Does Calorie Labelling on Food Menus Lead to Fewer Calorie Consumption? Study Sheds Light

The new update compiles evidence from 25 studies with a strong emphasis on real-world field settings, with 16 of the studies being conducted in restaurants, cafeterias, and supermarkets. The studies that were analysed encompassed over 10,000 participants from high-income countries including Canada, France, the United Kingdom and the USA. Only two of the studies included alcoholic drinks, and their results were too uncertain to draw any meaningful conclusions.

While calorie labelling shows promise, concerns remain about its possible impact on people at risk of disordered eating. The review noted a lack of data in the included studies on possible harms, including mental health impacts, and the authors recommend future research to assess this.

“Calorie labelling to reduce the calories that people consume remains somewhat contentious, both in terms of whether it has any effect, and whether potential benefits outweigh potential risks or harms,” says senior author Dr Gareth Hollands from the UCL Social Research Institute, also Senior Visiting Fellow at the University of Cambridge. “We can now say with considerable confidence that it does have a small but potentially meaningful effect on people’s food choices. Labelling may therefore have a useful role, ideally alongside a broader set of approaches that place more onus on industry rather than individuals, such as taxes, marketing restrictions and reformulation. However, we should not expect miracles, and any implementation of calorie labelling must balance the many potential positive and negative impacts of such policies.”

Reference: Clarke N, Pechey E, Shemilt I, Pilling M, Roberts NW, Marteau TM, Jebb SA, Hollands GJ. Calorie (energy) labelling for changing selection and consumption of food or alcohol. Cochrane Database of Systematic Reviews 2025, Issue 1. Art. No.: CD014845. DOI: 10.1002/14651858.CD014845.pub2. Accessed 17 January 2025.