Understanding the Health Star Rating System
The Health Star Rating (HSR) is a voluntary front-of-pack labelling system designed to provide consumers with a simple, at-a-glance guide to the nutritional profile of packaged foods. The rating, from ½ to 5 stars, is determined by a calculator that balances positive and negative nutritional components. Positive points are awarded for protein, fibre, and fruit, vegetable, nut, and legume content, while negative points are given for energy (kilojoules), saturated fat, sodium (salt), and total sugar. A product with more negative components and fewer positive ones will receive a lower rating, helping consumers compare similar products quickly and efficiently.
Foods with the lowest Health Star Rating
Many of the products that consistently receive the lowest HSR are discretionary or ultra-processed foods. These are typically items high in sugar, saturated fat, and salt, offering little to no nutritional benefit. A survey of products has identified a range of items that fall into the lowest tier, often receiving just ½ a star.
Some of the specific product types and examples often found at the bottom of the rating scale include:
- Confectionery and Chocolate: Items like Mars bars, Kit Kats, Tim Tams, and Toblerone are frequently rated at ½ a star due to their high sugar and saturated fat content.
- Sugary Spreads: Products such as Nutella are low-rated because of their high sugar and fat levels.
- Salty Snacks: Many potato and corn chips, as well as cheese-flavoured snacks, receive low ratings because of their high saturated fat and sodium content.
- Sugary Drinks: While often rated slightly higher than ½ a star, popular soft drinks like Coca-Cola and Fanta are typically low on the scale due to their high sugar content and lack of any nutritional benefits.
This list demonstrates that highly processed, energy-dense, and nutrient-poor products are overwhelmingly the ones at the very bottom of the HSR scale.
The Ultra-Processed Problem
The low ratings for these products often correspond to their classification as Ultra-Processed Foods (UPFs), as defined by the NOVA system. UPFs undergo significant industrial processing, which often involves adding flavour enhancers, artificial colours, and other ingredients not typically used in home cooking. Studies have repeatedly linked high UPF consumption with negative health outcomes, including increased risk of obesity, cardiovascular disease, and type 2 diabetes. The Health Star Rating, even with its recent updates, has been shown to give some UPFs higher ratings than they deserve, though researchers are working on adjustments to the algorithm to better reflect this risk.
Flaws and Critiques of the HSR System
While a helpful tool, the HSR is not without its critics. Key concerns include its voluntary nature, potential for manipulation, and confusion regarding its proper use.
Key critiques include:
- Voluntary Uptake: Since the system is voluntary, manufacturers of less healthy products are less likely to display the low rating, meaning consumers can't always make a comparison. As of late 2024, uptake was still below governmental targets.
- Comparison Confusion: The system is designed to compare similar foods (e.g., one cereal to another), but consumers are often confused and try to compare a low-rated cereal with a high-rated yogurt, leading to flawed dietary choices.
- Algorithm Manipulation: Some critics argue that manufacturers can 'game' the system by adding a positive nutrient, like fibre, to an otherwise unhealthy, high-sugar product to boost its score, creating a 'health halo'. Reforms were introduced in 2024 to address some of these issues, lowering the ratings for products with high salt and sugar.
How to Use Health Star Ratings Effectively
To make the best use of the HSR system, follow these tips:
- Compare Within Categories: Compare the rating of different packaged cereals to find the healthier option, rather than comparing a cereal to a soft drink.
- Look Beyond the Stars: The HSR is a tool, not the final word. Always check the full Nutrition Information Panel and ingredients list for a complete picture.
- Focus on Whole Foods: Use the ratings for packaged items but remember that fresh, whole foods like fruits and vegetables automatically score five stars and are the cornerstone of a healthy diet.
- Refer to Dietary Guidelines: The HSR should supplement, not replace, general dietary advice from authoritative sources like the Australian Dietary Guidelines.
Comparison of Food Types and HSR
| Feature | Low HSR Product (e.g., Chocolate Bar) | High HSR Product (e.g., Wholegrain Cereal) |
|---|---|---|
| HSR Score | Typically ½ or 1 star | 4 to 5 stars |
| Primary Ingredients | Added sugars, saturated fats, processed ingredients | Wholegrains, fibre, protein, sometimes nuts/seeds |
| Nutritional Density | Low nutritional value, high energy density | High nutritional value, lower energy density |
| Saturated Fat | High content | Low content |
| Sugar | High content of total sugar, often added sugars | Lower content of total sugar, less added sugar |
| Fibre | Low or negligible | High content |
| Sodium | Often high, especially in salty snacks | Generally lower |
| Processing Level | Ultra-processed | Often minimally processed |
Conclusion
Understanding what food has the lowest health star rating provides a crucial lesson in nutritional awareness. The lowest ratings are overwhelmingly assigned to ultra-processed and discretionary foods, which are high in saturated fat, sugar, and sodium, and low in beneficial nutrients like fibre and protein. While the voluntary HSR system has some limitations and has received criticism for potential manipulation, it remains a useful tool for quickly comparing similar packaged foods at the supermarket. However, informed dietary choices extend beyond the stars and require reading full nutritional labels and prioritising whole, unprocessed foods that form the basis of a truly healthy diet.
