Looking for the Nutritional Label: Does It Make a Difference?

a year in the United States. About one-third of all cancer deaths are attributable to poor diet, and four of the top ten causes of death in the United States — heart disease, cancer, stroke, and diabetes — are also associated with poor diet. Dietrelated health conditions cost society an estimated $250 billion annually in medical costs and lost productivity (Frazao). In an effort to make nutrition information available to consumers, new nutrition labeling regulations mandated by the Nutritional Labeling and Education Act (NLEA) went into effect in the United States in May 1994. The law requires disclosure of the nutritional content of foods on a standardized label (Savur, Lipinski, and Nayga). The regulations update the list of nutrients that appear on the nutritional facts panel, standardize serving sizes, define nutrient content claims, and provide a mechanism for evaluating health claims. Prior to implementation of the NLEA, nutritional information was provided on a voluntary basis by food manufacturers. Government regulations related to nutrient content and health claims were much less stringent. The Food and Drug Administration estimated that the NLEA would cost industry $1.4 billion to $2.3 billion and the government $163 million over the next 20 years, beginning in 1994. The objective of the NLEA, is to provide consistent, understandable, and usable labels that can help consumers choose healthier foods. The main question is whether nutritional labels affect consumer choice and improve nutrient intake and diet quality among Americans. We used data from the U.S. Department of Agriculture’s 1994-96 Continuing Survey of Food Intakes by Individuals, and the companion, Diet and Health Knowledge Survey, to estimate the effect of nutritional label on Americans’ overall diet and their intake of specific nutrients (total fat, saturated fat, cholesterol, dietary fiber, and sodium) (see Kim et al.). Diet quality is measured by the USDA’s Healthy Eating Index (HEI) which measures how well the diets of Americans conform to the recommendations of the Dietary Guidelines for Americans and the Food Guide Pyramid. BY RODOLFO M. NAYGA, JR.