抄録
Consumer interest in foods and food safety has been increasing recently, and food-related information is easily available on demand. While nutrition and ingredient labeling of food should, in the first place, be easily intelligible to any consumer, current nutrition labeling in Japan is voluntary and does not necessarily present information helpful for consumers. Thus, providing accurate information to allow adequate and safe ingestion of lipids via ingredient labeling is one of our first priorities. We have, accordingly, decided to approach the national government with a proposal to improve the current labeling standards. The following article, “Improvements we seek in lipid nutrition and ingredient labeling and the reasons for our proposal - including problems in current lipid nutrition ingredient labeling and an explanation of the need for change -” is to be attached to the proposal. The purpose of this article is to provide adequate grounds for proposing changes in labeling, and we would invite suggestions and comments on this article from subscribers concerned with lipid nutrition and ingredient labeling of food, for our consideration.
