Background
In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant
chains to list values for calories, sodium, fat, and carbohydrates for each item on
all printed menus.
Purpose
The goal of the study was to determine whether purchase decisions at full-service
restaurants varied depending on the presence of labeling.
Methods
In August 2011, this cross-sectional study collected 648 customer surveys and transaction
receipts at seven restaurant outlets of one large full-service restaurant chain. Two
outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes
included differences in calories and nutrients purchased and customers’ reported use
of nutrition information when ordering. Data were analyzed in 2012.
Results
Mean age was 37 years; 60% were female; 50% were black/African-American and reported
incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus
beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for
confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories
(95% CI=−270, −33); 224 mg less sodium (95% CI=−457, +8); and 3.7 g less saturated
fat (95% CI=−7.4, −0.1) compared to customers at unlabeled restaurants (or 155 less
kilocalories from food plus beverage, 95% CI=−284, −27). Those reporting that nutrition
information affected their order purchased 400 fewer food calories, 370 mg less sodium,
and 10 g less saturated fat.
Conclusions
Mandatory menu labeling was associated with better food choices among a segment of
the public dining at full-service restaurants. Consumer education on the availability
and use of nutrition information may extend the impact of menu labeling.
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© 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.
