Report Urges Healthier Food, More Labeling
June 2, 2006 – The FDA is leaning on restaurants to give customers more information on the fat and calorie content of their foods in an effort to help combat.
Agency officials said Friday they expected restaurants and other prepared food providers to voluntarily makeinformation easily available to patrons. Though they said they wouldn’t seek the legal authority to order improved labeling in restaurants, officials left open the possibility of seeking it in the future if businesses were to refuse.
Acting FDA Commissioner Andrew von Eschenbach, MD, told reporters that Americans now consume an average of one-third of their calories in restaurants, workplace cafeterias, and other establishments outside the home. But he cited a “general lack of easily accessible nutritional information on these foods.”
Some restaurants, including many fast-food chains, already list nutrition content, often on web sites or pamphlets. But consumer advocates have long called for rules placing the information front and center while consumers make their food choices.
Von Eschenbach said a restaurant menu should “define its content in terms of calories, fat, and overall nutrition” for consumers.
The statements Friday came on the heels of a report commissioned by the FDA urging restaurants to boost promotion of healthier foods while giving consumers more information about the food's content.
Officials maintain that food labeling is but one part of societal changes they say are needed to tackle the rising obesity problem in the U.S. Nearly 64% of American adults are now classified as overweight or obese, putting many of them at risk for chronic illnesses such asand .
Restaurant Industry Opposes Force
The FDA does not have the legal authority to order nutrition labeling on restaurant menus like the ones on packaged food in grocery stores, and the report did not explicitly call for the labels. But von Eschenbach said the report, issued by an independent group known as the Keystone Forum, would mark the beginning of a national dialogue on making healthier food more palatable and identifiable for consumers.
“We believe we are exercising authority. It may not be legal authority, but moral authority, if you will,” he said.