Calorie Labeling and Product Reformulation: A Longitudinal Analysis of Supermarket-Prepared Foods.
Journal
American journal of preventive medicine
ISSN: 1873-2607
Titre abrégé: Am J Prev Med
Pays: Netherlands
ID NLM: 8704773
Informations de publication
Date de publication:
09 2021
09 2021
Historique:
received:
20
11
2020
revised:
03
03
2021
accepted:
04
03
2021
pubmed:
10
6
2021
medline:
7
9
2021
entrez:
9
6
2021
Statut:
ppublish
Résumé
The 2010 Affordable Care Act required chain retail food establishments, including supermarkets, to post calorie information for prepared (i.e., ready to eat) foods. Implementation of calorie labeling could spur companies to reduce the calorie content of prepared foods, but few studies have explored this. This study evaluates the changes in the calorie content of prepared foods at 2 large U.S. supermarket chains after they implemented calorie labels in April 2017. The chains (≈1,200 stores) provided data on the calorie content and labeling status of all items sold between July 2015 and January 2019. In 2021, analyses used a difference-in-differences approach to examine the changes in the calorie content of prepared bakery, entree, and deli items introduced before calorie labeling to those introduced after the labeling compared with changes in similar foods not subject to the new labeling requirement. Primary analyses examined continuously available items; exploratory analyses examined items newly introduced to the marketplace. Relative to changes in comparison foods not subject to the labeling requirement, continuously available prepared bakery items decreased by 7.7 calories per item after calorie labels were implemented (95% CI= -12.9, -2.5, p=0.004, ≈0.5% reduction). In exploratory analyses, prepared bakery items introduced after calorie labeling contained 440 fewer calories per item than those introduced before calorie labeling (95% CI= -773.9, -106.1, p=0.01, ≈27% reduction), driven by reductions in product size. No changes were observed in the calorie content of continuously available or newly introduced prepared entrees or deli items. Implementing calorie labels could encourage product reformulation among some types of prepared supermarket foods. These supply-side changes could lead to reductions in caloric intake.
Identifiants
pubmed: 34103209
pii: S0749-3797(21)00224-5
doi: 10.1016/j.amepre.2021.03.013
pmc: PMC8384707
mid: NIHMS1702428
pii:
doi:
Types de publication
Journal Article
Research Support, N.I.H., Extramural
Langues
eng
Sous-ensembles de citation
IM
Pagination
377-385Subventions
Organisme : NIDDK NIH HHS
ID : R01 DK115492
Pays : United States
Organisme : NHLBI NIH HHS
ID : T32 HL098048
Pays : United States
Informations de copyright
Copyright © 2021 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.
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