(Finance) – There is agreement between experts from Italy and Spain on the principles underlying the front-of-pack food labeling. Italian and Spanish scientists, during the meeting “Principles for the definition of front-of-pack nutritional labels (FOPNLs). Italian and Spanish researchers workshop” held at the La Sapienza University of Rome, have a decalogue was drawn up of principles what a front-of-pack nutrition label should have to help consumers do conscious choices towards healthier diets. In practice, the choice is between labels based on “directive” principles and “informative” labels and on the correct information to be given to consumers to make them aware of their food choices.
The meeting was organized by the Food Science Research Unit of the Department of Experimental Medicine of Sapienza University and by the National Committee for Biosafety, Biotechnology and Life Sciences (CNBBSV) of the Presidency of the Council.
For Lorenzo Maria DoniniProfessor of Food Science at the Sapienza University of Rome, today’s event “will be able to make an important contribution to the ongoing discussion relating to the labeling of packaged food products. Healthy and sustainable eating behavior capable of promoting and improving the state of health of the individual and the planet passes through information that is scientifically correct, but simple to understand, which makes the consumer a responsible actor”.
Second Michele CarrubaDirector of the Obesity Study and Research Center of the University of Milan, “no health system will be able to cope with the increase in health problems such as obesity if preventive action is not taken. Nutrition education and lifestyle are crucial. Acting on these two aspects, starting from childhood, is very important to help people.”
The information approach
The principles identified by scientists are based on a informative approach in accordance with the European Commission guidelines, which aim to encourage the adoption of a healthy diet to combat the high incidence/prevalence of non-communicable chronic-degenerative diseases. It’s about a logic that is not based on the imposition of a rule, but on understanding of the same and therefore implies information, education and judgment. The advantage is that of promote consumer empowerment who can be enabled to understand how to organize their diet effectively.
The indication of the broader dietary context
For Italian and Spanish researchers the information approach has the advantage of locating the information on the label in a broader dietary context of daily intake, thus opening a more complete nutritional perspective on general balance and helping consumers to make the best choices.
Territorial traditions and food combining
Informational labels should emphasize positively the importance of dietary models that have proven healthinessenhancing the food traditions and promoting the correct combination of various foods in order to select them based on specific individual needs.
Limitations of “directive” labels
According to Italian and Spanish scientists, i limits of directive front-of-package labels are the following: the arbitrariness of the algorithm (in particular the Nutriscore); non-real reference standard (standard quantity of food almost never corresponding to the portions usually consumed); limitations of the algorithm (the final color is the unknown combination of different information); loss of information especially for the most fragile categories of consumers; Limitation of the parameters considered with a prevalence of those considered negative; low educational potential (the indications lead to not consuming a certain food rather than to acquiring “correct” eating behavior); decrease in effectiveness over time of “negative” messages; “halo” effect with overestimation of the positive effect of foods labeled “green”; simplistic approach which bases reasoning on foods to consume or avoid; lack of scientific evidence on real effectiveness.
The meeting was attended by, among others: Andrea Lenzi, Eleonora Poggiogalle, members of the Scientific Committee; Luca Muzzioli, Francesco Frigerio, members of the Organizational Committee; Maira Bes-Rastrollo, University of Navarra; Ramon Estruch, University of Barcelona; Andrea Ghiselli, CREA Research Center; Rosa Maria Lamuela Raventos, University of Barcelona; Ascension Marcos, ICTAN; Miguel A´ngel Marti´nez-Gonza´lez, University of Navarra; J. Alfredo Martinez, IMDEA NutriHealth, UVA Valladolid; Daniela Martini, University of Milan; Enzo Nisoli, University of Milan; Gabriele Riccardi, Federico II University, Naples; Laura Rossi, CREA Research Center; Marco Silano, Higher Institute of Health; Francesco Visioli, University of Padua.