• Make effective use of nutrition information on food labels

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E-Siong Tee, PhD
President, Nutrition Society of Malaysia
and Fatimah Sulong
State Health Department, Negeri Sembilan
Taklimat Panduan Diet Malaysia 2010
Kuala Lumpur, 2-3 Mac 2010 © All Rights Reserved
1
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Outline of presentation ….
Ø Introduction: nutrition information on
labels can help consumers make food
choices
Ø Understanding nutrition labelling
v Description of regulations
v Use nutrition labelling wisely
Ø Understanding nutrition claims
v Description of regulations
v Appropriate and effective use of claims
Ø Key messages on nutrition labelling and
claims
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Ø Consumers gather information about the
foods they buy from various sources
v family members and friends
v advertisements in a variety of media
Ø Information about the characteristics of a
food can also be found on food labels
Ø From a public health point of view, food labels
can be a useful source of nutrition
information
v assist consumer in choice of food
v encourage use of nutrition principles
when making food choices, preparing
meals
Ø Two main types of information on food labels
v nutrition labelling
v nutrition and health claims © All Rights Reserved
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Ø Providing nutrition information on food
labels has thus been recognised as one of
the strategies adopted to assist consumers
in adopting healthy dietary practices
v It is however essential to ensure that the
information provided are accurate and
truthful
Ø Recognizing the need for more effective
regulation of the nutrition labels and claims
on food packages, the Ministry of Health
Malaysia gazetted amendments to Food
Regulations 1985 in 2003
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Ø Regulations were introduced to enable
manufacturers to describe the nutritional
qualities of a food product factually and
informatively
v thereby assisting consumers in making
informed choices of food when planning
daily diets
Ø This guide aims to assist consumers in
understanding and effectively utilizing the two
main components of nutrition information
permitted under the above mentioned
Regulations (MOH, 1985), namely
1. nutrition labelling and
2. nutrition and health claims
Ø This message was not in the 1999 MDG © All Rights Reserved
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Nutrition Labeling
Regulations in
Malaysia were
enforced in July
2005
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Guide book to
assist industry
and enforcement
officers
understand new
regulations
Revised December 2007
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Understanding
nutrition labelling
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Ø Nutrition labelling or nutrient declaration
describes the nutrient content of a food product
Ø The nutrients are declared as a table in one
section of a food label, commonly known as a
nutrition information panel or NIP (see Table 1)
Ø Such information on nutritional quality, when
factually and informatively provided, can assist
the consumer in making better choices of food
when planning their daily meals
Ø such information serves to remind the consumer
to think of nutritional quality of a food in
addition to other information such as
ingredients, storage conditions, instructions for
use and expiry date
v Nutrition labelling a useful educationalAll Rights Reserved
©
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Ø mandatory nutrition labelling introduced
for wide variety of foods
v more than 50 categories of commonly
consumed foods, contributing
significantly to dietary intake
Ø as well as for
v foods for special dietary uses
v foods with nutrition claims
v enriched or fortified foods
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Foods requiring mandatory nutrition labelling
Food Category Types of food
Prepared Prepared cereal food (including breakfast cereals), bread
cereal food and (white bread, fruit bread, milk bread, meal bread, rye
bread bread, wheat-germ bread, wholemeal bread, enriched
bread)
Flour Any pastry, cake, biscuit/other product prepared from a
confection mixture of flour/meal and other food
Canned meat, Canned meat, canned meat with other food, canned fish,
fish and canned vegetable
vegetable
Canned fruit Canned fruit, canned fruit cocktail, fruit juice (apple juice,
and various grapefruit juice, lemon juice, lime juice, orange juice,
fruit juices passion fruit juice pineapple juice)
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Foods requiring mandatory nutrition labelling
Food Category Types of food
Milk product Skimmed milk or skim milk or non-fat milk or separated
milk, pasteurized milk, sterilized milk, ultra high
temperature milk or U.H.T. milk, flavoured milk, full cream
milk powder or dried full cream milk, skimmed milk
powder or skim milk powder or dried non-fat milk solids or
separated milk powder, malted milk powder, recombined
milk, reconstituted milk, evaporated milk or unsweetened
condensed milk, condensed milk sweetened condensed
milk, lactose hydrolysed milk, filled milk, filled milk
powder, evaporated filled milk/unsweetened condensed
filled milk, condensed filled milk/sweetened condensed filled
milk, cultured milk/fermented milk
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Foods requiring mandatory nutrition labelling
Food Category Types of food
Soft drink Syrup, fruit syrup/fruit cordial/fruit squash, flavoured
syrup/flavoured cordial, fruit juice drink, fruit drink, flavoured
drink, soft drink base/soft drink premix, botanical beverage
mix, soy bean milk, soy bean drink
