Ecuador: 95% of food manufactures have changed food labeling to adapt to new rules

Posted on August 22, 2014 • Filed under: Agriculture, Ecuador, Latin America Health REPORTED…95% of large and medium-sized companies that manufacture food in Ecuador adjusted to the new rules of graphic labeling on nutritional content, which was demanded by the Ministry of Health in 2013.

According to the National Regulatory Agency, Health Surveillance and Control (Arcsa), there are 10.102 processed foods nationwide, corresponding to large, medium, small and micro industries that will include the new labels.

Large and medium companies’ deadline is August 29 to complete this labeling process, while small and micro industries may do so until November 29. To date, 5.527 products, which correspond to 354 large and medium sized enterprises were registered.

The graph labeling system consists of horizontal bars that indicate the content of fat, sugar and salt in processed foods, through the colors: red (high), yellow (medium) and green (low).


Health Minister of Ecuador, Carina Vance has repeatedly stressed that this initiative is a response of the state to improve nutritional levels and influence in reducing the consumption of processed foods, as in the Andean country, diseases such as diabetes are the leading cause of death.

Too much salt, sugar and fat contribute to chronic non-communicable diseases such as diabetes, hypertension, strokes and cancer, which between 2001 and 2011, became the leading causes of death in Ecuador.

According to the National Health and Nutrition Examination Survey (ENSANUT), 62% of the population up to 19 years old, is suffering from obesity and overweight, about 26% of adolescents suffer from these disease, and 1 in 10 children between 5 and 11 suffers from overweight and obesity.

Sugar consumption
The World Health Organization (WHO) estimated that each daily glass of sugary drink increases the risk by 60% obesity.

A daily glass of soda increases the risk of developing hypertension, coronary heart disease, obesity, diabetes, increased levels of triglycerides and cholesterol.

Salt intake

The increase of 5 grams per day in salt intake is associated with 23% increase in the risk of strokes and 14% increase in cardiovascular disease.

Fat Intake

WHO showed that a high intake of saturated fats causes an increased risk hypertension.

Replacing other partially hydrogenated fats, oils decrease CHD risk by 20% and 40%. Read Article

Share This Story
  • Print
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
  • Add to favorites
  • email