Since You Asked

So you think you know the difference between “a good source” and “an excellent source” of vitamin C? Here’s how to find out  

- by David DiCenzo

Manufacturers are quick to make health claims, which means a discerning shopper has a lot to consider. The good news is that companies that make these claims on their packaging, be it “good source of…” or “zero trans fat,” have to meet strict guidelines provided by Canada’s Food and Drug Act and federal regulations.

“These claims are not something that manufacturers can just put on their labels whenever they want,” says Dr. Mary L’Abbé, Director of the Bureau of Nutritional Sciences in Ottawa. “The most important part is the nutrition facts table. That’s the underpinning of all of our health claims in food.”

What was the genesis of health claims on Canada’s food products?

Dr. Mary L’Abbé: For years, we’ve defined things like “good source” and “source of vitamins and minerals.” We’ve just broadened it to include a lot more terms like “reduced,” “low,” “light,” “zero trans” and “low sodium.” The principle was to expand the number of terms viewed as useful to the consumer. For example, we defined “low fat” a long time ago. But we only defined “zero trans” in the 2003 regulations. So it does evolve.

How does a health claim make its way on to a food label?

ML: We’ve defined criteria for those words that manufacturers can use. For example, “source of” must contain at least five per cent of your requirement and “good source” must contain at least 10 per cent. It is already defined in the regulations what those terms mean. We also define all of the words that we call comparative claims, like “lower,” “higher,” “reduced” and “low-fat.” It’s a system of regulations that defines what those terms mean.

How did the Food and Drug Act change in 2003?

ML: The new part added, in December 2002, is what we call the disease risk reduction claims. We’ve defined a number of disease risk reductions, or health claims that can be put on a food product. We defined both the wording of the claim and the criteria that the food needs in order to carry the claim. Something like the role of calcium and vitamin D in reducing the risk of osteoporosis, for example, that’s a common disease risk reduction claim.

What is a manufacturer’s responsibility when making health claims?

ML: We have a guidance document that states how you have to review all of the scientific evidence for a health claim in food. It’s a process that we’ve used to establish the authorized health claims in foods.

What kind of impact have health claims on food labels made on the consumer?

ML: It’s tough to quantify. There have been surveys to ask consumers if they use the information on nutrition labels. They tell us that, yes, they do. Consumers use the nutrition information as part of their purchasing decisions. We very definitely have seen a trend of things like trans fat being removed from the food supply.

Where can consumers go to learn more about health claims on food labels?

ML: There are a couple of places. At the Health Canada web site (http://www.hc-sc.gc.ca/index_e.html) we’ve got information for consumers. The “It’s Your Health” link addresses issues like trans fat and nutritional labelling. There’s also the Food Inspection Agency (http://www.inspection.gc.ca/english/toce.shtml), where they list approved health claims, such as the role of calcium in the maintenance of healthy bones and teeth. They tell us what’s permissible for the industry to use on food products.