Impact of Calorie Labeling: Modest Reduction in Energy Content of Menu Items in England

Since calorie labeling became legislation in England in April 2022, research published in the open access journal BMJ Public Health indicates that its effect on the energy content of restaurant and takeout menu items has been relatively limited, achieving an average reduction of only about 2%. This small decline is primarily due to the replacement of higher-calorie dishes with lower-calorie options, rather than extensive reformulation of existing menu items. The study analyzed data from the MenuTracker database, comparing menu items before and after the regulation, across various food outlets including cafes, fast food, pubs, restaurants, and entertainment venues.

The study observed a significant decrease in the calorie content of new and removed items—such as a 36 kcal reduction (roughly 16.5%) in non-alcoholic and soft drinks, an 11% reduction in burger calories, and a 4% decrease in mains. Despite this, the overall average energy content per item saw only a small drop of 9 kcal, or 2%. Notably, declines were more prominent in certain types of venues like pubs, bars, inns, and entertainment spots, with reductions ranging from 5% to 13.5%. These reductions were mainly driven by removing higher-energy items, averaging around 458 kcal, and introducing lower-energy options averaging about 434 kcal.

Importantly, there was little evidence of reformulation in continuously available menu items, with energy content remaining quite stable. Additionally, over 22% of menu items still exceeded the recommended 600 kcal per meal, especially among burgers, mains, and pizzas, with restaurants and pubs having the highest number of over-limit items.

While calorie labeling provides consumers with more information at the point of purchase, the study concludes that its modest impact on menu energy content may result in limited health benefits unless consumers actively choose lower-calorie options. The researchers also highlight that reformulating products to reduce calories appears to be more challenging for manufacturers compared to simply removing high-calorie items or introducing lower-calorie alternatives.

Ultimately, the findings suggest that calorie labeling alone may not lead to substantial improvements in public health, emphasizing the need for complementary strategies to encourage healthier choices among consumers. Further research is needed to determine if increased consumer awareness and behavioral shifts can amplify the benefits of calorie labeling policies.

Source: https://medicalxpress.com/news/2025-10-calorie-linked-average-reduction-energy.html