • Protein

CFSAN primary responsibilities:

• regulations and activities dealing with the proper labeling of foods (e.g., ingredients, nutrition health claims)