French fries were not included in the analyses, even though they are probably the most common so-called vegetable dish eaten in Australia, Ms La Fontaine said.  The large cut chips have an energy density of about 10 kJ/g and the thin shoestring ones are about 12.5 kJ/g, so both are very energy dense.

The labelling and policy implications of the study are substantial and highly topical as Food Standards Australia New Zealand is currently reviewing the standards for nutrition and health claims.  Professor Boyd Swinburn, a co-author on the study, said that the food industry is now the default nutrition educator for the public and the risks of deceptive claims are very high. 

At least a quarter of the low fat products in our study failed to meet the food industry ™s own code of practice for labelling, Professor Swinburn said.  Consumers are now reading labels more closely and many of them are looking for nutrition claims, so the potential for the food marketers to mislead the public is substantial.  FSANZ needs to ensure that the public is better protected from claims that either mislead or promote over-consumption.

Professor Swinburn urged FSANZ to include energy density criteria in any labelling which implies that the product is low in fat or energy or contains terms like diet ™ and light ™.  

For further information please contact Ms Helen La Fontaine (0413 200 330) or Professor Boyd Swinburn (03 9251 7096 or 0407 539 941).

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