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It is well-established that diseases can be prevented or mitigated through dietary intervention, yet proper nutrition is one aspect consumers struggle to manage. Recent studies have shown that there are barriers to understanding the nutrition facts component of a food label which can be linked to dietary choices. In this work, we demonstrate reproducibility and replicability of a network-based method for automating the analysis of ingredients on a food product label en masse using the Open Food Facts Database and the USDA Food Data Central Branded Foods database in February 2020. Our results, which analyze the co-occurrence of 72,754 ingredients across show some consensus in labeling across FALCPA-regulated ingredients in food product labels across databases but highlight potential areas for discrepancy in consumer understanding and labeling practices for terms not subject to strict regulations. The key findings or contributions of this work include the provision of a reproducible method for quantifying the ingredients of packaged food in the United States across two nutritional profiling systems, and have identified 17 total ingredients that appear in the top 20 most co-occurring ingredients for both databases examined. We compare how of 8 FALCPAregulated ingredients are represented in ingredients lists versus a common, but non-FALCPA regulated ingredient (corn), to demonstrate how one could examine differences between ingredient labeling between products. These findings suggest more research is needed in developing information systems to increase information available for consumers. [ABSTRACT FROM AUTHOR]

Healthy diet and dietary behaviors are key components in prevention of chronic disease and management of chronic illness. Nutritional literacy has been associated with dietary behaviors and consumer choice of healthy foods. Nutritional literacy can be measured, for example, by examining consumer food label use, but current research focuses largely on the Nutrition Facts panel of a food product. Ingredients lists are critical for communicating food composition but are relatively unstudied in existing literature. The goal of this work is to measure the readability of ingredients lists on branded food products in the United States using existing metrics. We examined ingredients lists for all 495,646 products listed in the USDA Food Data Central database using four existing readability measures for text written in natural language. Each of these indices approximates the grade level that would be expected to comprehend a text; comparatively, patient consent forms are considered acceptable at an 8 th grade reading level or lower. We report a broad variability for in readability using different metrics: ingredients lists recorded at a 9 th grade reading level or higher to comprehend are found at rates of 16.5% (Automated Reading Index) to 74.9% (Gunning-Fog Index). Ingredients lists recorded at a 10 th grade reading level or higher to comprehend are found at rates of 84.2% (using FRE Index). These results demonstrate the need to further explore how ingredients lists can be measured for readability, both for the purposes of consumer understanding as well as for supporting future nutrition research involving text mining., (©2022 AMIA - All rights reserved.)