In both cases, they found that […] there was a halo effect (e.g., when a "low cholesterol" claim was made, consumers perceived other nutrients, such as fat, also to be at low levels when they were actually high). Andrews reported that these misleading halos were reduced only when the claims were accompanied by an evaluative disclosure […]
2016, National Academies of Sciences, Engineering, and Medicine, Health and Medicine Division, Food and Nutrition Board, Food Literacy: How Do Communications and Marketing Impact Consumer Knowledge, Skills, and Behavior?, page 51