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Ø Nutrients that must be declared and the
format for declaration
v energy (in kcal or kJ or both)
v protein, available carbohydrate (i.e., excl
dietary fibre) and fat (in g)
v total sugars (all monosaccharides and
disaccharides, in g) in ready-to-drink
beverages
Ø Declaration must be as
v Per 100 g (or per 100 ml) AND per serving
of the food/beverage
Ø The energy and nutrients mentioned above
should be stated in a table, known commonly
as a Nutrition Information Panel (NIP) (next
slide)
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Table 1. NIP for labelling of mandatory or core nutrients
NUTRITION INFORMATION1
Serving size: 200 ml
Serving per package: 5
Per 100 ml Per serving (200 ml)
(or per package2)
Energy 100 kcal 200 kcal
(420 kJ)3 (840 kJ)
Carbohydrate 23.8 g 47.6 g
Total Sugar4 11.5 g 23.0 g
Protein 1.1 g 2.2 g
Fat 0g 0g
1 This is the recommended title for nutrition labels
2 If the package contains only a single portion
3 1 kcal = 4.2 kJ
4 Only for ready-to-drink beverages
Total sugars refer to all monosaccharides and disaccharides contained in the beverage
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Optional nutrients that may be declared
Ø Vitamins and minerals may be declared if they
are present in significant amounts
Ø Other nutrients that may be declared
v dietary fibre
v cholesterol and
v sodium
v No conditions required for declaration
Ø The format for declaration of these optional
nutrients is the same as that for the
mandatory nutrients, i.e. in mg per 100 g (or
per 100 ml) AND per serving of the
food/beverage
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Sample NIP with optional
nutrients
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Table 2. NIP with optional nutrients
Nutrition Information
Serving size: 200 ml
Serving per package: 5
Per 100 ml Per serving (200 ml)
Fat (g) 5.8 11.6
monounsaturated fatty acids (g) 2.1 4.2
polyunsaturated fatty acids (g) 1.0 2.0
saturated fatty acids (g) 2.4 4.8
trans fatty acids (g) 0.3 0.6
Cholesterol (mg) 49 98
Dietary fibre (g) 1.8 3.6
Vitamin A (?g) 80 160
Vitamin D (?g) 1.2 2.4
Vitamin E (mg) 0.3 0.6
Vitamin C (mg) 3.0 6.0
Thiamin (mg) 0.1 0.2
Riboflavin (mg) 0.6 1.2
Niacin (mg) 1.0 2.0
Vitamin B6 (mg) 0.1 0.2
Folic Acid (?g) 22 44
Vitamin B12 (?g) 0.4 0.8
Calcium (mg) 270 540
Sodium (mg) 20 40
Magnesium (mg) 19 38
Iron (mg) 1.5 3.0
Zinc (mg) 2.3 4.6
Iodine (?g) 5 10 © All Rights Reserved
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Use nutrition labelling
wisely
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Ø Nutrition labelling can be a useful source for
nutrition information
v It provides information on the amount of
energy and other nutrients in the product
that a consumer is contemplating to
purchase
v The consumer can then consider how this
food contributes to the total nutrient intake
of the day
Ø A guide to the use of Nutrition Information
Panel is given in next slide, explaining the
different components of the Panel
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Guide to the use of Nutrition Information Panel (NIP)
NUTRITION INFORMATION
Serving size: 5 pieces (20 g) w Servings per package: 5
Nutrients Per 100 g Per serving (20 g)
Energy (kcal) 525 105
Carbohydrate (g) 56.2 11.2
Protein (g) 8.0 1.8
Fat (g) 29.8 6.0
Nutrient Listing. The Amount of Nutrients. Amounts of Nutrients per
Serving.
It is compulsory for many This column refers to
pre-packaged foods to list nutrients contained in every This is the amount of
the energy, carbohydrate, 100 g (if solid) or every 100 nutrients and energy you
protein and fat content. ml (if liquid) of a food or receive in each serving of
drink. the food.
The amount of vitamins and
minerals may also be listed. In the example given, every In the example given, each
100 g of the food provides serving of 20 g gives you
525 kcal of energy, 56.2 g of 105 kcal of energy.
carbohydrate, 8.0 g of
protein and 29.8 g of fat. If you consume 2 servings of
the food, the energy and
nutrients consumed will be
doubled.
Adapted from Nutrition Month Malaysia (2009) © All Rights Reserved
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Ø Nutrition labelling will also enable a consumer
to compare the nutrient composition of the
different brands available for the same food
item (next slide)
v He should be guided by the content of all
the nutrients provided on the label, not
merely the level of one nutrient, for
example fat
Ø Nutrition labelling can stimulate the consumer
to be more nutrition conscious
Ø He should think of “nutrition”, not just when
he is purchasing processed foods, but also
when he is making choices for fresh food,
cooked meals, as well as when preparing his
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Comparing nutrient content of different brands
The NIP on food label enables the comparison of the nutritional content among different brands of
similar food and find out which ones are higher or lower in certain nutrients, thereby guiding
choice of food. E.g. below compares two brands of a similar food product
NUTRITION INFORMATION (BRAND A) NUTRITION INFORMATION (BRAND B)
Serving size: (200 ml) w Servings per package: 5 Serving size: (250 ml) w Servings per package: 4
Per serving (200 Per serving (250
Nutrients Per 100 ml Nutrients Per 100 ml
ml) ml)
Energy (kcal) 125 250 Energy (kcal) 82 205
Carbohydrate (g) 12 24 Carbohydrate (g) 11 27.5
Sugar (g) 0 0 Sugar (g) 2 5.0
Protein (g) 8.0 16 Protein (g) 5.0 12.5
Fat (g) 5.0 10 Fat (g) 2.0 5.0
Note:
· Always compare the nutritional content of different brands of a similar product based on per 100 g or 100 ml. Serving
sizes cannot be used because they may differ from one brand to another (as in the example above).
