Calorie Information on Menus - an Obesity Tackling Tactic or Disaster Waiting to Happen?

Displaying the calorie content of menu items is the latest strategy by the government to ‘tackle obesity levels’ and ‘improve the health of the nation’.  Any café or restaurant with more than 250 staff now have to display the calorie content for each item on their menu.

However, with obesity being a multifactorial, highly complex issue, can we really simplify it down to the idea that displaying calories on menus will tackle it? We think the answer is a resounding NO, here’s why…

There is a common misconception that eating disorders tend to occur in people who are underweight. This is not true, eating disorders can occur in people of any size. In fact, according to the Priory Group UK, less than 10% of the 3.4 million people in the UK with an eating disorder are classified as underweight. Many people in larger bodies struggle with their relationship with food which can lead to disordered eating. Displaying calories on menus means that some people in larger bodies, who struggle with their relationship with food, may now feel extremely guilty for choosing what they want to eat due to the calorific content. This can lead to feelings of guilt and shame after eating the meal which can then lead on to emotional eating and/or binge eating to cope with these feelings. Therefore, displaying calories on menus may actually contribute to some people eating more, not less!

In addition to this, many people who are recovering from an eating disorder must not count calories. Calorie counting becomes an obsessive behaviour for many people and therefore letting go of this is essential for the recovery of many people. Seeing the calorie content of foods on menus is likely to make eating out an extremely worrying and anxious time for people in recovery and is likely to trigger eating disorder thoughts, behaviours, and habits.

Relationships with food aside, we need to address whether calorie information on menus actually does work as an intervention to reduce energy consumption and tackle obesity. In studies assessing just this, there has been on average a reduction in calorie intake of ~50-100kcals for that particular meal where calories were displayed. However, we need to address what this means longer term over the course of the rest of the day or week.

If the meal you have just eaten is lower in calories but is also a smaller portion, is lower in fibre and / or protein - the likelihood is that you will feel less physiologically and psychologically satisfied by this meal. This could lead to increased snacking or seeking out of more ‘pleasurable’ foods later in the day, or increasing meal size the next time you eat. The net result of this meaning that you then consume the extra calories that you ‘saved’ in that meal out.

Additionally, it is important to look at the context of healthy eating as wider than simply the calorie content. We need to be focusing on the nutrient density of meals to benefit health – how many portions of vegetables does it contain? Is it high in fibre? Contain important omega 3 fatty acids? A good source of selenium?

Overall as a nation, we ned to be prioritising a healthy relationship with food and not demonising ANY food, nutrient or calories. Long term, this approach would do more to improve health (both physical and mental) than simply scaring and stigmatising individuals for choosing an option that contains 75 calories less than their favourite meal.

“ Our top tip – when you go into a restaurant ask for a menu without calories because some venues can offer this.”

For help with relationships with food and eating disorders, get in touch with us today or contact the charity BEAT.

 Article written by Katie Alliband and Rose Smith, Registered Nutritionists at Andra Health.