Nutrition labeling law changes

[NHE]

Updated nutrition labeling will soon list grams of added sugars as well as total sugar. It will also finally include a % daily value for sugar, something that the processed food industry has long fought against.

http://www.fda.gov/NewsEvents/Newsroom/ ... 502182.htm

[lyndacarol]

Nutrition labels getting a makeover
http://www.cnn.com/2014/02/27/health/nu ... index.html

The FDA also plans to update the daily values for certain nutrients such as sodium, dietary fiber and vitamin D.… Food and beverage companies would also be required to declare the amount of vitamin D and potassium in a product, as well as calcium and iron. Research shows Americans tend not to consume enough vitamin D for good bone health. And potassium is essential in keeping your blood pressure in check.

FDA proposes the addition of vitamin D on the new nutrition label
http://www.vitamindcouncil.org/vitamin- ... ion-label/

For the first time in over 20 years, the nutrition label will be updated and improved with new features such as added sugars, larger serving sizes and vitamin D. Since research shows that Americans do not get enough vitamin D, the FDA has added the sunshine vitamin to the label in order to emphasize this essential nutrient.

[lyndacarol]

Let's hope that the labels will reflect accurate information.

An Evaluation of the Vitamin D3 Content in Fish: Is the Vitamin D Content Adequate to Satisfy the Dietary Requirement for Vitamin D? (2007)
Z. Lu, T.C. Chen, A. Zhang, K.S. Persons, N. Kohn, R. Berkowitz,* S. Martinello,* and M.F. Holick
https://www.ncbi.nlm.nih.gov/pubmed/17267210

Abstract
It has been suggested that the major source of vitamin D should come from dietary sources and not sun exposure. However, the major fortified dietary source of vitamin D is milk which often doesn’t contain at least 80% of what is stated on the label. Fish has been touted as an excellent source of vitamin D especially oily fish including salmon and mackerel. Little is known about the effect of various cooking conditions on the vitamin D content in fish. We initiated a study and evaluated the vitamin D content in several species of fish and also evaluated the effect of baking and frying on the vitamin D content. Surprisingly, farmed salmon had approximately 25% of the vitamin D content as wild salmon had. The vitamin D content in fish varied widely even within species. These data suggest that the tables that list the vitamin D content are out-of-date and need to be re-evaluated.