Calorie labelling leads to modest reductions in selection and consumption
The research team, led by scientists from UCL, Bath Spa University, the University of Cambridge and the University of Oxford, examined evidence from 25 studies on the impact of calorie labelling on food selection and consumption. They found that calorie labels in supermarkets, restaurants and other food outlets led to a small reduction in the calories people selected and purchased. The average reduction was 1.8%, which would equate to 11 calories in a 600 calorie meal – or around two almonds.