Work

Perspective: What is the Likely Impact of the Proposed Food and Drug Administration Front-of-Package Criteria on the Labeling of Foods?

Year: 2026

Type: article

Abstract: The U.S. Food and Drug Administration (FDA) recently proposed a new rule on front-of-package (FOP) labeling. Focusing on added sugars, sodium and saturated fat, the proposed FOP label would identify foods with low (<5%DV), medium (6-19%DV), and high (20%DV) levels of each nutrient, calculated per serving size. This study applied the proposed FDA criteria to food categories and subgroups as defined in the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017-18). Nutrient composition data were joined with the FDA Reference Amounts Customarily Consumed (RACC). Analyses show the distribution of foods into FDA low, medium, and high criteria for each nutrient. Further analyses addressed food categories that were good (10 to 19 %DV) or high/excellent (20% DV) sources of calcium, protein, and dietary fiber. This proposed labeling approach focuses only on nutrients to limit, similar to "warning label" FOP approaches seen in other countries. A balanced labeling approach that also includes nutrients to encourage (e.g. protein, dietary fiber, vitamins, and minerals) may be the preferred option to establish the relative healthfulness of foods. Statement of Significance Front-of-package (FOP) labeling is meant to provide an indication of the healthfulness of a packaged food product to the consumer. Healthfulness is often viewed as the absence of added sugars, sodium, or saturated fat. This study is the first to apply the proposed FDA criteria to foods in the What We Eat in America nutrient composition database. The distribution into low, medium, and high FOP classes is provided for each of the three nutrients to limit by food category. Analyses were also conducted for dietary fiber, calcium, and protein. The findings include the following, as expected; meats contain no added sugars whereas beverages are low in saturated fat. The healthfulness of a food is not solely determined by nutrients to limit, a more balanced approach is preferred. With the provision of only nutrients to limit, the consumers could be misled and misinformed about the overall healthfulness of a food.

Source: Current Developments in Nutrition

DOI: 10.1016/j.cdnut.2026.107638

Authors: Paula R Trumbo, Adam Drewnowski

Institutions: Liberty University, University of Washington

Language: English

Topic: Consumer Attitudes and Food Labeling

Subfield: Public Health, Environmental and Occupational Health

Field: Medicine

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: gold

Estimated APC paid: $5,000