Table 1.

Examples of the use of food composition and labeling information.

Research	Clinical practice	Policymakers	Businesses	Consumers
•Epidemiological dietary studies •Dietary intervention studies •Clinical intervention trials, where diet or foods are considered co-founding factors •Food supply studies •Assessment of exposure to food components	•Nutritional counseling in patients •Preparation of diets for patients with special dietary needs (including allergies) or medical conditions (for example, diabetes) •Identification of dietary risks	•Basis for evidence-based food policy decisions •Setting the targets for reformulation •Assessment of the efficacy of food reformulation programs •Regulatory restrictions related to specific food components (trans fats, additives)	•Identification of opportunities for improving the composition of foods •Comparisons with other foods–use of comparative nutrition claims •Promotion of foods with improved nutritional composition •Providers of IT services, where food composition data is used to support dietary, lifestyle, and health objectives	•Supporting the informed selection of foods •Enabling comparison of different foods •Supporting choices of healthier foods •Assuring food safety, particularly to those with special dietary needs (including allergies)