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1 / F D A C o n s u m e r H e a l t h I n f o r m a t i o n / U . S . F o o d a n d D r u g A d m i n i s t r a t i o n F E B R U A R Y 2 0 1 4

Consumer Health Information www.fda.gov/consumer

Art should be large on the first page, so it shows up clearly when the PDF is made into a small JPEG.

People are eating larger ser ving sizes. Rates of obesit y, hear t dis- ease and stroke remain high. More is k now n about t he relationship between nutrients and the risk of chronic diseases.

So the Food and Drug Administra- tion (FDA) proposes bringing this familiar rectangular box—which has become one of the most recognized graphics in the world—up to date with changes to its design and content.

“Obesity, heart disease and other chronic diseases are leading pub- lic health problems,” says Michael Landa, director of FDA’s Center for Food Safety and Applied Nutrition. “The proposed new label is intended to bring attention to calories and serving sizes, which are important in addressing these problems. Fur- ther, we are now proposing to require the listing of added sugars. The 2010 Dietar y Guidelines for Americans recommends reducing calories from added sugars and solid fats.”

Jessica L eig hton, Ph.D., senior nutrition science and policy advisor in FDA’s Office of Foods and Veteri-

A lot has changed in the American diet since the Nutrition Facts label was introduced in 1993 to provide important nutritional information on food packages.

Nutrition Facts Label: Proposed Changes Aim to Better Inform Food Choices

Nutrition Facts Serving Size 2/3 cup (55g)

Calories 230

% Daily Value*

Trans Fat 0g Saturated Fat 1g

Sugars 1g

Cholesterol 0mg Sodium 160mg Total Carbohydrate 37g

Protein 3g

10%

Calcium 45%

12%

Amount Per Serving

Dietary Fiber 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Iron

Servings Per Container About 8

Calories from Fat 72

Total Fat 8g 5%

0% 7%

12% 16%

Vitamin A Vitamin C 8%

20%

Calories: 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g

Nutrition Facts 8 servings per container Serving size 2/3 cup (55g)

Total Fat 8g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 160mg Total Carbs 37g Dietary Fiber 4g Sugars 1g Added Sugars 0g Protein 3g

12% 5%

0% 7%

12% 14%

Vitamin D 2 mcg Calcium 260 mg Iron 8 mg Potassium 235 mg

10%

20%

45%

5%

% DV*

* Footnote on Daily Values (DV) and calories reference to be inserted here.

Calories 230 Amount per 2/3 cup

Nutrition Facts Serving Size 2/3 cup (55g)

Calories 230

% Daily Value*

Trans Fat 0g Saturated Fat 1g

Sugars 1g

Cholesterol 0mg Sodium 160mg Total Carbohydrate 37g

Protein 3g

10%

Calcium 45%

12%

Amount Per Serving

Dietary Fiber 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Iron

Servings Per Container About 8

Calories from Fat 40

Total Fat 8g 5%

0% 7%

12% 16%

Vitamin A Vitamin C 8%

20%

Calories: 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g

Nutrition Facts Label Side-by-Side Comparison

Proposed LabelCurrent Format

Current Label Proposed Label

The proposed Nutrition Facts label (above right) will emphasize the number of calories and servings per container; update % Daily Values for nutrients such as fiber and calcium; update serving sizes; list the amount of added sugars; require listing of potassium and vitamin D if present, and no longer require the labeling of Vitamins A and C.

2 / F D A C o n s u m e r H e a l t h I n f o r m a t i o n / U . S . F o o d a n d D r u g A d m i n i s t r a t i o n F E B R U A R Y 2 0 1 4

Consumer Health Information www.fda.gov/consumer

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nary Medicine, and Claudine Kava- naugh, Ph.D., M.P.H., R.D., a health scientist at FDA, explain what you can expect to see if the proposed changes are enacted.

“The goal is to make people aware of what they are eating and give them the tools to make healthy dietary choices throughout the day,” says Leighton.

What’s Different? And Why?

notice is a greater emphasis – with larger and bolder type – on calories. “The number of calories is especially important to maintaining a healthy weight,” says Leighton.

would be included on the label. On average, Americans eat 16 percent of their daily calories from sugars added during food production.

no longer be listed. “We know that the type of fat is more important than the total amount of fat,” says Kavanaugh. Total, saturated and trans fat will still be required.

package would also be more prominent. And “Amount Per Serving,” would now have the actual serving size listed, such as “Amount per cup.”

size requirements. These updates would reflect the reality of what people actually eat, according to recent food consumption data. By law, serving sizes must be based on what people actually eat, not on what they “should” be eating.

for various nutrients. Daily Values are used to calculate the Percent Daily Value (%DV) on the label, which helps consumers understand the nutrition information in the context of a total diet. In addition, the %DV would be shifted to the left of the label. FDA wants to help consumers visually and quickly put nutrient information in context.

Vitamin D would be required on the label. Vitamin D is important for healthy bones, especially among women and the elderly. And potassium helps to lower blood pressure and prevent hypertension. “We have evidence that people are not consuming enough of these nutrients to protect against chronic diseases,” says Leighton.

What’s the Goal? Both Leighton and Kavanaugh stress that the primary goal of the proposed changes to the Nutrition Facts label is not to tell people what they should be eating, but to expand and highlight the information they most need when making food choices. “It’s all about providing information that people can use to make their own choices.” Kavanaugh says.

For people wit h cer tain healt h issues, the information can be par- ticularly valuable. “Although the label is made for the general population, many of us are at risk for cardiovas- cular disease, high blood pressure and stroke or simply want to eat fewer

calories,” Kavanaugh says.

blood pressure and strokes, you may want to pay attention to sodium and potassium amounts on food labels.

foods lower in saturated fats, cholesterol, trans fats and sodium.

Public comment sought FDA is dividing the proposed Nutri- tion Facts label changes into two pro- posed rules, one that would update the nutrition information based on nutrition science and the label design to help highlight important informa- tion. The second covers the changes to serving size requirements and label- ing for certain package sizes.

Both are published in the Federal Register for a 90-day comment period; to read them and comment, visit FDA’s official docket at www.regulations.gov.

FDA proposes that the food indus- try be given two years to comply after publication of any final rules govern- ing the Nutrition Facts label.

“It’s all about providing information that people can use to make their own choices.”