New FDA Nutrition Labels: “High In” Warning Outperforms Current Proposal
The U.S. Food and Drug Administration’s (FDA) proposed front-of-package (FOP) nutrition labeling system may not be the most effective way to help consumers make healthier food choices, according to new research from the University of California (UC) Davis. A study published March 24 in The Lancet Public Health suggests that labels highlighting products “high in” added sugar, sodium, or saturated fat are more easily understood and more effective at guiding consumers toward healthier options.
Understanding the FDA’s Proposed Label
In January 2025, the FDA proposed a new FOP nutrition label designed to provide shoppers with an at-a-glance guide to key nutrients. The proposal requires a little “nutrition info” box on most packaged foods, detailing ratings of “low,” “medium,” or “high” for saturated fat, sodium, and added sugars, based on the percentage of daily value as defined by the FDA.
However, researchers at UC Davis found that this approach may not be optimal. Jennifer Falbe, UC Davis associate professor of nutrition and human development and corresponding author of the study, notes that the FDA’s effort to provide an at-a-glance guide is an important step. But, the team suggests that FOP labels should focus on warning consumers about products high in these nutrients, using a simple “high in” designation.
For example, a candy could be labeled “high in added sugars,” while a pot pie could carry labels indicating “high in sodium” and “high in saturated fat.” This contrasts with the FDA’s proposed label, which would list all three nutrients with ratings of “low,” “medium,” or “high” and their corresponding percentage of daily value.
Study Findings: “High In” Labels Outperform FDA’s Design
The UC Davis-led research team conducted an online randomized trial with over 13,000 adults across the U.S. To compare the effectiveness of the FDA’s proposed label with alternative designs. The results showed that the “high in” label designs consistently outperformed the FDA’s proposed label, enabling participants to identify healthier choices more quickly.
the FDA’s proposed label led to misperceptions about the healthfulness of certain foods, such as meat and candy. “That’s probably because the FDA label listed two ‘lows’ and one ‘high’ for these products,” explains Falbe. “The two ‘lows’ may have created a false health halo, another reason the FDA should go with a ‘high in’ label.”
Implications for Public Health
The researchers emphasize the importance of selecting a label design that is easily understood and effectively communicates health information to consumers. “This label will be seen every day by millions of Americans for decades, so the FDA should pick the best label,” Falbe stated.
Brittany Lemmon, Ph.D. Candidate in epidemiology and lead study author, adds, “A lot of people overconsume added sugars, sodium, and saturated fat, so to be able to quickly observe that ‘high-in’ label makes it very straightforward to say, ‘maybe I should avoid that today.’”
The study also involved researchers from Stanford University School of Medicine and the University of Illinois Chicago School of Public Health.