The National Health Commission held a press conference this morning (January 26) to introduce the health-related situation of the seasonal solar term and answer questions from reporters.
Liu Zhaoping, deputy director of the National Food Safety Risk Assessment Center, said that food labels are like food's "identity card", displaying relevant information in the form of text, graphics, symbols, etc. Some information is mandatory, such as food name, ingredient list, net content and specifications, production date, shelf life, storage conditions, nutritional content list, etc.; some information is recommended, such as food method, sensitizing substance prompts, etc.
Ordinary consumers mainly focus on three issues: what food is this, whether it is safe, and whether it is nutritious. These can all be learned through food labels.
First, understand the food name and ingredients list and understand the essence of the product. These two information can help us identify what food is produced and what are the main raw materials. You can know what ingredients are contained in food through the ingredients list. The first one is to add the most ingredients and then decrease in turn.
The second is to determine the shelf life and storage conditions to ensure safe consumption. The shelf life is the period for maintaining the quality of the food. It is best to eat it before the marked date, but the premise is that the food must be stored in an environment that meets the identification conditions. If stored inappropriately, the shelf life of the food will be shortened, and even if consumed before the shelf life, it may be unsafe.
The third is to understand the nutritional content list to ensure nutritional health. The nutritional ingredients list of the five core nutrients, energy, protein, fat, carbohydrates and sodium, as well as their content and nutrient reference percentage, can help consumers understand the nutritional characteristics of food and choose foods that suit their needs and health conditions. For example, consumers with high blood pressure should pay attention to the sodium content, and consumers who control their weight should pay more attention to energy in order to manage health. Now we are advocating food companies to promote the use of electronic tags. By scanning the Internet, you can obtain richer nutritional and health information, and it can be scaled so that the elderly or people with weak eyes can read and browse better.
(CCTV reporter Zhang Ping Shi Yingchun)
