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Should Calories Be Printed on Food Labels? The Pros and Cons

In recent years, many countries have begun requiring restaurants and packaged foods to display calorie information. The idea is simple: give consumers more knowledge, and they’ll make healthier choices. But the impact of calorie labelling isn’t as clear-cut as it seems.

The Case for Calorie Labels: For many, calorie labels act as a quick guide in navigating food choices. Seeing numbers beside menu items or on packaging can help people compare options and understand the energy density of what they eat. It’s especially useful for those tracking intake for health, fitness, or medical reasons. Labels can encourage broader awareness of nutrition and portion sizes. Over time, they may shift social norms around what counts as a “normal” meal size, potentially helping to reduce overeating. When calories are public, food manufacturers and restaurants have more incentive to reformulate recipes—reducing portion sizes, sugar, or fat content—to appeal to health-conscious consumers.

The Case Against Calorie Labels: Calories alone don’t tell the full story. A 300-calorie salad and a 300-calorie soda are vastly different in nutritional value. Relying too much on numbers can distract from other important factors like fibre, protein, or vitamin content. For people with or recovering from eating disorders, calorie counts can be triggering and lead to obsessive behaviours. Even for the general population, constant exposure to numbers may turn eating into a source of guilt rather than nourishment. Research shows that while calorie labelling increases awareness, it doesn’t always lead to healthier choices. Convenience, taste, price, and habits often outweigh calorie information when deciding what to eat.

Finding the Middle Ground: Transparency is valuable, but so is context. Calorie labelling works best when combined with education about balanced eating and clearer messaging on nutrients. For some, it’s an empowering tool; for others, a source of stress. Ultimately, the success of calorie labelling depends on how it’s framed not as a moral scoreboard, but as one piece of information among many that support mindful, flexible eating.

Published in the Peebleshire News on 13th February 2026

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Column Food Health

Understanding Food Date Labels – Part 2: Expiry Dates, Storage, and Reducing Food Waste Safely

The term expiry date is often used casually, but in many countries, it is not a legally defined food label. Instead, food regulations typically rely on use by and best before dates. Other terms, such as “display until” or “baked on,” may appear on packaging but are mainly intended for retailers rather than consumers. Understanding these distinctions helps prevent confusion and misuse. Storage plays a crucial role in how long food remains safe and edible. Date labels assume that products are stored according to the instructions on the packaging. For example, refrigerated foods kept above the recommended temperature may spoil much faster than expected. Similarly, once a product is opened, exposure to air and bacteria can shorten its lifespan. Many foods include guidance such as “consume within three days of opening,” which should always be followed even if the printed date is still valid.

Freezing is another way to extend the life of food, but timing matters. Foods should be frozen before their use by date, not after. Freezing slows bacterial growth and preserves safety, although it may affect texture and quality once thawed. Proper packaging is also important to prevent freezer burn and maintain freshness. Misunderstanding food dates is one of the leading causes of household food waste. Many people discard items as soon as a best before date passes, even though the food is still perfectly edible. Using common sense and your senses—checking for mold, unusual smells, or changes in texture—can help determine whether food is still suitable to eat.

In summary, use by dates must be respected for safety, while best before dates allow more flexibility. When combined with correct storage and thoughtful planning, this knowledge can reduce food waste while keeping meals safe. Understanding food labels empowers consumers to make choices that are healthier, more economical, and more sustainable.

Published in the Peebleshire News on 23rd January 2026

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Column Food Health

Understanding Food Date Labels – “Use By” and “Best Before”

Food date labels are designed to help consumers make safe and informed decisions, yet they are often misunderstood. Many people assume all dates mean the same thing, which can lead either to unnecessary food waste or to eating food that may no longer be safe. Understanding the difference between use by and best before dates is key to handling food responsibly. Food manufacturers set date labels based on testing that considers safety, quality, and shelf life. These dates assume the food has been stored correctly and that the packaging remains unopened. If food is exposed to heat, air, or moisture, its shelf life can be significantly reduced regardless of the printed date.

A use by date is primarily about safety. It appears on highly perishable foods such as fresh meat, fish, milk, soft cheeses, and ready-to-eat meals. After this date, the food may contain harmful levels of bacteria that are not always detectable by smell or appearance. Consuming food past its use by date can increase the risk of food poisoning, especially for vulnerable groups such as pregnant women, older adults, young children, and people with weakened immune systems. Foods with a use by date should not be eaten after that date and should not be frozen once the date has passed.

A best before date, on the other hand, relates to quality rather than safety. It indicates when the product is expected to be at its best in terms of taste, texture, and appearance. This label is commonly found on dry, frozen, or canned foods such as rice, pasta, cereals, biscuits, and sauces. After the best before date, the food may lose freshness or flavour, but it is often still safe to eat if it has been stored properly and shows no signs of spoilage.
By understanding these labels, consumers can make better decisions, protect their health, and avoid throwing away food unnecessarily. Next week we focus on expiry dates, storage, and reducing food waste safely.

