Allulose Labeling
Allulose is a form of sugar, so it will count toward total sugar and carbohydrate (CHO) grams on food and beverage labels, even though it is not metabolized in the body and does not contribute calories to the diet.
Products made with allulose will have fewer calories compared to a full-calorie counterpart, but total carbohydrates and sugars may be very similar.
For individuals counting carbohydrates, an easy way to calculate the grams of carbohydrate is to subtract the amount of allulose (grams) contained in the product from the Total Carbohydrates listed in the Nutrition Facts.
Nutrition Facts Label
Since 1994, the familiar “Nutrition Facts” label has appeared on food and beverages to allow consumers, health professionals and others to make and recommend better choices for health. While the U.S. Food and Drug Administration has proposed changes to the label — including the addition of added sugars, the update of daily values and the revision of serving size based on typical consumption — it’s important to understand the wealth of information that is already shown on the label.
Be Real with Serving Size
Compare what is shown as serving size to the typical eating occasion of the food or beverage. If you are likely to consume the entire contents, and the label shows two (2) servings per container, don’t forget to double everything shown — from calories to fat to carbohydrates.
Limit the Calories
Discover how many calories are in a single serving along with the numbers of calories from fat. Those looking to maintain weight would want to be sure that — for the day — the total calories taken in are burned off, otherwise there is an energy imbalance, along with the resulting weight gain.
Use the Percent Daily Value (PDV) to help Budget
Based on a 2,000 calories a day diet, this percentage puts some of the information into perspective, and can help make choices as one thinks of tradeoffs during the meal day. The PDV only works if consumers estimate accurately regarding their daily calorie needs — According to the 2012 Food & Health Survey, only 15 percent of the U.S. population accurately estimates the number of calories needed to maintain weight.
Limit the Fat, Cholesterol and Sodium
A food or beverage with a total fat PDV of 10% provides 10% of the total fat someone on a 2,000 calories per day diet should eat. The same goes with cholesterol and sodium. Keeping these in check, and looking for lower numbers, can help reduce risk of heart disease, high blood pressure and cancer.
Get enough of Fiber, Vitamins, Minerals
Most don’t get enough vitamins, minerals and fiber in their diets. Eating enough of these can help improve health and reduce the risk of some diseases and conditions. For instance, more fiber helps with a healthy bowel function.
Keep a Check on Protein, Carbs and Sugars
As additional nutrients, most Americans get enough protein, but the Academy of Nutrition and Dietetics recommends consumers eat only moderate portions of lean meat, poultry, fish, eggs, low-fat milk, yogurt and cheese, along with beans, peanut butter and nuts. Carbohydrates can come from sugars, starches and fiber. Sugars can occur naturally in food (such as fructose in fruit) or can come from added sugar such as table sugar (sucrose).
Read the Ingredients List
Foods and beverages with more than one ingredient must list them here, in descending order by weight. For consumers more sensitive to specific ingredients than others, a careful look here can be an important part of the right diet.