Science, Technology

Why the Nutrition Labelling Guidelines Need to Change

Why the Nutrition Labelling Guidelines Need to Change

The first thing you should do when you shop at the supermarket is to read nutrition labels and detailed reading. This is the only source of information in which consumers have to resort to packaged food. But what if the nutritional label is misleading? That’s the big question, a new study by researchers at the University of Copenhagen in Denmark features. According to them, the health effects of a particular food product should not be evaluated on the basis of individual protein, fat and fiber, but should be evaluated taking into account that the product could be eaten with another food product at the same time and this Can affect the benefits of both.

Researchers believe that the composition of a particular food product can alter the properties of the nutrients it contains in a way that can not be predicted by the analysis of individual nutrients. For example, yogurt and cheese offer different health benefits and may be more beneficial to bone health, body weight and risk of developing cardiovascular disease than could be expected to take into account their saturated fat and individual calcium content.

First author Tanja Kongerslev Thorning says that when we eat, we do not use individual nutrients, we eat the whole meal – either alone or with other foods in a meal. Because of this, different nutrients different foods interact with each other and can have a significant overall impact on your health. Therefore, it is important to evaluate these products in comparison to the others.
M. Thorning gives another example of almonds that contain a lot of fat but release less fat than expected during digestion, especially if it chews very well. According to researchers, the health effect of a food is probably a combination of the relationship between its nutrients and also the methods used in its preparation or production. This means that certain foods may be better for us or even be less healthy than we presently believe. The team also conducted several discussions on dairy products and how the complex mix of nutrients and bioactive compounds they contain can affect their digestion and modify the overall health properties of food. The panel of experts behind these findings includes 18 experts in epidemiology, nutrition, nutrition and medical science. The results appeared in the journal Clinical Nutrition. Another thing, according to most health experts, is the portion size that can really confuse consumers and, in some cases, even cause them to overeat. The nutritional value of each product is generally based on a 100 gram serving, but the particular item may contain much more than that. Therefore, it is important to find the correct size of the object and increase the quantity to get the real numbers. Similarly, most calorie conscious people easily take advantage of low-fat yogurt with the label, but the same could be low-fat but high-calorie yogurt that actually comes from the extra added sugar.

As you can see, food labeling is an unreliable area to be more transparent because, clearly, they were not as effective as they could be. Large font sizes, stricter rules on health claims, indicating actual calorific values per serving, ordering the ingredients according to their quantities, all this should be taken into account with the latest knowledge about food, Health and nutrition. Therefore, it is urgent to review the current labeling system.

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