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What’s New on Nutrition Labels in 2006
As of January 1st 2006, two new federal laws went into effect. Newly printed labels have to say
in clear language whether a product contains a food allergen and the amount of trans fat per
serving. Both can be used to make healthier food choices.
Food Allergens
The new Food Allergen Labeling and Consumer Protection Act requires that manufacturers
list in clear and understandable language whether a product contains any of the eight common
food allergens.
These eight major food allergens, determined by the Food and Drug Administration, account for
90% of food allergic reactions:
 Milk
 Egg
 Peanuts
 Tree nuts (such as almonds, cashew, and walnuts)
 Fish (such as bass, cod, and flounder)
 Shellfish (such as crab, lobster, and shrimp)
 Soy
 Wheat
Trans Fat
The FDA is requiring all packaged foods to list the grams of trans fat on the Nutrition Facts
panel, in addition to total fat, saturated fat, and cholesterol.
What is trans fat?
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Trans fat is formed when hydrogen is added to liquid vegetable oil to make it solid at room
temperature (example: margarine and shortening). This process is called “hydrogenation”.
Trans fat increases the risk of heart disease by raising “bad” LDL cholesterol in the body. It
may also lower the “good” HDL cholesterol.
Some trans fat occurs naturally in meat and dairy products, but do not have the same negative
health effects.
Trans Fat Facts and Tips:
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The FDA allows manufacturers to label products as “0 grams trans fats” if they contain 0.5
grams of trans fat or less per serving.
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Limit commercial baked goods, stick margarines, and fast-food french fries because they are
high in trans fat because of the hydrogenated oil.
Being “trans fat free” does NOT guarantee that the food is nutritious.
The American Heart Association and the Food and Drug Administration recommend that the
total intake of saturated fat + trans fat should be less than 10% of total calories consumed.
Be sure to look two places on the food label:
o Nutrition Facts panel
 Keep trans fat, saturated fat, and cholesterol as low as possible since all three
can impact on your risk of heart disease.
 When comparing brands, look for 0 trans fat or the one with the lowest
amount.
o Ingredients
 If “shortening”, “partially hydrogenated vegetable oil”, or “hydrogenated
vegetable oil” is listed, the product contains some trans fat.
WHEAT THINS 100 CALORIE PACKS MINI
Serving Size 21g
Servings per Container about 6
Amount Per Serving
Calories
100
Calories from Fat 25
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
5%
3%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 200mg
8%
Total Carbohydrate 16g
5%
Dietary Fiber 1g
3%
Sugars 3g
Protein 2g
Vitamin A 0 %
Calcium 2%
Vitamin C 0%
Iron 6%
Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN,
{VITAMIN B2}, FOLIC ACID), SOYBEAN OIL, DEFATTED WHEAT GERM, SUGAR, CORNSTARCH, HIGH FRUCTOSE CORN SYRUP,
PARTIALLY HYDROGENATED COTTONSEED OIL, CORN SYRUP, SALT, MALT SYRUP, LEAVENING (BAKING SODA, CALCIUM
PHOSPHATE), VEGETABLE COLOR (ANNATTO EXTRACT, TURMERIC OLEORESIN).
2
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Extra Session