Led by scientists from UCL, Bath Spa University, the University of Cambridge and the University of Oxford, the review – conducted with the support of not-for-profit organisation Cochrane – examined evidence from 25 studies on the impact of calorie labelling on food selection and consumption.
The researchers found that the presence of labels leads to an average reduction in calories purchased of 1.8%. This equates to 11 calories in a 600 calorie meal – or around two almonds.
“Our review suggests that calorie labelling leads to a modest reduction in the calories people purchase and consume,” said Dr Gareth Hollands, senior author from the UCL Social Research Institute.
“This may have some impact on health at the population level, but calorie labelling is certainly no silver bullet.”
A report from the UK Government estimated that 90% of 20 to 40 year olds in England will gain up to 9kg over 10 years, and that reducing daily energy intake by 24 calories per day – roughly 1% of the recommended intake for adults – would prevent this increase.
“Our previous version of this review from 2018 reported a potentially larger effect, but was inconclusive because there was significant uncertainty over the results,” continued Dr Hollands.
“This update has reduced that uncertainty, and we can now say with confidence that there is very likely a real, albeit modest, effect.”
Of the 25 studies examined, 16 were conducted in restaurants, cafeterias and supermarkets and encompassed 10,000 participants from countries including Canada, France, the United Kingdom and the US.
“This review strengthens the evidence that calorie labelling can lead to small but consistent reductions in calorie selection,” said Dr Natasha Clarke, lead author from Bath Spa University.
“While the overall impact on individual meals or food purchases may be modest, the evidence is robust. The cumulative effect at a population level could make a meaningful contribution to public health, especially as calorie labelling becomes more widespread.”
Dr Hollands added that while calorie labelling plays a “small but potentially meaningful effect on people’s food choices”, policymakers and the food industry must take further action to improve health outcomes.
“Labelling may have a useful role, [but] ideally alongside a broader set of approaches that place more onus on industry rather than individuals, such as taxes, marketing restrictions and reformulation,” he explained.
“However, we should not expect miracles, and any implementation of calorie labelling must balance the many potential positive and negative impacts of such policies.”
