Cioffi Catherine E, Levitsky David A, Pacanowski Carly R, Bertz Fredrik
Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA.
Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA.
Appetite. 2015 Sep;92:7-14. doi: 10.1016/j.appet.2015.04.053. Epub 2015 Apr 23.
Despite legislation that requires restaurants to post nutritional labels on their products or menu items, the scientific literature provides inconsistent support for the idea that adding labels to foods will change buying patterns. Lack of success of previous research may be that sample sizes have been too small and durations of studies too short.
To assess the effect of nutrition labeling on pre-packaged food purchases in university dining facilities.
Weekly sales data for a sample of pre-packaged food items were obtained and analyzed, spanning three semesters before and three semesters after nutritional labels were introduced on to the sample of foods. The labels summarized caloric content and nutrient composition information. Mean nutrient composition purchased were calculated for the sample of foods. Labeled food items were categorized as high-calorie, low-calorie, high-fat, or low-fat foods and analyzed for change as a function of the introduction of the labels.
Data were obtained from all retail dining units located at Cornell University, Ithaca, NY where the pre-packaged food items were sold.
Results indicated that the introduction of food labels resulted in a 7% reduction of the mean total kcals purchased per week (p < 0.001) from the labeled foods. Total fat purchased per week were also reduced by 7% (p < 0.001). Percent of sales from "low-calorie" and "low-fat" foods (p < 0.001) increased, while percent of sales from "high-calorie" and "high-fat" foods decreased (p < 0.001).
The results suggest that nutrition labels on pre-packaged foods in a large university dining hall produces a small but significant reduction of labeled high calorie and high fat foods purchased and an increase in low calorie, low fat foods.
尽管有立法要求餐馆在其产品或菜单项目上张贴营养标签，但科学文献对于给食品添加标签会改变购买模式这一观点的支持并不一致。以往研究未取得成功可能是因为样本量过小且研究持续时间过短。
评估营养标签对大学餐饮设施中预包装食品购买情况的影响。
获取并分析了预包装食品样本的每周销售数据，涵盖在这些食品样本上引入营养标签之前的三个学期和之后的三个学期。标签总结了热量含量和营养成分信息。计算了食品样本购买的平均营养成分。将贴有标签的食品分为高热量、低热量、高脂肪或低脂肪食品，并分析其作为标签引入函数的变化情况。
数据来自纽约州伊萨卡市康奈尔大学所有销售预包装食品的零售餐饮单位。
结果表明，食品标签的引入使每周从贴有标签的食品中购买的平均总千卡数减少了7%（p < 0.001）。每周购买的总脂肪量也减少了7%（p < 0.001）。“低热量”和“低脂肪”食品的销售百分比增加（p < 0.001），而“高热量”和“高脂肪”食品的销售百分比下降（p < 0.001）。
结果表明，大型大学食堂中预包装食品上的营养标签使购买的贴有标签的高热量和高脂肪食品有小幅但显著的减少，同时低热量、低脂肪食品有所增加。
