Labelling in restaurants: will it make a difference?

Abstract

Summary The quest to solve the obesity epidemic in the United States has long been the centre of debate for health professionals, consumer and health advocates, scientists and politicians. While numerous suggestions have been made from these respective groups, there has been a steady increase, such that more than 64% of the US population are now classified as overweight or obese. The introduction of the Nutrition Facts label through the Nutrition Labelling and Education Act (NLEA) of 1990 has improved overall dietary quality, based on lower fat intakes and higher consumption of fruit and vegetables, in the 70–85% of the American population who use the label at least sometimes. More recently, however, concerns have been raised about the exemption of restaurants from the NLEA. The proportion of US consumers’ food budget spent on food for consumption outside the home has increased from 26% in 1976 to 46% in 2004. It is also estimated that one third of a person’s daily calories now come from food purchased for consumption outside the home. The United States Department of Agriculture and the US Department of Health and Human Services have jointly produced the 2005 Dietary Guidelines for Americans (DGAs) to provide evidence‐based nutrition recommendations to the American public. Included are recommendations to limit the intake of sodium, cholesterol, saturates, trans fatty acids, alcohol and added sugars, to increase the intake of low‐fat dairy products, fruit and vegetables, and to maintain energy balance. The food found in restaurants is abundant in nutrients recommended to be consumed in moderation, low in those that are recommended to be increased and higher in calories, when compared with a home‐prepared meal. Given the consistent rise in obesity in the USA, the lack of food labelling in restaurants, the contrast between the nutrient recommendations of the DGAs and the nutrients found in restaurant food, and the increase in consumer spending on food purchased for consumption outside the home, suggestions now focus on passing legislation mandating food labelling in restaurants. Given the significance of such legislation to the US restaurant industry, this article highlights key considerations, as well as barriers, to restaurant food labelling. This article also emphasises the importance of conducting research to explore the impact of restaurant food labelling, prior to passing new legislation, as no studies have looked at the effect that this may have on restaurant patron behaviour. The importance of conducting research on restaurant labelling, prior to passing legislation, may be key to its success.