Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, ONM5S 1A8, Canada.
Public Health Nutr. 2024 Oct 31;27(1):e238. doi: 10.1017/S1368980024002143.
To evaluate the application of front-of-package (FOP) labelling regulations to menu labelling in the Canadian restaurant sector by assessing the proportion of menu items that would be required to display the 'high-in' FOP symbol if the policy were extended to the restaurant sector.
Nutrition information of 18 760 menu items was collected from 141 chain restaurants in Canada. Menu items were evaluated using the mandatory FOP labelling regulations promulgated in Canada Gazette II by Health Canada in July of 2022.
Chain restaurants with ≥20 establishments in Canada.
Canadian chain restaurant menu items including beverages, desserts, entrées, sides and starters.
Overall, 77 % of menu items in the Canadian restaurant sector would display a 'high-in' FOP symbol. Among these menu items, 43 % would display 'high-in' one nutrient, 54 % would display 'high-in' two and 3 % would display 'high-in' all three nutrients-of-concern. By nutrient, 52 % were 'high-in' sodium, and 24 and 47 % were 'high-in' total sugars and saturated fat, respectively.
Given the poor nutritional quality of restaurant foods, the current regulations, if applied to restaurant foods, would result in most menu items displaying a FOP symbol. Therefore, expanding the Canadian FOP labelling regulations to the restaurant sector can be key to ensuring a healthy food environment for Canadians. Furthermore, menu labelling along with other multi-faceted approaches such as reformulation targets are necessary to improve the dietary intake of Canadians from restaurant foods.
通过评估如果将政策扩展到餐厅部门，有多少菜单项目需要显示“高”字头的前置标签符号，来评估在加拿大餐厅部门实施包装正面标签法规（FOP）对菜单标签的应用。
从加拿大的 141 家连锁餐厅收集了 18760 个菜单项目的营养信息。使用加拿大卫生部在 2022 年 7 月在加拿大公报 II 上颁布的强制性 FOP 标签法规对菜单项目进行评估。
在加拿大拥有≥20 家分店的连锁餐厅。
包括饮料、甜点、主菜、配菜和开胃菜在内的加拿大连锁餐厅的菜单项目。
总体而言，加拿大餐厅部门 77%的菜单项目将显示“高”字头的 FOP 符号。在这些菜单项目中，43%显示“高”一种营养素，54%显示“高”两种营养素，3%显示“高”三种关注营养素。按营养素划分，52%是“高”钠，24%和 47%分别是“高”总糖和饱和脂肪。
鉴于餐厅食品的营养质量较差，如果将现行法规应用于餐厅食品，大多数菜单项目将显示 FOP 符号。因此，将加拿大 FOP 标签法规扩展到餐厅部门可以是确保加拿大健康食品环境的关键。此外，菜单标签以及其他多方面的方法，如配方目标，对于改善加拿大人从餐厅食品中获得的饮食摄入是必要的。
