Processing and Acting on Nutrition Labeling on Food: The State of Knowledge and New Directions for Transformative Consumer Research
Noncommunicable diseases (e.g., cardiovascular diseases, diabetes, cancers, chronic respiratory diseases) were globally estimated to cause 60% of all deaths in 2005 (World Health Organization, 2005). Five of the 10 leading causes of death were related to noncommunicable diseases, an estimate expected to rise to 8 of 10 by 2030 (World Health Organization, 2008). Diet is a major modi! able risk factor underlying chronic diseases (World Cancer Research Fund & American Institute for Cancer Research, 2007; World Health Organization, 2005).