INFORMATION PERCEIVED BY CONSUMERS THROUGH FOOD LABELING ON FATS: A SYSTEMATIC REVIEW

Objective: To review the scientific literature related to the information given to consumers about different types of fats in foods through food labeling. Method: Systematic review of the data found in MEDLINE (via PubMed), EMBASE, CINAHL, FSTA, Web of Science, Cochrane Library, SCOPUS and LILACS databasis, until September 2013. The terms used as descriptors and free text were "dietary fats", "dietary fats, unsaturated" and "food labeling". The limit "human" was used. Results: 549 references were retrieved, of which 36 articles were selected after applying the inclusion and exclusion criteria. The main effects related to labeling information were linked to the price and place of purchase/consumption, sensory dimensions, dietary habits, interpretation and education logo. Conclusions: Food labeling on fat content helps when making consumption decisions. Nutrition education and the meanings of food labels are essential and were effective although the "informed consumer" is yet to be achieved. Training activities should be directed towards prior beliefs and attitudes of consumers in order to make the health and nutrition message consistent. Food labels should be homogeneous and truthful in terms of expressing composition or presenting logos, and messages included in the packaging should be clear and not misleading.