Diet-related health conditions such as diabetes, hypertension, and obesity are increasing in Kenya, placing significant strain on the country’s already overburdened public health systems. These conditions are largely driven by high consumption of sugars, salts, and unhealthy fats, making it increasingly important for consumers to understand the nutritional content of the foods they purchase. However, interpreting nutrition information can be challenging, especially when it is presented in small, complex labels typically found on the back of food packages.
To address this issue, a recent study investigated whether front-of-pack food labels could help Kenyan consumers make healthier food choices. These labels are simplified and placed on the front of food packaging, designed to provide quick and clear information about the nutritional quality of products. They often use symbols, colors, or ratings to indicate whether a food item contains high levels of nutrients of concern like sugar, salt, and fat. This contrasts with back-of-pack labels, which contain detailed ingredient lists and nutritional information but are often text-heavy and difficult to interpret.
Many countries, including Chile, Mexico, and Israel, have introduced mandatory front-of-pack warning labels with positive results for public health. Kenya is considering adopting a similar approach, planning to implement a system that ranks packaged foods and non-alcoholic beverages based on their nutritional quality. Currently, while Kenya requires ingredient listing on packaged foods, the information can be difficult for consumers to understand. Front-of-pack labels would simplify this by highlighting key nutritional facts in an easily visible way.
This new labeling system is expected to support broader health policies, such as restricting marketing of unhealthy foods to children and improving Kenya’s overall food environment. The shift towards processed and unhealthy foods has contributed to the rise in obesity and diet-related diseases, so effective labeling could be a critical tool in reversing these trends.
The study involved over 2,000 adults from Nairobi, Mombasa, Kisumu, and Garissa, who were randomly assigned to see one of three different types of front-of-pack labels. These were designed to highlight high levels of sugar, salt, fat, and saturated fat, all nutrients linked to poor health outcomes.
The first label type was the Red-Green (RG) label, which used color coding to indicate nutrient levels—red signified levels above the health threshold, marking the product as unhealthy, while green indicated levels within acceptable limits. The second type, Red-Green with Icons (RGI), built on the RG label by adding icons such as a spoon for sugar or a salt shaker for salt, along with abbreviations (e.g., F for fat), to further aid comprehension. The third type was a Black Octagon Warning Label (WL), which simply placed a black stop-sign-shaped label on products high in salt, sugar, or fats, with a clear “high in” warning message.
Participants were shown images of packaged foods both without labels and then with one of the front-of-pack labels. They were asked to evaluate the healthiness of the products and indicate their purchase intentions before and after seeing the labels. Results revealed that the warning labels were the most effective at helping consumers recognize unhealthy products high in sugars, salts, and fats. Those exposed to the warning labels were less likely to choose unhealthy products compared to participants who saw the Red-Green labels.
The study also explored consumer awareness and usage of food labels. It found that about 64% of participants were aware of food labels, and 55% reported reading nutritional information before purchasing food items. This suggests a substantial portion of consumers already engage with labeling, but there remains room to improve comprehension and use through clearer, more effective labels.
These findings provide strong evidence to support the adoption of mandatory front-of-pack labeling in Kenya. Moving forward, it is essential to establish a clear regulatory framework that mandates standardized, simple, and easily understandable labeling on all packaged foods. Such measures would empower consumers, especially those in low- and middle-income communities who are more vulnerable to poor dietary outcomes, to make healthier food choices. Kenya has several legislative avenues available to implement mandatory labeling, but identifying the most effective path for legal change will be crucial in ensuring these policies succeed and contribute to reducing diet-related diseases.
