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Reading Food Labels Gets Easier

Food health rating programs aim to help grocery buyers make better choices.
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WebMD Weight Loss Clinic-Feature
Reviewed by Louise Chang, MD

You know you should get in the habit of reading food labels when you shop for groceries, but it's not always easy. When you're in a hurry, it's easy to grab familiar foods without checking much more than the front of the package. And with so many foods to choose from -- and so much confusing information on labels – it can be hard to make choices with confidence.

"Consumers are confused and not totally comfortable reading labels because the information on the label does not make it clear how it relates to national health recommendations," says Mary Hartley, MPH, RD, nutritionist for Calorie Count Plus, a food-scoring program at the About.com web site.

The fact is that some of the claims on the fronts of the packages don’t tell the whole story, says Supermarket Savvy newsletter editor Linda McDonald, RD. 

"Many packages trumpet the benefit of a single attribute, like no trans fats, while ignoring other important information that consumers need to know, like how much saturated fat or added sodium is in that trans fat-free product," McDonald says.

The good news is that some grocery chains, food companies, and other groups are implementing food scoring programs aimed at making it easier to choose wisely. These programs range from icons on the front of packages, to markers on store shelves, to online programs in which foods are scored according to their healthfulness.

How the Scoring Systems Work

In these scoring systems, foods are scored according to their nutritional profiles for both healthy ingredients (like nutrients, fiber, protein quality, and whole grains) and not-so healthy ones (like saturated and trans fats, added sugars, salt, and cholesterol). The scores allow consumers to compare different types of the same food within a category (for example, breakfast cereals).

Most systems use a mathematical formula that takes certain nutritional factors into account and generates a score. These formulas vary from system to system; the exact formulas have generally not been made public for fear they could be replicated.

Experts warn that scoring systems are not foolproof. Some say that, depending on the criteria used to score foods, some healthy foods might actually score poorly. For example, vegetable juice could get a low score because of its high sodium content, and yogurt with added fruit could score low because it contains added sugar.

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