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Food labels promote healthier choices

Labels on packaged foods such as nutrition facts, “low-sodium” or “fat-free” as well as calorie counts on restaurant menus, have to some extent encouraged healthier eating choices, say researchers.

The research, led by Tufts University researchers, found that labelling reduced consumers’ intake of calories by 6.6%, total fat by 10.6% and other unhealthy food options by 13%.

Labelling also increased consumers’ vegetable consumption by 13.5%.

In contrast, labelling did not significantly impact consumer intakes of other targets such as total carbohydrate, total protein, saturated fat, fruits, whole grains or other healthy options, the researchers rued.