Why 'healthy' food labeling doesn't always mean the food is the most nutritious

A recent study examining nearly 150,000 U.S. food and beverage products launched within the past decade reveals that products claiming to be healthier may not always be the most nutritious. Led by Miguel Gomez, a professor of food marketing at Cornell University, and Pei Zhou, a postdoctoral researcher in his lab, the research utilized the Nutrient Profiling Model, which evaluates a product's overall nutritional composition rather than single nutrient claims.

The study found that about two-thirds of the newly launched products with health claims actually turned out to be less healthy overall. This discrepancy often arises from trade-offs in product formulation, where reducing one nutrient, such as sodium, can sometimes lead to an increase in sugar or saturated fat. Beverages were particularly prone to these inconsistencies, with claims like "low sodium," "sugar-free," and "low saturated fat" often not reflecting the actual nutritional quality of the product.

The authors note that terms like "natural" do not have a regulated definition and are often perceived as a sign of healthiness by consumers, a psychological phenomenon known as the "halo effect." The researchers suggest that policymakers consider transitioning from single nutrient claims to a broader nutrient profile system, similar to those used in countries like Chile and Mexico.

For now, consumers are advised to view health claims on product packaging as hints rather than definitive statements and to refer to the complete nutrition label for a more accurate picture of a product's nutritional content.