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Date: Tuesday, Dec. 31, 1996 FOR IMMEDIATE RELEASE Contact: Arthur Whitmore (202) 205-4144
Shalala said 91 percent of tests on sample food products in 1996 showed the labels correctly listed nutrition information. That figure is up from 87 percent in 1994.
"Consumers count on the food label to get reliable nutrition information. These results show that this confidence is well placed," Shalala said. "As we begin a new year, I hope consumers will continue to make even more and better use of the nutrition facts label to help them eat for good health."
"The nutrition facts label has within the space of a few years become a standard that many Americans use to make basic decisions about their diet and nutrition," said FDA Commissioner David A. Kessler, M.D. "The results of this and other studies indicate that the food label has met, and in many cases exceeded, the expectations set for it, and has greatly contributed to the continuing improvement of the American diet."
Basic information on the nutritional content of individual food products has been required on most food labels since 1994.
In a standardized format, labels must list amounts per serving of calories, protein, carbohydrates, fiber, fat, cholesterol and other nutrients and vitamins, as well as other information on the nutritive value of the product.
Results of the latest survey of label accuracy were reported by FDA, based on more than 2,000 laboratory tests on 300 samples of food products purchased off retail shelves this year.
Tests results were particularly encouraging regarding accuracy of labeled amounts for the nutrients of the most critical public health importance, as evidenced by the following accuracy rates for calories, total fat and saturated fats:
In terms of cholesterol, 80 percent of the labeled amounts were found to be accurate. Similarly, 80 percent of dietary fiber and 88 percent of calcium amounts were found to be accurate.
Most of the variances detected by laboratory analyses were small, and in some cases differences in testing methodologies and limitations of analytical methods contributed to disparities in the labeled amounts. For example, the fact that Vitamin A amounts tested accurate only 54 percent of the time may be due in part to difficulties in developing standardized methodologies for analyzing this nutrient.
Nevertheless, percentages for all nutrients were the same or better than those in FDA's last check on food label accuracy, conducted in 1994.
Kessler said the FDA would follow up on any inaccurate labels it finds by contacting and working with manufacturers to help them bring the labels into compliance with regulations as required under the Federal Food, Drug and Cosmetic Act as amended by the Nutrition Labeling and Education Act of 1990.