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All carbohydrates are not created equal. Many foods containing carbohydrates, such as fruit, vegetables, and whole grains, offer important sources of vitamins, minerals, and fiber that help support good health. However, many food manufacturers choose to sell products containing excessive amounts of granulated sugar and high-fructose corn syrup because they offer relatively low-cost and shelf-stable ingredient options.
For many years, carbohydrates on food labels were all counted the same and there was no way for consumers to distinguish if the carbohydrates came from a wholesome source or from an added sugar ingredient with all of the calories but very little nutritional value. Starting in January 2020, the U.S. Food and Drug Administration (FDA) will require that food manufacturers begin listing the added sugar content on nutrition labels along with the overall carbohydrate content.
This small change to nutrition labels will significantly improve the customer’s ability to make more educated decisions when choosing foods at the grocery store. Clear labeling on food packaging is an important tool to help individuals meet the Dietary Guidelines recommendation to limit added sugar intake to no more than 10% of daily calorie needs. Monitoring consumption is important because research suggests excessive intake of added sugars can increase your risk of developing cardiovascular disease, diabetes, obesity, cognitive decline, and certain forms of cancer.
The new requirements for food labeling are an important step towards increasing customers’ ability to better understand the quality of the foods they purchase and how their diet choices will affect their health and weight status.
Jacob Elfman, SDSU Dietetic Intern
