Calorie labelling promotes modest reductions in food selection and consumption

Adding calorie labels to menus and food products may encourage people to select and consume slightly fewer calories, according to new research.

A comprehensive Cochrane review, co-led by researchers at University College London (UCL), analysed data from 25 studies involving over 10,000 participants in countries such as Canada, France, the UK, and the US.

The findings revealed that calorie labelling in supermarkets, restaurants, and other food outlets resulted in an average reduction of 1.8 per cent in calories selected or purchased. For example, this equates to around 11 fewer calories in a 600-calorie meal, roughly the caloric value of two almonds.

However, calorie labelling’s impact on alcoholic drink choices remains unclear. Of the 25 studies reviewed, only two included alcohol, and the results were too uncertain to draw conclusions.

Dr Gareth Hollands, senior author from UCL and the University of Cambridge, said: “Our review indicates that calorie labelling leads to modest reductions in the calories people purchase and consume. While this is unlikely to be a game-changer for health, it could have a meaningful impact at the population level. Compared to our 2018 review, which showed greater uncertainty, this update provides stronger evidence of a modest but real effect.”

Lead author Dr Natasha Clarke from Bath Spa University emphasised the public health implications, stating, “This review strengthens the evidence that calorie labelling can result in small but consistent reductions in calorie selection. Though the effect on individual meals or purchases may be limited, the cumulative impact at the population level, especially as calorie labelling becomes more widespread, could significantly contribute to improving public health.”

As obesity rates continue to rise, calorie labelling represents one of many strategies to encourage healthier eating habits and promote long-term health benefits.