Response of the public and restaurant owners to the mandatory menu energy-labelling implementation in restaurants in Saudi Arabia

• Published in: Public health nutrition 2020-12, Vol.23 (18), p.3435-3447
• Main Authors: Alkhaldy, Areej A, Taha, Doha S, Alsahafi, Shahad E, Naaman, Rouba K, Alkhalaf, Majid M
• Format: Article
• Language: English
• Subjects: Adolescent; Adult; Aged; Aged, 80 and over; Brochures; Consumers; Cross-Sectional Studies; Energy; Energy Intake; Female; Food; Food intake; Food Labeling; Food selection; Humans; Labeling; Male; Meals; Men; Middle Aged; Obesity; Public health; Public Policies; Questionnaires; Research Paper; Restaurants; Saudi Arabia; Young Adult
• ISSN: 1368-9800; 1475-2727
• DOI: 10.1017/S1368980020000245

Mandatory menu energy-labelling policy in restaurants has received increasing attention worldwide as a useful tool for promoting balanced energy intake and encouraging healthier food selection to reduce obesity prevalence. Therefore, we aimed to evaluate the knowledge, views and observations of the public and restaurant owners towards the mandatory menu energy-labelling policy (introduced in August 2018) in restaurants in Saudi Arabia. In February 2019, we conducted a cross-sectional study using an electronic questionnaire. Saudi Arabia. Saudi individuals (n 1228) aged 18-80 years and forty-one restaurant owners. Most participants identified the correct daily energetic requirements for moderately active men (51 %) and women (69 %), but not for inactive adults (36 %). Although 40 % reported adequate knowledge to select low-energetic meals and 55 % perceived the policy as useful, 51 % reported they would be less likely to eat at restaurants displaying energy. Most participants (76 %) mentioned they would choose lower-energetic meals, and 79 % would feel guilty after consuming high-energetic meals. Moreover, 62 % of participants reported that the new labelling policy affected their food selections, prompting them to order different food items, eat less, change restaurants or eat at restaurants less frequently. Among restaurant owners, half were aware of the reason for the implementation of this policy and supported this measure. However, they did not consider modifying recipes to reduce energy. Sales of low- and high-energetic meals increased and decreased in 44 % and 39 % of restaurants, respectively. This policy may be an effective public health tool for promoting balanced energy intake and encouraging healthier food selection in Saudi Arabia.