hat
Paske nan pwoblèm sa yo, men tou, paske etikèt la se aktyèlman initil, pa pral gen okenn manje espesyalman dyabetik ki make nan lavni an. Li ta itil yo sèvi ak yon etikèt inifòm nitrisyonèl olye. Fasil yo konprann enfòmasyon pa sèlman sou valè kalorifik, pwoteyin, idrat kabòn ak grès, men tou, sou sik total, grès satire, fib ak sodyòm oswa saline. Sa a ta fè li pi fasil pou dyabetik yo chwazi pwodwi apwopriye. Anplis de sa, etikèt sa yo ta tou benefisye tout lòt konsomatè yo.
eng
Because of these problems, but also because the labeling is actually superfluous, there will be no specially labeled diabetic food in the future. It would be useful to use a uniform nutritional label instead. Easy to understand information not only about calorific value, protein, carbohydrates and fat, but also about total sugar, saturated fat, fiber and sodium or saline. This would make it easier for diabetics to choose suitable products. In addition, such labeling would also benefit all other consumers.