Prevalence of menu-labeling usage among adults in 17 states – Behavioral Risk Factor Surveillance System, 2012

INTRODUCTION: Menu-labeling may guide individuals to select foods containing lower calories. In 2010, as a part of federal law, restaurants with ≥20 establishments are required to post nutrition information; however, the implementation of this law has been delayed.

METHODS: Limited information on state-level adult menu-labeling usage and impact on food choices prompted our examination of menu-labeling usage among 100,141 adults from 17 states using 2012 BRFSS data. Menu-labeling usage was assessed by the following question: “When calorie information is available in the restaurant, how often does this information help you decide what to order?” Individuals who answered never noticed/could not find (2%) were excluded. Responses were dichotomized as menu-labeling users (‘always’/‘most of the time’/‘about half the time’/‘sometimes’) and never users. Descriptive statistics were used to estimate the state-specific prevalence of menu-labeling usage by age, sex, and race/ethnicity. Multivariable logistic regression was used to calculate adjusted odds ratios (OR) and 95% confidence intervals (CI) for menu-labeling usage by demographic characteristics.

RESULTS: The median proportion of menu-labeling usage was 55% (range: 48%–61%). Menu-labeling usage exceeded 60% in two states (NY, 61%; and HI, 60%). Fourteen states had 51%–59% of menu-labeling usage, and one (MT) had <50%. In aggregate, the odds of being a menu-labeling user was greater among 35–54-year-olds (OR=1.2, CI=1.1–1.3 vs. ≥55 years), females (OR=2.3, CI=2.2–2.5), and non-Hispanic other race (OR=1.5, CI=1.2–1.7 vs. whites).

DISCUSSION: Increasing menu-labeling use may help consumers manage caloric intake. States may consider strategies (e.g., educational campaigns) to increase menu-labeling usage.