Unlocking Nutritional Insights: How Rethinking Food Labels Can Transform Nutrient Release for Better Health

Food labeling often falls short of guiding us toward healthier choices. Emeritus Professor Mike Gidley from the University of Queensland believes we need to rethink how nutrition is communicated.

Right now, we typically assess food based on two methods: the nutrient content and the variety of whole foods in our diets. “People choose which method suits them best, but there’s a gap,” Gidley explains.

He argues that simply measuring nutrients—like protein, carbs, and fats—doesn’t tell the whole story. For instance, some unhealthy foods can have similar nutrient profiles to healthier options. This confusion can make it tough to choose wisely.

Whole foods tend to release nutrients slowly, while processed foods often release them quickly. This difference is crucial but overlooked in current labeling. Gidley suggests a new approach: including the rate at which nutrients are absorbed in the body. “If we incorporate nutrient release rates, we can connect these two nutrition languages,” he says.

Moreover, he emphasizes the need for more research on how our bodies digest food. “It’s a challenge to study digestion since it happens dynamically and should be measured non-invasively,” he notes. Understanding how quickly nutrients enter our system—and how they benefit our gut microbiota—could significantly impact our health.

Experts in nutrition support the need for better labeling. For example, a recent survey by the Food Marketing Institute found that 70% of consumers want clearer information on food packaging. As more people become health-conscious, having accurate and comprehensible labels will become increasingly important.

Gidley suggests a simple classification system—fast, medium, or slow nutrient release. While implementing this may take time, he believes discussing it is essential for progress. This proposal could serve as a starting point for a more informed conversation about food labeling.

For further insights, you can check out the original piece in Nature Food here and learn more about developments in food science from The University of Queensland.

Source link

Food, Nutrition, Agriculture, Diet, Nutrients, Protein, Research