Published in the Peebleshire News on 16th January 2026

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Column Food Health

Don’t worry about overeating at Christmas

Each December, the same warnings appear: eat less, drink less, do better. Christmas, we’re told, is a threat to our health. But from a public-health perspective, this narrow focus misses something essential. The season is not just about food consumption it is about social connection, equity, and collective well-being.

Health is shaped less by individual willpower than by the conditions in which we live. Christmas shines a light on this reality. Shared meals, family gatherings, and community events are not indulgences; they are protective factors. Social isolation, which increases the risk of depression, heart disease, and early death, often intensifies during the holidays. Sitting down to eat together can be one of the simplest, most effective public-health interventions we have. Food, in this context, is not the problem. Guilt-driven messages about “earning” or “burning off” holiday meals undermine both mental and physical health. Public-health evidence shows that restrictive attitudes toward food are linked to disordered eating and long-term weight cycling outcomes that strain health systems rather than support them. Enjoying cultural and traditional foods in a supportive environment is far more aligned with sustainable health.

Christmas also exposes uncomfortable truths about inequality. While some households debate whether to have seconds, others struggle to have a first meal. Food insecurity rises during winter, when heating costs increase and access to school meal programs disappears. Food banks, community kitchens, and holiday meal services are not acts of seasonal kindness; they are vital public-health infrastructure. This season also brings heightened stress, alcohol misuse, and mental health challenges. Public health is not served by perfectionism or moralizing food choices. It is served by rest, moderation, inclusion, and access to support.

If Christmas teaches us anything about health, it is this: well-being is collective. It lives in shared tables, open doors, and policies that ensure no one is left out. Rather than fearing the season, we should recognize it for what it is a reminder that health is built together, not counted in calories.

Published in the Peebleshire News on 19th December 2025

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Column Food Health

E Numbers and Scotland’s Health: What’s Really in Our Food?

From bright orange fizzy drinks to the ready meals filling supermarket shelves, Scotland’s modern diet is full of foods that rely on E numbers — the coded additives used to colour, sweeten, preserve and flavour what we eat. While they keep products fresh and appealing, growing evidence suggests the country’s heavy dependence on additive-rich, ultra-processed foods could be harming public health. What Are E Numbers? E numbers are a European classification for approved food additives. They range from colourings such as E102 Tartrazine to preservatives like E200 Sorbic acid, antioxidants such as E300 Vitamin C, and artificial sweeteners including E951 Aspartame. Every E number has passed safety assessments by UK and EU food authorities, and in small quantities, most are considered harmless. However, Scots are not exposed to just one or two additives a day. A typical diet high in crisps, soft drinks, sweets and convenience foods can contain dozens of E-coded ingredients, sometimes in a single meal.

Scotland’s long-standing health challenges in high rates of obesity, type 2 diabetes and heart disease are closely linked to diet. Public Health Scotland reports that ultra-processed foods now account for more than half of calorie intake in many households, particularly in lower-income areas. These foods are often high in sugar, salt and fat, and packed with E numbers to extend shelf life and improve taste. Nutritionists warn that while each additive may be safe on its own, the cumulative effect of consuming many different chemicals daily is not fully understood. Artificial colours such as Tartrazine (E102) and Sunset Yellow (E110) have been linked to hyperactivity in children, leading to mandatory warning labels on UK packaging. Some sweeteners and emulsifiers are being studied for possible links to gut inflammation and metabolic changes. Experts say the problem is not simply the presence of E numbers but what they represent; an over-reliance on processed, inexpensive foods. Fresh produce and healthier options can be more costly or harder to access in some Scottish communities. This drives dietary inequality and contributes to shorter healthy life expectancy in deprived areas.

The Scottish Government has introduced several health-related measures in recent years, from alcohol pricing to campaigns against childhood obesity. Food reformulation is the next frontier. Manufacturers are being urged to reduce artificial additives, salt and sugar, and many now market products as “free from artificial colours and preservatives.” Public awareness is also rising. Consumers are increasingly reading labels, choosing natural alternatives and questioning what those small “E” codes actually mean. Most scientists agree that E numbers themselves are not the enemy — the real issue is Scotland’s heavy consumption of ultra-processed foods that rely on them. Rebalancing the nation’s diet toward fresh, minimally processed ingredients could reduce both additive intake and chronic disease rates.

For Scotland’s health to improve, experts say the goal is not to eliminate E numbers entirely, but to reduce the need for them by cooking more, eating fewer ready meals, and making nutritious food affordable for everyone.

Published in the Peebleshire News on 21st November 2025