MADRID, December 17 (EUROPA PRESS) –
The "METHOD OF PRECISE OF EATING" systematic analysis and meta-analysis of researchers in the United States of Tufts University in the United States of American Studies of Sports Intervention and Nutrition of Friedman and the American Journal of Preventive Medicine, evaluating the efficacy of many types of food labels was it
Researchers believe that these approaches can affect their goals, but not others, both in consumer behavior and in industry. 60 assessment studies reviewed only two million observations, including consumers, purchases and sales, including food consumption, published between 1990 and 2014.
"The old and new food policies have a focus on labeling in the food or restaurant menu." Effectiveness of these labels, change of consumer choices or formulations of industrial products. It's not clear, "says Dariush Mozaffarian, Dean of Friedman School." Our discoveries can tell you about the labeling of foods, "he added.
In the labeling of menus, product packing or other materials marketing, such as a cartoon study on supermarket shelves, researchers found that consumers 'consumers' reduced labeling was 6.6% calories; 10.6% of healthy fat and other healthy foods by 13%. Labeling also increased consumer consumption by 13.5%.
On the other hand, labeling did not influence the consumption of other purposes, such as carbohydrates, proteins, saturated fats, fruits, whole grains or other healthy choices. After evaluating industrial responses, labeling of authors led to a reduction in trans food and sodium fats in food packages, up 64.3% and 8.9% respectively.
However, the important labeling effects were not fully identified for industrial formulations, such as saturated fats, dietary fiber, healthy ingredients (eg, proteins and saturated fats) or non-healthy ingredients (for example, whole fat, sugar and cholesterol diet) and evaluate a few studies.
"With regard to industry responsibilities, it is very interesting that two components change, such as trans fatty and sodium, as additives," says Mozaffarian, "as the industry adds to their ability to change their additives. , that is, a component added to the nutrition information panel will be added to the United States. "
SPECIFICATION OF SPECIFICATIONS OF CHARACTERISTICS
Researchers have also studied the types of labels, locations and other features. There were no differences in consistency in the location of the label (menu, package, other shopping items), tag types (for example, traffic type, food content), the type of labeled products, labeling was voluntary or mandatory, or many other factors.
The authors conclude that due to this, the presence or absence of information may be more important for the consumer and the industry than the specific type of label. However, they have emphasized that the limits in their learning exist.
Although all the research was in the interventions, many were not random. Restaurant labeling studies often evaluate consumer consequences rather than long-term effects. Very few studies have assessed obesity or metabolic risk factors for labeling in health outcomes. The authors also emphasize that the reviews contained in the review are heterogeneous due to the nature of the interventions.
Despite the discovery of 60 interventions, the researchers evaluated the differences between consumer and industry in 111 intervention arms in 11 countries in 111 continents. In the United States of America / Canada, in Europe / Australia and Asia, there were two sexes; being the most valued for adults. Most studies analyzed specific foods or products, and the findings were centralized in a metaanalysis. Exams completed in 2017