Calories on menus
Firstly, this is just my opinion on the whole debate around whether calories on menus are a good thing or not. I understand there are so many different angles here, so please feel free to agree or disagree with what I say.
I have been working with many food chains, helping them provide calories on the menus. The new legislation stipulates that all food outlets with more than 250 staff members clearly show the calories of their offering on the menu and website.
To be honest, this type of initiative is not new. I started working in public health 16 years ago, and over the years, there have been many similar initiatives. I have worked with food chains, catering companies, local authorities, schools, nurseries, care homes, and hospitals to help them nutritionally analyse their food. In light of this, many food chains have been providing nutritional information about their food for some time now. Hence, I don’t know what all the fuss is about!
What does the science say?
Several significant meta analysis and systematic review studies have investigated the impact of calorie labelling on food choice. Other studies have also looked at the effect these initiatives have had on food outlets creating healthier food options.
The outcome of these studies has been mixed. Two such studies found little evidence to support a significant impact on the number of calories ordered by customers (1,2). However, other findings of the studies and interpretation by the authors offered a positive slant on calorie labelling (3,4,5).
Long et al (2015) concluded that while calorie labelling may not support a significant impact on calories ordered, “it is a relatively low-cost education strategy that may lead customers to purchase slightly fewer calories.” (1)
Sinclair et al (2014) found a sex difference. Their study found that women used the information provided to select and consume fewer calories (2).
A large study published in Public Health Nutrition had more positive outcomes. This review of 15 studies found that nine showed statistically significant reductions in energy consumed, ordered, and selected as opposed to three that reported no effect. This study showed an overall reduction of 100 calories consumed, which in a real-world setting decreased to a mean of 78 calories (3). Like many studies of this nature, the obvious thing to state here is that this calorie deficit is small, but it’s a start, right?
Further to this, a Cochrane review published in 2018 found that calorie labelling on menus may reduce the energy purchased in restaurants. However, it was highlighted that the evidence was low-quality (4).
All these studies represent the effects on food choice by the customer. Still, calories on menus should really be seen as a two-way street; if there is nothing healthy to eat on the menu, then how can people even make a healthy food choice in the first place?
Controversially, I dare say that food outlets and manufacturers can always ride the wave when these initiatives come into place. Still, they have a responsibility to react by looking at the food they offer to make it healthier. Many I have worked with have done so.
You can’t rely on people making healthy food choices, so isn’t it evident that you need to get food outlets to look at the food on offer to make a real difference. This should be viewed as a responsibility of food outlets to go the extra mile to commit to consumer health. In these current times, championing this is a real positive in terms of PR, and I wish more would make more of this opportunity with a quid pro quo of being able to shout about it.
Positively a study published on JAMA Network Open found that amongst large chain restaurants included in the paper, implementing calories on menus was associated with introducing lower-calorie items (5).
While restaurants may be concerned about taste, I argue that there are many ways to reduce the calories of the food offered without altering the taste. I have worked with many restaurants to achieve this in the most straightforward ways by making small changes to the recipes; the same way I would approach weight loss with a client. Using a little less oil, reducing the sugar, switching to low-fat dairy, and other such changes can significantly impact the overall calories while not impacting flavour or taste.
How has the news been represented in the media?
There have been plenty of articles in the news full of cynicism from food chains and customers alike, which I find really irritating. I think transparency is a good thing, and having the calories on menus allows someone to make a healthy food choice. If you choose to ignore them, that’s cool; you do you. If it helps even a small percentage of people manage their weight, that’s a good thing.
What would you suggest if you don’t think it is a good idea?
Criticism is easy when looking from the outside in, but something needs to be done when faced with a nation where 63% of adults are overweight or obese. This is not just about improving an individual’s health but also helping to reduce the costs and strain it has on our health services.
Some argue that showing calories on menus may be bad for those with eating disorders, and I agree with this. However, this represents a small percentage of the population, and I am not sure this is a reason to abandon the initiative.
Others feel it will make their dining experience less enjoyable as they question their food choices but is this not the whole reason behind the initiative? Is this really going to ruin your night out?
Is eating out a treat these days?
I have historically advised clients to enjoy meals out and view them as a treat, but this was when eating out was limited to a few times a month. These days it’s tricky to give this advice as so many of us eat out more regularly every week. Then, of course, there is Deliveroo and other such delivery services bringing restaurant food to your home, which is the same as eating out.
How does this legislation impact food outlets?
There is an issue of cost to food outlets. These costs can include employing a nutritionist to do the analysis of their products or buying software and paying for someone’s time to do the job.
The process can also open a can of worms for some food outlets. Some of the food on offer may be very high in calories, which can even be the case for their healthier options. Re-developing recipes take time and collaboration with a nutritionist meaning billable hours.
Changing a recipe may also make it less tasty, possibly influencing a customer’s decision to eat at your restaurant. More importantly, chefs may limit their creativity in the kitchen, where flavour always comes first. I personally see this as an exciting challenge for chefs, and many I have worked with are passionate about health and have embraced the idea of creating healthier dishes.
Why is the legislation not for all food outlets?
While I am sure there is a good reason why the Government has decided to limit the campaign to food outlets with more than 250 staff, it still doesn’t make sense. Apologies, as I haven’t really looked into this. What if you buy your lunch at the local cafe every day?
Is focusing on calories alone helpful?
While calories are a good benchmark for people to understand how much they are eating, they shouldn’t lose sight of the basic principles of healthy eating. Calories represent the energy in food, but diet quality is just if not more important. Focusing on calories alone will not ensure a balanced diet if you pick and choose less healthy options within your desired calorie quota.
How do I feel about the legislation?
To be honest, you can’t do right for doing wrong when it comes to public health. I don’t think the Government should be criticised for this latest attempt to tackle obesity, and any initiative to do so is a good thing, so we shouldn’t lose sight of that. How people engage with this initiative is also dependent on other ways in which diet and health are promoted within public health. This strategy of putting calories on menus should be viewed as supplementary to other advice to cut down on salt, reduce sugar and eat 5-a-day.
How does the media influence food choice?
There is so much ”noise” around nutrition, and if you take a step back, you will see that most of it is about offering quick fix ways to improve your health, including losing weight. When you dig deeper, this is often about selling books and health products. I have no issue with the food and wellness industry, and I have written books and worked with many businesses within it, but while some offer something helpful others offer a pipe dream based on very little science.
What’sWhat’s the bottom line, in my opinion?
The bottom line here is that there is no quick fix to improve your health and lose weight. Achieving your health goals and losing weight takes time and how long this takes depends on your starting point and the goal you want to achieve. This means commitment but sticking to a plan of action is one of the most demanding challenges.
So, are calories on menus a good thing? Yes, in my opinion, definitely, but it should be viewed as one of many tools designed to help people achieve their health and weight loss goals rather than being viewed as a stand-alone thing.
Improving health and promoting weight loss is ultimately about behaviour change, which is down to the individual. You can show someone that the food they are choosing to eat may not be good for them, but they are unlikely to make that choice until they are ready to change their behaviour. As I said earlier, I think food outlets should make some effort to improve the nutritional quality of their food, and to be fair, many I have worked with are really open to this and have either done or plan to do so.
References
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4386504/
- https://pubmed.ncbi.nlm.nih.gov/25037558/
- https://pubmed.ncbi.nlm.nih.gov/26714776/
- https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD009315.pub2/full
- https://pubmed.ncbi.nlm.nih.gov/34967879/
