Why Does My Snack Have a Red Mark?

About two years ago, Israel's Knesset Health Committee established new public health regulations that include detailed definitions for harmful foods and require companies to mark these products with red warning labels. These labels highlight products containing sugar, saturated fat, and sodium in quantities above the decided norm (500 mg sodium, 12 grams sugar, or 5 grams saturated fat per 100 grams of product). Next year, the reform will tighten and even products containing 500 mg sodium, 10 grams sugar, or 4 grams saturated fat will get a red label. To avoid these labels, many companies have adjusted their products' ingredients over the past two years to fit the reform.

Why start this process?

The Israeli product labeling reform is based on the one existing in Chile since 2016. There, products underwent changes following the reform, reducing problematic ingredients. In Israel, many health experts highlighted the public health damage from excessive consumption of sugar, sodium, and saturated fat. According to data, many children suffer from obesity and overweight, and these children are expected to develop diabetes at a young age. Therefore, an urgent intervention and use of tools were decided to reduce these effects. Another goal is to inform consumers about their consumption and raise awareness about products exceeding reasonable levels of sugar, saturated fat, and sodium, thus trying to prevent excessive consumption.

Why reduce these ingredients specifically?

Sugar turns into fat, and a significant excess of fat tends to settle in tissues like the heart, liver, and pancreas. The body sees fat as a foreign body and attacks it, leading to inflammation in tissues. Inflammation in the pancreas stops insulin secretion and inflammations in the liver and muscle also cause insulin resistance, leading to the development of diabetes, heart, and liver diseases. Besides, Israel is the largest sugar consumer among OECD countries, with Israelis consuming more than three times the necessary amount. Currently, there are half a million diabetics and another half a million pre-diabetics in Israel, and the onset age of diabetes is decreasing. Additionally, sodium is linked to the development of hypertension and fluid retention, which can lead to heart failure. According to a health ministry document prepared during the legislative process, the food labeling reform is expected to prevent more than 22,000 deaths and save about 6 billion shekels over a decade, meaning about 2,200 people and 600 million shekels saved per year on average.

Is there a good sign too?

The Health Ministry, after consulting with nutrition experts, decided to release a green label as well. However, this green label is voluntary, unlike the mandatory red label. The green label aims to inform consumers that the product "meets healthy nutrition principles," as defined.

What does the future hold?

To accustom the Israeli palate to food composition changes, the regulations allowed food companies to implement changes gradually. Indeed, next year, the reform will advance, and companies will have to mark more products in red if they don't reduce their sugar, salt, and fat content.

So should we stop eating products with a red label?

No, it is permissible to eat, but it's important to consume sparingly and consciously. You can continue to eat and enjoy products with a red label knowing you are choosing to indulge. The purpose of product labeling is also to inform the consumer that what they eat isn't necessarily beneficial, and awareness is important. Therefore, you can eat, but in moderation - that is, snacks only in small bags, and sparingly. If you want to drink a sweetened beverage, drink just one glass, not multiple glasses. Essentially, you can eat almost anything but in a balanced and measured way.

Prof. Itamar Raz is the Chairman of the National Diabetes Council, President and Founder of the "From Today" Association for a healthy lifestyle, and the Medical Director of the DMC Diabetes Center.