Click here to visit the EUFIC Homepage
Food Safety & Quality
Food Technology
Food Risk Communication
Nutrition
Health & Lifestyle
Diet-Related Diseases
Consumer Insights
Food for thought
EU initiatives
In the spotlight
Energy Balance
Multimedia Centre

This website is certified by Health On the Net Foundation. Click to verify. This site complies with the Health on the Net Foundation Code for trustworthy health information:
verify here.



Appropriate reference amounts are important for the effective use of nutrition labelling information, study reveals

  • Overall, people correctly ranked foods according to their objective healthfulness
  • French consumers displayed a tendency to rate most extreme for both the less healthful and the more healthful variants of foods
  • In Poland, participants did not differentiate as much between more and less healthful variants of foods
 
EUFIC PRESS RELEASE, 26 NOVEMBER 2014: A recent study by Professor Monique Raats of the University of Surrey’s Food, Consumer Behaviour and Health Research Centre, in conjunction with the European Food Information Council (EUFIC) in Brussels, has shown that consumers do take into account reference amounts displayed on front of pack nutrition labelling when making their judgements of healthfulness, thus highlighting their importance for the effective presentation of nutrition information.
 
Reference amounts express the quantity of food for which the nutrition information is being presented and are predominantly ‘per 100g/100ml’or ‘per portion/unit’.
 
Legislation in the EU requires a mandatory nutrition declaration on pre-packed foods expressed ‘per 100g’ or ‘per 100ml’ on back of pack, but this can also be supplemented by nutrition information ‘per portion’ on the front of pack.
 
A total of 13,117 participants from six European countries (France, Germany, Poland, Spain, Sweden and UK) took part in an online experiment in which they rated foods on their healthfulness using nutrition labels derived from differing reference amounts; ‘typical portion’, ‘half typical portion’ and ‘per 100g’.
 
The study, published in the European Journal of Clinical Nutrition, reveals that overall, participants correctly ranked foods according to their objective healthfulness and could distinguish between more and less healthful variants of foods with the nutrition labels provided. The research also showed that where the reference amount was very different from the ‘typical’ portion size, as  was the case for foods such as biscuits, foods with a ‘per 100g’ label were rated significantly less healthful than when the nutrition labels were presented as ‘typical’ or ‘half typical’ portions.
 
Comparing country ratings, French consumers displayed a tendency to rate most extreme for both the less healthful and the more healthful variants of the foods, whereas in Poland, participants did not differentiate as much between more and less healthful variants.
 
Selection of appropriate reference amounts is central to current debates within the scientific community regarding nutrition profiling systems and their ability to classify foods according to their healthfulness.
 
Reference:
 
For more information, please visit           
and
 
About EUFIC
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.
 
EUFIC research is conducted and written up in conjunction with academic experts for submission to and publication in peer-reviewed scientific journals. Other content produced by EUFIC is reviewed by a scientific advisory board and editorial board of academics before publication. EUFIC receives funding from companies in the European food and drink sector, and from the European Commission on a project basis.
 
EUFIC media contact:
Philip Springuel
Media Relations – European Food Information Council (EUFIC)
Philip.Springuel [@] eufic.org
+32 2506 8989
 
About the University of Surrey
The University of Surrey is one of the UK’s leading professional, scientific and technological universities with a world class research profile and a reputation for excellence in teaching and research. Ground-breaking research at the University is bringing direct benefit to all spheres of life – helping industry to maintain its competitive edge and creating improvements in the areas of health, medicine, space science, the environment, communications, defence and social policy. Programmes in science and technology have gained widespread recognition and it also boasts flourishing programmes in dance and music, social sciences, management and languages and law. In addition to the campus on 150 hectares just outside Guildford, Surrey, the University also owns and runs the Surrey Research Park, which provides facilities for 110 companies employing 2,750 staff.
 
University of Surrey media contact:
Peter La
Media Relations Office at the University of Surrey
+44 1483 689191
 

ABOUT EUFIC
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

Read more
This site was last updated 21/07/2016
View all search results