Abstract
A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults.
Highlights
Excess adiposity contributing to the “obesity epidemic” is a public health concern in the UnitedStates [1,2,3,4]
The financial burden associated with the U.S overweight/obesity prevalence combined is estimated at approximately 5–10% of total healthcare costs annually [7]
21,239 studies were included in the title reading stage and 436 studies were retained for abstract evaluation
Summary
Excess adiposity contributing to the “obesity epidemic” is a public health concern in the UnitedStates [1,2,3,4]. In 2011–2012, more than two-thirds (approximately 68.5%) of adults were overweight or obese (defined as a body mass index ≥25) [5], an approximate 12% increase since 1988–1994 [6]. Obesity is associated with an increased risk of morbidity for several health conditions, including hypertension [8,9,10,11,12], type 2 diabetes [13,14,15,16], and cardiovascular disease [17,18,19,20] among U.S adults. Many factors may contribute to the prevalence of overweight and obesity, including environment, genetics, and behavior choices, such as physical activity and diet including excess caloric intake [1,20,21,22].
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