·Do not make your decision to purchase a particular brand based on one nutrient alone, but consider the other nutrients
listed on the NIP as well.
Adapted from Nutrition Month Malaysia (2008)
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Ø Older children who tag along shopping in
supermarkets could be educated on nutrition
labelling
v Show them the nutrition information on the
label and the significance of the nutrients
and the values declared
Ø Children must be familiar with nutrition even
in their early years and let nutrition principles
guide them to a healthier future
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Ø It should be borne in mind that nutrition
labelling is only one of the educational tools
in guiding food choices
Ø Use this, in addition to other reliable sources
of nutrition information to strengthen
nutrition knowledge about food and nutrition
and their role in health and disease
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Ministry of Health
Malaysia permitted
nutrition claims to
be made on food
labels
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Understanding
nutrition claims
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Ø Three types of nutrition claims are
permitted
v nutrient content claims
v comparative claims
v nutrient function claims
Ø Nutrient content claims describe the level of a
nutrient in a food product
v for example, “source of vitamin C” or “high
in calcium”
Ø Similarly, such claims can be made for protein
and ten vitamins as well as five minerals
Ø These are the so-called “good nutrients”
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Ø Another type of nutrient content claim is, for
example, “low in cholesterol” or “fat free”.
Ø These claims are for the so-called “bad
nutrients”, namely, energy, fat, saturated fat,
cholesterol, trans fatty acids, sugars and
sodium
Ø There are, of course, no “bad nutrients”,
v with the exception of trans fatty acids
Ø All nutrients, including energy, fat, cholesterol,
etc are all required for normal body functions
v It is really the excessive intakes of these
nutrients that are undesirable
Ø Indeed, excessive intakes of vitamins and
minerals too, are undesirable! © All Rights Reserved
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Ø A nutrient comparative claim is a claim that
compares the nutrient levels and/or energy
values of two or more foods
v E.g. “less fat”, or “reduced salt”, etc.
v The opposing comparative claim is “extra
vitamin A”, or “more protein”, and so on
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Ø The third type of nutrition claim is the nutrient
function claim
v which describes the physiological role of
the nutrient in growth, development and
normal functions of the body.
v E.g. calcium helps in the making of strong
bones and teeth
Ø Besides nutrients in the classical sense, there
are permitted function claims for several food
components
v E.g. plant sterol helps to lower blood
cholesterol; oat soluble fibre (beta-glucan)
helps to lower blood cholesterol
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Ø Ministry of Health has published a list of
permitted nutrient function claims (MOH,
2007) (Appendix)
v For nutrients and have been supported by
scientific data for a long time, e.g. iron,
vitamins A, B and C
Ø Other claims on this list are those that are
approved based on more recent scientific
findings
v These are mostly for non-nutrients, or the
“other food components”
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List of permitted nutrient function claims
Bifidobacterium lactis:
Bifidobacterium lactis helps improve a beneficial intestinal microflora*
Bifidobacterium lactis may help to reduce the incidence of diarrhoea*
Calcium aids in the development of strong bones and teeth
Folic Acid:
Folic acid is essential for growth and division of cells
Folate plays a role in the formation of red blood cells
Folate helps to maintain the growth and development of the foetus
High Amylose Maize Resistant Starch (HAMRS) helps improve/promote
colonic/bowel/intestinal function/environment*
v Iron:
i.Iron is a factor in red blood cell formation
ii.Iron is a component of haemoglobin in red blood cell which carry oxygen
to all parts of the body
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List of permitted nutrient function claims
v Inulin and oligofructose (fructo-oligosaccharide):
i.Inulin helps increase intestinal bifidobacteria and helps maintain a good
intestinal environment*
ii.Oligofructose (fructo-oligosaccharide) helps increase intestinal
bifidobacteria and helps maintain a good intestinal environment*
iii.Inulin is bifidogenic*
iv.Oligofructose (fructo-oligosaccharide) is bifidogenic*
v.Inulin is prebiotic*
vi.Oligofructose (fructo-oligosaccharide) is prebiotic*
Iodine is essential for the formation of thyroid hormone
Magnesium promotes calcium absorption and retention
v Niacin is needed for the release of energy from protein, fats and
carbohydrates
Oat soluble fibre (beta-glucan):
i.Oat soluble fibre (beta-glucan) helps lower or reduce cholesterol)*
ii.Oat soluble fibre (beta-glucan) helps to lower the rise of blood glucose
provided it is not consumed together with other food*
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List of permitted nutrient function claims
Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt)
lcFOS:
i.Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt)
lcFOS is prebiotic*
ii.Oligosaccharide mixture containing 90% (wt/wt) GOS