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DURHAM — It has been nearly two decades since companies began placing nutrition information on their products, letting consumers know what they are eating.

Researchers from Duke University's Fuqua School of Business studied the nutrition level of food products before and after the nutrition labeling regulations began in the early 1990's. Findings show found food products sold in supermarkets decreased in nutrition, but increased in taste.

"If the first ingredient is corn syrup, it's not coming home," said Raleigh resident Elizabeth Upchurch.

Researchers believe many consumers prefer tasty food and companies want to stay competitive; which may mean adding fats or sugars to their products.

"Although firms had to disclose nutrition facts to consumers, they had no requirement to improve the nutrition of their products,” said Duke University professor of business Christine Moorman. “So just because regulation is present, doesn't mean consumers should not be vigilant."

The study shows some benefits since labeling began. Smaller companies have improved their nutrition levels. Findings also show nutrition labels improved the quality of junk food and food that is eaten in small portions, such as peanut butter.

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Study show nutrition labels make some food less healthy