Health claims on food labels
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Health claims on food labels
Manufacturers are allowed to make health claims about certain nutrients that are found naturally in foods. Claims must be balanced and based on current, reliable scientific studies and must be approved by the U.S. Food and Drug Administration (FDA).
Information about the following relationships between nutrients and their effects on health can be printed on food labels:
- Calcium and reduced risk of osteoporosis
- Sodium and reduced risk of high blood pressure
- Monounsaturated fat from olive oil and reduced risk of coronary artery disease (CAD)
- Omega-3 fatty acids and reduced risk of CAD
- Dietary fat and reduced risk of cancer
- Dietary saturated fat and cholesterol and reduced risk of CAD
- Fiber-containing grain products, fruits, and vegetables and reduced risk of cancer
- Fiber-containing (particularly soluble fiber) grain products, fruits, and vegetables and reduced risk of CAD
- Fruits and vegetables and reduced risk of cancer
- Folate and reduced risk of neural tube defects
- Sugar alcohols (such as maltitol, mannitol, sorbitol, and xylitol) and reduced risk of cavities
- Soluble fiber from certain foods such as oats or psyllium and reduced risk of CAD
- Soy protein and reduced risk of CAD
- Potassium and reduced risk of high blood pressure and stroke
- Plant sterol/stanol esters (found in certain spreads and salad dressings) and reduced risk of CAD
- Whole-grain foods and reduced risk of heart disease and certain cancers
Claims may make statements similar to "This food is a good source of calcium. Adequate intake of calcium may reduce the risk of osteoporosis," or "Development of cancer depends on many factors. A diet low in total fat may reduce the risk of some cancers."
Terms you can trust Terms on labels are legally defined for food companies. Phrases such as "low-fat," "low-sodium," "light" or "lite," and "free" (as in “fat-free”) are now standardized for all foods. If a food says "low-fat," you can trust that it meets the criteria established for declaring that a food is low in fat.
Credits
| Author | Caroline Rea, RN, BS, MS |
| Editor | Susan Van Houten, RN, BSN, MBA |
| Associate Editor | Pat Truman, MATC |
| Primary Medical Reviewer | Ruth Schneider, MPH, RD - Diet and Nutrition |
| Specialist Medical Reviewer | Rhonda O'Brien, MS, RD, CDE - Diabetes Educator |
| Last Updated | February 23, 2007 |
| Last updated: | February 23, 2007 |
|---|---|
| Author: | Caroline Rea, RN, BS, MS |
| Reviewed By: | Ruth Schneider, MPH, RD - Diet and Nutrition, Rhonda O'Brien, MS, RD, CDE - Diabetes Educator |
| Editors: | Susan Van Houten, RN, BSN, MBA, Pat Truman, MATC |
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