Understanding Nutrition Facts Labels: What Patients with Diabetes Need to Know 

For people with diabetes, understanding what’s in the foods you eat is an important part of managing your disease.  Nutrition Facts labels are a great source of information, but they can also be confusing.  Here are a few key points to understand. 

The Nutrition Fact Label is found in bold black type on the back or sides of food packages.  On the far right of the label percentages are listed. It’s usually best to focus on the actual numbers, not the percentages as percentages can be misunderstood.   

Key Points on the Nutrition Facts Label     

1.     Serving Size:  

• Start by checking the serving size at the top of the label. All the numbers given (calories, carbohydrates, etc.) refer to one serving, which may be smaller or larger that what you eat.
• If you end up eating more (or less) than the serving size, you need to adjust the label numbers accordingly.

2.     Total Carbohydrate 

• The total carbohydrate line is especially important for people with diabetes, because    carbohydrates have the biggest immediate impact on blood glucose levels.
• Total carbohydrate includes sugars, starches, and fiber (all lumped together).
• If you are counting carbs, use this line to track the total grams you consume in a meal or snack.

 3.    Fiber 

• Fiber is also listed under total carbohydrate. It generally does not cause much of a rise in blood sugar.
• High-fiber foods (like whole grains, legumes, vegetables) may help improve blood sugar control, so look for higher fiber numbers when possible). We should be consuming 25-35 g of fiber per day

 4.    Added Sugars 

• Many labels break out “Total Sugars” and “Added Sugars.” “Added Sugars” are extra sweeteners (such as table sugar, high-fructose corn syrup, honey, etc.) that are not naturally present in the basic ingredients.
• Choosing foods lower in added sugars can help control your overall carbohydrate intake and support better blood sugar management.

 5.    Protein and Fat 

• While carbohydrates have the most direct effect on blood glucose levels, protein and fat also matter for overall nutrition and can affect how quickly glucose enters your bloodstream.
• Healthier fats (e.g., from nuts, seeds, avocado) are generally preferred over saturated fats or trans fats. Look at the fat breakdown (saturated vs. unsaturated) if listed.

 6.    Sodium (Salt) 

• People with diabetes often watch sodium intake as well, because high blood pressure and heart risks can be more common with diabetes.
• Check the sodium line and compare products to find lower-sodium options if this is an area of concern for you.

7.   Calories 

• Overall calorie intake still matters for weight management and general health. The calories on the label can help you decide how a particular food fits into your daily energy needs.

Putting It All Together 

• Watch your portion sizes: Even “healthier” foods can spike blood sugar if you eat too much.
• Focus on total carbohydrates rather than just sugar alone, while also noting fiber.
• Look for fiber-rich foods to help stabilize blood sugar and promote fullness.
• Compare labels to find lower sodium and lower added sugar choices.

Understanding the Nutrition Facts Label can help guide in making healthier choices.  Working with a registered dietitian is a great way to tailor an eating plan specific to your nutrient needs. 

Author: Bernice Boivin, RD, CDCES | CCS Health       

This site is for educational purposes only. Talk to your doctor or healthcare provider before making any decisions about your health.