A parliamentary proposal seeks to modify Law 20,606, establishing the obligation to report the calorie content of dishes and drinks offered in prepared food establishments, both in physical or digital format.
From a nutritional-behavioral point of view and from a very general perspective, the measure could be positive, because it would contribute to generating greater awareness among consumers and facilitating informed decisions, especially in people who already express interest in their health.
However, by itself, it is not the solution to reduce the prevalence of obesity or overweight that has plagued Chile for almost 20 years. To be truly effective, a continuous and transversal nutritional education intervention must first be implemented.
A large part of the population still does not know what 500 calories means, or how to interpret that figure according to their age, sex, level of physical activity or health status. Furthermore, important gaps persist in the understanding of the nutritional labeling of packaged foods, despite years of implementation of warning seals.
National experience shows that providing information without education does not guarantee sustained changes in eating behavior.
Reducing food to a number can be misleading. It is not the same to consume 100 calories from saturated fats as from polyunsaturated fats and a dish with fewer calories is not necessarily more nutritious. Calorie information does not provide background information on the quality of the food, its nutritional density or its role in a balanced diet.
Relevant challenges also arise for the implementation of this project. The estimation of the caloric intake of dishes must be carried out by nutritionists, with standardized preparations and defined weights. Along with this, a discussion is opening that cannot continue to be postponed: the role of this professional in public health, its significant deficit in the system and the positive impact of its intervention in the prevention and treatment of obesity and associated diseases.
Reporting calories on menus can be an advance, but putting numbers is not enough. It would be a much more effective policy if it is inserted into a broad strategy, which includes nutritional education from childhood, promotion of healthy lifestyles and a real strengthening of the health team, with the nutritionist present in educational, community and healthcare spaces.
The consumer has the right to know what he eats, but he must have information and tools to understand and use it for health. This initiative could be a valuable opportunity, provided it is implemented with technical rigor, educational focus, and a long-term vision.
