Calorie labeling leads to modest reductions in selection and consumption

A recent review has discovered that displaying calorie information on food menus and products influences people to select slightly fewer calories.

The study, conducted by researchers from UCL, Bath Spa University, the University of Cambridge, and the University of Oxford, analyzed data from 25 studies regarding the impact of calorie labeling on food choices and consumption. The findings revealed that calorie labels in supermarkets, restaurants, and other food establishments resulted in a minor decrease in the number of calories people opted for and purchased. On average, there was a reduction of 1.8%, which translates to 11 calories in a 600-calorie meal—approximately equivalent to two almonds.

This research has been published in the Cochrane Database of Systematic Reviews.

Even small adjustments in daily energy intake can have significant effects over the long term, especially since most adults tend to gain weight as they age. A report by the UK government estimated that 90% of individuals aged 20-40 in England could gain up to 9 kg over a decade, and reducing daily energy consumption by 24 calories—roughly 1% of the recommended intake for adults—could prevent this weight gain.

“Our review indicates that calorie labeling leads to a slight reduction in the calories people purchase and consume,” stated senior author Dr. Gareth Hollands from the UCL Social Research Institute, who is also a Senior Visiting Fellow at the University of Cambridge.

“While calorie labeling may have a modest impact on public health, it is not a cure-all solution. Our previous review from 2018 suggested a potentially larger effect but was inconclusive due to significant uncertainties in the results. This updated review has reduced that uncertainty, allowing us to confidently state that there is likely a real, albeit small, effect.”

The updated review compiled data from 25 studies, focusing heavily on real-world settings, with 16 of the studies conducted in restaurants, cafeterias, and supermarkets. The studies included over 10,000 participants from high-income countries like Canada, France, the United Kingdom, and the U.S. Only two studies involved alcoholic beverages, and their results were inconclusive.

“This review strengthens the evidence that calorie labeling can lead to small but consistent reductions in calorie selection,” said lead author Dr. Natasha Clarke of Bath Spa University, who initiated the project at the University of Cambridge. “While the individual impact on meals or food purchases may be modest, the evidence is solid. The cumulative effect at a population level could have a meaningful impact on public health, especially as calorie labeling becomes more widespread.”

Despite the promise shown by calorie labeling, concerns persist regarding its potential effects on individuals at risk of disordered eating. The review highlighted a lack of data in the studies regarding potential harms, including mental health consequences, and the authors suggested further research to assess this aspect.

“The use of calorie labeling to reduce calorie consumption remains somewhat controversial, both in terms of its effectiveness and whether the benefits outweigh the risks or harms,” noted Dr. Hollands. “We can now confidently state that it does have a small but potentially significant impact on people’s food choices. Labeling could play a useful role, ideally in conjunction with other approaches that place more responsibility on the industry rather than individuals, such as taxes, marketing restrictions, and reformulation.”

“However, it is important not to expect miraculous results, and any implementation of calorie labeling must carefully consider the numerous potential positive and negative impacts of such policies.”

Provided by Cochrane